Creamy Lemon Parmesan Chicken with Crispy Hasselback Potatoes

Ingredients

• 3 chicken breasts (sliced in half horizontally)
• salt (to taste)
• freshly cracked black pepper (to taste)
• paprika (for seasoning chicken)
• garlic powder (for seasoning chicken)
• chili flakes (for seasoning chicken)
• oregano (for seasoning chicken)
• olive oil (for chicken seasoning and pan frying)
• 3 garlic cloves (minced)
• 1.25 cup heavy cream
• 0.5 cup Parmesan (finely grated)
• 1 lemon zest (zest of 1 lemon)
• 0.5 lemon juice (juice of 1/2 lemon)
• 0.5 tsp chili flakes (optional, for sauce)
• 0.25 cup chicken broth
• lemon slices (for garnish and simmering)
• 7 potatoes (medium sized (6-8 potatoes))
• 3 tbsp butter (melted)
• 2 tbsp olive oil (for potatoes)
• 1 tsp paprika (for potatoes)
• zucchini or asparagus (for side dish)

Steps

1. 1

   Preheat your oven to 425°F (220°C).

2. 2

   Prepare the Hasselback potatoes by cutting thin slices into each potato, being careful not to cut all the way through to the bottom.

3. 3

   Brush the potatoes with a mixture of melted butter, olive oil, and salt.

4. 4

   Place the potatoes in the oven and roast for 30 minutes.

5. 5

   While the potatoes roast, slice the chicken breasts in half horizontally to create thinner cutlets.

6. 6

   Season the chicken cutlets thoroughly with salt, pepper, paprika, oregano, garlic powder, and a drizzle of olive oil.

7. 7

   Heat a knob of butter and a splash of olive oil in a large pan over medium-high heat.

8. 8

   Add the chicken to the pan and cook until golden brown on both sides and cooked through. Remove the chicken from the pan and set aside.

9. 9

   Take the potatoes out of the oven after their initial 30 minutes. Brush them again with butter, garlic, and pepper, ensuring the seasoning gets between the slices.

10. 10

    Return the potatoes to the oven and roast for another 20–25 minutes until they are crispy and golden (50-55 minutes total roasting time).

11. 11

    In the same pan used for the chicken, add the minced garlic and cook briefly until fragrant.

12. 12

    Pour in the chicken broth and scrape the bottom of the pan with a wooden spoon to release the browned bits (deglazing).

13. 13

    Stir in the heavy cream, lemon zest, chili flakes, and grated Parmesan cheese. Let the sauce simmer until it has slightly thickened.

14. 14

    Place the cooked chicken back into the sauce along with a few lemon slices. Simmer for a few minutes until the chicken is heated through and well-coated in the creamy sauce.

15. 15

    For the side dish, grill zucchini or asparagus with olive oil, salt, and pepper until tender and slightly charred.

16. 16

    Plate the chicken and potatoes, spooning extra lemon parmesan sauce over both. Serve immediately.

Notes

To ensure the potatoes are extra crispy, make sure to brush the butter mixture deep into the slices during the second roasting stage. You can substitute the heavy cream with half-and-half for a lighter sauce, though it will be less thick.

Nutrition per serving

• main dish
• chicken
• lemon parmesan
• hasselback potatoes
• dinner
• pan-fried
• roasted