Pan-Seared Chicken with Crispy Smashed Potatoes and Garlic Pan Sauce
Ingredients
- 4chicken breasts (about 6 ounces each)
- 1½ poundsrusset potatoes
- 3 tablespoonolive oil
- 3 tablespoonbutter
- 6 clovesgarlic
- 4 sprigsfresh thyme
- ¾ cupchicken broth
- ¼ cupdry white wine
- ·salt
- ·black pepper
Prep
- 01
Smash 6 garlic cloves with the flat side of a knife blade.
- 02
Pick leaves from 4 sprigs fresh thyme, or keep them whole on the stem for easy removal.
Method
- 01
Bring a large pot of salted water to a boil. Cut potatoes into 1-inch chunks and add to the pot. Boil for 12 minutes until just tender, then drain well.
- 02
While potatoes cook, pat chicken breasts dry with paper towels and 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 sear for 6 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a plate.
- 04
In the same skillet, add remaining 1 tablespoon olive oil and 2 tablespoons butter. Add drained potatoes and cook, stirring occasionally, for 5 to 7 minutes until edges are golden and crispy. Season with salt and pepper. Transfer to a serving bowl.
- 05
Pour off all but 1 tablespoon fat from the skillet. Add smashed garlic cloves and thyme sprigs, sauté for 30 seconds until fragrant. Pour in wine and broth, scraping up any browned bits from the bottom. Simmer for 2 minutes.
- 06
Remove from heat, discard thyme sprigs, and swirl in remaining 1 tablespoon butter. Taste and adjust seasoning. Return chicken to the skillet to coat in sauce, then serve with crispy potatoes alongside.
Spice Tips
To warm up the pan sauce, add ¼ teaspoon Dijon mustard or a pinch of red pepper flakes in step 5. A squeeze of fresh lemon juice at the end brightens the dish. For deeper savory flavor, stir in 1 teaspoon whole-grain mustard or a dash of soy sauce before serving.
The recipe comes together in about 35 minutes start to finish. For a lighter version, use bone-in, skin-on chicken thighs instead — they're more forgiving and stay juicy. Leftover pan sauce keeps for 2 days refrigerated and tastes great spooned over roasted vegetables the next day.