Seared Chicken with Smashed Potatoes Herbed Pan Sauce
Elevate weeknight dining with this irresistible Seared Chicken with Smashed Potatoes and Herbed Pan Sauce, a comforting yet elegant dish that’s bursting with flavor. Perfectly crispy, golden-brown chicken thighs are the star of the meal, paired with tender baby potatoes that are gently smashed and seared to achieve a tantalizingly crispy exterior. A luscious pan sauce, infused with fresh thyme, parsley, and a touch of cream, ties the dish together with herbaceous richness. Simple enough for a quick dinner with just 15 minutes of prep, yet sophisticated enough to impress guests, this recipe is a must-try for anyone looking to elevate their chicken game. Serve it alongside a green salad or your favorite roasted vegetables for a complete, crowd-pleasing meal. Keywords: seared chicken, smashed potatoes, herbed pan sauce, crispy chicken thighs, easy dinner recipe.
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Ingredients
- 4 pieces Boneless, skin-on chicken thighs
- 1 pound Baby potatoes
- 2 tablespoons Olive oil
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 2 cloves Garlic cloves, minced
- 1 cup Chicken stock
- 0.25 cup Heavy cream
- 2 tablespoons Unsalted butter
- 1 tablespoon Fresh thyme, chopped
- 1 tablespoon Fresh parsley, chopped
Directions
Step 1
Place the baby potatoes into a large pot and cover with salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15 minutes. Drain and set aside.
Step 2
While the potatoes are boiling, pat the chicken thighs dry with paper towels and season both sides with 1 teaspoon of salt and 1/2 teaspoon of pepper.
Step 3
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and cook for 6-7 minutes until the skin is golden and crispy. Flip and cook the other side for another 4-5 minutes until the chicken is cooked through (internal temperature of 165°F). Remove the chicken from the skillet and set aside, tenting with foil to keep warm.
Step 4
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Stir in the minced garlic and cook for 30 seconds until fragrant.
Step 5
Pour the chicken stock into the skillet, scraping up any browned bits from the bottom of the pan. Let the stock simmer for 2 minutes, then stir in the heavy cream, butter, thyme, and parsley. Simmer for an additional 3-4 minutes until the sauce thickens slightly. Season with the remaining salt and pepper to taste.
Step 6
While the sauce is simmering, gently press the cooked potatoes with the back of a fork to slightly flatten them. Heat a separate large skillet over medium-high heat and add 1 tablespoon of butter or additional olive oil. Sear the smashed potatoes for 2-3 minutes on each side until crispy and golden.
Step 7
To serve, place the crispy smashed potatoes on a plate alongside the seared chicken thighs. Spoon the herbed pan sauce over the chicken and garnish with extra parsley if desired.
Nutrition Facts
| Serving size | (1341.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1935.6 |
| Total Fat 132.4g | 0% |
| Saturated Fat 46.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 519.3mg | 0% |
| Sodium 1685.2mg | 0% |
| Total Carbohydrate 84.7g | 0% |
| Dietary Fiber 7.2g | 0% |
| Total Sugars 4.1g | |
| Protein 104.4g | 0% |
| Vitamin D 52IU | 0% |
| Calcium 163.2mg | 0% |
| Iron 9.7mg | 0% |
| Potassium 2888.0mg | 0% |
Source of Calories