
This recipe makes my go-to comfort meal whenever I want a golden dinner with minimal fuss. Juicy chicken nests in buttery garlic sauce beside crispy fries that no one at my table can resist. Every part is made from simple ingredients you probably have right now and the results are truly special.
This became an instant favorite when my best friend brought it to a family get-together. It is now my special treat for cozy Saturdays at home.
Ingredients
- Chicken thighs: bring juicy flavor and stay moist after cooking. Always pick ones with smooth skin and a fresh scent.
- Butter: adds richness to both chicken and sauce. Look for unsalted and creamy butter for the best results.
- Garlic: offers the no-fail punch for the sauce. Firm cloves without any green centers are best.
- Heavy cream: creates a velvety garlic sauce. Go for 30 percent or full-fat for better thickness.
- Tomato puree: gives depth and gentle acidity. Pick a smooth puree and check for a fresh tomato smell.
- Sweet paprika: provides warmth and color. Look for a brick-red shade without clumps.
- Herbes de Provence: sprinkle in herbal fragrance. Fresher blends smell floral and green.
- Salt and pepper: finish the seasoning. Freshly cracked pepper gives livelier flavor.
- Potatoes: are the key to crisp fries. Starchy potatoes like russet or Polskie odmiany ziemniaków frytkowych make the crunchiest fries.
- Neutral oil: works best for frying. Use a clean high-heat option like sunflower or canola.
Step-by-Step Instructions
- Prepare the Chicken:
- Start by rinsing chicken thighs under cold water. Pat them completely dry with paper towels. Season all over with salt pepper and sweet paprika by rubbing the spices evenly into the meat. Extra time here sets the foundation for perfect taste.
- Brown the Chicken:
- Melt the butter in a large nonstick skillet over medium heat. Once the butter foams and smells nutty gently place the chicken thighs skin side down. Do not crowd them. Cook each side for ten to twelve minutes until the skin is golden and crisp and the meat is thoroughly cooked. Remove the chicken and set aside.
- Start the Garlic Sauce:
- With the skillet still on low heat finely chop garlic and add it to what is left of the butter. Let the garlic gently sizzle for two to three minutes until it turns soft and fragrant but not browned. Stir the chopped garlic so none burns.
- Finish the Sauce:
- Pour in the heavy cream and tomato puree then sprinkle in herbes de Provence. Simmer while stirring for about five minutes until the sauce thickens and coats the back of a spoon. Taste for salt and pepper. If you want a punchier sauce add a little more garlic now.
- Prep the Fries:
- Peel the potatoes and slice them into thin even sticks. Pat dry on paper towels to remove excess moisture. Heat the frying oil to one hundred eighty degrees Celsius. Working in batches add fries to the oil making sure not to crowd the pan. Fry each batch for five to seven minutes until golden and irresistibly crisp. Lift out with a slotted spoon and cool them on fresh paper towels. Salt while hot.
- Bring It All Together:
- Arrange the chicken thighs on a plate and ladle over the garlic butter sauce. Stack fries beside the chicken. Garnish with any fresh herbs you love for a pop of color and serve everything right away for the crispiest fries and the juiciest chicken.

I have always loved how the sauce turns golden and creamy just from slow simmering. My family always fights for the last spoonful on the platter and that is my favorite part of our dinners.
Storage Tips
Store leftover chicken and sauce separately from the fries if possible. Use airtight containers. Refrigerate up to three days for best flavor. Reheat chicken and sauce gently on the stovetop.
Fry the fries a second time for better crispness or refresh them in a hot oven if you have leftovers.
Ingredient Substitutions
You can use bone-in chicken breast for a leaner choice. Try avalanche potatoes or Yukon Golds for softer fries.
Substitute thick sour cream for the heavy cream if needed but watch for curdling and warm over low heat.
Use mixed Italian herbs if you cannot get herbes de Provence.
Serving Suggestions
Serve with a simple arugula salad and cherry tomatoes for brightness and contrast. A soft garlic bread is another great way to soak up extra sauce.
This dish works with both everyday meals and special events. Lay out all parts family style for easy self-serve.

Cultural and Historical Context
Butter chicken is an iconic dish in many cultures but this version leans into European flavors with herbes de Provence and a creamy garlic sauce. Pairing fresh hand-cut fries borrows from the classic French steak frites tradition with a homemade twist.
Common Recipe Questions
- → Jakie mięso najlepiej wybrać do tego dania?
Najlepiej sprawdzą się udka z kurczaka, ponieważ pozostają soczyste po smażeniu. Możesz użyć także piersi z kurczaka, wtedy czas smażenia będzie krótszy.
- → Czy frytki muszą być smażone na głębokim tłuszczu?
Choć frytki z głębokiego tłuszczu są najbardziej chrupiące, alternatywnie możesz je przygotować w piekarniku lub frytkownicy beztłuszczowej dla lżejszej wersji.
- → Jak przechowywać pozostałe porcje?
Danie można przechowywać w szczelnym pojemniku w lodówce do 2–3 dni. Frytki najlepiej podgrzewać w piekarniku, by odzyskały chrupkość.
- → Jakie dodatki polecacie do kurczaka z frytkami?
Idealnie pasują sałatki z rukoli, grillowane warzywa, świeży chleb czosnkowy lub lekki jogurtowy dip z ziołami dla odświeżenia smaku.
- → Jak urozmaicić sos czosnkowy?
Dla wyrazistego aromatu można dodać więcej ziół, np. tymianek lub rozmaryn, albo lekko podprażyć czosnek przed dodaniem do sosu.