Oven-Roasted Paprika Potatoes & Pan-Seared Chicken

This complete meal combines crispy oven-roasted paprika potatoes, tender pan-seared chicken breasts in a creamy tomato-garlic sauce, a vibrant lettuce-and-ham salad with feta and beans, and garlic-butter toasted bread for sopping up every drop. With Mediterranean-inspired seasonings—sweet paprika, garlic powder, olive oil, and a splash of lemon—each component comes together to create a balanced plate of textures, flavors, and nutrients. The potatoes deliver a golden, aromatic crunch; the chicken is juicy and enveloped in a luscious sauce; the salad offers freshness, creaminess, and a hint of smoke from ham; and the bread rounds out the meal with its irresistible garlic aroma. Perfect for family dinners or casual entertaining, this menu can be prepped in stages and assembled in about 90 minutes, yielding four generous servings.

Cooking Time

• Preparation (chopping, seasoning): 20 minutes

• Roasting Potatoes: 20 minutes

• Cooking Chicken & Sauce: 25 minutes (overlaps)

• Salad Assembly: 10 minutes

• Toasting Bread: 10 minutes (overlaps)

• Total Active Time: 60 minutes

• Total Time (including overlaps): Approximately 90 minutes

Ingredients

For the Paprika Potatoes

• 14 oz (400 g) potatoes, washed and cut into 2 cm cubes

• 2 Tbsp olive oil

• ½ tsp fine salt

• 1 tsp sweet paprika powder

• ½ tsp garlic powder

For the Pan-Seared Chicken & Creamy Tomato Sauce

• 3 chicken breasts (≈1.2 lb/550 g), patted dry

• 2 Tbsp olive oil, divided

• 1 Tbsp butter, divided

• ½ tsp salt

• 1 tsp sweet paprika powder

• ½ tsp garlic powder

• 2 fresh onions, thinly sliced (≈200 g total)

• ½ cup (120 ml) tomato sauce (passata or strained canned tomatoes)

• ½ cup (120 ml) heavy cream

• 1 clove garlic, minced

• Juice of ½ lemon

For the Rustic Lettuce-Ham Salad

• 1 fresh head iceberg lettuce, torn into bite-size pieces

• 1 fresh tomato, diced

• 5 oz (140 g) ham, cut into strips

• 4 oz (100 g) feta cheese, crumbled

• ½ cup (120 g) canned corn, drained

• ½ cup (120 g) canned red kidney beans, drained and rinsed

• ½ cup (120 ml) Greek yogurt

• ½ cup (120 ml) mayonnaise

• ½ cup (120 ml) barbecue sauce

• 1 Tbsp olive oil

• 1 Tbsp lemon juice

• 1 tsp honey

• Salt and pepper, to taste

For the Garlic-Butter Toasted Bread

• 4–6 slices rustic bread or baguette

• 2 Tbsp butter

• 1 Tbsp olive oil

• 2 cloves fresh garlic, finely chopped

Step-by-Step Cooking Directions

1. Roast the Paprika Potatoes

   • Preheat Oven: Preheat to 180 °C (360 °F).

   • Season Potatoes: In a bowl, toss potato cubes with 2 Tbsp olive oil, ½ tsp salt, 1 tsp sweet paprika, and ½ tsp garlic powder.

   • Roast: Spread evenly on a parchment-lined baking sheet. Roast 20 minutes, turning once halfway, until crisp and golden. Keep warm once done.

2. Season & Sear the Chicken

   • Season Breasts: Pat chicken dry and season both sides with ½ tsp salt, 1 tsp paprika, and ½ tsp garlic powder.

   • Sear: In a large skillet over medium-high heat, warm 1 Tbsp olive oil and ½ Tbsp butter. Sear chicken 5 minutes per side until golden. Remove to a plate and tent with foil.

3. Make the Creamy Tomato Sauce

   • Sauté Aromatics: In the same skillet, add remaining ½ Tbsp butter and 1 Tbsp olive oil. Sauté sliced onions 5 minutes until softened and translucent. Add minced garlic and cook 30 seconds.

   • Deglaze & Simmer: Stir in ½ cup tomato sauce, scrape up any browned bits, then add ½ cup cream and the juice of ½ lemon. Bring to a gentle simmer.

   • Finish Chicken: Return chicken to the skillet, spoon sauce over, reduce heat to low, and cook 5–7 minutes until chicken is cooked through (internal temperature 74 °C/165 °F) and sauce has thickened slightly.

4. Assemble the Rustic Salad

   • Combine Base: In a large bowl, mix torn lettuce, diced tomato, ham strips, crumbled feta, corn, and kidney beans.

   • Make Dressing: In a jar or small bowl, whisk together Greek yogurt, mayonnaise, barbecue sauce, 1 Tbsp olive oil, 1 Tbsp lemon juice, 1 tsp honey, and a pinch of salt and pepper.

   • Dress & Toss: Pour dressing over salad components and toss just before serving to maintain lettuce crispness.

5. Toast the Garlic-Butter Bread

   • Heat Pan: Place a clean skillet over medium heat.

   • Butter & Garlic: Melt 2 Tbsp butter with 1 Tbsp olive oil and the chopped garlic until fragrant.

   • Toast Bread: Brush each bread slice with the garlic-butter mixture. Place cut-side down in the skillet and toast 2–3 minutes until golden and crisp.

6. Plate & Serve

   • Potatoes & Chicken: On each plate, mound a portion of roasted paprika potatoes. Slice chicken breasts and arrange alongside, drizzling extra tomato-cream sauce on top.

   • Salad: Add a generous scoop of the rustic lettuce salad.

