Creamy Italian Chicken & Potato Hash with Roasted Tomatoes

Pan roasted chicken breasts served with hash-style potatoes and roasted tomatoes finished with a cream sauce and baby kale.

Difficulty: Easy

Time: 35-40 Minutes

This dish is Gluten-Free

Calories: 445 Fat: 9g Carbs: 35g Protein: 60g

This creamy, one-pan chicken dish is simple but incredibly delicious. We use Italian seasoned, roasted tomatoes and chop them up with crispy, sautéed shallots and hash-style potatoes and combine them all in a creamy sauce. Tossed with baby kale for a pop of color and flavor.

Ingredients

Chicken breasts

Baby kale

Garlic

Roasted tomatoes

Russet potato

Lemon

Parsley

Half & Half

Shallot

Featured Ingredient Partners:

Russet potatoes: Hugh's Garden

Leeks: Hmong American Farmers Association (HAFA) - St. Paul, MN

Zest The peel of, or grating of a citrus peel for flavor.

Large sauté pan

Step 1: MISE EN PLACE

Wash and dry all produce. Preheat oven to 400ºF. Peel and julienne shallot. Mince or grate garlic. Rough chop roasted tomatoes. Chop parsley leaves and stems. Zest lemon, cut in half; then juice. Dice russet potato into ½” cubes. Remove chicken from package; rinse and pat dry. Season chicken with a pinch of salt and pepper.

Step 2: SEAR CHICKEN AND POTATOES

Heat 1 Tbsp. oil in large sauté pan over medium heat. Add chicken and sear on both sides for 3-4 min. Remove from pan and set aside. *Note: Chicken isn’t fully cooked at this point. Add diced potatoes to pan and sear until golden brown, 6-8 min.

Step 3: MAKE PAN SAUCE

Add shallot and garlic to potatoes and sauté for 1-2 min. Deglaze pan with ½ cup of water. Bring to a boil; return chicken, cover, and place in oven to bake for 10-15 min until potatoes are tender when pierced with a fork.

Step 4: FINISH CHICKEN

Carefully remove chicken and vegetables from the oven. Slowly add the half & half while stirring. Add roasted tomatoes, parsley, 1 tsp. of lemon juice a pinch of lemon zest and baby kale. Mixed until combined. The USDA recommends cooking poultry to an internal temperature of 165ºF.

Step 5: PLATE YOUR DISH

Divide the potato-kale mixture evenly between two plates. Top each with a chicken breast. Enjoy!