Lemon Herb Chicken and Potato Skillet

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons butter
• 2 tablespoons freshly squeezed lemon juice
• 2 cloves garlic, minced
• 3 cups baby potatoes, halved or quartered depending on size
• 1/2 cup chicken broth or water

Directions

1. Warm the olive oil with the butter in a large skillet set over medium-high heat. When the butter is melted, add the potatoes and sprinkle them with salt and pepper. Let them cook, stirring now and then, for 8-10 minutes, until the edges pick up a little color.
2. Scatter in the garlic, thyme, oregano, garlic powder, and lemon juice, then stir so the potatoes are coated. Cook just a minute or two, until the pan smells garlicky and herby.
3. Pour in the chicken broth or water and let it come to a simmer. Tuck the chicken breasts down into the liquid, put on the lid, and simmer for 10-12 minutes, until cooked through and the internal temperature reaches 165°F.
4. Take off the lid and raise the heat back to medium-high. Cook, stirring here and there, for 2-3 minutes, so the leftover liquid cooks away and the potatoes become golden brown and crisp all over.
5. Take the skillet off the heat, finish with freshly chopped parsley, and serve warm with your favorite side dishes.