Creamy Garlic Parmesan Chicken with Mash + Greens
Creamy Garlic Parmesan Chicken with Mash + Greens
Ingredients
For the Mash
- 4 baking potatoes
- as needed olive oil, for rubbing potatoes
- as needed salt, for rubbing potatoes
- 4 tablespoons butter
- 8 tablespoons milk
- 4 teaspoons Dijon mustard
- as needed black pepper, for mash
For the Chicken
- 4 chicken breasts, scored
- as needed paprika
- as needed garlic powder
- as needed onion powder
- as needed salt, for chicken
- as needed black pepper, for chicken
- as needed olive oil, for cooking chicken
For the Cream Sauce
- 2 shallots, finely diced
- 4 garlic cloves, minced
- 400 ml chicken bone broth
- 200 ml crème fraîche
- 80 g grated Parmesan
- 4 teaspoons honey
- as needed parsley, chopped
- as needed chives, chopped
- as needed lemon juice, a squeeze
- as needed black pepper, for sauce
For the Green Beans
- as needed trimmed green beans
- as needed olive oil, for cooking beans
- 4 garlic cloves, minced
- 2 lemon, zested and juiced
- as needed salt, for beans
- as needed pepper, for beans
Instructions
- 1
Preheat your air fryer to 200°C. Rub each baking potato with olive oil and salt, then prick them all over with a fork. Place the unwrapped potatoes in the air fryer and cook for 50 minutes to 1 hour, or until the skin is crisp and a knife slides through easily. This can be done in batches if your air fryer is small.
⏱️ 60 min•🌡️ 200
- 2
While the potatoes are cooking, prepare the chicken. Season each scored chicken breast generously with paprika, garlic powder, onion powder, salt, and black pepper. Drizzle with a little olive oil.
⏱️ 5 min
- 3
Heat a large pan over medium-high heat. Once hot, add the chicken breasts, scored-side down. Cook for 5-6 minutes until golden brown. Flip the chicken and cook for another 5-7 minutes, or until cooked through. Remove the chicken from the pan and set aside on a plate.
⏱️ 15 min
- 4
In the same pan (do not clean it), add the finely diced shallots and cook for 2-3 minutes until softened. Add the minced garlic cloves and cook for 1 minute until fragrant.
⏱️ 4 min
- 5
Pour in the chicken bone broth and let it reduce slightly, scraping up any browned bits from the bottom of the pan. Stir in the crème fraîche, grated Parmesan, honey, chopped parsley, chopped chives, a squeeze of lemon juice, and black pepper. Let the sauce bubble gently until it thickens to your desired consistency.
⏱️ 8 min
- 6
Return the cooked chicken breasts to the pan with the sauce, spooning the sauce over to coat them thoroughly. Keep warm over low heat.
⏱️ 2 min
- 7
Once the potatoes are cooked, carefully cut them open and scoop out the flesh into a bowl. For extra smooth mash, press the potato flesh through a sieve. Add the butter, milk, Dijon mustard, and black pepper. Mash until smooth and creamy.
⏱️ 10 min
- 8
In a separate pan, heat a little olive oil over medium heat. Add the trimmed green beans and cook until softened and starting to char, about 5-7 minutes. Add the minced garlic cloves, the zest of the lemons, and the juice of the lemons. Season with salt and pepper. Toss until fragrant, about 1-2 minutes.
⏱️ 10 min
- 9
To serve, slice each chicken breast and arrange it over a bed of the mustard mash. Spoon the garlic and herb cream sauce generously over the chicken. Serve the lemon garlic green beans on the side.
⏱️ 6 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Garlic Parmesan Chicken with Mash + Greens
For the Mash
- 4 baking potatoes
- as needed olive oil, for rubbing potatoes
- as needed salt, for rubbing potatoes
- 4 tablespoons butter
- 8 tablespoons milk
- 4 teaspoons Dijon mustard
- as needed black pepper, for mash
For the Chicken
- 4 chicken breasts, scored
- as needed paprika
- as needed garlic powder
- as needed onion powder
- as needed salt, for chicken
- as needed black pepper, for chicken
- as needed olive oil, for cooking chicken
For the Cream Sauce
- 2 shallots, finely diced
- 4 garlic cloves, minced
- 400 ml chicken bone broth
- 200 ml crème fraîche
- 80 g grated Parmesan
- 4 teaspoons honey
- as needed parsley, chopped
- as needed chives, chopped
- as needed lemon juice, a squeeze
- as needed black pepper, for sauce
For the Green Beans
- as needed trimmed green beans
- as needed olive oil, for cooking beans
- 4 garlic cloves, minced
- 2 lemon, zested and juiced
- as needed salt, for beans
- as needed pepper, for beans
Instructions
- 1
Preheat your air fryer to 200°C. Rub each baking potato with olive oil and salt, then prick them all over with a fork. Place the unwrapped potatoes in the air fryer and cook for 50 minutes to 1 hour, or until the skin is crisp and a knife slides through easily. This can be done in batches if your air fryer is small.
⏱️ 60 min•🌡️ 200 - 2
While the potatoes are cooking, prepare the chicken. Season each scored chicken breast generously with paprika, garlic powder, onion powder, salt, and black pepper. Drizzle with a little olive oil.
⏱️ 5 min - 3
Heat a large pan over medium-high heat. Once hot, add the chicken breasts, scored-side down. Cook for 5-6 minutes until golden brown. Flip the chicken and cook for another 5-7 minutes, or until cooked through. Remove the chicken from the pan and set aside on a plate.
⏱️ 15 min - 4
In the same pan (do not clean it), add the finely diced shallots and cook for 2-3 minutes until softened. Add the minced garlic cloves and cook for 1 minute until fragrant.
⏱️ 4 min - 5
Pour in the chicken bone broth and let it reduce slightly, scraping up any browned bits from the bottom of the pan. Stir in the crème fraîche, grated Parmesan, honey, chopped parsley, chopped chives, a squeeze of lemon juice, and black pepper. Let the sauce bubble gently until it thickens to your desired consistency.
⏱️ 8 min - 6
Return the cooked chicken breasts to the pan with the sauce, spooning the sauce over to coat them thoroughly. Keep warm over low heat.
⏱️ 2 min - 7
Once the potatoes are cooked, carefully cut them open and scoop out the flesh into a bowl. For extra smooth mash, press the potato flesh through a sieve. Add the butter, milk, Dijon mustard, and black pepper. Mash until smooth and creamy.
⏱️ 10 min - 8
In a separate pan, heat a little olive oil over medium heat. Add the trimmed green beans and cook until softened and starting to char, about 5-7 minutes. Add the minced garlic cloves, the zest of the lemons, and the juice of the lemons. Season with salt and pepper. Toss until fragrant, about 1-2 minutes.
⏱️ 10 min - 9
To serve, slice each chicken breast and arrange it over a bed of the mustard mash. Spoon the garlic and herb cream sauce generously over the chicken. Serve the lemon garlic green beans on the side.
⏱️ 6 min