Chicken with Celery and Parmesan Potato Chips
I usually cook chicken with celery when I want something quick, but not too ordinary. The Parmesan potato chips are easy to make and can serve as a side dish or a separate snack. I like to leave the skins on the potatoes – it saves time and gives a different texture in the end. Everything happens quickly, and while the chicken is cooking, you have time to take care of the rest.
Quick Info
Total Time: about 40 minutes
Preparation Time: 15-20 minutes
Cooking/Baking Time: 20-25 minutes
Servings: 2-3
Difficulty: easy
Recipe Type: quick lunch or dinner
Ingredients
1 skinless, boneless chicken breast
1/2 celery root
4 medium potatoes, well washed (leave the skins on)
Grated Parmesan
Olive oil
Salt
Pepper
Sweet paprika
Celery salt (optional, for potatoes)
Preparation Method
1. Preheat the oven to 180 degrees Celsius and line a baking tray with parchment paper.
2. Wash the potatoes well, do not peel them. Cut them into thin crosswise slices, but not strips. Place the slices in a bowl.
3. Sprinkle salt, celery salt, pepper, and sweet paprika over the potatoes. Drizzle with a little olive oil. Mix well with your hands to coat all the slices.
4. Arrange the potatoes in a single layer on the prepared tray. Do not overlap them, so they bake evenly.
5. Place the tray in the oven at 180 degrees for 10-15 minutes. Check after 10 minutes – the edges of the slices should start to brown, but they shouldn't be crispy yet.
6. Remove the tray and sprinkle grated Parmesan over all the slices. Put back in the oven for a few minutes (2-3 minutes is enough, just to melt and adhere the Parmesan to the chips).
7. While the potatoes are in the oven, prepare the vegetables and meat. Peel half of the celery and cut it into small cubes, suitable for a bite.
8. Heat a little olive oil in a large skillet over medium heat. Add the celery and sauté for 3-4 minutes, stirring occasionally, just until it softens slightly. Remove the celery to a plate and set aside.
9. Cut the chicken breast into suitable cubes. In the same skillet, add another teaspoon of oil if needed, and add the chicken. Cook over medium heat, stirring, until it starts to brown.
10. Add the celery over the chicken. Season with salt and pepper to taste. Continue to cook for another 5 minutes, stirring occasionally.
11. Cover the skillet with a lid and let it cook on low heat for another 5 minutes. Occasionally shake the skillet gently or stir to prevent sticking.
12. Serve the chicken warm, alongside the Parmesan potato chips.
Why I make this recipe often
I like that the recipe has no complicated steps and can be easily adapted based on what I have in the fridge. I combine celery with chicken because both cook quickly, and the potatoes made this way are also a snack, not just a side dish. I don’t have to keep an eye on every step, and I can make it even when I don’t have much time.
Tips and Variations
Tips
Do not peel the potatoes – just wash them well and slice them directly. It’s quicker and gives the chips a slightly different texture.
If you cut the potatoes too thick, they will take longer to cook and won’t be crispy at the edges. Slice them thinly, but not into strips.
Add the Parmesan only at the end, otherwise, it will burn.
For the chicken, don’t use too much oil – just enough to prevent sticking.
Substitutions
Instead of chicken breast, you can also use boneless thighs if you have them on hand.
If you don’t have sweet paprika, you can just use pepper and celery salt over the potatoes.
Parmesan can be replaced with Grana Padano or another aged hard cheese.
Celery can be omitted if you don’t have it, but the flavor will be simpler.
Variations
You can add a few slices of carrot alongside the celery for extra color.
You can also sprinkle some garlic powder over the potatoes before baking if you like the flavor.
The chicken and celery can also be served with a green salad if you want it to be lighter.
Serving Ideas
The recipe can also be served with a spoonful of Greek yogurt on the side, especially if the potatoes turned out crispy.
The Parmesan potato chips can be placed separately on a platter to maintain their texture.
The chicken with celery can be kept covered for 2-3 minutes before serving to let the flavors meld.
Frequently Asked Questions
1. Can I use other types of potatoes?
Yes, you can use whatever potatoes you have on hand, as long as they are well washed and sliced thinly.
2. What do I do if I don’t have celery salt?
You can just use plain salt or sea salt. Celery salt adds a subtle flavor but is not mandatory.
3. Can frozen celery root be used?
Yes, but it’s best to use fresh for texture. If using frozen, sauté it directly without fully thawing.
4. What do I do if I don’t have Parmesan?
It works without it, but the chips won’t have the same flavor. You can try another aged hard cheese, grated.
5. Can I use chicken thighs instead of breast?
Yes, but cut them into small pieces and cook them a little longer to ensure they are cooked through.
Nutritional Values
Estimate for one serving (out of 3): approximately 350-400 kcal
Protein: 28-32 g
Carbohydrates: 35-40 g
Fats: 12-16 g
The values are approximate and depend on the amount of oil and Parmesan used. Parmesan also adds salt, so no additional salt is needed at the end.
Storage and Reheating
The chicken with celery can be stored in the refrigerator, covered, for a day. The Parmesan chips are no longer crispy the next day but can be reheated in the oven for a few minutes. I do not recommend keeping the chips longer – they lose their texture. If there are leftovers, it’s best to eat them cold or reheat them briefly, uncovered.
