Creamy Garlic Parmesan Chicken with Mustard Mash and Lemon Garlic Green Beans

Ingredients

• 1 baking potato (Rubbed with olive oil; prick with a fork before cooking)
• olive oil for potato (For rubbing the potato; use a small amount)
• salt for potato (To taste)
• 1 tbsp butter (For the mash)
• 2 tbsp milk (For the mash)
• 1 tsp Dijon mustard (For the mash)
• 1 chicken breast (Scored; approximately 200 g)
• paprika (For seasoning the chicken; to taste)
• garlic powder (For seasoning the chicken; to taste)
• onion powder (For seasoning the chicken; to taste)
• olive oil for chicken and beans (A drizzle for the chicken and a little for cooking the beans)
• 0.5 shallot (Finely diced)
• 2 cloves garlic (One clove minced for the cream sauce and one minced for the beans)
• 100 ml chicken bone broth (For the sauce)
• 50 ml crème fraîche (For the cream sauce)
• 20 g Parmesan (Grated)
• 1 tsp honey (For the sauce)
• parsley (For the sauce; amount not specified)
• chives (For the sauce; amount not specified)
• lemon juice for sauce (A squeeze; amount not specified)
• green beans (Trimmed; amount not specified)
• 0.5 lemon zest (Zest of half a lemon, for the beans)
• 0.5 lemon juice for beans (Juice of half a lemon)
• black pepper (For the mash, chicken, sauce, and beans; to taste)
• salt for chicken, sauce, and beans (To taste)

Steps

1. 1

   Rub the baking potato with a little olive oil and salt. Prick it all over with a fork.

2. 2

   Cook the potato unwrapped in an air fryer at 200°C for 50 minutes to 1 hour, until the skin is crisp and a knife slides easily through the center.

3. 3

   Cut the cooked potato open and scoop out the flesh. For an especially smooth mash, pass the flesh through a sieve.

4. 4

   Mash the potato flesh with the butter, milk, Dijon mustard, and black pepper until smooth.

5. 5

   Season the scored chicken breast with paprika, garlic powder, onion powder, salt, black pepper, and a drizzle of olive oil.

6. 6

   Heat a pan and place the chicken scored-side down. Cook for 5–6 minutes, until the scored side is golden.

7. 7

   Flip the chicken and cook the second side until fully done. Remove the chicken from the pan and set it aside.

8. 8

   Using the same pan, cook the finely diced shallot for 2–3 minutes, until softened.

9. 9

   Add one minced garlic clove and cook for 1 minute, until fragrant.

10. 10

    Pour in the chicken bone broth and let it reduce slightly.

11. 11

    Stir in the crème fraîche, grated Parmesan, honey, parsley, chives, a squeeze of lemon juice, and black pepper.

12. 12

    Let the sauce bubble gently until thickened.

13. 13

    Return the chicken to the pan and spoon the sauce over it so it is coated.

14. 14

    For the beans, heat a separate pan with a little olive oil. Add the trimmed green beans and cook until softened and beginning to char.

15. 15

    Add the second minced garlic clove, the zest of half a lemon, the juice of half a lemon, salt, and pepper. Toss until fragrant.

16. 16

    Slice the chicken and serve it over the mustard mash. Pour the garlic and herb cream sauce over the chicken, with the lemon-garlic beans on the side.

Notes

The source does not specify the exact chicken breast weight, amounts of green beans, herbs, seasoning, or cooking time for the second side of the chicken; cook the chicken until fully done. Nutrition values are approximate; the author states approximately 771 calories and 60 g protein per serving.

Nutrition per serving

• main
• comfort food
• high-protein
• chicken
• air-fried
• pan-seared
• gluten-free
• vegetable side