Pan-Roasted Chicken with Crispy Smashed Potatoes
Ingredients
- 4chicken breasts (boneless, skinless)
- 1½ poundsrusset potatoes
- ¼ cupolive oil
- 4 clovesgarlic
- 3 sprigsfresh thyme
- ¾ cupchicken broth
- 3 tablespoonsunsalted butter
- ¼ cupwhole milk
- ·salt
- ·black pepper
Prep
- 01
Peel and cut russet potatoes into 2-inch chunks.
- 02
Mince 4 cloves garlic.
Method
- 01
Bring a large pot of salted water to a boil. Add potatoes and simmer for 12–15 minutes until tender when pierced with a fork. Drain and set aside.
- 02
Pat chicken breasts dry with paper towels. Season both sides generously with salt and pepper.
- 03
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add chicken and cook 5–6 minutes per side until golden and internal temperature reaches 165°F. Transfer to a plate.
- 04
In the same skillet, add remaining 2 tablespoons olive oil. Add crushed garlic cloves and thyme sprigs; cook 1 minute until fragrant.
- 05
Pour in chicken broth, scraping up any browned bits from the pan. Simmer for 3–4 minutes to reduce slightly. Return chicken to the pan and keep warm over low heat.
- 06
While chicken cooks, mash warm potatoes with butter and milk. Season with salt and pepper to taste. Stir until creamy and fluffy.
- 07
Serve chicken and pan sauce alongside warm smashed potatoes. Spoon extra sauce over the top.
Spice Tips
For warmth and depth, add 1/2 teaspoon smoked paprika to the pan sauce. A pinch of cayenne brings subtle heat. Fresh cracked black pepper and a squeeze of lemon brighten the finish.
Leftovers keep for up to 3 days refrigerated. Reheat gently in a low oven with a splash of broth to restore moisture.