Sheet-Pan

Pan Seared Chicken Breast With Potatoes

Name: Pan Seared Chicken Breast With Potatoes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 1/2 pounds (680g) boneless, skinless chicken breast; 2 large potatoes, peeled and cut into 1-inch (2.5cm) wedges; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon garlic powder; 1/4 teaspoon paprika; 1/4 teaspoon dried thyme; 2 tablespoons chopped fresh parsley; 1 lemon, cut into wedges

By Juno Jephson · June 19, 2026 · Sheet-Pan

Prep20 min

Cook30 min

Total50 min

Serves4

Pan Seared Chicken Breast With Potatoes — Tender chicken and crispy potatoes

As a home cook, I'm always on the lookout for recipes that are both healthy and delicious. When my father was diagnosed with type-2 diabetes, I learned the importance of balanced, blood-sugar-friendly cooking. One of my favorite recipes is pan-seared chicken breast with potatoes, a classic dish that's easy to make and packed with flavor.

This recipe is perfect for a weeknight dinner, as it's quick, easy, and requires minimal ingredients. The combination of lean protein, high-fiber vegetables, and slow whole-food carbohydrates makes it an ideal choice for a balanced meal. Plus, it's a great way to get your daily dose of vitamins and minerals.

I love this recipe because it's versatile and can be made in under an hour. You can serve it with a side of steamed vegetables or a simple green salad for a well-rounded meal. The best part is that it's perfect for any occasion, whether it's a family dinner or a special occasion.

In this recipe, I'll guide you through the process of making pan-seared chicken breast with potatoes. From the importance of choosing the right ingredients to the technique of cooking the chicken and potatoes to perfection, I'll share my tips and tricks to ensure that you get the best results.

So, let's get started and explore the world of balanced, blood-sugar-friendly cooking. With this recipe, you'll be able to create a delicious and healthy meal that's perfect for any occasion.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients.
It's a balanced and blood-sugar-friendly meal that's perfect for a healthy diet.
The combination of chicken and potatoes is a classic and delicious pairing.
It's a versatile recipe that can be made in under an hour and is perfect for any occasion.
The dish is packed with flavor and texture, making it a great choice for a weeknight dinner or special occasion.
It's a great way to get your daily dose of vitamins and minerals.
The recipe is perfect for a family dinner or a meal with friends.

Why This Recipe Works

The key to this recipe is the combination of heat control, fat, and moisture. By cooking the chicken and potatoes in a hot skillet with a small amount of oil, we're able to achieve a crispy exterior and a tender interior. The potatoes are cooked to a perfect golden brown, while the chicken is cooked to an internal temperature of 165 F (74 C), ensuring that it's safe to eat and juicy.

The seasoning in layers is also important, as it allows us to build up the flavors and textures of the dish. By adding a pinch of salt and pepper to the chicken and potatoes, we're able to enhance their natural flavors and add depth to the dish.

Finally, the resting time is crucial, as it allows the chicken to retain its juices and the potatoes to stay crispy. By letting the dish rest for a few minutes before serving, we're able to ensure that it's at its best and that the flavors have melded together perfectly.

Overall, this recipe works because it's a perfect balance of flavors, textures, and techniques. By following these simple steps, you'll be able to create a delicious and healthy meal that's perfect for any occasion.

Ingredients You’ll Need

When it comes to making pan-seared chicken breast with potatoes, the ingredients are just as important as the technique. You'll need a few simple ingredients, including chicken breast, potatoes, olive oil, salt, and pepper. Look for fresh and high-quality ingredients to ensure that your dish turns out its best.

One of the most important ingredients in this recipe is the chicken breast. Look for boneless, skinless chicken breast that's free of added hormones and antibiotics. You'll also need some high-fiber potatoes, such as Russet or Yukon Gold, which will add natural sweetness and texture to the dish.

