Instructions
step 1 Preheat oven to 425°F (220°C). Toss cut potatoes with oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 30–35 minutes, flipping halfway through, until golden and crisp.
step 2 Heat olive oil and butter in a large skillet over medium heat.
step 3 Add chicken, season with both paprikas, onion powder, salt, and pepper. Cook until browned and cooked through, about 6–8 minutes. Remove and set aside.
step 4 In the same skillet, add garlic and sauté for 1 minute.
step 5 Stir in tomato paste and cook for another minute.
step 6 Add chicken broth and scrape up any browned bits, then pour in the cream.
step 7 Add dried parsley and bring to a simmer until sauce thickens slightly, about 5 minutes.
step 8 Return chicken to the skillet and coat in the creamy paprika sauce. Simmer 2–3 more minutes.
step 9 Serve hot with golden fries and garnish with fresh parsley.
Storage and Reheating Tips
Store chicken and fries separately in airtight containers in the fridge for up to 4 days. Reheat chicken in a skillet over low heat or in the microwave. Reheat fries in the oven or air fryer to restore crispiness.
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