Seared Chicken Breast With Potatoes and Capers
- Total Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 4boneless, skin-on chicken breasts (6 to 8 ounces each)
- 2teaspoons kosher salt, plus more to taste
- Black pepper
- 1½pound small potatoes, washed and scrubbed (skin on), about 12 potatoes
- 1tablespoon canola oil
- 1lemon
- 1tablespoon Dijon mustard
- 2tablespoons unsalted butter, melted
- 1tablespoon capers, drained
- ¼cup chopped fresh parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
499 calories; 24 grams fat; 8 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 33 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 37 grams protein; 956 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 450 degrees with the oven rack in the center. Pat the chicken breasts dry and season generously with ½ teaspoon salt and ½ teaspoon pepper. Set aside for the skin to air dry.
- Step 2
Meanwhile, steam the potatoes in a steamer set over an inch or two of boiling water, covered, until they are just tender, about 10 to 15 minutes. Remove from the heat, season well, and set aside, covered, to stay warm and moist.
- Step 3
Heat 1 tablespoon of oil in your largest skillet over high heat. When the oil is shimmering, lay the chicken breasts skin-side down. Cook without moving until the skin is deeply golden brown and releases easily from the pan, 5 to 6 minutes.
- Step 4
Carefully flip the breasts and transfer the skillet to the oven (or cook the breasts in batches, if needed, and transfer the four breasts to a baking sheet to finish in the oven). Cook until the juices run clear and an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees, about 7 to 12 minutes, depending on the thickness of each breast. Remove the chicken from the oven and transfer to a cutting board to rest.
- Step 5
While the chicken cooks, transfer the potatoes to a baking sheet and smash them with a baking sheet of equal size, or the back of a clean pot, to burst their skins and reveal some of the tender flesh. Very thinly slice half of the lemon and chop slices into small pieces; juice the other half and whisk together with the Dijon, ½ teaspoon salt and melted butter to make a smooth dressing. Drizzle over the potatoes. Scatter the capers, chopped lemon and parsley all over the top.
- Step 6
Serve the chicken breasts whole, or slice on the bias and serve with the potatoes.
Tip
- You can steam the potatoes and keep in the fridge in an airtight container for up to 3 days.
Private Notes
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Cooking Notes
Betsey
This sounds wonderful, but I have never, ever seen boneless, skin-on chicken breasts in the grocery store. Is this do-able with boneless skinless breasts, or bone-in skin-on breasts? If so, how would one modify the recipe?
TRUTH
Boneless skin-on chicken breasts? Where would one purchase those? I usually see boneless, skinless breasts, or skin-on split breasts (bone-in). Am I shopping at the wrong places (meaning, like, every supermarket everywhere)? Do tell, please.
Michael Z
The potatoes in the photo appear to have been fried or roasted after smashing but the recipe doesn’t call for this. Is this an oversight in the recipe or an aesthetic choice made by the food stylist?
Very little potatoes come in a little mesh bag at the grocery)
I have often made these. Cut each in half. Put about a tablespoon of butter and a tablespoon of olive oil in a non-stick skillet (large enough that most halves can lay flat),and brown them enough to look a little crispy around the edges. Then turn heat to low, cover with a heavy lid and let them "steam" maybe 15 minutes or until they easily "smash with a fork". Salt & pepper. They are wonderful. I get the variety bag that has baby purple, red and white potatoes.
Val
You could ask the butcher to bone the chicken but leave the skin in place.
Maggie
First of all, don't buy meat in a grocery store where it's laden with antibiotics and hormones. Go to a butcher, a coop or Whole Foods where you can find boneless breasts with the skin on. If none of those options are available, you can certainly buy bone in breasts w/skin and take the meat off the bones yourself keeping the skin intact. Or, leave the bone in (more flavor) and follow recipe checking for doneness. The cooking time will be longer.
Crawley
Just debone the chicken breasts like everyone used to do. It is not hard. There might even be a You Tube video if you need help.
Marie
Get free range or organic chicken
Val
Slice first then trim the pith and skin.
john Golden
should the smashed potatoes crisp up in the oven with the sauce added laterB
Alexis
Do not add salt to the chicken in the beginning because the juices from the cook will render and it will be too salty. Add salt after to taste.
