One-Dish Chicken and Potatoes

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.

Casey Barber

One-Dish Chicken and Potatoes

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    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


    Prep: 10 min Total:
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    • 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 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.

    • 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 minutes or until a thermometer inserted into the thickest part of the chicken reads 165.

    • 6

      Let the chicken rest for 5 minutes before serving.

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