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Creamy Peppercorn Chicken and Fries

Enjoy the delightful and comforting flavors of creamy peppercorn chicken served with crispy fries, infused with a rich au poivre sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 large boneless, skinless chicken breasts Choose fresh, high-quality chicken breasts for even cooking.
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp salt To taste
  • 1/2 tsp black pepper
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream Can substitute with coconut cream for a dairy-free option.
  • 1/2 cup chicken broth
  • 1 tbsp whole black peppercorns, crushed
  • 1/4 cup Parmesan cheese, grated Freshly grated is recommended.
  • 1 lb frozen or fresh French fries
  • 1 tbsp olive oil For fries
  • Fresh parsley, chopped For garnish
  • Red pepper flakes (optional) For added heat.

Method
 

Cooking the Fries
  1. Start by baking or air-frying the French fries according to the package directions until they are golden and crispy.
  2. Let them cool slightly before seasoning.
Preparing the Chicken
  1. While the fries are cooking, rub the chicken breasts with olive oil and season with garlic powder, onion powder, paprika, salt, and black pepper.
  2. Heat a skillet over medium-high heat and sear the chicken breasts until they turn golden brown, about 5–7 minutes per side.
Making the Sauce
  1. In the same skillet, melt the butter and sauté minced garlic until fragrant.
  2. Add heavy cream, chicken broth, crushed black peppercorns, and Parmesan cheese.
  3. Let it simmer until thick, stirring occasionally.
Assembling the Dish
  1. Slice the cooked chicken and arrange it next to the crispy fries on a plate.
  2. Pour the creamy sauce over the chicken, then garnish with freshly chopped parsley and a pinch of red pepper flakes.

Notes

For a lighter version, grill the chicken and use a combination of Greek yogurt and chicken broth for the sauce. Can be stored in the fridge for up to three days or frozen for up to three months.