Ingredients
- 4 chicken fillets
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon chili flakes (adjust to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season chicken fillets with salt and pepper, then sear them in the skillet for 4–5 minutes per side until golden and cooked through. Remove and set aside.
- In the same pan, add minced garlic and sauté for about 30 seconds until fragrant.
- Lower the heat and pour in the heavy cream, stirring gently to combine.
- Gradually stir in Parmesan cheese until melted and the sauce thickens.
- Add chili flakes, salt, and pepper to taste.
- Return the chicken to the skillet and simmer in the sauce for 3–4 minutes.
- Garnish with fresh parsley and serve hot.
Notes
- Use boneless chicken thighs for a richer flavor and tender texture.
- Swap chili flakes for cayenne or sriracha for extra heat, or sweet paprika for a milder taste.
- The sauce also pairs well with shrimp or mushrooms as a variation.
- Serve over pasta, mashed potatoes, or garlic rice to soak up the sauce.
- Store leftovers in the fridge for up to 3 days; avoid freezing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 chicken fillet with sauce
- Calories: 450
- Sugar: 1g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 145mg
