Potato Crusted Chicken With Béarnaise Sauce

Potato Crusted Chicken With Béarnaise Sauce

Cluck ’n Crisp Potato-Crusted Chicken with Béarnaise Bliss” recipe: Get ready to elevate your chicken game to new heights with this cluck-tastic creation! Potato Crusted Chicken With Béarnaise Sauce is an easy and delicious recipe. Tender chicken breasts coated in a crispy potato crust, giving them that extra crunch and then creaminess you crave. And what’s a top-notch chicken without a luxurious sauce? Enter Bearnaise – creamy, tangy, and oh-so-decadent, it’s the perfect partner in crime for your poultry masterpiece. So, say goodbye to boring dinners and hello to flavor-packed satisfaction!

There is a full, printable recipe card at the end of this post. You can print this card or you can hit the print button for the recipe to come up on one screen and from there you can screen shot this to save it to your phone. I also have added a Pinterest button that you can use to save this recipe to your Pinterest page. If you would like to follow me on Pinterest, you can find me there as The Tipsy Housewife. Below I have included some information regarding the ingredients and the recipe methods to help those who may need more clarification.

The Mashed Potatoes

This recipe calls for the ready made Bob Evans Mashed Potatoes for this recipe. I like the convenience of these for a quick dinner. I have also used my homemade mashed potatoes for this recipe when I have had more time to cook. Here is my recipe for Creamy Mashed Potatoes. This recipe would work really well for these Potato Crusted Chicken Breasts with Béarnaise Sauce. You can also use any brand of mashed potatoes that are ready made that you like.

Brining The Chicken

There is a step in this recipe for brining the chicken. This helps tenderize the chicken so that it cooks up juicier. It may seem like a odd step for you but it does add flavor and a better texture. I have noticed lately that when I make chicken breasts they have almost a woody, chewy texture. When I do the brining method, I notice this happening less. I have a recipe for making Juicy Chicken Breasts here on my website if you just want to make the chicken breasts plain and not for this recipe. I have also noticed the chicken has a better texture when you buy a better quality brand. I encourage you to try this step of brining the chicken for better flavor.

The Béarnaise Sauce

I know that it is fairly easy to make a homemade Béarnaise sauce. I like the the convenience of the Knorr Packet. I find this packet easily in the gravy aisle of most any grocery store. I keep a few of these on hand because I use them in quite a few recipes. Another recipe that I use them for is my Eggs Benedict Breakfast Pastries. This is also a very delicious and easy recipe for breakfast.

Yield: 6 servings

Potato Crusted Chicken wth Béarnaise Sauce

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Cluck ’n Crisp Potato-Crusted Chicken with Bearnaise Bliss” recipe: Get ready to elevate your chicken game to new heights with this cluck-tastic creation! Tender chicken breasts coated in a crispy potato crust, giving them that extra crunch and then creaminess you crave. And what’s a top-notch chicken without a luxurious sauce? Enter Bearnaise – creamy, tangy, and oh-so-decadent, it’s the perfect partner in crime for your poultry masterpiece. So, say goodbye to boring dinners and hello to flavor-packed satisfaction!

Ingredients

• 6 boneless, skinless chicken breasts, approximately 1 1/2 inches thick
• 1 24 ounce package of Bob Evans Original Mashed Potatoes
• 1 large egg whisked
• 1/4 cup of parmesan cheese
• 1 teaspoon of dried parsley
• 1/2 teaspoon of paprika
• 1/2 teaspoon of black pepper
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of onion powder
• 3 tablespoons of melted butter
• 1/2 teaspoon of a grainy brown mustard
• 1 0.9 ounce package of Knorr Béarnaise Sauce (plus the ingredients on the package to make it. Milk and Butter)
• 1 tablespoon of salt
• 4 cups of warm water
• salt, black pepper, paprika to season the chicken
• dried parsley for garnish
• *within the post, beyond the recipe card are pictures and informational paragraphs for people who need more clarification.

Instructions

1. Add your chicken breasts to a bowl and add the tablespoon of salt and the 4 cups of warm water. Let this sit for 15 to 20 minutes on the counter. Heat your oven to 400 degrees.
2. Meanwhile in a bowl add your butter and the grainy mustard and microwave just until the butter is melted. Give this a good whisk and then divide it into half into two bowls. You will use one for the raw chicken and one for the tops of the chicken when it is done and you don't want cross contamination.
3. In another bowl, whisk your egg and season 1 teaspoon of dried parsley,
   1/2 teaspoon of paprika, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder.
4. Take your mashed potatoes from the packaging and add them to a bowl. Give them a couple of good stirs until they are smooth. Sometimes I have to heat them in the microwave slightly. Do not get them hot and if you do let them cool before the next step.
5. Add the parmesan and the whisked egg and seasonings to the mashed potatoes and give them all a good stir and fold to combine.
6. Take the chicken from the water. Be careful to wash out your sink after pouring the chicken water out and use disinfectant to avoid cross contamination. Pat the chicken dry with paper towels.
7. Spray a foil lined or parchment line baking sheet with oil and place your chicken breasts on the pan.
8. Brush the chicken with one of the bowls of the butter. Then discard that bowl when done. DO not use it for the later step. Then season all the chicken with some salt, pepper, garlic and onion powder, paprika and parsley. A light sprinkle across all the tops should do.
9. Bake the chicken for about 15 to 20 minutes. EVERY OVEN IS DIFFERENT. If this is the first time making this, keep an eye on it. The best bet is to get a mea thermometer for these types of recipes. You will want the internal temperature to be about 140 when you move on to the next step. The thickness of your chicken breasts will also make a difference in the time it takes to cook.
10. When your chicken is about 140 degrees inside, remove it from the oven. Turn the oven down to 350 degrees.
11. Carefully spread the mashed potato mixture on top of the chicken breasts. You can pile it on and make little peaks with the potatoes.
12. Brush the potatoes generously with the rest of the melted butter. Place this all back in the oven for about 10 to 12 minutes. You woll know its done when the potatoes turn golden brown and they will also puff up a little bit usually. the temperature of the chicken should be at least 155 degrees when it is done. It will continue to cook at least 10 more degrees when it is out of the oven.
13. While the chicken finishes cooking, make your Knorr packet of béarnaise sauce. When ready to serve the chicken, pour a ladle of the sauce over each breast. Top with dried parsley, black pepper and a sprinkle of paprika for color.

A Great Recipe For A Side Dish

I am always looking for great recipes for side dishes to go with my proteins. These Brussels Sprouts are a recipe I consider THE BEST EVER. You can find this recipe by clicking this, Best Ever Brussels Sprouts Recipe. I think these make a great side dish for this chicken recipe.