Instructions
Step 1. Preheat the oven to 425°F (220°C). Toss the potato fries with vegetable oil, salt, paprika, and garlic powder.
Step 2. Spread the fries on a baking sheet in a single layer and bake for 30–35 minutes, turning halfway through, until golden and crispy.
Step 3. While the fries cook, season the chicken breasts with garlic powder, onion powder, salt, and black pepper.
Step 4. Heat the olive oil and butter in a large skillet over medium-high heat.
Step 5. Sear the chicken breasts for 5–6 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Remove and keep warm.
Step 6. In the same skillet, melt the butter for the sauce and sauté the garlic for 30 seconds until fragrant.
Step 7. Add the crushed peppercorns and cook for 1 minute to release their flavor.
Step 8. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.
Step 9. Stir in the heavy cream, Dijon mustard, Parmesan cheese, salt, and cayenne pepper.
Step 10. Simmer for 3–5 minutes, stirring frequently, until the sauce thickens.
Step 11. Return the chicken to the skillet and spoon the sauce over the top. Simmer for 2 minutes.
Step 12. Serve the chicken with the creamy peppercorn sauce poured generously over it and a side of crispy French fries. Garnish with fresh parsley before serving.
Storage and Reheating Tips
Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days.
Store the fries separately in an airtight container in the refrigerator for up to 2 days.
Reheat the chicken and sauce gently in a skillet over low heat, adding a splash of cream or broth if needed.
Reheat fries in an oven or air fryer at 375°F (190°C) for 5–7 minutes to restore crispness.
Freezing is not recommended for the cream sauce, as it may separate when thawed and reheated.
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