Chicken Breasts With New Potatoes
A comforting dish featuring tender chicken breasts cooked with new potatoes, fragrant garlic, and herbs, perfect for a hearty family dinner or casual gatherings.
Ingredients
Instructions
- Saute chicken breasts in butter on both sides until browned. Add sliced onion and minced garlic; cook for 5 minutes.
- In a small bowl, combine flour, salt, and pepper.
- Slowly stir chicken bouillon cube into hot water until dissolved. Pour over chicken and vegetables.
- Cover and cook for 25 to 30 minutes until chicken is cooked through.
- Add canned small potatoes and heat through.
- Garnish with dry parsley flakes before serving.
Tips & Substitutions
For a richer flavor, consider using chicken thighs instead of breasts. If you prefer a thicker sauce, add an extra tablespoon of flour. Fresh herbs like thyme or rosemary can enhance the dish's aroma. If you don’t have canned potatoes, you can boil fresh ones until tender and add them towards the end. This recipe pairs beautifully with American recipes that feature vegetables.
Serving Suggestions
Serve this dish with a side of steamed vegetables or a fresh salad for a balanced meal. A light vinaigrette complements the flavors well. For a heartier pairing, consider serving it alongside Mom'S Potato Leek Soup. The creamy texture of the soup contrasts nicely with the savory chicken and potatoes.
Storage & Reheating
Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and potatoes in a microwave-safe dish, cover, and heat on medium power until warmed through. Alternatively, you can reheat in a skillet over low heat, adding a splash of water to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Breasts With New Potatoes contains roughly 1447 calories, with 31g protein, 46g carbohydrates, and 126g fat. It is an excellent source of protein (62% of the Daily Value) and vitamin C (28% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1126mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but be sure to thaw them completely before cooking. Cooking from frozen may result in uneven cooking and longer cooking times, which could lead to dry chicken.
What can I substitute for the chicken bouillon cube?
If you prefer a homemade option, use 1 cup of chicken broth or low-sodium chicken stock instead of water and bouillon. This will enhance the flavor without the added sodium from the bouillon cube.
How can I make this dish spicier?
To add heat, incorporate red pepper flakes or a dash of hot sauce while cooking the onions and garlic. Alternatively, serve with a side of spicy mustard or a sprinkle of chili powder for an extra kick in each bite.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).