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One-dish chicken and potatoes

by Casey Barber /  / Updated 
One-Dish Chicken and Potatoes

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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.

One-Dish Chicken and Potatoes


  • 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.

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