Description
Cheesy Herb Chicken with Roasted Potatoes
Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper, to taste
1 cup shredded mozzarella cheese
Fresh thyme sprigs, for garnish
For the Roasted Potatoes:
1 pound baby potatoes, halved
1 tablespoon olive oil
1 teaspoon dried rosemary
Salt and pepper, to taste
Instructions:
1. Prepare the Roasted Potatoes:
Preheat your oven to 400°F (200°C). Place the halved baby potatoes on a baking sheet and drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Toss to coat evenly. Roast in the preheated oven for 20 minutes.
2. Prepare the Chicken:
While the potatoes are roasting, season the chicken breasts with garlic powder, onion powder, dried thyme, dried oregano, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and cooked through.
3. Add the Cheese:
Once the chicken is cooked, remove from the skillet and set aside. Lower the heat and place the roasted potatoes around the chicken in the same skillet. Sprinkle the shredded mozzarella cheese on top of the chicken breasts. Cover the skillet and cook for 2-3 minutes, allowing the cheese to melt.
4. Serve:
Garnish the chicken with fresh thyme sprigs and serve hot with the roasted potatoes.
This Cheesy Herb Chicken with Roasted Potatoes is a comforting, delicious meal with juicy chicken, gooey melted cheese, and flavorful roasted potatoes that everyone will love!
#CheesyChicken #RoastedPotatoes #EasyDinner
Step-by-Step Guide
Follow these detailed steps for a perfect one-pan meal. First, preheat your oven and prepare the potatoes as instructed. While they roast for the initial 20 minutes, focus on the chicken. Pat the chicken breasts completely dry with paper towels before seasoning; this ensures a better sear. When cooking the chicken, avoid moving it for the first few minutes to develop a golden-brown crust. Use a meat thermometer to confirm the internal temperature reaches 165°F. The final step of adding the cheese and potatoes back to the skillet with a lid is crucial for melting the cheese without overcooking the chicken.
Serving Suggestions
This hearty dish is a complete meal on its own, but it pairs beautifully with a simple side salad of mixed greens with a light vinaigrette to cut through the richness. Steamed green beans, asparagus, or roasted broccoli also make excellent additions. For a fresh element, top the finished dish with a sprinkle of chopped parsley or a drizzle of balsamic glaze.
How-to Summary
In summary, this is a one-pan recipe where you roast potatoes first, then pan-sear seasoned chicken breasts. The cooked chicken and partially roasted potatoes are combined in the skillet, topped with mozzarella cheese, and covered briefly until the cheese is perfectly melted and bubbly.
Frequently Asked Questions
Can I use a different type of cheese?
Absolutely. While mozzarella offers a classic melt, provolone, gouda, or a Monterey Jack blend work wonderfully. For a sharper flavor, try a mix of mozzarella and freshly grated parmesan.
My chicken is done before my potatoes, what should I do?
If the potatoes need more time, simply transfer the seared chicken to a plate, tent with foil, and continue roasting the potatoes until tender. Combine them for the cheese-melting step at the end.
How can I make sure my chicken stays juicy?
Use a meat thermometer and remove the chicken from the skillet as soon as it hits 165°F. Letting it rest for a few minutes before adding the cheese also helps retain juices.
Can I prepare any components ahead of time?
Yes. You can halve the potatoes and mix the dry herb seasoning for the chicken in advance. Store them separately in the refrigerator until ready to cook.
What’s the best skillet to use for this recipe?
A large, oven-safe skillet (like cast iron or stainless steel) is ideal, as it allows you to transfer the entire dish from the stovetop to the oven if needed for melting the cheese.
Common Mistakes to Avoid
- Crowding the Skillet: Cook the chicken in batches if your skillet is too small. Overcrowding steams the chicken instead of searing it.
- Underseasoning: Don’t be shy with salt and pepper. Season the chicken and potatoes generously at every stage.
- Overcooking the Chicken: Rely on a thermometer, not just cooking time, to prevent dry, tough chicken.
- Using Cold Cheese: Let the shredded cheese sit at room temperature for 10-15 minutes before using; it will melt more evenly and quickly.
Conclusion
This Cheesy Herb Chicken with Roasted Potatoes is the epitome of a satisfying, fuss-free dinner. By mastering the simple techniques of searing and roasting, and avoiding common pitfalls, you can create a visually impressive and delicious meal that feels far more complex than it is. It’s a reliable recipe that delivers comfort and flavor in every bite, perfect for both busy weeknights and casual entertaining.