Pan-Seared Chicken with Rosemary and Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts seared with rosemary and roasted potatoes for a savory, complete meal. This french-inspired chicken ready in about 40 minutes pairs divided olive oil, finely chopped fresh rosemary, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, 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.

★ 4.2 (15 ratings) Prep: 15 min Cook: 25 min Serves 4 French cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Season chicken breasts with 1/4 tsp salt, 1/8 tsp black pepper, and 1/4 tsp garlic powder.
  2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-6 minutes per side until golden and internal temperature reaches 165°F, then set aside.
  3. Step 3: Add potatoes, 1/4 tsp salt, 1/8 tsp black pepper, and 1/2 tbsp olive oil to the skillet. Cook for 10 minutes, stirring occasionally, until potatoes are tender and golden.
  4. Step 4: Add 1 tbsp fresh rosemary and 1/4 cup chicken broth to the skillet, stirring to deglaze. Return chicken to skillet and cook for 2 more minutes until heated through and sauce thickens slightly.

Frequently asked questions

How long does Pan-Seared Chicken with Rosemary and Potatoes take to make?

Total time is about 40 minutes (15 min prep + 25 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 with Rosemary and 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 divided olive oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Rosemary and 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 Pan-Seared Chicken with Rosemary and Potatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 with Rosemary and Potatoes?

French 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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