Parmesan-Crusted Chicken with Lemon Aioli and Creamy Chive Mashed Potatoes

If you make this Parmesan-Crusted Chicken with Aioli and Creamy Chive Mashed Potatoes, be sure to tag me on Instagram! (@zafo0d)

THE RECIPE

Parmesan-Crusted Chicken with Lemon Aioli and Creamy Chive Mashed Potatoes

INGREDIENTS

PARMESAN-CRUSTED CHICKEN

• 2 large boneless skinless chicken breasts, cut in half lengthwise

• 1/2 teaspoon garlic powder

• salt & pepper to taste

• 1/4 cup all-purpose flour

• 2 large eggs, beaten

• 2/3 cup panko breadcrumbs

• 1/2 cup freshly grated parmesan cheese

• 1/2 heaping teaspoon Italian seasoning

• 3 tablespoons olive oil, divided

CREAMY CHIVE MASHED POTATOES

• 1 1/2 pounds russet potatoes, peeled and cut into 2-inch cubes

• Kosher salt and freshly ground black pepper, to taste

• 1 (8 ounce) block cream cheese, softened and cut into cubes

• 2 tablespoons butter

• 1/2 cup milk

• 4 tablespoons freshly chopped chives, plus more for garnish

LEMON AOILI

• 3/4 cup Avocado Oil Mayonnaise or Regular Mayonnaise

• 2 garlic cloves, minced

• 1 teaspoon grated lemon rind

• 1 tablespoon fresh lemon juice

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

INSTRUCTIONS

1. Prepare the Chicken: Preheat oven to 400 degrees F (200 C). Position the oven rack in the top third of the oven. Cut the chicken in half lengthwise so you have 4 thinner pieces. Pat the chicken dry with paper towel. Sprinkle it with the garlic powder and some salt & pepper on both sides.

2. Prepare 3 bowls: one with the flour, one with the eggs (beat them with a fork), and the third with the panko/parmesan/Italian seasoning (mix it all together)

3. Add 2 tablespoons of olive oil to a skillet over medium heat. Let the pan heat up while you're working on the chicken in the next step.

4. Meanwhile, coat the chicken pieces in the flour. You will then dip each piece in the egg, followed by the breadcrumb mixture (shake off any excess at each of the 3 steps). Pro tip: do the dipping with one hand and leave the other one free to make this process easier. You may need to gently press the chicken into the breadcrumbs to make them stick.

5. Add 2 of the chicken pieces to the skillet and cook for around 2-3 minutes/side until golden. I use tongs to easily flip the chicken. Transfer the chicken to a plate, and for the second batch, add the remaining tablespoon of olive oil to the skillet. Once you've fried all the chicken, take the skillet off the heat and arrange all 4 pieces inside. Transfer the skillet to the oven and cook for 5 minutes or until cooked through (chicken is done when an instant read thermometer reads 165F).

6. Make the Aioli: Stir together the mayonnaise and remaining ingredients until well combined. Set aside.

7. Prepare the Mashed Potatoes: In a large pot, cover potatoes with water and season with salt. Bring to a boil and cook until totally soft, 16 to 18 minutes. Drain and then return to pot. Add cream cheese and use a potato masher to mash potatoes with cream cheese until smooth. Meanwhile, in a small saucepan over medium heat, melt butter with milk until warm. Pour mixture over potatoes and stir until completely combined and creamy. Season with salt and pepper.

8. Divide the mashed potatoes and chicken evenly into bowls. Top with the lemon agile, season with more pepper and garnish with chives. Serve and enjoy!