Description
Grilled Chicken with Creamy Pepper Sauce & Fries
Ingredients:
2 chicken breasts
1 tbsp olive oil
Salt and black pepper to taste
2 tbsp butter
2 garlic cloves, minced
1 cup heavy cream
1 tsp Dijon mustard
1/2 tsp black pepper
Fresh parsley for garnish
3 large potatoes, cut into fries
2 tbsp olive oil (for fries)
Instructions:
Prepare the Fries
:
Toss potato fries with olive oil, salt, and pepper. Bake in a preheated oven at 400°F (200°C) for 25–30 minutes or until golden and crispy.
Season the Chicken
:
Rub the chicken breasts with olive oil, salt, and pepper. Grill on medium heat for 5–7 minutes on each side or until fully cooked.
Make the Creamy Sauce
:
In a skillet, melt butter and sauté minced garlic until fragrant. Stir in heavy cream, Dijon mustard, and black pepper. Let it simmer until thickened.
Assemble the Dish
:
Pour the creamy pepper sauce over the grilled chicken and garnish with chopped parsley. Serve with crispy fries on the side.
Enjoy!
This dish is perfect for a comforting yet elegant dinner.
Chef’s Tip
: Add a sprinkle of Parmesan to the fries for extra flavor!
Step-by-Step Guide
Begin by preheating your oven to 400°F (200°C). While it heats, thoroughly wash and dry the potatoes, then cut them into uniform fries for even cooking. Toss them with olive oil, salt, and pepper, and spread them in a single layer on a baking sheet. Bake for 25-30 minutes, flipping halfway through. As the fries bake, pat the chicken breasts dry and rub them with oil, salt, and pepper. Preheat your grill or grill pan to medium heat. Grill the chicken for 5-7 minutes per side, ensuring the internal temperature reaches 165°F (74°C). Let it rest for 5 minutes before slicing. For the sauce, melt butter in a skillet over medium heat, sauté the garlic for 30 seconds until fragrant, then whisk in the heavy cream, Dijon mustard, and black pepper. Simmer gently for 3-5 minutes until the sauce coats the back of a spoon.
Serving Suggestions
Plate the sliced grilled chicken and drizzle generously with the creamy pepper sauce. Serve alongside the crispy oven fries. For a complete meal, add a simple green salad with a vinaigrette to cut through the richness, or steamed green beans or asparagus. The dish pairs wonderfully with a crisp white wine like Sauvignon Blanc or a light Pinot Noir.
How-to Summary
To create this meal, bake seasoned potato fries until crispy. Simultaneously, grill seasoned chicken breasts until fully cooked. Prepare the sauce by sautéing garlic in butter, then simmering with cream, mustard, and pepper. Assemble by serving the chicken topped with sauce alongside the fries.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs are an excellent alternative. They may require a slightly longer cooking time due to their higher fat content.
How can I make a lighter version of the sauce?
Substitute half-and-half or whole milk for the heavy cream, but be aware the sauce will be thinner. A teaspoon of cornstarch mixed with a tablespoon of cold water can help thicken it.
My sauce is too thin. How do I fix it?
Continue simmering on low heat to reduce and thicken. Alternatively, create a slurry with 1 tsp cornstarch and 1 tbsp cold water, whisk it into the simmering sauce, and cook for another minute.
Can I prepare any components ahead of time?
You can cut the potatoes and keep them in water, and mix the dry seasonings for the chicken. The sauce is best made fresh, but can be gently reheated.
What’s the best way to get crispy oven fries?
The key is ensuring the fries are completely dry before oiling, not overcrowding the pan, and flipping them halfway through the baking time.
Common Mistakes to Avoid
- Overcrowding the baking sheet with fries, which steams them instead of roasting them crispy.
- Moving the chicken too soon on the grill; let it sear properly to develop grill marks and prevent sticking.
- Burning the garlic when making the sauce. Sauté it only until fragrant, about 30 seconds, before adding the cream.
- Bringing the cream sauce to a rapid boil, which can cause it to separate or become greasy. A gentle simmer is ideal.
- Slicing the chicken immediately after grilling, which lets the juices escape. Always let it rest first.
Conclusion
This Grilled Chicken with Creamy Pepper Sauce & Fries combines simple, hearty elements into a restaurant-quality meal you can easily make at home. The juicy grilled chicken, rich and peppery sauce, and crispy fries create a satisfying balance of flavors and textures. By following the detailed steps and tips provided, you can avoid common pitfalls and execute this impressive dish perfectly. It’s a versatile recipe that is sure to become a reliable favorite for both weeknight dinners and occasions when you want to impress.