Instructions
Step 1. Season the chicken breasts with salt, black pepper, garlic powder, and paprika on both sides.
Step 2. Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Cook the chicken for 5–7 minutes per side until golden brown and fully cooked. Remove and let rest.
Step 3. While the chicken cooks, toss the potato fries with vegetable oil and a pinch of salt.
Step 4. Bake the fries at 425°F (220°C) for 25–30 minutes, turning halfway through, or air-fry until golden and crispy.
Step 5. In the same skillet used for the chicken, melt 1 tablespoon butter over medium heat.
Step 6. Add the minced garlic and sauté for about 30 seconds until fragrant.
Step 7. Stir in the chicken broth and Dijon mustard, scraping up any browned bits from the pan.
Step 8. Pour in the heavy cream and add the crushed peppercorns. Simmer for 3–4 minutes.
Step 9. Stir in the Parmesan cheese and cook until the sauce thickens slightly.
Step 10. Slice the rested chicken into strips and return it briefly to the skillet to coat with the creamy pepper sauce.
Step 11. Arrange the fries on a serving plate alongside the sliced chicken.
Step 12. Spoon extra pepper sauce over the chicken and garnish with chopped parsley before serving.
Storage and Reheating Tips
Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days.
Keep the fries in a separate container to help maintain their texture.
Reheat the chicken and sauce gently in a skillet over low heat or in the microwave until warmed through.
Reheat fries in an oven or air fryer at 375°F (190°C) for 5–8 minutes to restore crispiness.
Do not freeze the cream sauce, as it may separate when thawed.
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