Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Cut the russet potatoes into fries and place them in a bowl. Drizzle with vegetable oil and sprinkle with salt. Toss to coat evenly, then spread them out on the prepared baking sheet in a single layer.
Bake the fries in the preheated oven for 25-30 minutes, flipping halfway through, until golden and crispy.
While the fries are baking, prepare the chicken. In a small bowl, mix together paprika, garlic powder, salt, and black pepper. Rub this mixture all over the chicken breasts.
In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken breasts and cook for 6-7 minutes on each side until cooked through and golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a simmer.
Stir in the grated Parmesan cheese and red pepper flakes, cooking until the sauce thickens slightly, about 3-4 minutes. Return the chicken to the skillet, coating it with the sauce.
Once the fries are done, remove them from the oven. Serve the chicken fillet topped with the creamy garlic-Parmesan sauce alongside the crispy fries. Garnish with chopped parsley.
Notes
For added flavor, marinate the chicken in the spice mixture for 30 minutes before cooking.
Substitute the heavy cream with half-and-half for a lighter sauce, or use a dairy-free alternative for a vegan option.