Skillet Chicken with Crispy Smashed Potatoes
Ingredients
- 4 filletschicken breast (about 6 ounces each)
- 1½ poundsrusset potato
- 1 mediumyellow onion
- 3 clovesgarlic
- ¾ cupchicken broth
- 3 tablespoonolive oil
- 2 tablespoonbutter
- ·salt
- ·black pepper
- 2 sprigsfresh thyme
- ½ wholelemon
Prep
- 01
Cut russet potatoes into 1-inch cubes, boil in salted water for 12–14 minutes until very tender, then drain well and return to the pot.
- 02
Dice 1 medium yellow onion.
- 03
Mince 3 cloves garlic.
Method
- 01
Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Pat chicken dry with paper towels, season both sides with salt and pepper. Sear chicken 5–6 minutes per side until golden and cooked through (165°F internal temperature). Transfer to a plate.
- 02
Add remaining 1 1/2 tablespoons olive oil to the skillet. Add the diced onion and cook 3–4 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.
- 03
Pour in chicken broth and thyme sprigs, scraping up any browned bits from the bottom of the pan. Return chicken to the skillet, reduce heat to medium, and simmer 5 minutes to marry flavors. Squeeze lemon juice over top. Season to taste with salt and pepper.
- 04
While the chicken simmers, heat the smashed potatoes with butter, a pinch of salt, and a crack of black pepper. Spoon over the warm potatoes or serve on the side.
Make-ahead: boil and smash the potatoes up to 2 hours in advance, then reheat gently with butter before serving. Leftovers keep refrigerated for 3 days and reheat well.