Chicken breast with crushed potatoes and apple chutney

Ingredients

• 2chicken breasts
• 2 tbspCajun seasoning
• as neededolive oil
• 350 gbaby potatoes
• 500 ggreen beans
• 1 knobbutter
• to tastesalt and pepper

Instructions

1. 1

   Boil the potatoes

   Cook the potatoes with their skins on in plenty of salted water until tender. Drain them and leave to cool.

2. 2

   Heat the oven

   Preheat the oven to 200°C.

3. 3

   Crush the potatoes

   Arrange the potatoes on a baking tray lined with baking paper and flatten them with a fork or your hand. Drizzle with a little olive oil and season with salt and pepper.

4. 4

   Roast until golden

   Bake the potatoes for about 15 minutes, until they start to turn golden.

5. 5

   Prepare the beans

   Rinse the green beans under cold running water. Trim off the ends, then cut or break the beans in half.

6. 6

   Boil the beans

   Put the beans in a pan of plenty of boiling water. Do not add salt while they cook, as it can make the skins tougher.

7. 7

   Finish the beans

   Cook the beans for about 15 minutes, checking that they are tender, then drain them. Return them to the pan with a knob of butter and a little salt.

8. 8

   Season the chicken

   Meanwhile, flatten the chicken breasts between two sheets of cling film. Sprinkle them with the Cajun seasoning and, if you like, a little salt.

9. 9

   Cook the chicken

   Grill or pan-fry the chicken for about 10–14 minutes, turning it until browned all over and cooked through. It can be cooked until dark and blackened.

What is chicken with crushed potatoes?

This is a simple Dutch-style dinner built around chicken, potatoes and green beans, ingredients often served together in home cooking. Here, Cajun spices give the chicken a boldly seasoned, browned surface, while the potatoes are flattened and roasted for crisp edges.

The description pairs the spicy chicken with apple chutney, whose sweet-tart flavour can offset the savoury seasoning. The chutney is not included in the ingredient list or method, so serve it separately if you have it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 35g protein, 50g carbs, 14g fat.

The potatoes and green beans provide most of the carbohydrates, while the chicken supplies most of the protein. Olive oil and butter contribute much of the fat; serve a generous share of beans alongside the chicken and potatoes for a balanced plate.

Choose potatoes that hold their shape

Baby potatoes: Their small size suits boiling whole and then flattening, and the skins help them stay intact during handling. Choose potatoes of roughly similar size so they cook at a similar pace.

Cool briefly: Let the drained potatoes cool enough to handle before crushing. This makes them easier to flatten without breaking them apart completely.

Get crisp edges on the potatoes

Flatten gently: Press each potato just enough to split and spread it while keeping it in one piece. A fork or your hand works; avoid crushing them into mash.

Oil and space: A little olive oil helps the exposed surfaces brown, and room on the tray lets hot air reach the edges. Bake until the potatoes begin to turn golden, as the method directs.

Cook the beans until tender

Trim first: Remove the ends and halve the beans before boiling so they are ready to eat and easier to serve. Rinsing them under cold water removes any surface dirt.

Check the centre: The recipe gives about 15 minutes, but check for tenderness before draining. Butter and a little salt are added after cooking, not to the boiling water.

Brown the Cajun chicken

Flatten evenly: Pounding the chicken between cling film helps the breasts cook more evenly. Keep the pieces at a similar thickness, without making them so thin that they dry out quickly.

Watch the colour: Cook for about 10–14 minutes, turning to brown the chicken all over. The method allows a dark, blackened finish; make sure the thickest part is cooked through before serving.

Plan the cooking order

Start with the potatoes: They need boiling, cooling and around 15 minutes in the oven, so begin with them. While they roast, prepare the beans and season the chicken.

Finish together: The beans take about 15 minutes to boil and the chicken about 10–14 minutes to cook. Coordinate their start times so everything is hot when you serve.

Serve it as a complete meal

On the plate: Divide the chicken, roasted potatoes and buttered beans between two plates. The beans bring a fresh, green contrast to the savoury chicken and crisp potatoes.

With chutney: If available, offer apple chutney on the side as described. A simple salad or extra vegetables can also round out the meal.

Recipe notes & tips

• Boil the potatoes until tender before draining so they flatten without crumbling.
• Leave a little space between the crushed potatoes on the tray to help them brown.
• Keep the chicken pieces an even thickness for more consistent cooking.
• Check the beans for tenderness before draining rather than relying only on the cooking time.
• Add the butter to the beans after draining, as the method specifies.

Variations

• Add the chutney: Serve apple chutney on the side for the sweet-tart pairing mentioned in the description.
• Adjust the spice: Use less Cajun seasoning for a milder coating on the chicken.
• Add garlic: Stir a little crushed garlic into the buttered beans after draining.
• Change the herbs: Finish the potatoes with chopped parsley or thyme after roasting.
• Use a grill pan: Cook the chicken in a grill pan for pronounced browned marks, turning it to cook both sides.

Common mistakes to avoid

• Crushing too hard: The potatoes can fall apart; press just until they split and flatten.
• Skipping the cooling: Very hot potatoes are harder to handle; let them cool briefly after draining.
• Crowding the tray: Potatoes can brown less evenly; arrange them with space around each one.
• Salting the bean water: The recipe warns this can toughen the skins; season the beans with a little salt after draining.
• Cooking by colour alone: A browned exterior does not confirm the chicken is done; check the thickest part.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat the chicken, potatoes and beans until piping hot; an oven or frying pan helps the potatoes regain some crispness.

Frequently asked questions