SEARED CHICKEN BREAST WITH POTATOES AND CAPERS
Pan-seared chicken is a skill with countless rewards. (If this is your first time making chicken this way, you'll understand why fast.) You'll want to start the chicken on the stovetop and finish it in the oven. Then, once it's perfectly cooked, you can pair it with almost anything, whether a simple green salad or a side of smashed potatoes loaded with butter, mustard, capers and chopped lemon, as it is here. The trick is to steam, not boil, the potatoes, which gets them soft and smashable quickly. You need very little water (an inch or so), so there's no waiting around for water to boil, and, best of all, you won't lose any of that rich potato flavor.
Provided by Sarah Copeland
Categories dinner, weekday, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 450 degrees with the oven rack in the center. Pat the chicken breasts dry and season generously with 1/2 teaspoon salt and 1/2 teaspoon pepper. Set aside for the skin to air dry.
- Meanwhile, steam the potatoes in a steamer set over an inch or two of boiling water, covered, until they are just tender, about 10 to 15 minutes. Remove from the heat, season well, and set aside, covered, to stay warm and moist.
- Heat 1 tablespoon of oil in your largest skillet over high heat. When the oil is shimmering, lay the chicken breasts skin-side down. Cook without moving until the skin is deeply golden brown and releases easily from the pan, 5 to 6 minutes.
- Carefully flip the breasts and transfer the skillet to the oven (or cook the breasts in batches, if needed, and transfer the four breasts to a baking sheet to finish in the oven). Cook until the juices run clear and an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees, about 7 to 12 minutes, depending on the thickness of each breast. Remove the chicken from the oven and transfer to a cutting board to rest.
- While the chicken cooks, transfer the potatoes to a baking sheet and smash them with a baking sheet of equal size, or the back of a clean pot, to burst their skins and reveal some of the tender flesh. Very thinly slice half of the lemon and chop slices into small pieces; juice the other half and whisk together with the Dijon, 1/2 teaspoon salt and melted butter to make a smooth dressing. Drizzle over the potatoes. Scatter the capers, chopped lemon and parsley all over the top.
- Serve the chicken breasts whole, or slice on the bias and serve with the potatoes.
Nutrition Facts : @context http, Calories 497, UnsaturatedFat 14 grams, Carbohydrate 32 grams, Fat 24 grams, Fiber 5 grams, Protein 37 grams, SaturatedFat 8 grams, Sodium 941 milligrams, Sugar 2 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Declan Mooney
[email protected]I highly recommend this dish to anyone who loves chicken and potatoes.
Armaghan Ali
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids love the crispy potatoes and capers.
Keola Miner-pahio
[email protected]I love that this dish can be made with simple ingredients that I usually have on hand.
Abdul Rehman Shaikh
[email protected]This dish is a great way to use up leftover chicken. I often make it with rotisserie chicken.
Da Real Beretta
[email protected]I've made this dish several times now and it's always a hit. It's one of my go-to recipes when I'm short on time.
Annette Kingston
[email protected]I'm not a very experienced cook, but I was able to make this dish without any problems. It's a great recipe for beginners.
bikash rauniyar
[email protected]I made this dish exactly as the recipe instructed and it turned out perfectly. I highly recommend it!
Chandy Hill
[email protected]This dish was easy to make and didn't take very long. It's a great weeknight meal.
Waqif Afridi
[email protected]I was a bit skeptical about the combination of chicken, potatoes, and capers, but I was pleasantly surprised. The flavors melded together perfectly.
Eunique Kimber
[email protected]This dish is definitely a keeper! I'll be making it again and again.
David Antonio
[email protected]I'm not a huge fan of capers, but I still really enjoyed this dish. The chicken and potatoes were cooked perfectly and the sauce was very flavorful.
Tashi Wangchuk
[email protected]I made this dish for a dinner party and it was a huge success. My friends couldn't stop raving about how delicious it was.
Mh Sohag
[email protected]This dish was a hit with my family! Everyone loved the crispy chicken and flavorful sauce.
Attau llah
[email protected]The capers added a nice briny flavor that really complemented the chicken and potatoes.
Clinton Ezeiruaku
[email protected]I'm always looking for new and exciting ways to prepare chicken, and this recipe definitely delivered.
Philip Yeboah
[email protected]This dish was absolutely delicious! The chicken was perfectly cooked, and the combination of flavors from the potatoes, capers, and sauce was divine.