There are a few instances where I find myself home alone at dinner time and tonight was one of those times. I had been busy all day and I didn’t feel like spending a lot of time in the kitchen. However, I knew I didn’t want to eat frozen dinners or fast food (although I’m guilty of doing this at times). Especially tonight, I wanted something of substance that was simple yet delicious.
So I decided to make one of my go-to chicken dishes. It’s super simple, and the best part is it’s interchangeable. This is something I make often because I always have the ingredients on hand, and it allows me to use the leftover veggies that have been hiding in my fridge. This dish can easily be made for just one person or a crowd.
Are you wondering what this dish is?
Would you like to see the recipe already?
I can keep talking if you like..I can always keep talking.
Okay, okay here it is below.
Garlic pan chicken
with Roasted Fingerling Potatoes & Brussel Sprouts
- 2 Boneless Skinless Chicken Breasts
- 1 Pound Fingerling Potatoes
- 2 Cups Brussels Sprouts
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Onion Powder
- ¼ Teaspoon Paprika
- ½ Cup of Olive Oil Plus 2 Tablespoons For Chicken
- 1 Teaspoon Chopped Parsley plus ½ teaspoon for serving
- 1 Teaspoon Chopped Thyme
- 1 Teaspoon Chopped Rosemary
- 2 Cloves of Garlic, Minced
- Kosher Salt, and Black Pepper to Taste
Start with seasoning your chicken breasts on both sides with kosher salt, pepper, garlic powder, onion powder, and paprika. Just like I did here except this photo only shows the salt and pepper (whoops).
Next heat 2 heaping tablespoons of olive oil in a large non-stick skillet over medium-high heat.
Add your chicken breasts to the skillet, cover and cook on LOW for about 20-30 minutes. The low heat will ensure that your chicken will be nice and juicy. Make sure to check your chicken periodically and turn over for even cooking.
While the chicken is cooking prepare the Brussels Sprouts by cutting off the stems, removing the outer leaves and cutting in half.
Add Brussels Sprouts and fingerling potatoes to a 2-3 quart casserole dish. I also like to throw in whole garlic cloves because I think they taste great when roasted. The beauty of this dish is you can use any vegetable you have on hand – I’ve used carrots, sweet potatoes, onion, broccoli, the list goes on! Have fun with it and be creative.
Next, make your herb infused olive oil. This is personally my favorite part because it adds all of that lovely flavor to the veggies and potatoes. Pour the olive oil into a small dish and add chopped parsley, rosemary, thyme, KOSHER salt, pepper and minced garlic. Let this sit for about minute so all the flavors marry together. Now drizzle this deliciousness over the potatoes and Brussels Sprouts, toss to coat completely.
Roast the potatoes and Brussels Sprouts in a pre-heated 400 F oven for 15 minutes or until potatoes are fork tender. Stirring once during cooking. This is what it looks like straight out of the oven. I just love all of those colors, food really can be so pretty.
Lastly, check the chicken to make sure it is no longer pink and serve with chopped fresh parsley. Now eat, and enjoy!
Here’s the printable recipe Garlic Pan chicken