   • Bread: Serve two slices of garlic-butter toasted bread on the side.

Nutritional Information (per serving; serves 4)

• Calories: 680 kcal

• Protein: 38 g

• Carbohydrates: 49 g

  • Fiber: 7 g

  • Sugars: 8 g

• Fat: 38 g

  • Saturated Fat: 14 g

• Sodium: 1240 mg

Origins and Popularity

The combination of roasted potatoes and pan-seared chicken in a creamy sauce draws on rustic European home cooking traditions—particularly French and Mediterranean styles that rely on pantry staples and simple techniques. The inclusion of a barbecue-yogurt salad dressing and garlic toast adds an American casual-dining twist. Such full-plate meals have grown popular for their balance of proteins, vegetables, and carbs, and the ease of preparing components in parallel, making them ideal for busy weeknights and family gatherings.

Reasons You’ll Love the Recipe

• Flavor Harmony: Smoky paprika, tangy tomato, rich cream, bright lemon, and fresh salad—every bite is layered with taste.

• Textural Contrast: Crisp potatoes, tender chicken, creamy sauce, crunchy salad, and toasty bread.

• Make-Ahead Friendly: Roast potatoes and prep salad dressing in advance; cook chicken and sauce while bread toasts.

• Family Appeal: Mildly spiced, approachable flavors that please kids and adults alike.

• One-Pan Sauce: Reduces cleanup, while oven-roasted potatoes require minimal attention.

Health Benefits

• Lean Protein: Chicken breasts provide high-quality protein with moderate fat.

• Vegetables & Legumes: Lettuce, tomato, corn, and beans offer fiber, vitamins, and minerals.

• Healthy Fats: Olive oil and walnuts in salad dressing supply heart-healthy monounsaturated fats.

• Portion Control: Individual plating ensures balanced servings of each component.

Serving Suggestions

• Wine Pairing: A chilled Sauvignon Blanc or light Pinot Noir complements the paprika and creamy sauce.

• Beer Pairing: A crisp pilsner or wheat beer cleanses the palate between rich bites.

• Non-Alcoholic: Sparkling water with cucumber slices or iced mint tea refreshes the senses.

Common Mistakes to Avoid

• Crowding the Pan: Sear chicken in batches if necessary to achieve a golden crust.

• Skipping Potato Turn: Turning halfway ensures even browning and crispness.

• Over-Whisking Salad: Dress salad just before serving to prevent wilting.

• Burning Garlic Bread: Toast garlic bread over medium, not high, heat to avoid bitter char.

Cooking Tips

• Uniform Potato Sizes: Cut similarly sized cubes for even roasting.

• Sauce Consistency: Adjust thickness by simmering longer for concentration or adding extra cream for looseness.

• Chicken Rest: Let chicken rest 5 minutes before slicing to retain juices.

• Salad Dressing: Vigorously shake dressing in a jar to fully emulsify.

Similar Recipes to Try

• Greek Lemon-Oregano Roasted Potatoes & Chicken

• Creamy Mushroom & Chicken Skillet with Mashed Potatoes

• Southwestern Chicken & Sweet Potato Bake

• Italian Chicken Piccata with Garlic Bread

Variations to Try

• Herb-Encrusted Chicken: Rub chicken with mixed dried herbs (thyme, rosemary) before searing.

• Spicy Kick: Add ½ tsp cayenne or chipotle powder to potato seasoning and sauce.

• Vegan Adaptation: Use tofu steaks and coconut cream; replace chicken with roasted chickpeas.

• Cheese-Stuffed Bread: Add shredded mozzarella between bread slices for a melty surprise.

Ingredient Spotlight: Sweet Paprika

Sweet paprika, made from dried red peppers, imparts a vibrant color and gentle sweetness without heat. Rich in vitamin A and carotenoids, it enhances both flavor and appearance in roasted and sautéed dishes.

Conclusion

This Oven-Roasted Paprika Potatoes & Pan-Seared Chicken meal is a testament to the magic of simple ingredients elevated through balanced cooking techniques. From the crisp potatoes and juicy chicken to the creamy sauce, refreshing salad, and aromatic garlic toast, every element works in concert to deliver a memorable, satisfying dinner. Gather around the table, slice some bread, and enjoy a complete feast that celebrates home cooking at its finest.

Frequently Asked Questions

1. Can I use drumsticks instead of chicken breasts?
   Yes—adjust searing time to 6–8 minutes per side, then simmer in sauce until cooked through.

2. How do I make the potatoes extra-crispy?
   Parboil cubes 3 minutes, drain, shake in the pot to roughen edges, then roast.

3. Is the salad suitable for vegetarians?
   Omit ham and increase beans or add chickpeas for protein.

4. Can I prepare components ahead?
   Roast potatoes and blend dressing up to a day ahead; cook chicken and sauce just before serving.

5. What if I don’t have barbecue sauce?
   Substitute with ketchup mixed with a splash of vinegar and honey for tanginess.

6. My sauce broke—how can I fix it?
   Whisk in 1 Tbsp cornstarch slurry and heat gently to re-emulsify.

7. Can I bake the chicken instead?
   Yes—after searing, transfer chicken and sauce to a baking dish and bake 20 minutes at 180 °C.

8. How do I store leftovers?
   Refrigerate in separate airtight containers: chicken & sauce, potatoes, salad, and bread up to 3 days.

9. Can I freeze the chicken and sauce?
   Freeze in a sealed container up to 1 month; thaw overnight before reheating.

10. What other breads work for toasting?
    Ciabatta, sourdough, or even thick sandwich bread yield delicious garlic toast.