Hasselback Potatoes with Creamy Cajun Chicken

Instructions

1. 1

   Heat the oven to 425°F/220°C. Cut thin slices across each potato, about ⅛ inch apart, stopping about ¼ inch before the bottom so the potato stays together. Placing a chopstick along each side helps prevent cutting all the way through. Set the potatoes on a baking tray, rub with 1 tablespoon olive oil and sprinkle with ½ teaspoon salt.

2. 2

   Bake the potatoes for 65–75 minutes, until tender in the center with crisp, golden edges. After 30 minutes, gently ease the slices apart and drizzle with another 1 tablespoon olive oil. Meanwhile, thinly slice the bell pepper, mince the garlic and finely grate the Parmesan.

3. 3

   When the potatoes have baked for about 45 minutes, coat the chicken with 2 teaspoons Cajun seasoning. Heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Sear the chicken for 2 minutes on each side, then transfer to a plate.

4. 4

   Reduce the heat to medium. Add the bell pepper to the skillet and cook for 4 minutes, stirring occasionally. Add the garlic and remaining 1 teaspoon Cajun seasoning; stir for 30 seconds. Pour in the chicken broth and scrape up the browned bits, then add the cream and bring to a gentle simmer. Remove from the heat, stir in the Parmesan and return the chicken and its juices to the sauce.

5. 5

   Place the skillet in the oven alongside the potatoes. Bake for 12–15 minutes, until the chicken reaches 165°F/74°C in the thickest part. If the potatoes need a few more minutes, let the chicken rest out of the oven while they finish.

6. 6

   Serve one chicken breast and one hasselback potato per person, spooning the creamy pepper sauce over the chicken and alongside the potato.