Chris
This is now my favorite chicken recipe. It turns out perfectly each time.
Mark
Really great chicken, cooked exactly as recipe described. For the potatoes, I put the dressed potatoes back in the oven with the chicken for 10-15 min to crisp up and I also added some grated Parmesan. Perfect. The flavors were delicious just wanted to have crispier potatoes.
cannedyou
Really easy to buy a bone in breast with skin on and cut the meat off the bone. Cooking the breast with the skin on is so much more interesting...always.
Pooja
I didn’t have Dijon but the potatoes mixed with butter, capers and lemon was amazing! The potatoes got very crispy and were so good smashed!
John Golden
I made this last night. fantastic prepared as instructed. A few changes. While the chicken roasted I put the smashed potatoes on a baking sheet and moistened them with a little olive oil. In about 10 minutes they crisped nicely. I sliced the chicken on the bias and covered the potatoes with the lemon mustard caper dressing. The chicken was moist but would benefit with either a squeeze of lemon juice or a slather of dressing. Up the ingredients for the dressing to have enough for chicken.
John Golden
After smashing the potatoes I’d put them in a hot oven to crisp. Then add the mustard-lemon dressing
Rachel
Couldn’t find boneless, skin on breasts so I got bone in skin on thighs instead. I also made a marinade with Dijon mustard, red wine vinegar, lemon juice, salt and pepper for added flavor. Love the capers in this!
Viviane Van Giesen
I used skin-on chicken breasts and against my own judgement, didn't cut them in smaller pieces. The time of cooking was no way close to time enough to cook the breasts for acceptable internal temperature. I cut them in thin slices and then was able to cook them. The potatoes were DELICIOUS! The only reason i won't give a 5 star is because the cooking time for the breasts was so wrong!
quaasam
excellent. Potatoes a winner. Will do it again.
Crawley
Just debone the chicken breasts like everyone used to do. It is not hard. There might even be a You Tube video if you need help.
Michael Z
The potatoes in the photo appear to have been fried or roasted after smashing but the recipe doesn’t call for this. Is this an oversight in the recipe or an aesthetic choice made by the food stylist?
Very little potatoes come in a little mesh bag at the grocery)
I have often made these. Cut each in half. Put about a tablespoon of butter and a tablespoon of olive oil in a non-stick skillet (large enough that most halves can lay flat),and brown them enough to look a little crispy around the edges. Then turn heat to low, cover with a heavy lid and let them "steam" maybe 15 minutes or until they easily "smash with a fork". Salt & pepper. They are wonderful. I get the variety bag that has baby purple, red and white potatoes.
Sarah Copeland
Hi Michael, In step 4, the recipe says to smash while the chicken cooks: "While the chicken cooks, transfer the potatoes to a baking sheet and smash them with a baking sheet of equal size, or the back of a clean pot, to burst their skins and reveal some of the tender flesh." You get more flavor from the dressing inside the potatoes and they taste wonderful this way!
elliot
idk, you can make potatoes pretty much however you like
TRUTH
Boneless skin-on chicken breasts? Where would one purchase those? I usually see boneless, skinless breasts, or skin-on split breasts (bone-in). Am I shopping at the wrong places (meaning, like, every supermarket everywhere)? Do tell, please.
Janet Pratt
Exactly That’s why i buy the 2 pack chickens at Costco or Sam’s. Then i cut off the breasts with wings attached, cut off thighs and legs. Then put carcasses in pot with celery, parsley stems etc and simmer for an hour or more. Then i put legs and thighs in baggies. Only then, do I have boneless breasts with skin and wings attached 4 of them. Two qts if stock And 4 leg-thigh for an other day. Usually, the chickens are much better than the factory butchered parts, and the stock is golden.
stacey
Boneless, skin-on breasts? Is that something you can get in other parts of the country? Our local supermarkets only have boneless/skinless or bone-in, skin-on. I'd LOVE to try this recipe but I guess I'll have to de-bone them myself.
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