Chicken Breasts with Potatoes and Mashed Peas Recipe

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Douglas Wade Modified: March 21, 2022
Chicken Breasts with Potatoes and Mashed Peas Recipe

How To Make Chicken Breasts with Potatoes and Mashed Peas

Chicken breasts browned in butter are then roasted until juicy and delicious then served with some baked potatoes and minty mashed peas.

Preparation: 1 hour 15 minutes
Cooking: 30 minutes
Total: 1 hour 45 minutes



  • 2lbsfingerling potatoes
  • 2tbspextra virgin olive oil
  • salt and freshly ground pepper
  • 3tbspunsalted butter
  • 2tbspunsalted butter
  • lbschicken breast
  • 2largethyme sprigs
  • 2tspfresh thyme
  • ½cupdry white wine
  • 2tbspdry white wine
  • ½cupchicken stock,or low sodium broth
  • 2frozen baby peas
  • 1tbspmint,finely chopped


  1. Preheat oven to 425 degrees F. On a large rimmed baking sheet, toss halved potatoes with olive oil and season with salt and pepper.

  2. Roast potatoes about 35 minutes or until tender and browned. Set potatoes aside.

  3. Reduce oven temperature to 350 degrees F.

  4. Meanwhile, in a large ovenproof skillet, melt 3 tablespoons butter.

  5. Season chicken breast halves with salt and pepper and add to skillet, skin side down, along with thyme sprigs.

  6. Cook over moderately low heat for 15 minutes until skin is well browned.

  7. Turn and cook 5 minutes longer, basting occasionally with pan juices.

  8. Transfer chicken to oven and roast about 15 minutes, until cooked through.

  9. Add chicken to potatoes and keep warm.

  10. Reserve 3 tablespoons melted fat from skillet.

  11. Pour off remaining fat from skillet and discard thyme sprigs.

  12. Add half a cup of wine to skillet and boil over moderately high heat for about 2 minutes, scraping up browned bits, until reduced by half.

  13. Add chicken stock and boil for about 3 minutes until slightly thickened.

  14. Remove from heat and stir in fresh thyme and chilled butter, 1 tablespoon at a time.

  15. Season with salt and pepper.

  16. Bring a large saucepan of water to a boil.

  17. Add green peas, cover, and cook over moderate heat, stirring occasionally, until tender.

  18. Drain peas, transfer half to a food processor, and coarsely puree.

  19. Stir puree back into remaining peas.

  20. Add reserved fat from skillet along with remaining 2 tablespoons wine and mint.

  21. Season with salt and pepper.

  22. Transfer chicken breasts and potatoes to plates.

  23. Spoon mashed peas alongside and serve with pan sauce.


  • Calories: 1446.10kcal
  • Fat: 72.94g
  • Saturated Fat: 24.81g
  • Trans Fat: 1.15g
  • Monounsaturated Fat: 29.55g
  • Polyunsaturated Fat: 12.60g
  • Carbohydrates: 62.08g
  • Fiber: 13.86g
  • Sugar: 7.31g
  • Protein: 125.31g
  • Cholesterol: 383.79mg
  • Sodium: 2372.14mg
  • Calcium: 158.02mg
  • Potassium: 2429.64mg
  • Iron: 8.70mg
  • Vitamin A: 327.71µg
  • Vitamin C: 55.34mg
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