Herb-Crusted Chicken with Garlic Roasted Potatoes
Juicy chicken breasts coated in a golden herb crust, served with crispy garlic potatoes for a satisfying weeknight dinner. This american-inspired chicken ready in about 55 minutes pairs chicken breasts, all-purpose flour, dried thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz chicken breasts
- 1/4 cup all-purpose flour
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp garlic powder
- 3/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1 lb baby potatoes
- 6, minced garlic cloves
- 2 tbsp, chopped fresh thyme
Instructions
- Step 1: Pat 12 oz chicken breasts dry and season with 1/4 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, 1 tsp dried thyme, and 1 tsp dried rosemary. Dredge in 1/4 cup all-purpose flour, shaking off excess.
- Step 2: Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add chicken and cook for 3-4 minutes per side until golden brown. Transfer skillet to a preheated 400°F oven and bake for 12-15 minutes until chicken reaches 165°F.
- Step 3: While chicken cooks, toss 1 lb baby potatoes with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 6 minced garlic cloves on a baking sheet. Roast at 400°F for 25 minutes until potatoes are tender and golden.
- Step 4: Remove chicken from oven, tent with foil, and let rest 5 minutes. Meanwhile, stir 2 tbsp fresh thyme into roasted potatoes.
- Step 5: Slice rested chicken and serve with garlic potatoes, drizzling pan juices over both.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Crusted Chicken with Garlic Roasted Potatoes take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Crusted Chicken with Garlic Roasted Potatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breasts from drying out.
Can I substitute ingredients in Herb-Crusted Chicken with Garlic Roasted Potatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Crusted Chicken with Garlic Roasted Potatoes for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Herb-Crusted Chicken with Garlic Roasted Potatoes?
American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
- ★☆☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
