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Flavorful Chicken Fillet Garlic Parmesan Sauce Recipe with Crispy Fries Easy Perfect Dinner

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A quick and easy dinner featuring tender chicken fillets smothered in a creamy garlic-parmesan sauce, served with crispy double-fried fries. Perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz / 170 g each), pounded to even thickness
  • Salt and pepper to taste
  • 2 tablespoons olive oil (extra virgin preferred)
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • ¾ cup finely grated Parmesan cheese (Parmigiano-Reggiano recommended)
  • 1 cup heavy cream (full-fat; can substitute coconut cream for dairy-free)
  • 2 tablespoons fresh parsley, chopped
  • 4 large Russet potatoes, cut into fries
  • Vegetable oil for frying (canola or sunflower oil recommended)
  • Optional: pinch of chili flakes

Instructions

  1. Prepare the fries: Wash and peel potatoes. Cut into ¼-inch thick sticks. Soak in cold water for at least 30 minutes to remove excess starch.
  2. Start frying potatoes – first fry: Heat vegetable oil in a deep fryer or heavy pot to 325°F (160°C). Drain and pat potatoes dry thoroughly. Fry in batches for about 4-5 minutes until soft but not browned. Remove fries and drain on paper towels.
  3. Season and set fries aside: Lightly salt the fries while they cool.
  4. Prepare chicken: Pat chicken breasts dry and season both sides generously with salt and pepper. Pound to even thickness (about ½ inch / 1.3 cm).
  5. Sear chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken fillets and cook 4-5 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Remove chicken and set aside.
  6. Make garlic-parmesan sauce: In the same skillet, reduce heat to medium. Add 2 tablespoons butter and minced garlic. Sauté for 1-2 minutes until fragrant but not browned.
  7. Add cream and Parmesan: Pour in 1 cup heavy cream, stirring constantly. Slowly add ¾ cup grated Parmesan cheese, whisking until melted and sauce thickens (about 2-3 minutes). Season with salt, pepper, and optional chili flakes. If sauce is too thick, add a splash of milk or water.
  8. Return chicken to pan: Nestle chicken fillets into the sauce, spooning sauce over them. Simmer on low for 2-3 minutes so flavors meld and chicken stays juicy.
  9. Finish fries – second fry: Increase oil temperature to 375°F (190°C). Fry potato sticks again in batches for 2-3 minutes or until golden and crispy. Drain on paper towels and season immediately with salt.
  10. Serve: Plate chicken fillets smothered in garlic-parmesan sauce alongside crispy fries. Garnish with freshly chopped parsley.

Notes

Double frying the fries is essential for perfect crispiness. Avoid burning garlic by cooking on medium or medium-low heat. Freshly grated Parmesan melts better than pre-grated. For dairy-free, substitute heavy cream with coconut cream and Parmesan with dairy-free alternatives or nutritional yeast. Fries can be reheated in an oven or air fryer to regain crispiness but avoid microwaving.

Nutrition

Keywords: chicken fillet, garlic parmesan sauce, crispy fries, easy dinner, creamy sauce, double fried fries, quick meal

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