Some evenings, you just want dinner to feel like an easy comfort without any fuss. This pan-seared chicken breast dinner hits that note perfectly. The golden crust of the chicken gives way to juicy, tender meat inside, while the garlic butter sauce adds a rich, fragrant touch that lingers on your palate. Roasted baby potatoes bring a subtle earthiness, crisped just right on the outside and soft inside, and the green beans, tossed in that same buttery garlic, offer a fresh snap that balances the plate.
I remember one night when I pulled this together after a workday that stretched longer than expected. The smell of garlic sizzling in butter distracted me just enough to forget the hours ticking by. I think I might have left the potatoes in the oven a minute longer than usual, but that extra crisp didn’t hurt. The green beans were still perfectly tender, and that little imperfection made dinner feel even more homemade—not like some perfect, staged meal from a magazine. It was satisfying in a way that reminded me why simple meals can be the best.
- It’s straightforward and approachable — no fancy techniques, just honest cooking.
- The garlic butter sauce elevates the dish but doesn’t overpower the natural flavors.
- Roasting the baby potatoes requires some patience, but the payoff is crispy edges and a creamy interior.
- It’s simple — and that’s kind of the point. The comfort lies in the familiar, not the complicated.
If you’re nervous about timing everything just right, don’t stress. The potatoes can roast while you sear the chicken, and the green beans come together quickly in the same pan as the sauce. It all feels a bit like a dance, but once you get the rhythm, it’s surprisingly smooth.
PrintPan-Seared Chicken Breast Dinner
A simple and delicious pan-seared chicken breast dinner served with garlic butter sauce, steamed green beans, and roasted baby potatoes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4
Ingredients
4 boneless, skinless chicken breasts (about 6 ounces each)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
3 tablespoons unsalted butter
3 cloves garlic, minced
1 pound baby potatoes, halved
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
12 ounces fresh green beans, trimmed
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
Instructions
Preheat the oven to 400°F (200°C).
In a bowl, toss the halved baby potatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until evenly coated.
Spread the potatoes on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes, turning halfway through, until golden and tender.
While the potatoes roast, season both sides of the chicken breasts with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
Add the chicken breasts to the skillet and cook for 5-6 minutes on one side without moving them, until golden brown.
Flip the chicken breasts and cook for another 5-6 minutes on the other side, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and cover loosely with foil to rest.
In the same skillet, reduce heat to medium, add 3 tablespoons unsalted butter and the minced garlic. Cook for 1-2 minutes, stirring frequently, until the garlic is fragrant and the butter is melted.
Add the green beans, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper to the skillet with the garlic butter. Toss to coat and cook for 5-7 minutes, stirring occasionally, until the green beans are tender but still crisp.
Add 1 tablespoon unsalted butter to the green beans and stir until melted and evenly distributed.
Serve the rested chicken breasts alongside the roasted baby potatoes and garlic butter green beans.
For this meal, a sturdy skillet is your best friend, helping you get that golden sear on the chicken without sticking or burning. Serving it alongside a simple green salad or a crusty piece of bread works well to round out the plate. Variations? I sometimes swap green beans for asparagus or toss in a handful of cherry tomatoes with the potatoes for a pop of color. Not every time turns out perfectly — sometimes the potatoes roast a touch unevenly, or the green beans get a little softer than planned — but that’s part of the charm.
FAQ
Q: Can I use skin-on chicken breasts? A: You could, but cooking times might vary and the skin adds extra fat.
Q: What if I don’t have baby potatoes? A: Regular potatoes cut into smaller chunks work fine, just watch roasting time.
Q: Can I make this ahead? A: The chicken is best fresh, but the potatoes and green beans reheat nicely.
Q: Is this meal freezer-friendly? A: Leftovers freeze okay, but texture might change upon thawing.
Ready to make a dinner that feels like a little reward? Scroll down, save this recipe, and get cooking—you deserve it.