Description
Crispy chicken and potatoes are baked together in a garlicky, lemony white wine sauce. Peas add a pop of color and freshness, making it a complete and delicious meal for two!
Ingredients
Units
Scale
- 2 boneless, skinless chicken breasts, trimmed and pounded to even thickness if necessary
- 1/4 cup all-purpose flour
- salt and pepper
- 2 tablespoons extra virgin olive oil
- 12 ounces Russett or red potatoes, cut into wedges (about 8 wedges for an average sized potato)
- 1 fresh sprig thyme
- 1 fresh sprig oregano
- 1/2 cup dry white wine (I use pinot grigio)
- 1/2 cup chicken broth
- 1 tablespoon Italian seasoning
- 1/2 cup frozen peas
- 1 teaspoon lemon juice
- 3 cloves garlic, minced
- 2 tablespoons butter
- parsley for garnish if desired
Instructions
- Preheat your oven to 400°F and place flour in a shallow dish.
- In an oven-safe skillet, heat 2 teaspoons of olive oil over medium-high heat.
- Generously season the chicken on each side with salt and pepper, then dredge it in the flour.
- Sear the chicken for about 3-4 minutes per side or until golden brown. Do not move the chicken around once you’ve placed it in the hot pan; let it sit to achieve a nice sear on each side. Set the chicken aside.
- Add another 3 tablespoons of olive oil to the skillet. Add the potatoes to the pan, working in batches if necessary. Sear the potatoes for 5 minutes, then flip them and sear the other side for another 5 minutes. Remove the potatoes to a platter and set them aside.
- Add an additional tablespoon of olive oil to the pan and add the garlic. Cook for just 30 seconds (be careful not to burn it!), then add the chicken broth and white wine.
- Scrape the bottom of the pan to deglaze and release the flavor.
- Add the thyme and oregano sprigs and bring the mixture to a simmer.
- Return the potatoes to the pan, then top with the chicken. Sprinkle with Italian seasoning. Place the skillet in the oven and bake for 30 minutes.
- Remove from the oven, add the peas and butter, then return to the oven for an additional 5 minutes.
- Stir the sauce. Serve the chicken and potatoes topped with the pan sauce and chopped parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: stovetop
- Cuisine: Italian
Nutrition
- Serving Size:
- Calories: 525
- Sugar: 4.4 g
- Sodium: 1494.5 mg
- Fat: 27.2 g
- Carbohydrates: 48.8 g
- Fiber: 6.2 g
- Protein: 14.2 g
- Cholesterol: 52.5 mg
Keywords: chicken vesuvio