Here’s another quick, easy, one pot meal.
Those really are the best, aren’t they
And here’s a warning: if you’ve cooked pretty much anything else that I’ve made on this site, you’ve probably noticed that it’s full of flavor. I love flavor. I love sweet, I love spicy, I love tangy and tart. I love salty and cheesy and meals full of heart. Sorry about that, we read a lot of kids books in this house.
But this recipe. It’s bland.
And you know what, that’s ok. Sometimes it’s ok to have a meal that doesn’t assault your taste buds. Bo would argue that we should have more meals like this. That’s not to say that there isn’t flavor here either. It’s like a delicate, slight, fresh lemon kiss.
And on that note, lets get to this (roughly) 30 minute marvel!
Get your chicken breasts out and season them with salt and pepper. I only cooked two because it’s just the 2.5 of us, but the recipe works with 4.
Get some olive oil in a skillet and cook the chicken for 3 minutes on each side.
While the chicken is cooking, cut a bunch of small red potatoes in half. You need enough to cover the bottom of your skillet.
Take the chicken out and set it aside on a plate. Add all the potatoes to the skillet, cut side down, along with some more olive oil. Leave these alone for 7 minutes, until the bottom is nice and brown.
While the potatoes are cooking, get the rest of the stuff ready: some garlic, rosemary, oregano, white wine and chicken broth and some peas, butter and lemon juice.
Potatoes are looking good!
Stir in the rosemary, oregano, garlic and some salt. Just cook it for about 30 seconds, until you start to smell everything.
Add the wine and broth and scrape up any brown bits from the bottom of the pan (use a wooden spoon for this, it works best).
Add the chicken back to the pan, just sit it on top of the potatoes.
Cover, and let it cook for about 12 minutes, until the potatoes are tender and the chicken cooked through.
Use a slotted spoon to transfer the chicken and potatoes to a serving platter (keeping the sauce in the skillet).
Tent the chicken and potatoes with foil.
Crank the heat up and boil until it’s reduced to about 1 cup.
Stir in the peas and cook until they’re heated through.
Perfect! Off the heat stir in the butter and lemon juice.
Pour the sauce over the chicken and potatoes and serve.
You wanted to see it closer right?
Even closer? Alright, but this is the last time!
A big thanks to America’s Test Kitchen for the recipe, it was in their skillet suppers magazine.
Here’s the printable:
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1½ lbs new red potatoes, halved
- 2 garlic cloves, minced
- ½ tsp dried rosemary
- ½ tsp dried oregano
- ½ cup white wine
- 1½ cups chicken broth
- 1 cup frozen peas
- 2 tbsp butter
- 2 tsp lemon juice
- Season the chicken breasts with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a pan over medium-high heat. Cook the chicken breasts for 3 minutes per side, until golden but not cooked through. Remove chicken to a plate.
- Add remaining tablespoon of oil to the pan along with the potatoes, cut side down. Cook, without stirring, until the potatoes are golden brown, about 7 minutes. Stir in garlic, rosemary, oregano and ½ tsp salt. Cook until fragrant, about 30 seconds.
- Add the wine and broth and scrape up any brown bits with a wooden spoon. Bring the sauce up to a boil and return the chicken to the pan, placing it atop the potatoes. Pour any accumulated juice from the plate back into the pan as well. Reduce the heat to medium-low, cover, and cook until the chicken is cooked through and the potatoes tender, about 12 minutes.
- Use a slotted spoon to transfer the chicken and potatoes to a serving dish. Tent with foil to keep warm.
- Increase the heat to medium-high and boil the sauce until reduced to 1 cup, about 5 minutes. Stir in the peas and cook until heated through, about 2 minutes. Turn the heat off and whisk in the butter and lemon juice. Season with salt and pepper to taste.
- Pour the sauce over the chicken and potatoes and serve.