I serve tender chicken fillets bathed in a spicy, creamy garlic–Parmesan sauce alongside crispy fries—a comforting yet elevated meal that always hits the spot.

Chicken Fillet in Spicy, Creamy Garlic‑Parmesan Sauce

Why You’ll Love This Recipe

I love how the sauce balances richness with heat—the garlic and Parmesan bring out deep savory flavors while the red pepper flakes give just the right kick. The contrast of tender chicken and crisp fries makes every bite exciting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken fillets – 4 pieces (about 1.5 lb / 680 g)
Garlic – 4 cloves, minced
Heavy cream – 1 cup (240 ml)
Parmesan cheese – 1 cup, grated
Red pepper flakes – 1 tsp (adjust to taste)
Olive oil – 2 Tbsp
Salt – to taste
Pepper – to taste
Fresh parsley – chopped, for garnish
Fries – 1 bag (frozen or homemade, around 32 oz / 900 g)

Directions

Prepare the fries. I bake frozen fries according to package directions or make homemade fries by cutting potatoes, tossing them in olive oil, salt, and pepper, then baking at 425°F (220°C) for 30–35 minutes, flipping halfway.
Cook the chicken. I season the fillets with salt and pepper. Then, I heat olive oil in a large skillet over medium heat and cook the chicken for 6–7 minutes per side, until golden and cooked through. I set them aside.
Make the sauce. In the same skillet, I sauté the garlic for about a minute until fragrant. I add heavy cream and bring it to a simmer. Then I stir in Parmesan and red pepper flakes, letting it simmer for 2–3 minutes until thickened. I season to taste.
Combine chicken and sauce. I return the fillets to the skillet, spoon the sauce over them, and simmer for another 2–3 minutes to let the flavors meld.
Serve. I plate the chicken with fries on the side, drizzle more sauce over the top, garnish with parsley, and serve immediately.

Servings and timing

Servings: 4
Prep time: about 15 minutes
Cook time: about 30 minutes
Total time: roughly 45 minutes

Variations

I sometimes swap fries for sweet potato fries or seasoned wedges.
For more heat, I add extra red pepper flakes or a dash of hot sauce.
Fresh herbs like thyme or basil bring extra aroma to the sauce.
I’ve also used turkey cutlets – just be sure to adjust the cooking time.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm the chicken and sauce in a skillet over low heat, adding a splash of cream or milk if the sauce thickens too much.

FAQs

Can I use other meats?

I’ve tried turkey cutlets and pork chops—both work well. Just make sure they’re cooked to the proper internal temperature.

How do I make it spicier or milder?

I add more red pepper flakes or hot sauce for heat. To tone it down, I reduce or omit the flakes entirely.

Can I skip the fries?

Yes, I sometimes serve this over rice, pasta, or even steamed vegetables when I want something lighter.

Can I prep the sauce ahead of time?

Absolutely. I make the sauce a couple of days ahead and keep it refrigerated. I reheat it gently and may add a bit of cream to refresh the texture.

Is the sauce freezer-friendly?

I don’t recommend freezing it since the cream and cheese can separate. If I do, I reheat it slowly and whisk in some cream to bring it back together.

Conclusion

I love this dish because it brings together creamy richness, a touch of heat, and contrasting textures in under an hour. It’s a simple way to elevate weeknight meals or impress guests with minimal effort. Let me know how it turns out!