Caesar Chicken

Ingredients

• 680 g (1½ lb)baby Dutch potatoes
• 30 ml (2 tbsp), dividedolive oil
• 15 g (1 tbsp)butter
• 4 small, about 115–170 g (4–6 oz) eachchicken breasts
• 6 g (1¼ tsp), dividedkosher salt
• 25 g (¼ cup), dividedgrated Parmesan
• 60 ml (¼ cup)avocado oil
• 15 ml (1 tbsp)Dijon mustard
• 5 ml (1 tsp)anchovy paste
• 1 largeegg yolk
• 5 ml (1 tsp)Worcestershire sauce
• 1 large clovegarlic
• 45 ml (3 tbsp)lemon juice
• 8 cupskale, finely chopped
• 1 pintyellow cherry tomatoes, halved
• To tasteblack pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C (425°F).

2. 2

   Cook the potatoes

   Put the potatoes in a large oven-safe frying pan and add enough water to come halfway up them. Bring to the boil, cover tightly, then lower the heat and simmer for 20–25 minutes, until fork-tender. Drain and dry them thoroughly. Transfer to a high-sided baking tray, toss with 10 ml (2 tsp) olive oil, then spread out and gently crush each potato with a masher or the bottom of a cup. Drizzle with a further 15 ml (1 tbsp) olive oil and season with salt and pepper. Roast for 15 minutes, then sprinkle with 25 g (¼ cup) Parmesan and continue cooking until the potatoes and cheese are crisp.

3. 3

   Sear the chicken

   Wipe out the frying pan used for the potatoes and heat it over a medium-high heat. Add 15 ml (1 tbsp) olive oil and the butter. Season both sides of the chicken with 5 g (1 tsp) salt, then sear for about 3–4 minutes per side, until golden. Check that the thickest part reaches 74°C (165°F) on a meat thermometer, then transfer the chicken to a plate and cover with foil to keep warm. If it needs more cooking, move the potatoes to one side of the baking tray, making sure they do not touch, add the chicken and cook until it reaches 74°C (165°F).

4. 4

   Make the dressing

   While the chicken and potatoes cook, combine 30 ml (2 tbsp) lemon juice, the mustard, egg yolk, garlic, anchovy paste and Worcestershire sauce in a small bowl or measuring jug. Whisk continuously while slowly pouring in the avocado oil, until thick and emulsified. Stir in 25 g (¼ cup) Parmesan and season with salt and pepper to taste.

5. 5

   Chop the kale

   Finely chop the kale while the chicken and potatoes finish cooking. Even if using pre-chopped kale, give it a quick chop with a knife.

6. 6

   Dress the greens

   Set the frying pan used for the chicken over a low heat and add 15 ml (1 tbsp) lemon juice. Scrape up the browned bits with a wooden spoon, then turn off the heat. Add the kale and a few drizzles of dressing, toss, and season with salt and pepper to taste. Add half the tomatoes and toss again.

7. 7

   Assemble the platter

   Arrange the kale on a large serving platter or individual dinner plates. Add the chicken, whole or sliced, and the crispy smashed potatoes, either on top or around the greens. Finish with a generous drizzle of Caesar dressing, extra Parmesan and the remaining tomatoes.

What is Caesar Chicken?

Caesar Chicken takes its cue from Caesar salad, the American restaurant classic of crisp greens, Parmesan and a savoury, creamy dressing. This dinner version gives the chicken and potatoes as much attention as the salad.

The contrast is what makes it work: juicy seared chicken and crisp smashed potatoes sit alongside finely chopped kale and bright tomatoes. The familiar anchovy, garlic and Parmesan flavours tie the platter together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 659 calories, 56g protein, 33g carbs, 33g fat.

The potatoes and tomatoes provide most of the carbohydrates, while the chicken is the main source of protein. Olive oil, avocado oil, butter, egg yolk and Parmesan contribute much of the fat. For a more balanced plate, serve the chicken and potatoes with a generous amount of kale and tomatoes.

Why smash the potatoes?

Boiling first: simmer the baby potatoes until a fork slides in easily, then drain and dry them well. Damp potatoes are less likely to turn crisp in the oven.

Rough edges: gently flatten each potato rather than crushing it completely. The uneven surfaces catch the oil and brown as they roast.

Getting the chicken right

Even seasoning: distribute the salt over both sides before the chicken goes into the pan. A hot pan helps the outside develop colour while the inside cooks.

Doneness: check the thickest part with a meat thermometer and take the chicken to 74°C (165°F). Rest it under foil while you finish the greens.

A thick, balanced dressing

Emulsifying: whisk the avocado oil in slowly and keep whisking as you pour. Adding it gradually helps the egg yolk bring the dressing together into a creamy mixture.

Flavour: Dijon, anchovy, Worcestershire, garlic, lemon and Parmesan give the dressing its savoury, tangy character. Taste before adding more salt, since the anchovy and cheese are already salty.

Finely chopped kale

Small pieces: chop the kale very finely so it is easier to eat and coats evenly with dressing. The recipe relies on fine chopping rather than a separate massaging step.

Warm pan: lemon juice loosens the browned bits left from cooking the chicken. Turning off the heat before adding the kale helps it soften slightly without cooking down too much.

Timing the components

Start with the potatoes, since they need to simmer before roasting. While they roast, sear the chicken, mix the dressing and chop the kale.

The full preparation and cooking time is about 80 minutes. Keep an eye on the potatoes as they roast, since their crisping time can depend on their size and how dry they are.

Serving the platter

Arrange the kale first, then add the chicken and potatoes so their different textures remain distinct. You can slice the chicken for easy serving or leave the breasts whole.

A generous final drizzle of dressing and a little extra Parmesan bring the components together. Serve the remaining tomatoes on top for a fresh, juicy contrast.

Recipe notes & tips

• Dry the drained potatoes thoroughly before coating them with oil.
• Leave rough, uneven edges when smashing the potatoes to help them crisp.
• Use a thermometer to check that the chicken reaches 74°C (165°F) at its thickest point.
• Pour the avocado oil into the dressing slowly while whisking continuously.
• Chop the kale finely, even if it comes pre-chopped.
• Keep the browned bits in the chicken pan; lemon juice helps scrape them into the greens.

Variations

• Extra crunch: add croutons just before serving so they stay crisp.
• More greens: use additional kale and tomatoes for a bigger salad portion.
• Milder dressing: reduce the anchovy paste slightly for a less pronounced savoury flavour.
• Herb finish: scatter chopped parsley over the platter before serving.
• Different potatoes: use small waxy potatoes, boiling them until fork-tender before smashing.

Common mistakes to avoid

• Wet potatoes: dry them thoroughly after draining so they can roast rather than steam.
• Over-smashing: flatten the potatoes gently and keep some uneven edges for crisping.
• Crowded tray: spread the potatoes out so they have room to brown.
• Rushing the dressing: add the oil in a slow stream while whisking to help it emulsify.
• Overcooked chicken: check the thickest part with a thermometer and remove it once it reaches 74°C (165°F).
• Coarse kale: chop it finely so it mixes easily with the dressing and tomatoes.

How to store

Refrigerate leftover chicken, potatoes, kale and dressing in separate airtight containers for up to 3 days. Reheat the chicken and potatoes until piping hot, preferably in the oven or a frying pan, and add the dressing and tomatoes after reheating.

Frequently asked questions