I usually cook chicken with celery when I want something quick, but not too ordinary. The Parmesan potato chips are easy to make and can serve as a side dish or a separate snack. I like to leave the skins on the potatoes – it saves time and gives a different texture in the end. Everything happens quickly, and while the chicken is cooking, you have time to take care of the rest.
Quick Info
Total Time: about 40 minutes
Preparation Time: 15-20 minutes
Cooking/Baking Time: 20-25 minutes
Servings: 2-3
Difficulty: easy
Recipe Type: quick lunch or dinner
Ingredients
1 skinless, boneless chicken breast
1/2 celery root
4 medium potatoes, well washed (leave the skins on)
Grated Parmesan
Olive oil
Salt
Pepper
Sweet paprika
Celery salt (optional, for potatoes)
Preparation Method
1. Preheat the oven to 180 degrees Celsius and line a baking tray with parchment paper.
2. Wash the potatoes well, do not peel them. Cut them into thin crosswise slices, but not strips. Place the slices in a bowl.
3. Sprinkle salt, celery salt, pepper, and sweet paprika over the potatoes. Drizzle with a little olive oil. Mix well with your hands to coat all the slices.
4. Arrange the potatoes in a single layer on the prepared tray. Do not overlap them, so they bake evenly.
5. Place the tray in the oven at 180 degrees for 10-15 minutes. Check after 10 minutes – the edges of the slices should start to brown, but they shouldn't be crispy yet.
6. Remove the tray and sprinkle grated Parmesan over all the slices. Put back in the oven for a few minutes (2-3 minutes is enough, just to melt and adhere the Parmesan to the chips).
7. While the potatoes are in the oven, prepare the vegetables and meat. Peel half of the celery and cut it into small cubes, suitable for a bite.
8. Heat a little olive oil in a large skillet over medium heat. Add the celery and sauté for 3-4 minutes, stirring occasionally, just until it softens slightly. Remove the celery to a plate and set aside.
9. Cut the chicken breast into suitable cubes. In the same skillet, add another teaspoon of oil if needed, and add the chicken. Cook over medium heat, stirring, until it starts to brown.
10. Add the celery over the chicken. Season with salt and pepper to taste. Continue to cook for another 5 minutes, stirring occasionally.
11. Cover the skillet with a lid and let it cook on low heat for another 5 minutes. Occasionally shake the skillet gently or stir to prevent sticking.
12. Serve the chicken warm, alongside the Parmesan potato chips.
Why I make this recipe often
I like that the recipe has no complicated steps and can be easily adapted based on what I have in the fridge. I combine celery with chicken because both cook quickly, and the potatoes made this way are also a snack, not just a side dish. I don’t have to keep an eye on every step, and I can make it even when I don’t have much time.
Tips and Variations
Tips
Do not peel the potatoes – just wash them well and slice them directly. It’s quicker and gives the chips a slightly different texture.
If you cut the potatoes too thick, they will take longer to cook and won’t be crispy at the edges. Slice them thinly, but not into strips.
Add the Parmesan only at the end, otherwise, it will burn.
For the chicken, don’t use too much oil – just enough to prevent sticking.
Substitutions
Instead of chicken breast, you can also use boneless thighs if you have them on hand.
If you don’t have sweet paprika, you can just use pepper and celery salt over the potatoes.
Parmesan can be replaced with Grana Padano or another aged hard cheese.
Celery can be omitted if you don’t have it, but the flavor will be simpler.
Variations
You can add a few slices of carrot alongside the celery for extra color.
You can also sprinkle some garlic powder over the potatoes before baking if you like the flavor.
The chicken and celery can also be served with a green salad if you want it to be lighter.
Serving Ideas
The recipe can also be served with a spoonful of Greek yogurt on the side, especially if the potatoes turned out crispy.
The Parmesan potato chips can be placed separately on a platter to maintain their texture.
The chicken with celery can be kept covered for 2-3 minutes before serving to let the flavors meld.
Frequently Asked Questions
1. Can I use other types of potatoes?
Yes, you can use whatever potatoes you have on hand, as long as they are well washed and sliced thinly.
2. What do I do if I don’t have celery salt?
You can just use plain salt or sea salt. Celery salt adds a subtle flavor but is not mandatory.
3. Can frozen celery root be used?
Yes, but it’s best to use fresh for texture. If using frozen, sauté it directly without fully thawing.
4. What do I do if I don’t have Parmesan?
It works without it, but the chips won’t have the same flavor. You can try another aged hard cheese, grated.
5. Can I use chicken thighs instead of breast?
Yes, but cut them into small pieces and cook them a little longer to ensure they are cooked through.
Nutritional Values
Estimate for one serving (out of 3): approximately 350-400 kcal
Protein: 28-32 g
Carbohydrates: 35-40 g
Fats: 12-16 g
The values are approximate and depend on the amount of oil and Parmesan used. Parmesan also adds salt, so no additional salt is needed at the end.
Storage and Reheating
The chicken with celery can be stored in the refrigerator, covered, for a day. The Parmesan chips are no longer crispy the next day but can be reheated in the oven for a few minutes. I do not recommend keeping the chips longer – they lose their texture. If there are leftovers, it’s best to eat them cold or reheat them briefly, uncovered.