Chicken Fillet in Spicy, Creamy Garlic-Parmesan Sauce with Fries
Ingredients
For the Chicken
- 4 chicken fillets (about 1.5 lbs / 680 g)
- Salt and black pepper — to taste
- 2 tbsp olive oil
For the Spicy Garlic-Parmesan Sauce
- 4 garlic cloves, minced
- 1 cup heavy cream (240 ml)
- 1 cup freshly grated Parmesan cheese
- 1 tsp red pepper flakes (adjust to your spice level)
- Salt and pepper, to taste
- Fresh parsley, chopped — for garnish
For the Fries
- 1 bag frozen fries (32 oz / 900 g) or homemade fries
- 1 tbsp olive oil (if baking homemade)
- Salt, to taste
Instructions
Prepare the Fries
For homemade fries:
- Cut potatoes into even strips.
- Toss with olive oil, salt, and a pinch of pepper.
- Spread them on a baking sheet and bake at 425°F (220°C) for 30–35 minutes, flipping halfway through.
Cook the Chicken Fillets
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Season chicken fillets with salt and pepper on both sides.
- Once the pan is hot, add the fillets and cook for 6–7 minutes per side, or until golden and cooked through (internal temp 165°F / 74°C).
- Transfer to a plate and cover to keep warm.
Make the Creamy Garlic-Parmesan Sauce
- In the same skillet, add minced garlic. Sauté for about 1 minute, until fragrant.
- Lower the heat slightly and pour in the heavy cream. Stir and bring to a gentle simmer.
- Add grated Parmesan cheese and red pepper flakes, stirring until the sauce thickens slightly (2–3 minutes).
- Season with salt and pepper to taste.
Combine Chicken and Sauce
- Return the chicken fillets to the skillet.
- Spoon the creamy sauce over the chicken, letting them simmer together for another 2–3 minutes so the flavors meld beautifully.
Serve
- Plate the chicken alongside the crispy fries.
- Drizzle a bit of extra sauce over the top, sprinkle with fresh parsley, and serve immediately while everything is piping hot.