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Plate of creamy peppercorn chicken with golden fries

Creamy Peppercorn Chicken and Fries

A delightful dish combining tender chicken breasts with a velvety peppercorn sauce, served alongside crispy fries for an indulgent experience.
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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 breasts that are plump and have a pink hue.
  • 1 tbsp olive oil For rubbing the chicken.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp salt To season the chicken.
  • 1/2 tsp black pepper
For the Sauce
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream Use a high-fat variety for richness.
  • 1/2 cup chicken broth
  • 1 tbsp whole black peppercorns, crushed
  • 1/4 cup Parmesan cheese, grated
For the Fries
  • 1 lb frozen or fresh French fries
  • 1 tbsp olive oil

Method
 

Prepare the Fries
  1. Bake or air-fry the French fries according to package directions until they are golden and crispy. Season them with salt and parsley.
Season the Chicken
  1. Rub the chicken breasts with olive oil, garlic powder, onion powder, paprika, salt, and pepper.
Sear the Chicken
  1. Heat a skillet over medium-high heat. Cook the chicken for 5–6 minutes per side until golden brown and fully cooked.
  2. Let it rest for a few minutes before slicing to retain its juices.
Make the Creamy Peppercorn Sauce
  1. In the same skillet, melt the butter and sauté the minced garlic until fragrant, about 30 seconds.
  2. Add chicken broth, cream, crushed peppercorns, and Parmesan cheese, stirring to combine. Simmer until thick.
Assemble and Serve
  1. Arrange sliced chicken beside a generous pile of crispy fries.
  2. Spoon the creamy peppercorn sauce over the chicken, garnishing with parsley and red pepper flakes.

Notes

For a dairy-free alternative, use coconut cream. This dish can be stored in the fridge for up to three days.