Herb-Roasted Chicken with Potatoes and Broccoli
A complete sheet-pan and skillet hybrid meal featuring juicy seared chicken breasts in a creamy garlic-herb sauce, served alongside crispy roasted potatoes and tender broccoli. Ready in one hour.
- Total Time1 hour
- Yield2 servings 1x
Ingredients
Units
Scale
Potatoes
- 1.5 lbs Yukon Gold potatoes (cubed)
- 2 tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
Chicken & Sauce
- 2 large chicken breasts (boneless, skinless)
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 2 cloves garlic (minced)
- 0.5 cup chicken broth
- 0.25 cup heavy cream
- 1 tsp Italian seasoning
Broccoli
- 1 head broccoli (florets)
- 1 tbsp olive oil
Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
- Roast the Potatoes: In a large bowl, toss the cubed potatoes with 2 tablespoons of olive oil, dried rosemary, dried thyme, salt, and pepper until well coated. Spread them in a single layer on one half of the prepared baking sheet. Bake for 15-20 minutes.
- Sear the Chicken: While the potatoes are roasting, season both sides of the chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 3-5 minutes per side until golden brown. Transfer the chicken to a plate.
- Make the Pan Sauce: Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook for just 30 seconds until fragrant. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Stir in the heavy cream and Italian seasoning. Bring to a simmer.
- Combine and Finish Roasting: Remove the baking sheet from the oven. Flip the potatoes. On the other half of the baking sheet, place the broccoli florets. Drizzle the broccoli with 1 tablespoon of olive oil and season with salt and pepper. Return the seared chicken breasts to the skillet, nestling them into the sauce.
- Final Bake: Place both the baking sheet (with potatoes and broccoli) and the skillet (with chicken and sauce) into the oven. Roast for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Serve: Let the chicken rest for 5 minutes before slicing. Serve with potatoes, broccoli, and the pan sauce.
Notes
For an extra kick, add a pinch of red pepper flakes to the pan sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Main Course
- Cuisine: American, Continental
Nutrition
- Calories: 450
- Sugar: 2
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 30
- Fiber: 6
- Protein: 35
