Description
Juicy chicken fillets seared golden and smothered in a creamy garlic‑Parmesan sauce with a kick of heat, served with a pile of crispy fries. A rich, indulgent comfort‑meal with bold flavor.
Ingredients
- 4 boneless, skinless chicken breasts or fillets
- Salt and black pepper, to taste
- 1 tsp smoked paprika or cayenne pepper (adjust heat to preference)
- 1 tsp garlic powder
- 2 Tbsp olive oil or butter (for searing)
- 2 Tbsp unsalted butter (for sauce)
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½–1 tsp red pepper flakes or 1 Tbsp chili paste (for heat)
- Fresh parsley, chopped (optional, for garnish)
- For serving: crispy French fries (frozen or homemade)
- Optional: lemon wedges, extra grated Parmesan
Instructions
- Season the chicken fillets on both sides with salt, black pepper, garlic powder and smoked paprika (or cayenne).
- Heat olive oil (or butter) in a large skillet over medium‑high heat. Once hot, add the chicken fillets and sear until golden brown and cooked through (about 5–7 minutes per side depending on thickness). Remove chicken from the pan and set aside to rest.
- In the same skillet, reduce heat to medium and add the butter. Once melted, add the minced garlic and cook until fragrant (~30 seconds).
- Pour in the heavy cream, bring it to a gentle simmer, then stir in the grated Parmesan cheese and red pepper flakes (or chili paste). Stir until the sauce thickens and becomes smooth. For reference, similar creamy garlic‑Parmesan chicken sauce recipes cook the cream and Parmesan until melted and thickened. :contentReference[oaicite:0]{index=0}
- Return the cooked chicken fillets to the skillet, spoon the sauce over them, and allow them to simmer in the sauce for another minute or two so flavors meld. Optionally squeeze a lemon wedge over top and sprinkle chopped parsley for freshness.
- Meanwhile, cook the French fries (according to package instructions if using frozen, or bake/air‑fry homemade) so they are crisp.
- Serve the saucy chicken fillets atop or next to a generous portion of crispy fries. Spoon extra sauce over the fries if desired, and finish with extra grated Parmesan or parsley.
Notes
- You can adjust the spice level by reducing the red pepper flakes/chili paste or omitting the smoked paprika/cayenne. The base garlic‑Parmesan flavor remains excellent.
- If you prefer a lighter sauce, you can use half‑and‑half instead of heavy cream, but the sauce may be thinner. Recipes note heavy cream gives a more luxurious texture. :contentReference[oaicite:1]{index=1}
- If the sauce thickens too much or you are reheating, stir in a splash of cream or broth to loosen it up. Many garlic‑Parmesan chicken recipes recommend this for reheating. :contentReference[oaicite:2]{index=2}
- For the fries: homemade oven‑baked or air‑fryer fries work beautifully and keep the dish from feeling too heavy compared with deep‑fried.
- Leftover chicken with sauce can be stored in a sealed container in the fridge for up to 3 days. Reheat gently to avoid separating the sauce. The fries will be best freshly cooked.
Nutrition
- Serving Size: 1 fillet + fries
- Calories: 650
- Sugar: 2g
- Sodium: 750mg
- Fat: 40g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 150mg
