Crispy Lemon Chicken with Leeks & Beans

2 portions - 40 mins

Crispy parmesan-coated chicken served over soft, garlicky leeks and butterbeans. The kind of weeknight dinner that feels considered without asking much of you, ready in under 40 minutes.

Part of our Comfort Food series.

• Ingredients

  • 2 chicken breasts

  • 30g panko breadcrumbs

  • 10g finely grated parmesan

  • Zest of 1 lemon

  • ½ tsp dried thyme

  • 1 egg, beaten 

  • 2 tbsp plain flour 

  • 2 large leeks, halved lengthways, washed and sliced into 1cm half moons

  • 2 garlic cloves, sliced

  • 1 x 400g tin butterbeans, drained

  • 100ml chicken stock

  • 1 tsp white wine vinegar

  • Juice of ½ lemon

  • Small handful of parsley, chopped

• Method

  STEP 1
  Prep the chicken by patting dry and seasoning.
  Set up three plates: flour, beaten egg, and a mix of panko, parmesan, lemon zest, thyme, salt and pepper.
  Dip each chicken breast in flour, then egg, then press firmly into the crumb.
  Rest on a rack while you start the leeks.

  STEP 2
  Start the leeks by melting a knob of butter with a drizzle of olive oil in a large, wide pan over medium heat.
  Add the leeks with a good pinch of salt and cook for 8-10 mins, stirring now and then, until completely soft.

  STEP 3
  Stir in the garlic for 1 min, until fragrant. Add the butterbeans, white wine vinegar and stock, then simmer for 8-10 mins until the liquid reduces to a glossy, slightly creamy sauce. Squish a few beans against the side of the pan to thicken it.
  Finish with lemon juice, parsley and black pepper.

  STEP 4
  Drizzle the chicken with oil and airfry for 15-19 minutes at 200°c, flipping halfway.

  Alternatively - bake the chicken in the oven 220°c (200°c fan) for 20-25 mins, flipping halfway.

  STEP 5
  To serve, spoon the leeks and beans onto plates and lay the crispy chicken on top. Finish with extra lemon zest, a shaving of parmesan and a drizzle of good olive oil.