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Roasted Chicken Breast with new potatoes, mushrooms and green onions


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  • 1 lb fingerling potatoes, halved lengthwise
  • 1/4 c olive oil
  • Salt and pepper
  • 4 6oz boneless chicken breasts, skin on
  • 2 tbsp butter
  • 4 oz mushrooms (morel, oyster or shitake)
  • 1/4 c chopped onion
  • 1 c green onions, cut into 1" pces on the bias
  • 2 c packed baby spinach
  • 1 tsp chopped fresh thyme
  • 1/4 c chopped parsley


Servings 4


Step 1

Preheat oven to 350
Toss potatoes with 1 tbsp olive oil. Season with salt and pepper. Place potatoes cutside down on baking sheet and roast in oven for 20 to 30 min or until golden. Remove and keep warm

Season the chickn breasts with salt and pepper. Heat 1 tbsp oil in ovenproof skillt or saute pan over med-high heat. Sear the chicken breast, skin-side down, for about 4 min, or until golden brown. Turn over and place skillet in oven for 12 to 15 min or until chicken is cooked through.

Prepare garnish while chicken is cooking. In a large skillet over med-high heat add remaining 2 tbsp olive oil and butter. Add mushrooms and finely chopped onions, saute for 2 min. Add the green onions, spinach and herbs. Toss well. Cook for 1 to 2 min or until spinach is just wilted. Season to taste. Serve with roasted chicken breast and potatoes.

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