Quick Chicken Dinner for 2
Elevate your weeknight meals with this delicious and satisfying Quick Chicken Dinner for 2. This easy recipe combines tender, golden-brown chicken breasts seasoned with Italian herbs, a medley of roasted red potatoes and carrots, and a luscious garlic butter sauce that ties it all together. Ready in just 35 minutes, it’s a perfect solution for busy evenings without sacrificing flavor. The roasted vegetables add a touch of sweetness and a crispy texture, while the skillet-cooked chicken stays juicy and flavorful. Serve this dish with a drizzle of the rich garlic butter sauce and a sprinkle of fresh parsley for an elegant, wholesome dinner that feels like it came straight from a restaurant. Perfect for date night or a cozy meal for two!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 teaspoons Italian seasoning
- 6 pieces small red potatoes
- 2 medium-sized carrots
- 2 pieces garlic cloves
- 2 tablespoons unsalted butter
- 0.25 cups chicken broth
- 1 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat the oven to 400°F (200°C).
Wash the red potatoes and cut them into quarters. Peel and slice the carrots into 1/4-inch rounds.
In a large mixing bowl, toss the potatoes and carrots with 1 tablespoon of olive oil, a pinch of salt, and black pepper. Spread them evenly on a baking sheet lined with parchment paper.
Roast the vegetables in the oven for 20-25 minutes, or until tender and slightly golden, stirring halfway through cooking.
While the vegetables are roasting, season the chicken breasts on both sides with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of Italian seasoning.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side, or until golden brown and fully cooked (internal temperature of 165°F/74°C). Remove the chicken from the skillet and set aside.
Reduce heat to medium and add the minced garlic to the skillet. Cook for 30 seconds, or until fragrant, being careful not to burn it.
Deglaze the skillet by adding the chicken broth and scraping up any browned bits from the bottom. Stir in the butter until melted and combined to form a light sauce.
Return the chicken breasts to the skillet and spoon the garlic butter sauce over the top. Let simmer for 1-2 minutes to soak up the flavors.
Plate the chicken breasts alongside the roasted vegetables. Drizzle any remaining garlic butter sauce over the chicken and garnish with freshly chopped parsley, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 358 mg | 119% | |
| Sodium | 1762 mg | 77% | |
| Total Carbohydrate | 159.1 g | 58% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 17.1 g | ||
| Protein | 127.6 g | 255% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 5452 mg | 116% | |
*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.
