One-Pan Potatoes & Chicken Rosemary

A 30-minute weeknight chicken breast skillet that hits the table fast thanks to a clever microwave-and-sear combo. Sliced potatoes cook through in the microwave while the chicken browns in olive oil, then both meet in the skillet for a final toss with garlic and fresh rosemary. The potatoes pick up a golden crust on the skillet bottom while the chicken finishes cooking, all in one pan.

The high heat under the skillet is critical. Chicken strips need to brown hard and fast, not steam in their own juices. Crowding the pan or starting with cold oil leaves you with pale, rubbery chicken instead of the crisp edges you want here.

Pro Tips

• Slice the potatoes thin (¼ inch as the recipe specifies) so they cook through evenly in the microwave without falling apart.
• Pat the chicken strips dry with paper towels before they hit the skillet. Wet chicken won’t brown.
• Add the garlic only after the chicken has browned. Garlic added to a cold pan burns and turns bitter long before the chicken is done.
• Crumble dried rosemary between your palms before adding to release its oils.

Variations

• Toss in 2 cups of broccoli florets during the final skillet toss for a one-pan vegetable.
• Swap rosemary for thyme or oregano for a different herb profile.
• Finish with a squeeze of lemon and crumbled feta for a Mediterranean twist.