You’ll love how these chicken breasts brown up in the pan and finish baking in the oven, leaving you free time to check in with your family for a few minutes before sitting down to dinner. But best of all, adding peas to the potatoes makes this dinner a one pan meal, freeing you from a sink full of dishes as well.

It’s that easy: Let’s face it… chicken breasts are huge these days. Most of the time we end up cutting them in half so think about that when making this dish. If you cut two large breasts in half, this meal can feed four.

Start to finish: 25 minutes
Hands on time: 15 minutes

Ingredients

2 chicken Dijon breasts from the Specialty Meats Case
2 tablespoons olive oil
1 bag frozen Heinen’s Mediterranean Potatoes
1/2 cup frozen peas, thawed

Preparation

Preheat the oven to 400°F.

Salt and pepper the chicken breasts.

Heat a 12-inch skillet over medium-high heat and add the oil. When the oil shimmers add the chicken breasts to the pan and cook for 3 minutes or until browned. Turn and brown the other side for another 3 minutes. Transfer the chicken to a plate. It won’t be finished cooking at this point.

Empty the bag of potatoes in the pan and sauté them for about 3 minutes or until they begin to thaw and heat up. Place the chicken breasts on top of the potatoes and transfer the pan to the oven. Bake for about 10 minutes or until the chicken is cooked through.

Transfer the chicken to two heated plates. Stir the peas into the potatoes. They’ll heat up immediately.

Spoon some of the potatoes and peas beside the chicken and serve hot.

In the glass: Try a bottle of Frog’s Leap Chardonnay for under $20.

Serves 2
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