Butter, Herb & White Wine Chicken with Hasselback Potatoes and Garden Smashed Peas

Pan-seared chicken finished in a silky butter, fresh herb, and white wine pan sauce, plated alongside crisp-edged hasselback potatoes and bright, garlicky smashed peas straight from the garden. An elegant but approachable dinner that comes together with one skillet and one sheet pan.

What You Need

• 4 boneless, skinless chicken breasts
• 4 tablespoons butter, divided
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• ¾ cup dry white wine
• ½ cup chicken broth
• 2 tablespoons fresh thyme and parsley, chopped
• 6 medium potatoes, thinly sliced most of the way through (hasselback style)
• 2 tablespoons olive oil, for the potatoes
• 2 cups fresh or frozen peas
• 2 tablespoons butter, for the peas
• 2 cloves garlic, minced, for the peas
• Zest of ½ lemon
• Salt and black pepper to taste

Method

1. Preheat the oven to 425°F (220°C). Slice each potato hasselback-style — thin cuts across the top, stopping before you cut all the way through. Toss with olive oil, salt, and pepper, and arrange on a sheet pan. Roast for 40–45 minutes until the edges are crisp and the potatoes are tender, basting with pan juices halfway through.
2. Season the chicken breasts on both sides with salt and pepper. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
3. Sear the chicken for 5–6 minutes per side until golden and cooked through (internal temperature of 165°F/74°C). Remove and set aside, tented with foil.
4. Lower the heat to medium. Add the remaining 3 tablespoons butter and the garlic to the same skillet, scraping up the browned bits from the chicken.
5. Pour in the white wine and let it bubble and reduce by half, about 3 minutes. Add the chicken broth and continue simmering until the sauce thickens slightly, about 5 minutes.
6. Stir in the fresh thyme and parsley. Return the chicken to the skillet and spoon the sauce over the top to warm through.
7. For the peas: bring a small pot of salted water to a boil and cook the peas for 2–3 minutes until bright green and tender. Drain.
8. Melt the butter in the same pot over medium heat, add the garlic, and cook for 30 seconds. Add the peas back in and roughly smash with a fork or potato masher, leaving some texture. Stir in the lemon zest and season with salt and pepper.
9. Plate the chicken with its pan sauce alongside the hasselback potatoes and a generous spoonful of the garden smashed peas.

Tips & Notes

• Slide chopsticks or wooden spoon handles alongside the potato as you slice it — they stop the knife from cutting all the way through.
• A dry white wine like Sauvignon Blanc or Pinot Grigio works best; avoid sweet wines, which will unbalance the sauce.
• Smash the peas only lightly — the goal is a rustic, chunky texture, not a purée.
• Baste the potatoes with the pan sauce or a little extra butter in the last 10 minutes of roasting for maximum flavor.

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