Chicken With Potatoes, Bacon, and Cabbage

chicken-potatoes-bacon
Photo by Christopher Baker
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 351 calories
    • Fat 13 g
    • Sat Fat 3 g
    • Cholesterol 99 mg
    • Sodium 742 mg
    • Protein 39 g
    • Carbohydrate 19 g
    • Sugar 2 g
    • Fiber 3 g
    • Iron 2 mg
    • Calcium 47 mg

Ingredients

  1. Check 3/4pound new potatoes, thinly sliced
  2. Check 2tablespoons olive oil
  3. Check kosher salt and black pepper
  4. Check 4 6-ounce boneless, skinless chicken breasts
  5. Check 3 slices bacon, chopped
  6. Check 1 small shallot, minced
  7. Check 1tablespoon whole-grain mustard
  8. Check 3tablespoons cider vinegar
  9. Check 1/2 small head savoy cabbage (8 ounces), cut into 1/2-inch strips

Directions

  1. Heat oven to 425° F. On a rimmed baking sheet, toss the potatoes with 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until golden brown and tender, 20 to 25 minutes.
  2. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper; cook until golden brown and cooked through, 6 to 7 minutes per side.
  3. In a second large skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes; remove. Add the shallot, mustard, and vinegar to the drippings in the pan and cook, stirring frequently, until the shallot is soft, 2 minutes. Add the cabbage and cook, tossing, until wilted, 2 to 4 minutes more. Serve with the chicken and sprinkle with the bacon.