Brief Description:
This seared chicken breast with potatoes and capers dish is a quick and flavorful dinner option featuring tender chicken, crispy potatoes, and a tangy caper sauce. Perfect for a satisfying, gluten-free meal that can be enjoyed any night of the week.

Servings:
4

Ready in:
40 minutes

Calories:
420 per serving

Good for:
Dinner

Ingredients:

  • For the Chicken:
    • 4 boneless, skinless chicken breasts
    • Salt and pepper, to taste
    • 2 tablespoons olive oil
    • 1 tablespoon unsalted butter
    • 2 cloves garlic, minced
    • 1 tablespoon fresh lemon juice
    • 2 tablespoons capers, rinsed and drained
    • ¼ cup chicken broth
    • 2 tablespoons fresh parsley, chopped
  • For the Potatoes:
    • 1 pound baby potatoes, halved
    • 2 tablespoons olive oil
    • Salt and pepper, to taste
    • 1 teaspoon dried oregano

Instructions:

  1. Prepare the Potatoes:
    • Preheat your oven to 400°F (200°C). In a bowl, toss the halved potatoes with olive oil, salt, pepper, and dried oregano.
    • Spread the potatoes on a baking sheet in a single layer. Roast in the oven for 25-30 minutes, or until golden brown and crispy, turning halfway through.
  2. Season and Sear the Chicken:
    • While the potatoes are roasting, season the chicken breasts with salt and pepper on both sides.
    • Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side, until golden brown and cooked through. Transfer the chicken to a plate and cover with foil to keep warm.
  3. Make the Sauce:
    • In the same skillet, add butter and minced garlic. Sauté for about 1 minute, or until fragrant.
    • Add the lemon juice, capers, and chicken broth. Stir well and let the sauce simmer for 2-3 minutes, until slightly reduced.
  4. Combine and Serve:
    • Return the chicken breasts to the skillet, spooning the sauce over them. Cook for an additional 2 minutes to warm through.
    • Remove from heat and sprinkle with chopped parsley.
    • Serve the chicken with the roasted potatoes on the side, drizzling the sauce over both the chicken and potatoes.

Nutrition Elements:

  • Total Fat: 20g (31%)
  • Saturated Fat: 5g (25%)
  • Carbohydrates: 30g (10%)
  • Sugar: 2g
  • Protein: 35g (70%)
  • Fiber: 3g (12%)