Skillet Lemon-Herb Chicken and Potatoes
At Delish, one of our beloved culinary techniques is preparing an entire dish's components—protein, carbs, and vegetables—all in one skillet. By pan-roasting quick-cooking boneless, skinless chicken breasts and drizzling them with a zesty lemon-butter sauce, we ensure they remain moist and tender. In case small potatoes are unavailable, don't hesitate to chop larger ones into approximately 1-inch pieces.
Ingredients
- 4 boneless skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 3 tbsp. extra-virgin olive oil, divided
- 4 tbsp. butter
- 4 cloves garlic, minced
- 2 tbsp. lemon juice, plus 1 lemon, thinly sliced
- 1 tbsp. fresh thyme leaves, plus 4 sprigs
- 1 tsp. finely chopped fresh rosemary
- 1 tsp. dried oregano
- 1 1/4 lb. small potatoes, halved
- Freshly chopped parsley, for garnish
Instructions
- Preheat oven to 425º. Pat chicken dry and season with salt and pepper. In a large high-sided skillet over medium-high heat, heat 1 tablespoon oil. Add chicken and cook until golden, 4 minutes. Flip and cook 2 minutes more, then transfer to a plate.
- Reduce heat to medium. Add butter to skillet, swirling to melt. Add garlic and cook, stirring, 1 minute. Stir in lemon juice and remove skillet from heat. Pour butter mixture into a heatproof bowl and add thyme leaves, rosemary, and oregano. Season with salt and pepper.
- Add potatoes and remaining 2 tablespoons oil to skillet. Season with salt and pepper and toss to coat. Transfer skillet to the oven and roast, stirring halfway through, until lightly golden, 30 minutes.
- Give potatoes a stir and arrange lemon slices, thyme sprigs, and chicken on top. Return to oven and roast until chicken is cooked through and potatoes are tender, 15 minutes.
- Serve with butter sauce drizzled over chicken and potatoes. Sprinkle with parsley.
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