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
- 30 ml olive oil
- 6 grams salt, plus more, to taste
- 113 grams unsalted butter, melted
- 120 ml whole milk, warm (or heavy cream)
- 1 grams black pepper, freshly ground, plus more, to taste
- 10 grams Dijon mustard
For the Creamy Garlic Parmesan Chicken
- 4 boneless, skinless chicken breasts
- 30 ml cooking oil
- 2 grams paprika
- 3 grams garlic powder
- 1 grams onion powder
- 1 grams dried oregano
- 2 shallots, finely chopped (or 1/2 cup yellow onion)
- 4 cloves garlic, pressed or minced
- 240 ml bone broth, chicken or vegetable
- 120 ml crème fraîche
- 15 grams fresh parsley, chopped (or chives)
- 15 ml fresh lemon juice
- 50 grams Parmesan cheese, grated
For the Garlicky Lemon Green Beans
- 450 grams fresh green beans, trimmed
- 15 ml olive oil
- 2 cloves garlic, pressed or minced
- 1 grams lemon zest
- 15 ml fresh lemon juice
- 1 grams salt, to taste
- 0.5 grams black pepper, to taste
For Garnish
- 5 grams 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 30 ml 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 30 ml 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 240 ml of bone broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the 120 ml of crème fraîche, fresh chopped parsley (or chives), 15 ml 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 113 grams of melted butter, 120 ml of warm milk (or cream), 6 grams of salt, 1 gram of black pepper, and 10 grams of Dijon mustard. Mash until smooth and creamy. Taste and adjust seasoning as needed.
⏱️ 5 min
- 9
For the green beans, heat 15 ml 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, 1 gram of lemon zest, and 15 ml 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
- 30 ml olive oil
- 6 grams salt, plus more, to taste
- 113 grams unsalted butter, melted
- 120 ml whole milk, warm (or heavy cream)
- 1 grams black pepper, freshly ground, plus more, to taste
- 10 grams Dijon mustard
For the Creamy Garlic Parmesan Chicken
- 4 boneless, skinless chicken breasts
- 30 ml cooking oil
- 2 grams paprika
- 3 grams garlic powder
- 1 grams onion powder
- 1 grams dried oregano
- 2 shallots, finely chopped (or 1/2 cup yellow onion)
- 4 cloves garlic, pressed or minced
- 240 ml bone broth, chicken or vegetable
- 120 ml crème fraîche
- 15 grams fresh parsley, chopped (or chives)
- 15 ml fresh lemon juice
- 50 grams Parmesan cheese, grated
For the Garlicky Lemon Green Beans
- 450 grams fresh green beans, trimmed
- 15 ml olive oil
- 2 cloves garlic, pressed or minced
- 1 grams lemon zest
- 15 ml fresh lemon juice
- 1 grams salt, to taste
- 0.5 grams black pepper, to taste
For Garnish
- 5 grams 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 30 ml 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 30 ml 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 240 ml of bone broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the 120 ml of crème fraîche, fresh chopped parsley (or chives), 15 ml 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 113 grams of melted butter, 120 ml of warm milk (or cream), 6 grams of salt, 1 gram of black pepper, and 10 grams of Dijon mustard. Mash until smooth and creamy. Taste and adjust seasoning as needed.
⏱️ 5 min - 9
For the green beans, heat 15 ml 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, 1 gram of lemon zest, and 15 ml 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