Creamy Lemon Parmesan Chicken with Crispy Hasselback Potatoe

• servings: Serves 2–3
• total time: 55 minutes

Ingredients

Chicken:

3 chicken breasts, sliced in half horizontally

Salt & black pepper

Paprika, garlic powder, chili flakes, oregano

Olive oil

Butter

Lemon Parmesan Sauce:

3 garlic cloves, minced

300ml heavy cream

50g Parmesan, finely grated

Zest of 1 lemon

Juice of ½ lemon

½ tsp chili flakes (optional)

60ml chicken broth

Salt & black pepper

Lemon slices

Hasselback Potatoes:

6–8 medium potatoes

3 tbsp butter, melted

2 tbsp olive oil

Salt & black pepper

1 tsp paprika

Sides:

Zucchini or asparagus, grilled

Directions

Cut hasselback potatoes with thin slices without cutting all the way through

Brush with melted butter, olive oil, salt, and paprika

Roast at 425°F (220°C) for 30 minutes

Season chicken with salt, pepper, paprika, oregano, garlic powder, and olive oil

Heat butter and olive oil in a pan over medium-high heat and cook chicken until golden and cooked through, then remove and set aside

Take potatoes out, brush again with butter, garlic, and pepper getting in between the slices, then roast another 20–25 minutes until crispy

In the same pan add garlic and cook briefly, then pour in broth and scrape the pan

Add cream, lemon zest, chili flakes, and Parmesan and simmer until slightly thickened

Return chicken to the sauce with lemon slices and simmer a few minutes until creamy and coated

Grill zucchini or asparagus with olive oil, salt, and pepper until tender and slightly charred

Plate everything and spoon the sauce generously over the chicken and potatoes

Subscribe to @EatingHealthyToday for exclusive recipes, viral meal ideas & daily food inspiration you won’t find anywhere else! 🍽️✨