Pan-Fried Chicken Breast with Roasted Potatoes and Vegetables
0.0
American
•A delicious dish featuring pan-fried chicken breasts served with roasted potatoes and vegetables.
Ingredients
2
SERVINGSChicken
2 pcs chicken breasts
1 tbsp olive oil
20 g butter
salt
black pepper
1 pcs garlic clove
fresh thyme or rosemary
Roasted Potatoes
500 g potatoes
2 tbsp olive oil
salt
black pepper
Roasted Vegetables
1 pcs bell pepper
1 pcs zucchini
1 pcs red onion
1 tbsp olive oil
salt
black pepper
Instructions
1
Preparation: Make sure you have all ingredients ready before you start cooking.
2
Toss potatoes with olive oil, salt, and pepper.
Ingredients For This Step
500 g potatoes
2 tbsp olive oil
salt
black pepper
3
Spread potatoes on a baking tray in a single layer and roast for 30–40 minutes, turning halfway, until golden and crisp.
4
Toss vegetables with olive oil, salt, and pepper.
Ingredients For This Step
1 pcs bell pepper
1 pcs zucchini
1 pcs red onion
1 tbsp olive oil
salt
black pepper
5
Add vegetables to a separate tray or to the potato tray during the last 15–20 minutes of roasting.
6
Pat chicken breasts dry and season generously with salt and pepper.
Ingredients For This Step
2 pcs chicken breasts
salt
black pepper
7
Heat a pan over medium heat and add olive oil.
Ingredients For This Step
1 tbsp olive oil
8
Place chicken in the pan and cook undisturbed for 5–6 minutes until golden.
Ingredients For This Step
2 pcs chicken breasts
9
Flip chicken and add butter, garlic, and herbs if using.
Ingredients For This Step
2 pcs chicken breasts
20 g butter
1 pcs garlic clove
fresh thyme or rosemary
10
Reduce heat slightly and baste the chicken with melted butter.
11
Cook another 4–6 minutes, until just cooked through.
Ingredients For This Step
2 pcs chicken breasts
12
Rest chicken for 5 minutes before slicing.
13
Plate roasted potatoes and vegetables with sliced chicken. Spoon over any pan juices.
Ready to eat!
