Pan-Seared Chicken Breast with Roasted Red Potatoes and Garlic Thyme Butter

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Pan-seared to golden perfection served alongside crisp roasted red potatoes tossed in garlic thyme butter. This american-inspired chicken ready in about 55 minutes pairs halved red potatoes, unsalted butter, chopped fresh thyme leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.

Prep: 15 min Cook: 40 min Serves 2 American cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 lb halved red potatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until golden and crispy.
  2. Step 2: While potatoes roast, season 2 boneless skinless chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper on both sides. Heat a large skillet over medium-high heat and add 1 tbsp olive oil.
  3. Step 3: Sear chicken breasts in the skillet for 5-6 minutes per side until a deep golden crust forms and the internal temperature reaches 165°F. Remove chicken and let rest.
  4. Step 4: In the same skillet, reduce heat to medium-low and add 4 tbsp unsalted butter, 3 minced garlic cloves, and 2 tsp chopped fresh thyme leaves. Cook for 2 minutes until butter is melted, garlic is fragrant, and thyme infuses the butter.
  5. Step 5: Drizzle garlic thyme butter over the rested chicken breasts and roasted potatoes. Garnish with 1 tbsp chopped fresh parsley before serving.

Frequently asked questions

How long does Pan-Seared Chicken Breast with Roasted Red Potatoes and Garlic Thyme Butter take to make?

Total time is about 55 minutes (15 min prep + 40 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 Pan-Seared Chicken Breast with Roasted Red Potatoes and Garlic Thyme Butter?

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 halved red potatoes from drying out.

Can I substitute ingredients in Pan-Seared Chicken Breast with Roasted Red Potatoes and Garlic Thyme Butter?

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 Pan-Seared Chicken Breast with Roasted Red Potatoes and Garlic Thyme Butter 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 Pan-Seared Chicken Breast with Roasted Red Potatoes and Garlic Thyme Butter?

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.

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