Golden Seared Chicken Plate with Crispy Potatoes & Creamy Salad

Instructions

Step 1: Preheat your oven to 425 degrees F. Toss the diced Yukon gold potatoes with 2 tbsp olive oil, salt, pepper, paprika, and dried thyme. Spread them on a baking sheet and roast for 25 to 30 minutes, stirring halfway through, until golden and crispy.

Step 2: While the potatoes roast, pat your chicken breasts dry with paper towels. Mix together the salt, black pepper, smoked paprika, garlic powder, onion powder, and oregano in a small bowl.

Step 3: Rub the spice mixture all over both sides of the chicken breasts, coating them evenly.

Step 4: Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers.

Step 5: Carefully place the seasoned chicken breasts into the hot skillet and sear for 6 to 7 minutes on the first side without moving them, allowing a golden crust to form.

Step 6: Flip the chicken and add the butter to the pan. Cook for another 6 to 7 minutes on the second side until the internal temperature reaches 165 degrees F and the butter is golden and fragrant.

Step 7: Remove the chicken from the skillet and let it rest for 5 minutes, then slice it into strips.

Step 8: In a large bowl, toss together the chopped romaine lettuce, cherry tomatoes, and sliced red onion if using.

Step 9: Drizzle the salad with your choice of ranch or creamy garlic dressing and toss gently to combine.

Step 10: Plate everything together, arranging the sliced chicken, crispy potatoes, and creamy salad on a white plate for that perfect presentation.

Storage and Reheating Tips

Store leftover chicken and potatoes in separate airtight containers in the refrigerator for up to 3 days. Keep the salad dressing separate from the greens to prevent sogginess.

To reheat the chicken and potatoes, place them on a baking sheet and warm in a 350 degree F oven for about 10 minutes until heated through. You can also reheat the chicken gently in a skillet over medium heat with a splash of water to keep it moist.

The salad is best enjoyed fresh, so assemble it just before serving. However, you can prep the lettuce, tomatoes, and onion ahead of time and store them separately in the fridge for quick assembly later.