Italian Chicken with Roasted Fingerling Potatoes
Italian Chicken with Roasted Fingerling Potatoes is one of those creations from when I’m scanning through the fridge and looking at what needs to be eaten. Ahhhh the fingerlings, I can’t forget those are in here! I don’t know what it is about fingerlings: the texture, the colors, the odd shapes, the stubbiness. LOL – I love them!
Potatoes are always a great combo with skinless chicken breast, fresh basil and tomatoes on the vine. Don’t worry if you don’t have tomatoes on the vine. This easy recipe can be made with any diced tomato. Cutting the chicken lengthwise helps with the cooking time since chicken breasts tend to be pretty thick.
What else goes is used in this dish?
I like Italian Seasoning from Flavor God because there isn’t a lot of sodium. {I’m not affiliated with them, I just really enjoy their seasonings!} But you can use any Italian Seasoning or a combo of dried oregano, dried basil and dried thyme. And who says you have to use fingerlings?! You can totally swipe this out with your favorite pasta, arborio rice or throw the cooked boneless chicken breasts on top of salad with a dressing of your choice.
What seals the deal with this meal{wait, did I just bust a rhyme?!} is sprinkling that parmesan LOVE all over it!
Is this dish spicy?
No, not at all. In fact, it’s a toddler approved dish!
Will this Italian Chicken taste good the next day?
Meal Prep away my friend! Because this is such an easy Italian Chicken dish to prepare, you can cook up a big batch and have enough meals for 2-3 days.
At Last – Let’s make Italian Chicken with Roasted Fingerling Potatoes!
Italian Chicken with Roasted Fingerling Potatoes
Equipment
- large sauté pan
- Foil
Ingredients
- 10 oz chicken breast cut length wise
- 1-2 tablespoons olive oil extra virgin
- 8 garlic cloves minced
- 1 large tomato chopped
- 2 teaspoons italian zest flavor god, or any italian seasoning of your choice
- 2-3 tablespoons basil fresh, chopped
- 1/4 cup parmesan cheese fresh
Roasted Fingerling Potatoes
- 24 oz fingerling potatoes rinsed and cut into 1 inch cubes
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1/2 teaspoon sea salt
- 1/2 teaspoon cumin
- 2 tablespoon olive oil extra virgin
Instructions
- Preheat a large non stick pan on medium to low heat. When ready, add 1-2 tablespoons of the olive oil.
- Season the chicken and add to the pan. Cook for 5 minutes then flip over.
- Continue to cook for 3 minutes. Then add the tomato, basil and garlic.
- Smash the tomato with your spatula. Deglaze the pan with the juice of the tomato.
- Let simmer for another 5 minutes. Remove from the heat when done or when chicken reaches 165 degrees. Sprinkle parmesan on top.
Roasted Fingerlings
- Preheat the oven at 400 degrees.
- On a large sheet pan lined with foil, spread the potatoes and season. Then add the olive oil and gently mix into the potatoes.
- Place in the oven and let it roast for 22-25 minutes.
- Serve up with a spoon full of potatoes with the chicken. Add additional parmesan if you like and enjoy!
Notes
If you don’t have parmesan cheese, mozzarella is a good substitute.
Also if you like a little more sauce on the chicken, you can add 1 more tomato.
Nutrition
