Crispy Parmesan Chicken with Creamy Garlic Parm Sauce

45 mins
Serves 2
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Directions

  1. 1Season the cubed potato with 1 tsp of garlic granules and 1 tsp of herb seasoning. Toss well to combine.
  2. 2Season the cubed potato with 1 tsp of garlic granules and 1 tsp of herb seasoning. Toss well to combine.
  3. 3Season the cubed potato with 1 tsp of garlic granules and 1 tsp of herb seasoning. Toss well to combine.
  4. 4Air fry the seasoned potatoes at 190 degrees Celsius for 25 minutes.
  5. 5Air fry the seasoned potatoes at 190 degrees Celsius for 25 minutes.
  6. 6Air fry the seasoned potatoes at 190 degrees Celsius for 25 minutes.
  7. 7Season chicken breasts with 1 tsp of garlic granules and 1 tsp of herb seasoning.
  8. 8Season chicken breasts with 1 tsp of garlic granules and 1 tsp of herb seasoning.
  9. 9Season chicken breasts with 1 tsp of garlic granules and 1 tsp of herb seasoning.
  10. 10Add 25g of grated parmesan to the 30g of panko breadcrumbs and spray with olive oil.
  11. 11Add 25g of grated parmesan to the 30g of panko breadcrumbs and spray with olive oil.
  12. 12Add 25g of grated parmesan to the 30g of panko breadcrumbs and spray with olive oil.
  13. 13Dip each chicken breast into 0.5 whisked egg, shaking off excess.
  14. 14Dip each chicken breast into 0.5 whisked egg, shaking off excess.
  15. 15Dip each chicken breast into 0.5 whisked egg, shaking off excess.
  16. 16Dip the chicken into the breadcrumbs, shaking off loose breadcrumbs and re-dipping if needed to adhere.
  17. 17Dip the chicken into the breadcrumbs, shaking off loose breadcrumbs and re-dipping if needed to adhere.
  18. 18Dip the chicken into the breadcrumbs, shaking off loose breadcrumbs and re-dipping if needed to adhere.
  19. 19Place the coated chicken breasts into the air fryer with the potatoes.
  20. 20Place the coated chicken breasts into the air fryer with the potatoes.
  21. 21Place the coated chicken breasts into the air fryer with the potatoes.
  22. 22Air fry the chicken for 16-18 minutes at 190 degrees Celsius until golden, turning part way through.
  23. 23Air fry the chicken for 16-18 minutes at 190 degrees Celsius until golden, turning part way through.
  24. 24Air fry the chicken for 16-18 minutes at 190 degrees Celsius until golden, turning part way through.
  25. 25Add 1 tsp of chopped garlic to a small pan for one minute.
  26. 26Add 1 tsp of chopped garlic to a small pan for one minute.
  27. 27Add 1 tsp of chopped garlic to a small pan for one minute.
  28. 28Pour 50ml of chicken stock and 1 tsp of Italian herb seasoning into the pan with garlic and reduce for one minute.
  29. 29Pour 50ml of chicken stock and 1 tsp of Italian herb seasoning into the pan with garlic and reduce for one minute.
  30. 30Pour 50ml of chicken stock and 1 tsp of Italian herb seasoning into the pan with garlic and reduce for one minute.
  31. 31Once thickened, pour in 60ml of single cream and add the remaining grated parmesan, mixing well and turning to low heat.
  32. 32Once thickened, pour in 60ml of single cream and add the remaining grated parmesan, mixing well and turning to low heat.
  33. 33Once thickened, pour in 60ml of single cream and add the remaining grated parmesan, mixing well and turning to low heat.
  34. 34Slice the crispy chicken into strips and add to a bowl with the potatoes.
  35. 35Slice the crispy chicken into strips and add to a bowl with the potatoes.
  36. 36Slice the crispy chicken into strips and add to a bowl with the potatoes.
  37. 37Pour the garlic cream sauce over the chicken and potatoes.
  38. 38Pour the garlic cream sauce over the chicken and potatoes.
  39. 39Pour the garlic cream sauce over the chicken and potatoes.
  40. 40Finish with a touch of fresh chopped parsley.
  41. 41Finish with a touch of fresh chopped parsley.
  42. 42Finish with a touch of fresh chopped parsley.

Ingredients

  • 500 g maris piper potato cubed
  • 500 g maris piper potato cubed
  • 500 g maris piper potato cubed
  • 2 tsp garlic granules
  • 2 tsp garlic granules
  • 2 tsp garlic granules
  • 2 tsp italian herb seasoning
  • 2 tsp italian herb seasoning
  • 2 tsp italian herb seasoning
  • 30 g panko breadcrumbs
  • 30 g panko breadcrumbs
  • 30 g panko breadcrumbs
  • 25 g parmesan grated
  • 25 g parmesan grated
  • 25 g parmesan grated
  • 2 120g chicken breasts flattened
  • 2 120g chicken breasts flattened
  • 2 120g chicken breasts flattened
  • 0.5 small egg whisked
  • 0.5 small egg whisked
  • 0.5 small egg whisked
  • sprigs fresh parsley chopped
  • sprigs fresh parsley chopped
  • sprigs fresh parsley chopped
  • 1 tsp chopped garlic
  • 1 tsp chopped garlic
  • 1 tsp chopped garlic
  • 50 ml chicken stock
  • 50 ml chicken stock
  • 50 ml chicken stock
  • 1 tsp italian herb seasoning
  • 1 tsp italian herb seasoning
  • 1 tsp italian herb seasoning
  • 60 ml single cream
  • 60 ml single cream
  • 60 ml single cream

Equipment

air fryersmall panbowl

Tips

  • Can use Elmea 45% less fat or half fat creme fraiche for the cream.
  • Air fry or bake the chicken until golden.
  • Bake potatoes at 200 degrees Celsius for 35-40 minutes as an alternative to air frying.
  • Turn chicken part way through air frying.
  • Shake off excess egg from chicken before dipping into breadcrumbs.
  • Shake breasts to remove loose breadcrumbs and re-dip before pressing in well to adhere the coating.
  • Reduce stock and herbs for a minute until thickened before adding cream and remaining parmesan.
  • Turn the sauce down to low heat after mixing.
  • Garnish with fresh parsley after serving the chicken and potatoes with the sauce.