Juicy Chicken Breast with Parmesan Crust, Creamy Garlic Sauce, and Crunchy Potato Towers

Crispy on the outside, juicy on the inside! This chicken breast with a golden brown Parmesan crust, creamy roasted garlic sauce, and crunchy potato towers brings a special meal to your table. The potatoes are layered in a muffin tin, the chicken is briefly seared, and then baked in the oven.

INGREDIENTS FOR 4 PORTIONS

For the meat:
• 3 chicken breast fillets, a total of about 1 kg (35.3 oz)
• 2 tbsp vegetable oil
• 2 tsp Dijon mustard
• Salt and black pepper

For the Parmesan crust:
• 60 g (2.1 oz) finely grated Parmesan
• 40 g (1.4 oz) Panko
• 35 g (1.2 oz) soft butter
• 1 tsp fresh thyme leaves
• ½ tsp finely grated lemon zest
• Black pepper

For the potato towers:
• 1 kg (35.3 oz) waxy potatoes
• 50 g (1.8 oz) melted butter
• 40 g (1.4 oz) finely grated Parmesan
• 1 tsp thyme leaves
• ¾ tsp salt, to taste
• Black pepper

For the garlic sauce:
• 1 large head of garlic
• 1 tsp olive oil
• 1 shallot
• 1 tbsp butter
• 100 ml (3.4 fl oz) chicken broth
• 250 ml (8.5 fl oz) heavy cream
• 1 to 2 tsp lemon juice, to taste
• Salt and black pepper


PREPARATION

1. Preheat the oven to 200 °C (392 °F) top/bottom heat. Cut off the top of the garlic head. Drizzle the cut surface with olive oil. Wrap in aluminum foil or place in an oven-safe dish and cover.

2. Peel the potatoes and slice them thinly. Mix thoroughly with melted butter, Parmesan, thyme, salt, and pepper. Ensure the slices are coated evenly.

3. Layer the potato slices into a muffin tin to create small towers and press down lightly. The tin was not greased for this recipe.

4. Place the potatoes and garlic in the oven together. Bake the potatoes for about 50 minutes until soft in the center and golden brown around the edges. Remove the garlic after about 30 minutes if the cloves are already soft. Otherwise, roast a little longer. Let cool slightly and squeeze the soft cloves out of their skins.

5. For the crust, mix Parmesan, Panko, soft butter, thyme, lemon zest, and pepper together thoroughly with a fork.

6. Pat the chicken breast fillets dry and season both sides with salt and pepper. Heat vegetable oil in a pan and sear the fillets on both sides until golden brown.

7. Place the meat in a baking dish. Spread mustard over the top, then sprinkle the prepared Parmesan-Panko mixture on top and press lightly.

8. Add the meat to the oven with the potatoes and cook at 200 °C (392 °F) top/bottom heat for about 20 to 30 minutes until fully cooked. Cooking time depends on the thickness of the fillets. The internal temperature should reach 74 °C (165 °F) at the thickest part.

9. Finely chop the shallot. Add 1 tbsp of butter to the same pan with the drippings. Sauté the shallot over medium heat until translucent.

10. Deglaze with chicken broth and dissolve the drippings. Let simmer briefly, then add heavy cream and roasted garlic. Let simmer gently for a few minutes, then puree finely.

11. Season the sauce with lemon juice, salt, and black pepper. Let the cooked meat rest for about 5 minutes.

12. Distribute the garlic sauce on the plates, place the chicken breast fillets on top, and set the potato towers beside. Garnish with fresh thyme if desired.

Enjoy your meal!

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