Creamy Lemon Parmesan Chicken with Crispy Hasselback Potatoe

• total time: 1 hour 48 minutes

Ingredients

Juicy chicken in a creamy, tangy lemon parmesan sauce with the crispiest potatoes… sooo good!!!❤️

Ingredients (2-3 person)

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

Directions

Cut Hasselback potatoes (thin slices without cutting all the way through). Brush with butter, olive oil, and salt. Roast at 425°F/220°C for 30 minutes. (50-55 min in total)

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, brush again with butter, garlic, and pepper (get in between the slices), then roast another 20–25 minutes until crispy.

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.

Add the chicken back into the saucec, 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). Enjooy 🫶