1 1/2 pounds (680g) boneless, skinless chicken breastLook for fresh and high-quality chicken breast that's free of added hormones and antibiotics. You can also use chicken thighs or a combination of both.
2 large potatoes, peeled and cut into 1-inch (2.5cm) wedgesHigh-fiber potatoes such as Russet or Yukon Gold work best for this recipe. Look for potatoes that are firm and have no signs of sprouting.
2 tablespoons olive oilUse a high-quality olive oil that's rich in flavor and has a high smoke point. This will help to prevent the oil from burning and add flavor to the dish.
1 teaspoon saltUse a flaky sea salt or kosher salt to add depth and texture to the dish. You can also use other types of salt, such as Himalayan pink salt or table salt.
1/2 teaspoon black pepperUse freshly ground black pepper to add flavor and texture to the dish. You can also use other types of pepper, such as white pepper or green pepper.
1/4 teaspoon garlic powderUse a high-quality garlic powder that's free of added preservatives and flavorings. You can also use fresh garlic, minced or crushed, for added flavor.
1/4 teaspoon paprikaUse a sweet or smoked paprika to add depth and smokiness to the dish. You can also use other types of paprika, such as hot paprika or sweet Hungarian paprika.
1/4 teaspoon dried thymeUse a high-quality dried thyme that's free of added preservatives and flavorings. You can also use fresh thyme, chopped or sprigs, for added flavor.
2 tablespoons chopped fresh parsleyUse a fresh and high-quality parsley that's free of added preservatives and flavorings. You can also use other types of herbs, such as basil or rosemary, for added flavor.
1 lemon, cut into wedgesUse a fresh and high-quality lemon that's free of added preservatives and flavorings. You can also use other types of citrus, such as lime or orange, for added flavor.

Ingredients for Pan Seared Chicken Breast With Potatoes

Equipment You’ll Need

Large heavy skillet or cast-iron panSharp chef's knifeCutting boardInstant-read thermometerTongs or spatulaPlate and serving utensils

How to Make Pan Seared Chicken Breast With Potatoes

1
Preheat the oven to 400 F (200 C).
2
Rinse the chicken breast and pat it dry with paper towels. Season with salt, pepper, garlic powder, paprika, and thyme.
3
Heat the olive oil in a large heavy skillet or cast-iron pan over medium-high heat. Add the chicken breast and cook for 5-6 minutes per side, or until it reaches an internal temperature of 165 F (74 C). Use an instant-read thermometer to check the internal temperature.
4
While the chicken is cooking, prepare the potatoes. Cut them into 1-inch (2.5cm) wedges and season with salt and pepper.
5
After the chicken is cooked, remove it from the skillet and set it aside to rest. Add the potatoes to the skillet and cook for 10-12 minutes, or until they're golden brown and crispy.
6
Flip the potatoes halfway through cooking to ensure even browning.
7
Once the potatoes are cooked, remove them from the skillet and set them aside with the chicken.
8
Add the chopped parsley to the skillet and cook for 1-2 minutes, or until it's slightly wilted.
9
To serve, slice the chicken breast and serve it with the potatoes and parsley. Garnish with lemon wedges and enjoy.
10
Let the dish rest for 5-10 minutes before serving to allow the juices to redistribute and the flavors to meld together.

Expert Tips

Use a cast-iron pan or heavy skillet to cook the chicken and potatoes, as it retains heat well and can achieve a nice crust.
Don't overcrowd the skillet, as this can lower the temperature and prevent the chicken and potatoes from cooking evenly.
Use a thermometer to ensure the chicken is cooked to a safe internal temperature.
Let the chicken rest before slicing to allow the juices to redistribute and the meat to stay tender.
Add a squeeze of fresh lemon juice to the dish just before serving to brighten the flavors.
Experiment with different seasonings and herbs to find your favorite flavor combinations.
Use this recipe as a base and add your favorite vegetables, such as bell peppers or zucchini, to make it a complete meal.
Make ahead and refrigerate or freeze for later use.

Common Mistakes to Avoid

Not cooking the chicken to a safe internal temperature, which can lead to foodborne illness.
Overcrowding the skillet, which can lower the temperature and prevent the chicken and potatoes from cooking evenly.
Not letting the chicken rest before slicing, which can cause the meat to become tough and dry.
Not using a thermometer to check the internal temperature of the chicken, which can lead to undercooked or overcooked meat.
Not seasoning the chicken and potatoes adequately, which can result in a bland dish.
Not using a cast-iron pan or heavy skillet, which can prevent the chicken and potatoes from achieving a nice crust.

