Get ready to dive into the ultimate comfort food experience with this homemade Chicken and Cheese Poutine recipe. Imagine a bowl filled with perfectly crispy golden fries, tender bites of seasoned chicken, and squeaky cheese curds, all smothered in a rich, savory chicken gravy. It’s the kind of dish that warms you up from the inside out. This recipe breaks down how to create this Canadian classic right in your own kitchen, and it’s easier than you might think!
Forget takeout and frozen versions. We’re building this masterpiece from the ground up to ensure every single bite is packed with flavor. The secret lies in the layers: the crispy potato base, the gooey, melted cheese, and a gravy so good you’ll want to eat it with a spoon.
What Makes This Chicken and Cheese Poutine So Good?
This isn’t just another poutine recipe; it’s a guide to creating the perfect poutine. The magic is in the details. We use oven-baking for the fries, which creates a wonderfully crispy texture without the fuss of deep-frying. The chicken is seasoned and cooked to perfection, adding a hearty, protein-packed element to the dish. But the star is the homemade chicken gravy—rich, flavorful, and incredibly simple to whip up. It’s the liquid gold that brings everything together.
The Key Ingredients for Perfect Poutine
The beauty of poutine is in its simplicity. You only need a few key components, so using high-quality ingredients will make a big difference.
- Potatoes: Russet potatoes are the best choice. Their high starch content makes them fluffy on the inside and perfectly crispy on the outside when baked.
- Chicken: Boneless, skinless chicken breast works perfectly. We’ll dice it into bite-sized pieces for even cooking. For a little extra kick, you could try seasoning it with something like this Cajun seasoning blend.
- Cheese Curds: For authentic poutine, fresh cheese curds are a must. They have a mild, salty flavor and a unique texture that softens in the hot gravy without completely melting away. If you can’t find them, torn pieces of low-moisture mozzarella are the next best thing.
- For the Gravy: We’ll create a rich chicken gravy using butter, flour (as a thickener), chicken broth, and a few key seasonings to build a deep, savory flavor.
How to Make Chicken and Cheese Poutine
Making this restaurant-worthy dish at home is a simple three-step process. We’ll tackle the fries, the chicken and gravy, and then the final, glorious assembly.
Step 1: Prepare the Crispy Oven-Baked Fries
First, preheat your oven to 425°F (220°C). Wash and slice your potatoes into ½-inch thick fries. For maximum crispiness, soak the cut potatoes in cold water for at least 30 minutes to remove excess starch. Drain them well and pat them completely dry with a clean towel. Toss the dry fries with olive oil, salt, and pepper, then arrange them in a single layer on a baking sheet. Bake for 30-35 minutes, flipping halfway through, until golden brown and crispy. If you enjoy potato dishes, you might also love these crispy smashed potatoes.
Step 2: Cook the Chicken and Make the Gravy
While the fries are baking, heat a large skillet over medium-high heat. Season the diced chicken with salt, pepper, and garlic powder. Add a bit of oil to the skillet and cook the chicken until it’s golden brown and cooked through. Remove the chicken and set it aside. In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for one minute to create a roux. Slowly pour in the chicken broth, whisking constantly to prevent lumps. Stir in the Worcestershire sauce, onion powder, and a pinch of black pepper. Bring the gravy to a simmer and let it cook for 5-7 minutes, until it has thickened enough to coat the back of a spoon. Stir the cooked chicken back into the gravy.
Step 3: Assemble Your Poutine
The moment of truth! Once the fries are crispy and golden, remove them from the oven. The key to great poutine is to assemble it quickly while everything is piping hot. Place a generous portion of hot fries in a bowl, scatter a handful of cheese curds over the top, and then ladle the hot chicken and gravy mixture all over. The heat from the gravy will perfectly soften the cheese curds, making them warm and delightfully squeaky. Serve immediately and enjoy every single bite.
Tips for the Best Homemade Poutine
- Don’t Crowd the Pan: Give your fries plenty of space on the baking sheet. A single layer ensures they bake and crisp up rather than steam. Use two sheets if necessary.
- Get the Gravy Right: The gravy should be thick enough to coat the fries but still pourable. If it’s too thick, whisk in a little more broth. If it’s too thin, let it simmer for a few more minutes.
- Serve Immediately: Poutine is a dish that’s meant to be eaten right away. The contrast between the crispy fries, hot gravy, and squeaky curds is best when fresh.
Fun Variations to Try
While classic chicken poutine is fantastic, feel free to get creative! You could add sautéed mushrooms and onions to the gravy, drizzle it with buffalo sauce and ranch for a spicy kick, or top it with crispy bacon bits. This dish is a great canvas for other delicious flavors, much like this creamy garlic butter chicken.
Frequently Asked Questions About Chicken Poutine
Absolutely. To save time, you can use your favorite brand of frozen french fries. Simply bake them according to the package instructions until they are golden and extra crispy before assembling.
The key is to use very crispy, hot fries and very hot gravy. Assemble the poutine in layers—fries, then cheese curds, then gravy—and serve it immediately. This ensures the fries stay crisp while the cheese melts perfectly.
Poutine is a very rich and satisfying meal on its own. If you’d like to add a side dish, a simple green salad with a light vinaigrette provides a fresh, acidic contrast to the richness of the poutine.
Fresh cheese curds are classic for their mild, salty flavor and unique texture that softens without fully melting. If you cannot find them, torn pieces of low-moisture block mozzarella are the best substitute.
More Delicious Recipes to Try
If you enjoyed this hearty and satisfying meal, you might also love exploring other comfort food classics. From savory pasta dishes to cozy casseroles, there’s always something new and delicious to discover for your dinner table.
We hope you love this Chicken and Cheese Poutine recipe! If you make it, please leave a comment below and let us know what you think. Don’t forget to share your creations on Pinterest!
The Ultimate Chicken and Cheese Poutine Recipe
Chicken and Cheese Poutine: The Ultimate Comfort Food Recipe
Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C). For extra crispy fries, soak the cut potatoes in a large bowl of cold water for at least 30 minutes. Drain thoroughly and pat completely dry with paper towels.
- On a large baking sheet, toss the dried potatoes with olive oil, salt, and pepper until evenly coated. Arrange in a single layer.
- Bake for 30-35 minutes, flipping once halfway through, until the fries are golden brown and crispy on the outside.
- While the fries bake, season the chicken pieces with a pinch of salt, pepper, and the garlic powder. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux.
- Gradually pour in the chicken broth, whisking continuously to break up any lumps. Stir in the Worcestershire sauce and onion powder.
- Bring the mixture to a simmer and cook for 5-7 minutes, or until the gravy has thickened. Season with salt and pepper to taste. Return the cooked chicken to the skillet and stir to combine.
- Divide the hot, crispy fries among serving bowls.
- Top the fries with a generous amount of cheese curds.
- Immediately pour the hot chicken and gravy mixture over the cheese curds and fries. Serve right away.
Notes
Ensure the gravy and fries are both very hot during assembly. This is crucial for warming the cheese curds properly.
