Creamy Lemon Parmesan Chicken with Crispy Hasselback Potatoes
Creamy Lemon Parmesan Chicken with Crispy Hasselback Potatoes
Ingredients
For the Chicken
- 3 chicken breasts
- as needed salt
- as needed freshly cracked black pepper
- as needed paprika
- as needed garlic powder
- as needed chili flakes
- as needed oregano
- as needed olive oil
For the Sauce
- 3 garlic cloves, minced
- 1 1/4 cups heavy cream
- 1/2 cup finely grated Parmesan
- 1 lemon, zested
- 1/2 lemon, juiced
- 1/2 teaspoon chili flakes, (optional)
- 1/4 cup chicken broth
- as needed salt
- as needed freshly cracked black pepper
- as needed lemon slices
For the Hasselback Potatoes
- 6-8 medium potatoes
- 3 tablespoons butter, melted
- 2 tablespoons olive oil
- as needed salt
- as needed black pepper
- 1 teaspoon paprika
For the Sides
- as needed zucchini or asparagus, for grilling
- as needed olive oil
- as needed salt
- as needed pepper
Instructions
- 1
Preheat your oven to 425°F (220°C). Carefully cut thin slices into the 6-8 medium potatoes, making sure not to cut all the way through the bottom (chopsticks can be used as a guide). In a small bowl, combine the 3 tablespoons of melted butter, 2 tablespoons of olive oil, and 1 teaspoon of paprika. Brush the potatoes generously with this mixture, seasoning with salt and black pepper.
⏱️ 10 min•🌡️ 425
- 2
Place the prepared Hasselback potatoes on a baking sheet and roast in the preheated oven for 30 minutes.
⏱️ 30 min•🌡️ 425
- 3
While the potatoes are roasting, slice the 3 chicken breasts in half horizontally to create thinner pieces. Season both sides of the chicken with salt, freshly cracked black pepper, paprika, oregano, garlic powder, and a drizzle of olive oil.
⏱️ 5 min
- 4
Heat a large pan over medium-high heat with a little olive oil. Once hot, add the seasoned chicken pieces and cook for 4-6 minutes per side, or until golden brown and cooked through. Remove the cooked chicken from the pan and set aside on a plate.
⏱️ 12 min
- 5
Remove the potatoes from the oven. Brush them again with any remaining butter mixture (or a fresh mixture of melted butter, garlic, and pepper if desired), ensuring the mixture gets in between the slices. Return the potatoes to the oven and roast for another 20-25 minutes, or until they are crispy and tender.
⏱️ 25 min•🌡️ 425
- 6
While the potatoes finish roasting, return to the pan used for the chicken. Add the 3 minced garlic cloves and cook for about 30 seconds until fragrant. Pour in the 1/4 cup of chicken broth and scrape the bottom of the pan with a wooden spoon to deglaze. Stir in the 1 1/4 cups of heavy cream, the zest of 1 lemon, and 1/2 teaspoon of chili flakes (if using). Bring to a gentle simmer. Add the 1/2 cup of finely grated Parmesan cheese, salt, and freshly cracked black pepper. Let the sauce simmer, stirring occasionally, until it slightly thickens. Squeeze in the juice of 1/2 lemon.
⏱️ 8 min
- 7
Return the cooked chicken breasts to the sauce. Add a few lemon slices to the pan. Let everything simmer for a few minutes, covering the pan with a lid, until the chicken is thoroughly coated and the sauce is creamy and heated through.
⏱️ 5 min
- 8
While the chicken simmers, grill your zucchini or asparagus. Toss the vegetables with olive oil, salt, and pepper. Grill until tender and slightly charred.
⏱️ 5 min
- 9
Plate the creamy lemon parmesan chicken, crispy Hasselback potatoes, and grilled vegetables. Spoon the rich sauce generously over both the chicken and the potatoes. Serve immediately and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Creamy Lemon Parmesan Chicken with Crispy Hasselback Potatoes
For the Chicken
- 3 chicken breasts
- as needed salt
- as needed freshly cracked black pepper
- as needed paprika
- as needed garlic powder
- as needed chili flakes
- as needed oregano
- as needed olive oil
For the Sauce
- 3 garlic cloves, minced
- 1 1/4 cups heavy cream
- 1/2 cup finely grated Parmesan
- 1 lemon, zested
- 1/2 lemon, juiced
- 1/2 teaspoon chili flakes, (optional)
- 1/4 cup chicken broth
- as needed salt
- as needed freshly cracked black pepper
- as needed lemon slices
For the Hasselback Potatoes
- 6-8 medium potatoes
- 3 tablespoons butter, melted
- 2 tablespoons olive oil
- as needed salt
- as needed black pepper
- 1 teaspoon paprika
For the Sides
- as needed zucchini or asparagus, for grilling
- as needed olive oil
- as needed salt
- as needed pepper
Instructions
- 1
Preheat your oven to 425°F (220°C). Carefully cut thin slices into the 6-8 medium potatoes, making sure not to cut all the way through the bottom (chopsticks can be used as a guide). In a small bowl, combine the 3 tablespoons of melted butter, 2 tablespoons of olive oil, and 1 teaspoon of paprika. Brush the potatoes generously with this mixture, seasoning with salt and black pepper.
⏱️ 10 min•🌡️ 425 - 2
Place the prepared Hasselback potatoes on a baking sheet and roast in the preheated oven for 30 minutes.
⏱️ 30 min•🌡️ 425 - 3
While the potatoes are roasting, slice the 3 chicken breasts in half horizontally to create thinner pieces. Season both sides of the chicken with salt, freshly cracked black pepper, paprika, oregano, garlic powder, and a drizzle of olive oil.
⏱️ 5 min - 4
Heat a large pan over medium-high heat with a little olive oil. Once hot, add the seasoned chicken pieces and cook for 4-6 minutes per side, or until golden brown and cooked through. Remove the cooked chicken from the pan and set aside on a plate.
⏱️ 12 min - 5
Remove the potatoes from the oven. Brush them again with any remaining butter mixture (or a fresh mixture of melted butter, garlic, and pepper if desired), ensuring the mixture gets in between the slices. Return the potatoes to the oven and roast for another 20-25 minutes, or until they are crispy and tender.
⏱️ 25 min•🌡️ 425 - 6
While the potatoes finish roasting, return to the pan used for the chicken. Add the 3 minced garlic cloves and cook for about 30 seconds until fragrant. Pour in the 1/4 cup of chicken broth and scrape the bottom of the pan with a wooden spoon to deglaze. Stir in the 1 1/4 cups of heavy cream, the zest of 1 lemon, and 1/2 teaspoon of chili flakes (if using). Bring to a gentle simmer. Add the 1/2 cup of finely grated Parmesan cheese, salt, and freshly cracked black pepper. Let the sauce simmer, stirring occasionally, until it slightly thickens. Squeeze in the juice of 1/2 lemon.
⏱️ 8 min - 7
Return the cooked chicken breasts to the sauce. Add a few lemon slices to the pan. Let everything simmer for a few minutes, covering the pan with a lid, until the chicken is thoroughly coated and the sauce is creamy and heated through.
⏱️ 5 min - 8
While the chicken simmers, grill your zucchini or asparagus. Toss the vegetables with olive oil, salt, and pepper. Grill until tender and slightly charred.
⏱️ 5 min - 9
Plate the creamy lemon parmesan chicken, crispy Hasselback potatoes, and grilled vegetables. Spoon the rich sauce generously over both the chicken and the potatoes. Serve immediately and enjoy!