Go Back
Creamy peppercorn chicken served with crispy fries on a plate

Creamy Peppercorn Chicken with Crispy French Fries

A delightful dish featuring tender chicken in a rich peppery cream sauce served alongside crispy French fries, perfect for a comforting yet indulgent meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 700
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 large boneless, skinless chicken breasts Look for organic or free-range options.
  • 2 tbsp olive oil One tablespoon for chicken, one for fries.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp salt Salt to taste.
  • 1/2 tsp black pepper
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream Using heavy cream gives the sauce a luxurious texture.
  • 1/2 cup chicken broth Can replace with vegetable broth for a vegetarian option.
  • 1 tbsp whole black peppercorns, crushed Provides a fresh burst of flavor.
  • 1/4 cup Parmesan cheese, grated Freshly grated is preferable for better melting.
  • 1 lb frozen or fresh French fries Cook according to package directions.
  • 1 tbsp fresh parsley, chopped For garnish.
  • 1 pinch red pepper flakes Optional, for added heat.

Method
 

Prepare the Fries
  1. Begin by preparing the fries. Bake or air-fry them according to the package directions until golden and crispy.
Season the Chicken
  1. While the fries are cooking, 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 and cook the seasoned chicken for about 5–6 minutes per side until golden brown and fully cooked.
Make the Sauce
  1. In the same skillet, melt butter and sauté minced garlic until fragrant. Add chicken broth, heavy cream, crushed peppercorns, and Parmesan cheese. Let it simmer until thickened, about 5–7 minutes.
Serve
  1. Plate the sliced chicken beside a generous pile of crispy fries. Spoon the creamy peppercorn sauce over the chicken and garnish with fresh parsley and red pepper flakes.

Notes

This dish keeps well in the fridge for about 3 days when stored in an airtight container. To reheat, thaw overnight in the fridge and gently reheat on the stove. Consider making a double batch for meal prep.