Variations and Substitutions

Add some diced onions or bell peppers to the skillet with the potatoes for added flavor and texture.
Use different types of potatoes, such as sweet potatoes or Yukon Gold, for a unique flavor and texture.
Add some chopped fresh herbs, such as rosemary or thyme, to the chicken and potatoes for added flavor.
Use a different type of oil, such as avocado oil or grapeseed oil, for a unique flavor and higher smoke point.
Add some grated cheese, such as Parmesan or cheddar, to the potatoes for added flavor and creaminess.
Use this recipe as a base and add your favorite vegetables, such as broccoli or carrots, to make it a complete meal.
Make it a one-pot meal by cooking the chicken and potatoes in the same skillet with some added vegetables and broth.

What to Serve With Pan Seared Chicken Breast With Potatoes

This recipe is perfect for a weeknight dinner or special occasion. Serve the chicken and potatoes with a side of steamed vegetables or a simple green salad for a well-rounded meal.

Some other serving suggestions include roasted vegetables, such as Brussels sprouts or asparagus, or a side of quinoa or brown rice. You can also add some crusty bread or a side of fruit to round out the meal.

Steamed vegetables, such as broccoli or green beansSimple green salad with a light vinaigretteRoasted vegetables, such as Brussels sprouts or asparagusQuinoa or brown riceCrusty bread or a side of fruit

Make-Ahead, Storage, Freezing and Reheating

This recipe can be made ahead and refrigerated or frozen for later use. To refrigerate, let the dish cool completely and store it in an airtight container in the refrigerator for up to 3 days.

To freeze, let the dish cool completely and store it in an airtight container or freezer bag in the freezer for up to 2 months. To reheat, thaw the dish overnight in the refrigerator and reheat it in the oven or microwave until hot and crispy.

When reheating, make sure to cook the chicken and potatoes to an internal temperature of 165 F (74 C) to ensure food safety. You can also add some fresh herbs or a squeeze of lemon juice to brighten the flavors and add freshness to the dish.

Overall, this recipe is perfect for meal prep or making ahead for a busy week. Simply cook, cool, and store, and you'll have a delicious and healthy meal ready to go.

Frequently Asked Questions

What type of potatoes work best for this recipe?

High-fiber potatoes such as Russet or Yukon Gold work best for this recipe. Look for potatoes that are firm and have no signs of sprouting.

Can I use chicken thighs instead of chicken breast?

Yes, you can use chicken thighs instead of chicken breast. Just adjust the cooking time and temperature accordingly to ensure the chicken is cooked to a safe internal temperature.

How do I know if the chicken is cooked to a safe internal temperature?

Use an instant-read thermometer to check the internal temperature of the chicken. The internal temperature should be at least 165 F (74 C) to ensure food safety.

Can I make this recipe ahead and refrigerate or freeze it?

Yes, you can make this recipe ahead and refrigerate or freeze it. Let the dish cool completely and store it in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

What are some variations I can make to this recipe?

Some variations you can make to this recipe include adding diced onions or bell peppers to the skillet with the potatoes, using different types of potatoes or oil, or adding some grated cheese to the potatoes for added flavor and creaminess.

Can I use this recipe as a base and add my favorite vegetables?

Yes, you can use this recipe as a base and add your favorite vegetables to make it a complete meal. Just adjust the cooking time and temperature accordingly to ensure the vegetables are cooked to perfection.

How do I reheat the dish without drying it out?

To reheat the dish without drying it out, make sure to cook it to an internal temperature of 165 F (74 C) and add some fresh herbs or a squeeze of lemon juice to brighten the flavors and add freshness to the dish.

Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker. Just cook the chicken and potatoes on low for 6-8 hours or high for 3-4 hours, and adjust the seasoning and ingredients accordingly to ensure the dish turns out delicious and flavorful.

The Full Recipe

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