Creamy Lemon Parmesan Chicken with Crispy Hasselback Potatoes
@foodie_mette Creamy Lemon Parmesan Chicken with Crispy Hasselback Potatoes 🍋🥔 Juicy chicken in a creamy, tangy lemon parmesan sauce with the crispiest potatoes… sooo good!!!❤️ Ingredients (2-3 persons) For the chicken • 3 chicken breasts • Salt and freshly cracked black pepper • paprika • garlic powder • chili flakes • oregano • olive oil For the sauce • 3 garlic cloves, minced • 1¼ cup / 300 ml heavy cream • ½ cup / 50 g finely grated Parmesan • Zest of 1 lemon • Juice of ½ lemon • ½ tsp chili flakes (optional) • ¼ cup / 60 ml chicken broth • Salt and freshly cracked black pepper • Lemon slices For the Hasselback potatoes • 6-8 medium potatoes • 3 tbsp butter, melted • 2 tbsp olive oil • Salt and black pepper • 1 tsp paprika For the sides • grilled zucchini or asparagus Instructions: 1. Cut Hasselback potatoes (thin slices without cutting all the way through). Brush with butter, olive oil, and salt. Roast at 220°C for 30 minutes. 2. Slice chicken breasts in half horizontally to make thinner pieces. Season with salt, pepper, paprika, oregano, garlic powder and olive oil. 3. Heat butter and olive oil in a pan over medium-high heat. Cook chicken until golden and cooked through. Remove and set aside. 4. Take potatoes out, brush again with butter, garlic, and pepper (get in between the slices), then roast another 20–25 minutes until crispy. 5. In the same pan as the chicken, add garlic and cook briefly. Pour in broth and scrape the pan. Add cream, lemon zest, chili flakes, and Parmesan. Let it simmer until slightly thickened. 6. Add the chicken back into the saucec, add a few lemon slices and simmer for a few minutes until everything is coated and creamy. 7. Grill zucchini or asparagus with olive oil, salt, and pepper until tender and slightly charred. 8. Plate everything up, spoon the sauce over the chicken (and potatoes). Enjooy 🫶 #dinnerinspo #mealinspo #EasyRecipe
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EBT-Friendly: 100% of ingredients
Made by Mette
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Creamy, tangy, and packed with flavor — tender lemon Parmesan chicken is served alongside crispy Hasselback potatoes and grilled zucchini. A complete restaurant-quality meal made at home.
Ingredients
Ingredients:
For the Chicken
- 3 chicken breasts
- salt
- freshly cracked black pepper
- paparika
- garlic powder
- chili flakes
- oregano
- olive oil
For the Sauce
- 3 cloves garlic (minced)
- 1 1/4 cup heavy cream
- 1/2 cup parmesan (finely grated)
- 1 lemon (zested)
- 1/2 lemon (juiced)
- 1/2 tsp chili flakes (optional)
- 1/4 cup chicken broth
- salt
- freshly cracked black pepper
- slices lemon
For the Hasselback Potatoes & Sides
- 6-8 medium potatoes
- 3 tbsp butter (melted)
- 2 tbsp olive oil
- salt
- black pepper
- 1 tsp paprika
- grilled zucchini (or asparagus, for sides)
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Directions
- Cut Hasselback potatoes (thin slices without cutting all the way through). Brush with butter, olive oil, and salt. Roast at 220°C (425°F) for 30 minutes.
- Slice chicken breasts in half horizontally to make thinner pieces. Season with salt, pepper, paprika, oregano, garlic powder, and olive oil.
- Heat butter and olive oil in a pan over medium-high heat. Cook chicken until golden and cooked through. Remove and set aside.
- Take potatoes out of the oven, brush again with butter, garlic, and pepper (getting in between the slices), then roast another 20–25 minutes until crispy.
- In the same pan used for chicken, add minced garlic and cook briefly. Pour in chicken broth and scrape the pan. Add heavy cream, lemon zest, chili flakes, and Parmesan. Let simmer until slightly thickened.
- Add the chicken back into the sauce, add a few lemon slices, and simmer for a few minutes until everything is coated and creamy.
- Grill zucchini or asparagus with olive oil, salt, and pepper until tender and slightly charred.
- Plate everything up, spoon the sauce over the chicken (and potatoes). Enjoy!
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