Try this Pan Roasted Chicken Breasts with Potatoes recipe, or contribute your own.
Suggest a better description1. Heat oven: Adjust oven rack to lowest position and heat oven to 450 degrees.
2 Season and brown skin side of chicken: Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon of oil in 12-inch nonstick skillet over medium high heat until just smoking. Brown chicken well on skin side, about 5 minutes.
3. Microwave potatoes: Meanwhile, toss potatoes with 1 tablespoon of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in microwave safe bowl. Cover tightly with plastic wrap. Microwave on high until potatoes begin to soften, 5-7 minutes, shaking bowl (without removing plastic) to toss potatoes halfway through.
4. Bake chicken: Transfer chicken, skin side up, to baking dish and bake until thickest part registers 160 degrees, 15-20 minutes.
5. Brown potatoes: While chicken bakes, pour off any grease in skillet, add 1 more tablespoon oil, and return to medium heat until shimmering. Drain microwaved potatoes, then add to skillet and cook, stirring occasionally, until golden brown and tender, about 10 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (412g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 415 | ||
Calories from Fat: 73 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.1g | 11 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 129.9mg | 40 % | |
Sodium 195mg | 7 % | |
Potassium 1365.3mg | 36 % | |
Total Carbohydrate 28.5g | 8 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 25.5g | ||
Protein 55.1g | 79 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 415
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