Get all the homey, satisfying flavors of a roast chicken dinner in one pan -- no carving or trussing necessary. Aromatic garlic, shallots and herbs bring the best out of simple chicken breasts for a filling weeknight meal.
- 2 (1 pound) boneless, skinless chicken breasts
- 1 pound Yukon Gold or red potatoes, cut into 1-inch chunks
- Kosher salt
- 2 cloves large garlic, thinly sliced
- Freshly ground black pepper
- 1 medium shallot, thinly sliced
- 1 tablespoon unsalted butter
- 1 teaspoon minced fresh rosemary
- 1 tablespoon olive oil
- 1 teaspoon minced fresh sage
Yield: 4 Servings
- Preheat the oven to 375.
- Pat the chicken breasts dry and sprinkle with salt and pepper.
- Heat the butter and oil in an ovenproof 10- to 12-inch skillet or 4-quart saute pan over medium-high heat until bubbling and steaming. Add the chicken breasts and cook about 2-3 minutes per side until just golden brown.
- Remove the chicken from the skillet and add the potatoes, garlic, shallot, rosemary, and sage, tossing to coat in the butter and oil.
- Place the chicken on top of the potatoes and transfer to the oven. Bake for 30 minutes or until a thermometer inserted into the thickest part of the chicken reads 165.
- Let the chicken rest for 5 minutes before serving.
This recipe originally appeared on iVillage.