Chicken Fillet in Spicy, Creamy Garlic-parmesan Sauce

• total time: 38 minutes

Ingredients

2 boneless, skinless chicken breasts (about 1 pound)

1 teaspoon paprika

1 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons olive oil

4 cloves garlic, minced

1 cup heavy cream

1/2 cup grated Parmesan cheese

1/2 teaspoon red pepper flakes (adjust to taste)

1 tablespoon chopped fresh parsley (for garnish)

4 medium russet potatoes

2 tablespoons vegetable oil (for fries)

Salt (to taste for fries)

Directions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Slice the russet potatoes into fry-sized strips, place them in a bowl, drizzle with vegetable oil, and season with salt. Toss well to coat, then spread evenly on the baking sheet in a single layer.

Bake for 25–30 minutes, flipping once halfway through, until the fries turn crisp and golden brown.

Meanwhile, season the chicken by mixing paprika, garlic powder, salt, and black pepper in a small bowl. Rub the spice blend all over both sides of the chicken breasts.

Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 6–7 minutes per side until nicely browned and fully cooked. Remove from the pan and set aside.

Using the same skillet, add the minced garlic and sauté for about a minute until fragrant.

Pour in the heavy cream and let it come to a gentle simmer.

Stir in the grated Parmesan cheese and red pepper flakes, cooking for 3–4 minutes until the sauce slightly thickens. Return the chicken to the pan, spooning the creamy sauce over it to coat well.

When the fries are ready, take them out of the oven.

Serve the chicken fillets generously topped with the spicy garlic-Parmesan sauce and enjoy alongside the crispy fries. Garnish with chopped parsley for a fresh touch. | Stir of Comfort