Creamy Garlic Parmesan Chicken with Mustard Mash and Garlicky Lemon Greens
Creamy Garlic Parmesan Chicken with Mustard Mash and Garlicky Lemon Greens
Ingredients
For the Mustard Mash
- 8 russet potatoes, medium
- 2 tablespoons olive oil
- 1 teaspoon salt, plus more, to taste
- 1/2 cup unsalted butter, melted
- 1/2 cup whole milk, warm (or heavy cream)
- 1/2 teaspoon black pepper, freshly ground, plus more, to taste
- 2 teaspoons Dijon mustard
For the Creamy Garlic Parmesan Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons cooking oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 2 shallots, finely chopped (or 1/2 cup yellow onion)
- 4 cloves garlic, pressed or minced
- 1 cup bone broth, chicken or vegetable
- 1/2 cup crème fraîche
- 1/4 cup fresh parsley, chopped (or chives)
- 1 tablespoon fresh lemon juice
- 1/2 cup Parmesan cheese, grated
For the Garlicky Lemon Green Beans
- 1 pound fresh green beans, trimmed
- 1 tablespoon olive oil
- 2 cloves garlic, pressed or minced
- 1/2 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
For Garnish
- 2 tablespoons fresh chives, finely chopped
Instructions
- 1
Preheat your air fryer to 400°F (200°C). Prick each potato several times with a fork. Drizzle the potatoes with 2 tablespoons of olive oil and season generously with salt. Place the seasoned potatoes in the air fryer basket.
⏱️ 5 min•🌡️ 400
- 2
Air fry the potatoes for 30-40 minutes, or until fork-tender. Alternatively, bake in a conventional oven at 400°F (200°C) for 45-60 minutes.
⏱️ 40 min•🌡️ 400
- 3
While the potatoes cook, prepare the chicken. Score each chicken breast with a criss-cross pattern using a sharp knife. In a small bowl, combine 2 tablespoons of cooking oil, paprika, garlic powder, onion powder, and dried oregano. Brush this seasoning mixture generously over both sides of the scored chicken breasts.
⏱️ 10 min
- 4
Heat a large skillet over medium-high heat. Add the seasoned chicken breasts and sear for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove the chicken from the pan and set aside on a plate, tented with foil.
⏱️ 14 min
- 5
In the same skillet, add the chopped shallots (or onions) and sauté for 2-3 minutes until softened. Add the pressed garlic and cook for another 30 seconds until fragrant.
⏱️ 3 min
- 6
Pour in the bone broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the crème fraîche, fresh chopped parsley (or chives), 1 tablespoon of fresh lemon juice, and grated Parmesan cheese. Season with salt and black pepper to taste. Continue to simmer for 2-3 minutes, until the sauce slightly thickens.
⏱️ 5 min
- 7
Return the cooked chicken breasts to the pan, coating them thoroughly in the creamy sauce. Keep warm over low heat.
⏱️ 2 min
- 8
Once the potatoes are cooked, transfer them to a large pot. Add the melted butter, warm milk (or cream), 1 teaspoon of salt, 1/2 teaspoon of black pepper, and Dijon mustard. Mash until smooth and creamy. Taste and adjust seasoning as needed.
⏱️ 5 min
- 9
For the green beans, heat 1 tablespoon of olive oil in a separate pan over medium heat. Add the trimmed green beans and sauté for 5-7 minutes until tender-crisp. Add the pressed garlic, lemon zest, and 1 tablespoon of fresh lemon juice. Season with salt and black pepper. Toss to combine and cook for another 1-2 minutes.
⏱️ 8 min
- 10
To assemble, spoon a generous portion of the mustard mashed potatoes onto each plate. Arrange the garlicky lemon green beans alongside the mash. Place a creamy garlic Parmesan chicken breast on the plate and spoon extra sauce over the chicken. Garnish with fresh chopped chives before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Garlic Parmesan Chicken with Mustard Mash and Garlicky Lemon Greens
Ingredients
For the Mustard Mash
- 8 russet potatoes, medium
- 2 tablespoons olive oil
- 1 teaspoon salt, plus more, to taste
- 1/2 cup unsalted butter, melted
- 1/2 cup whole milk, warm (or heavy cream)
- 1/2 teaspoon black pepper, freshly ground, plus more, to taste
- 2 teaspoons Dijon mustard
For the Creamy Garlic Parmesan Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons cooking oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 2 shallots, finely chopped (or 1/2 cup yellow onion)
- 4 cloves garlic, pressed or minced
- 1 cup bone broth, chicken or vegetable
- 1/2 cup crème fraîche
- 1/4 cup fresh parsley, chopped (or chives)
- 1 tablespoon fresh lemon juice
- 1/2 cup Parmesan cheese, grated
For the Garlicky Lemon Green Beans
- 1 pound fresh green beans, trimmed
- 1 tablespoon olive oil
- 2 cloves garlic, pressed or minced
- 1/2 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
For Garnish
- 2 tablespoons fresh chives, finely chopped
Instructions
- 1
Preheat your air fryer to 400°F (200°C). Prick each potato several times with a fork. Drizzle the potatoes with 2 tablespoons of olive oil and season generously with salt. Place the seasoned potatoes in the air fryer basket.
⏱️ 5 min•🌡️ 400 - 2
Air fry the potatoes for 30-40 minutes, or until fork-tender. Alternatively, bake in a conventional oven at 400°F (200°C) for 45-60 minutes.
⏱️ 40 min•🌡️ 400 - 3
While the potatoes cook, prepare the chicken. Score each chicken breast with a criss-cross pattern using a sharp knife. In a small bowl, combine 2 tablespoons of cooking oil, paprika, garlic powder, onion powder, and dried oregano. Brush this seasoning mixture generously over both sides of the scored chicken breasts.
⏱️ 10 min - 4
Heat a large skillet over medium-high heat. Add the seasoned chicken breasts and sear for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove the chicken from the pan and set aside on a plate, tented with foil.
⏱️ 14 min - 5
In the same skillet, add the chopped shallots (or onions) and sauté for 2-3 minutes until softened. Add the pressed garlic and cook for another 30 seconds until fragrant.
⏱️ 3 min - 6
Pour in the bone broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the crème fraîche, fresh chopped parsley (or chives), 1 tablespoon of fresh lemon juice, and grated Parmesan cheese. Season with salt and black pepper to taste. Continue to simmer for 2-3 minutes, until the sauce slightly thickens.
⏱️ 5 min - 7
Return the cooked chicken breasts to the pan, coating them thoroughly in the creamy sauce. Keep warm over low heat.
⏱️ 2 min - 8
Once the potatoes are cooked, transfer them to a large pot. Add the melted butter, warm milk (or cream), 1 teaspoon of salt, 1/2 teaspoon of black pepper, and Dijon mustard. Mash until smooth and creamy. Taste and adjust seasoning as needed.
⏱️ 5 min - 9
For the green beans, heat 1 tablespoon of olive oil in a separate pan over medium heat. Add the trimmed green beans and sauté for 5-7 minutes until tender-crisp. Add the pressed garlic, lemon zest, and 1 tablespoon of fresh lemon juice. Season with salt and black pepper. Toss to combine and cook for another 1-2 minutes.
⏱️ 8 min - 10
To assemble, spoon a generous portion of the mustard mashed potatoes onto each plate. Arrange the garlicky lemon green beans alongside the mash. Place a creamy garlic Parmesan chicken breast on the plate and spoon extra sauce over the chicken. Garnish with fresh chopped chives before serving.
⏱️ 3 min