Spicy Calabrian Chicken Recipe

This spicy Calabrian chicken is a fast skillet meal with heat, brightness, and just enough creamy sauce to pull it all together. It’s done in 20 minutes, uses simple stuff, and yeah — it actually tastes good even when you’re low on energy or groceries.

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Quick Summary

• Prep time: 5 mins
• Cook time: 15 mins
• Flavor: spicy, tangy, buttery
• Great for: weeknights, lazy lunches, solo cooking wins

Why I Like This Recipe

Didn’t have a plan. Just chicken in the fridge, garlic on the counter, and Calabrian chili paste in the back of the pantry (no idea why I bought it but thank god I did). Threw it all in a pan and hoped for the best. Turns out? Kinda amazing. Been making it ever since — especially on nights I can’t think straight.

Ingredients

• 1 chicken breast
• Juice of 1 lemon
• 1 tsp Calabrian chili paste
• 1 tsp honey
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp heavy cream
• Salt, to taste

How To Make Spicy Calabrian Chicken

1. Prep the chicken: Slice the chicken breast in half, lengthwise. You want two thin pieces. Sprinkle salt on both sides.
2. Make the sauce base: In a bowl, mix lemon juice, chili paste, and honey. That’s it for now.
3. Sear the chicken: Heat olive oil in a skillet over medium. Add chicken once it’s hot. Cook 4–5 mins on one side, then flip. Another 2–3 mins should do it — aim for 165°F internal temp.
4. Add the garlic: Once the chicken’s done, move it out of the pan. Toss the garlic into the leftover oil. Stir it around for about a minute.
5. Build the sauce: Pour in the chili-lemon mix + heavy cream. Stir and let it simmer 1–2 minutes. It’ll thicken slightly.
6. Plate it up: Put the chicken back in, coat it with sauce, and yeah… that’s dinner.

Tips for Success

• Thinner chicken cooks more evenly — don’t skip that slice.
• Calabrian paste is spicy — go light if you’re unsure.
• Don’t skip the honey. It balances the heat.
• Garlic burns fast — keep the heat at medium when it hits the pan.
• Use a meat thermometer. Saves a lot of guessing.

Storage and Reheating

• Fridge: Store leftovers in a sealed container for 2–3 days.
• Microwave: Low heat, 60–90 seconds. Add a splash of cream or water if the sauce looks too thick.
• Stovetop: Medium-low heat. Rewarm slowly in the same skillet with a drizzle of oil or cream.

Frequently Asked Questions

• Can I use chicken thighs instead?
  Absolutely. Just adjust the cooking time since they’re thicker.
• How spicy is Calabrian chili paste?
  Spicy, but not unbearable. Start with less if you’re heat-sensitive.
• Can I skip the cream?
  Yeah, but the sauce won’t be as smooth. You could use a splash of milk or coconut cream.
• What does this go with?
  Rice, pasta, or even a pile of roasted veggies. Anything to soak up that sauce.
• Can I double it?
  For sure. Just use a bigger pan so nothing gets overcrowded.

Common Mistakes and How to Dodge Them

• Using thick chicken breasts: They take forever to cook and dry out in the middle. Slice them thin — it helps everything cook faster and more evenly.
• Not seasoning the chicken first: Salt brings the flavor out. Always start with a good sprinkle.
• Skipping the honey: I know it sounds random, but it makes the heat more balanced and the sauce a little more round. Without it, it’s just kinda sharp.
• Cooking the garlic too early: It burns in seconds if you add it too soon. Always wait until the chicken’s out of the pan.
• Sauce breaking or looking weird: If your pan’s too hot when you add the cream, it can split. Lower the heat before you pour it in.

Nutrition Facts (Per Serving)

• Calories: 311 kcal
• Total Fat: 20g
• Saturated Fat: 4g
• Cholesterol: 81mg
• Sodium: 136mg
• Potassium: 523mg
• Total Carbohydrate: 10g
• Dietary Fiber: 2g
• Sugars: 5g
• Protein: 25g