Easy Pan-Roasted Chicken Breasts with Sweet Potatoes & Fennel for Two One-Pot Recipe
This one-pot recipe brings together tender, golden chicken breasts with sweet potatoes, fennel, and shallots, all roasted to perfection in a skillet. It’s a deliciously simple meal for two, combining vibrant flavors with easy preparation and cleanup.
Equipment
- 10-inch ovensafe skillet
Ingredients
- 2 12-ounce bone-in split chicken breasts, trimmed
- ½ teaspoon table salt divided
- ¼ teaspoon pepper
- 2 teaspoons vegetable oil
- 12 ounces sweet potatoes peeled and cut into 1-inch pieces
- 1 small fennel bulb 8 ounces, stalks discarded, bulb halved and cut into ½-inch wedges through core
- 2 shallots peeled and quartered
- 1 teaspoon minced fresh thyme or ¼ teaspoon dried
- 2 teaspoons minced fresh tarragon
Instructions
- Adjust oven rack to middle position and heat oven to 450°F.
- Pound the thicker end of chicken breasts between two sheets of plastic wrap to ¾–1-inch thickness. Pat chicken dry with paper towels and season with ¼ teaspoon salt and pepper.
- Heat oil in a 10-inch ovensafe skillet over medium-high heat until just smoking. Place chicken skin side down and cook until well-browned on the first side, 5–7 minutes. Flip and brown the other side for about 3 minutes, then transfer to a plate.
- Add sweet potatoes, fennel, shallots, thyme, and the remaining ¼ teaspoon salt to the skillet. Toss to coat. Place chicken skin side up on top of the vegetables. Transfer skillet to the oven and roast until the chicken reaches 160°F, about 20–25 minutes.
- Using potholders, remove the skillet from the oven. Transfer chicken to a serving platter, tent with aluminum foil, and let rest. Stir the vegetables and return the skillet to the oven. Roast until vegetables are tender, about 15 minutes.
- Stir in tarragon and adjust seasoning with salt and pepper to taste. Serve the chicken with the roasted vegetables.
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