Pan-Seared Chicken Breast with Garlic Potatoes

Ingredients

Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.

• 1 chicken breast

• 200 g potatoes

• 1/2 onions

• 1 1/2 cloves of garlic

• 1/2 tsp salt

• 1/4 tsp black pepper

• 60 ml water

Tools you'll need

Instructions

1. 1

   Slice the potatoes into thin rounds (about 0.5 cm thick). Peel and slice the onion into half-moons. Mince the garlic cloves.

   ~5 min
2. 2

   Season the chicken breast on both sides with half of the salt and black pepper.

   ~2 min
3. 3

   Place the non-stick skillet over medium-high heat. Add the chicken breast and cook for 5 minutes per side, until golden and cooked through (internal temperature reaches 74°C/165°F). Remove from the skillet and set aside to rest.

   ~10 min
4. 4

   In the same skillet, add the sliced potatoes, onion, and minced garlic. Sprinkle with the remaining salt and black pepper. Pour in the water, cover, and cook over medium heat for 10 minutes, stirring occasionally, until the potatoes are tender.

   ~10 min
5. 5

   Uncover the skillet and cook for 3 more minutes, stirring, to lightly brown the potatoes. Slice the rested chicken breast and serve over the garlic potatoes.

   ~3 min