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One-Pot Chicken and Potatoes

One-pot chicken and potatoes
TODAY
Servings:
4
RATE THIS RECIPE
(121)

Chef notes

It’s hard to beat the coziness that comes with roasting a whole chicken. Not only does it make the whole house smell wonderfully, but a warm roast chicken bursts with homey, satisfying flavor. However, it’s a meal that is best saved for preparing on a weekend since it does require time. This one-pot wonder is our favorite weeknight equivalent. It marries boneless, skinless chicken breasts and potatoes with aromatics like shallots, garlic, fresh rosemary and sage for a quick and filling dinner that is sure to please the entire family.

One-pot dinners are a total weeknight win and this recipe is no different. Rather than prepare your meat and potatoes separately, they join forces so all that’s left to do is serve the skillet with a simple green salad or cooked vegetable like sautéed broccoli or spinach. 

While this recipe is fast to prepare, it’s important not to rush browning the chicken. This first step is a simple one but is the key to the most flavorful end results. After melting butter or heating oil in your pan, sear the seasoned chicken breasts on both sides until they’re deeply golden brown. If the chicken breasts are large and they don’t fit comfortably in the pan, opt to sear them in batches. Overcrowding will cause the chicken breasts to steam rather than brown. 

Feel free to play around with the fresh herbs called for in the recipe. While rosemary and sage lend classic earthy flavor that pairs so well with chicken and potatoes, thyme and oregano would be equally fitting.

Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it. 

 

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 1 pound Yukon Gold or red potatoes, 1-inch dice
  • kosher salt, to taste
  • 2 cloves large garlic, thinly sliced
  • freshly ground black pepper, to taste
  • 1 medium shallot, thinly sliced
  • 1 tablespoon unsalted butter
  • 1 teaspoon minced fresh rosemary
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon minced fresh sage
  • chopped fresh parsley, for garnish
  • chopped fresh rosemary, for garnish
Fulfilled by

Preparation

1.

Preheat the oven to 375.

2.

Pat the chicken breasts dry and sprinkle with salt and pepper.

3.

Heat the butter and oil in an ovenproof 10- to 12-inch skillet or 4-quart sauté pan over medium-high heat until bubbling and steaming. Add the chicken breasts and cook about 2 to 3 minutes per side until just golden brown.

4.

Remove the chicken from the skillet and add the potatoes, garlic, shallot, rosemary and sage, tossing to coat in the butter and oil.

5.

Place the chicken on top of the potatoes and transfer to the oven. Bake for 30 minute,s or until a thermometer inserted into the thickest part of the chicken reads 165 F. Let the chicken rest for 5 minutes before serving.