Seared Chicken with Smashed Potatoes Herbed Pan Sauce
Elevate weeknight dining with this irresistible Seared Chicken with Smashed Potatoes and Herbed Pan Sauce, a comforting yet elegant dish that’s bursting with flavor. Perfectly crispy, golden-brown chicken thighs are the star of the meal, paired with tender baby potatoes that are gently smashed and seared to achieve a tantalizingly crispy exterior. A luscious pan sauce, infused with fresh thyme, parsley, and a touch of cream, ties the dish together with herbaceous richness. Simple enough for a quick dinner with just 15 minutes of prep, yet sophisticated enough to impress guests, this recipe is a must-try for anyone looking to elevate their chicken game. Serve it alongside a green salad or your favorite roasted vegetables for a complete, crowd-pleasing meal. Keywords: seared chicken, smashed potatoes, herbed pan sauce, crispy chicken thighs, easy dinner recipe.
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Recipe Information
Ingredients
- 4 pieces Boneless, skin-on chicken thighs
- 1 pound Baby potatoes
- 2 tablespoons Olive oil
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 2 cloves Garlic cloves, minced
- 1 cup Chicken stock
- 0.25 cup Heavy cream
- 2 tablespoons Unsalted butter
- 1 tablespoon Fresh thyme, chopped
- 1 tablespoon Fresh parsley, chopped
Instructions
Place the baby potatoes into a large pot and cover with salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15 minutes. Drain and set aside.
While the potatoes are boiling, pat the chicken thighs dry with paper towels and season both sides with 1 teaspoon of salt and 1/2 teaspoon of pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and cook for 6-7 minutes until the skin is golden and crispy. Flip and cook the other side for another 4-5 minutes until the chicken is cooked through (internal temperature of 165°F). Remove the chicken from the skillet and set aside, tenting with foil to keep warm.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Stir in the minced garlic and cook for 30 seconds until fragrant.
Pour the chicken stock into the skillet, scraping up any browned bits from the bottom of the pan. Let the stock simmer for 2 minutes, then stir in the heavy cream, butter, thyme, and parsley. Simmer for an additional 3-4 minutes until the sauce thickens slightly. Season with the remaining salt and pepper to taste.
While the sauce is simmering, gently press the cooked potatoes with the back of a fork to slightly flatten them. Heat a separate large skillet over medium-high heat and add 1 tablespoon of butter or additional olive oil. Sear the smashed potatoes for 2-3 minutes on each side until crispy and golden.
To serve, place the crispy smashed potatoes on a plate alongside the seared chicken thighs. Spoon the herbed pan sauce over the chicken and garnish with extra parsley if desired.
Nutrition Facts
Calories |
589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 464 mg | 20% | |
| Total Carbohydrate | 20.9 g | 8% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 1.2 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 44 mg | 3% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 859 mg | 18% | |
*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.
