Name: Chicken Fillet in Spicy Creamy Garlic Parmesan Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts (or fillets); Salt and black pepper to taste; 1 teaspoon paprika; 2 tablespoons olive oil; 4 cloves garlic, minced; 1 teaspoon red pepper flakes (adjust to taste); 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 1/4 cup chicken broth; 1 tablespoon unsalted butter; 1 teaspoon Italian seasoning; 1 tablespoon chopped fresh parsley (optional, for garnish)

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Chicken Fillet in Spicy Creamy Garlic Parmesan Sauce a juicy pan-seared chicken fillets meet a rich and spicy garlic parmesan cream sauce in this comforting yet elevated dish. It's the kind of meal I turn to when I want something hearty, flavorful, and easy enough for a weeknight but indulgent enough for guests. With simple ingredients and bold flavors, this recipe never fails to impress.

Chicken Fillet in Spicy Creamy Garlic Parmesan Sauce

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts (or fillets)

Salt and black pepper to taste

1 teaspoon paprika

2 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon red pepper flakes (adjust to taste)

1 cup heavy cream

½ cup grated Parmesan cheese

¼ cup chicken broth

1 tablespoon unsalted butter

1 teaspoon Italian seasoning

1 tablespoon chopped fresh parsley (optional, for garnish)

Directions

I season the chicken on both sides with salt, pepper, and paprika.

In a large skillet, I heat olive oil over medium heat and cook the chicken for 5–6 minutes per side until golden brown and cooked through. Then I remove it and set it aside.

In the same pan, I melt butter and sauté the garlic and red pepper flakes for about a minute, just until fragrant.

I pour in the chicken broth and bring it to a simmer, scraping up the browned bits for extra flavor.

I stir in the heavy cream, Parmesan, and Italian seasoning, letting it cook until the sauce thickens slightly — about 3–4 minutes.

I return the chicken to the skillet, spoon the sauce over the fillets, and let it all simmer together for another 3–5 minutes so the flavors meld.

Before serving, I sometimes garnish with chopped parsley for a fresh touch.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Servings: 4 servings

Calories: Approximately 425 kcal per serving

Variations

I swap out chicken breasts for chicken thighs when I want something even juicier.

Sometimes I add baby spinach or sun-dried tomatoes to the sauce for extra color and flavor.

For a low-carb version, I skip the pasta and serve it with steamed veggies or cauliflower rice.

I occasionally use smoked paprika instead of regular for a deeper flavor.

When I want less heat, I reduce the red pepper flakes or leave them out entirely.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I do it gently on the stovetop or in the microwave at medium power to keep the sauce from breaking. If the sauce gets too thick, I just stir in a splash of cream or chicken broth to bring it back to life.

FAQs

How can I tell when the chicken is fully cooked?

I make sure the internal temperature reaches 165°F (75°C). The juices should run clear, and the meat should no longer be pink inside.

Can I use milk instead of heavy cream?

I’ve tried this, but milk makes the sauce thinner and less rich. If I must, I add a bit of flour or cornstarch to thicken it up.

Is this recipe freezer-friendly?

I don’t recommend freezing it because creamy sauces tend to separate when thawed. It’s best enjoyed fresh or within a few days from the fridge.

What’s the best pasta to serve with this?

I like it best with fettuccine, penne, or even linguine — something sturdy that can hold onto the sauce.

Can I make this dish less spicy?

Absolutely. I just reduce the red pepper flakes or leave them out entirely if I’m cooking for someone who prefers a milder flavor.

Conclusion

This Chicken Fillet in Spicy Creamy Garlic Parmesan Sauce is my go-to when I want comfort food with a kick. It’s quick, flavorful, and incredibly satisfying. Whether I’m cooking for my family or guests, it always gets rave reviews — and I love how easy it is to make. Serve it with whatever I have on hand, and it still tastes like something from a restaurant.

Recipe:

Chicken Fillet in Spicy Creamy Garlic Parmesan Sauce

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Author: Cheryl
Total Time: 30 minutes
Yield: 4 servings

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Description

Juicy pan-seared chicken fillets are served in a rich, spicy, and creamy garlic parmesan sauce. This one-pan meal is quick to make and full of bold, comforting flavors.

Instructions

Season the chicken on both sides with salt, pepper, and paprika.
Heat olive oil in a large skillet over medium heat. Cook the chicken for 5–6 minutes per side until golden brown and cooked through. Remove and set aside.
In the same skillet, melt butter and sauté the garlic and red pepper flakes for about 1 minute until fragrant.
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the pan.
Stir in the heavy cream, Parmesan cheese, and Italian seasoning. Simmer for 3–4 minutes until the sauce thickens slightly.
Return the chicken to the skillet, spoon the sauce over the fillets, and simmer for another 3–5 minutes.
Garnish with chopped parsley if desired and serve hot.