Pan Seared Chicken Breast with Herb Jus and Potato-

Name: Pan Seared Chicken Breast with Herb Jus and Potato-Vegetable Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons grapeseed oil; 2 skin-on, bone-in chicken breasts, cut airline-style, tenderloins removed; Salt and freshly ground black pepper; 1 cup dry white wine; 1 clove garlic, minced; 1 tablespoon minced fresh thyme leaves; 1 teaspoon chopped fresh rosemary leaves; 1 teaspoon chopped fresh parsley leaves; 2 tablespoons butter, unsalted; 1 tablespoon minced fresh chives; Potato-Vegetable Hash, recipe follows; 1 Idaho potato; 1 zucchini; 1 squash; 1 small red onion, thinly sliced; 1 egg, beaten; 2 tablespoons all-purpose flour; 1 clove garlic, minced; 1 teaspoon minced fresh thyme leaves; 1 teaspoon minced fresh tarragon leaves; 1 teaspoon Cajun spice; Grapeseed oil; Salt

Servings: persons

2 tablespoons grapeseed oil
2 skin-on, bone-in chicken breasts, cut airline-style, tenderloins removed
Salt and freshly ground black pepper
1 cup dry white wine
1 clove garlic, minced
1 tablespoon minced fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh parsley leaves
2 tablespoons butter, unsalted
1 tablespoon minced fresh chives
Potato-Vegetable Hash, recipe follows
1 Idaho potato
1 zucchini
1 squash
1 small red onion, thinly sliced
1 egg, beaten
2 tablespoons all-purpose flour
1 clove garlic, minced
1 teaspoon minced fresh thyme leaves
1 teaspoon minced fresh tarragon leaves
1 teaspoon Cajun spice
Grapeseed oil
Salt

1
Heat a large saute pan over high heat and add the oil.
2
Season both sides of chicken breast with salt and pepper, to taste.
3
Sear the chicken, skin side down, 4 to 5 minutes.
4
Reduce the heat to medium, flip the chicken, cover the pan and cook on second side for 7 to 8 minutes.
5
After second side has been cooked, add the wine, garlic, and herbs and continue to cook until the liquid is reduced by half.
6
Transfer the chicken to a serving platter and allow it to rest.
7
Remove the pan from the heat and whisk in the butter, scraping up the bits from the bottom of the pan.
8
Serve the chicken with Potato-Vegetable Hash and the pan sauce.
9
Garnish with chives.
10
Using a box grater, shred the potato, zucchini and squash, and add them to a large bowl.
11
Stir in the onion, egg, flour, garlic, herbs, and Cajun spice.
12
Blend well.
13
Add more flour if mixture is too wet.
14
The mixture should hold its shape when squeezed.
15
Heat a large saute pan over medium heat.
16
Add 2 tablespoons grapeseed oil.
17
Portion the hash into 2 cakes, then gently put them in the pan.
18
Cook until golden brown, about 2 to 3 minutes, then flip and cook until the other side is browned.
19
Remove them from the pan to a paper towel and season with salt, to taste.
20
Serve warm.

239

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 tablespoons grapeseed oil, 2 skin-on, bone-in chicken breasts, cut airline-style, tenderloins removed, Salt and freshly ground black pepper, 1 cup dry white wine, and more.

Yes, Pan Seared Chicken Breast with Herb Jus and Potato-Vegetable Hash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pan Seared Chicken Breast with Herb Jus and Potato-Vegetable Hash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions