Chicken and Potato Saute
Savor the hearty and comforting flavors of this Chicken and Potato Sauté, a one-skillet wonder perfect for weeknight dinners or casual gatherings. Juicy, golden-seared chicken breasts are paired with tender Yukon Gold potatoes, all infused with the rich aroma of garlic, fresh rosemary, and a hint of thyme. A splash of chicken broth brings everything together, creating a light yet flavorful sauce that coats each bite. Quick to prepare with just 15 minutes of prep time and brimming with rustic charm, this dish is a deliciously simple way to elevate chicken and potatoes. Serve it straight from the skillet, garnished with vibrant parsley for a visually stunning and satisfying meal. This easy chicken and potato recipe is the ultimate comfort food that’s as wholesome as it is delicious.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 4 medium-sized Yukon Gold potatoes
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 pieces Garlic cloves, minced
- 1 teaspoon Fresh rosemary, chopped
- 0.5 teaspoon Fresh thyme, chopped (optional)
- 0.5 cup Chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Wash the Yukon Gold potatoes thoroughly and cut them into 1-inch cubes, leaving the skin on.
Pat the chicken breasts dry with paper towels and season both sides with 1/2 teaspoon of salt, black pepper, and paprika.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the pan and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil and the butter. Once the butter is melted, add the potatoes and season with 1/2 teaspoon of salt. Cook for 10-12 minutes, stirring occasionally, until the potatoes are golden and slightly tender.
Add the minced garlic, chopped rosemary, and thyme to the skillet. Stir and cook for 1-2 minutes until fragrant.
Pour in the chicken broth and return the seared chicken breasts to the skillet, nestling them among the potatoes. Reduce the heat to medium-low, cover the skillet with a lid, and simmer for 10-12 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the potatoes are fully tender.
Remove the skillet from the heat and let it rest, uncovered, for 5 minutes. Taste and adjust seasoning if necessary.
Garnish with freshly chopped parsley and serve hot. Enjoy your Chicken and Potato Saute!
Nutrition Facts
Calories |
2354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.8 g | 118% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 3214 mg | 140% | |
| Total Carbohydrate | 145.5 g | 53% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 5.8 g | ||
| Protein | 234.7 g | 469% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 228 mg | 18% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 5326 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
