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.

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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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.

Notes

Use chicken thighs instead of breasts for a juicier result.

For added flavor and color, include baby spinach or sun-dried tomatoes in the sauce.

To reduce heat, omit or reduce red pepper flakes.

Use smoked paprika for a deeper, smoky flavor.

Store leftovers in the fridge for up to 3 days and reheat gently.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Pan-Seared
Cuisine: American

Nutrition

Serving Size: 1 fillet with sauce
Calories: 425
Sugar: 1g
Sodium: 420mg
Fat: 29g
Saturated Fat: 14g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0g
Protein: 36g
Cholesterol: 135mg