Lemon Herb Chicken and Potato Skillet
-
Category
American
-
Cusine
American
What do you need?
How to make?
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
In a large skillet over medium-high heat, add the olive oil and butter. Once the butter has melted, add the potatoes and season with salt and pepper. Cook for 8-10 minutes until lightly browned, stirring occasionally. Add the garlic, thyme, oregano, garlic powder and lemon juice to the skillet and stir to combine. Cook for an additional minute or two until fragrant. Add the chicken broth or water to the skillet and bring to a simmer. Nestle the chicken breasts into the liquid and cover with a lid. Simmer for 10-12 minutes until cooked through . Remove the lid from the skillet and turn up the heat to medium-high. Allow any remaining liquid to evaporate while stirring occasionally for 2-3 minutes until potatoes are golden brown and crispy on all sides. Remove from heat and garnish with freshly chopped parsley before serving warm with your favorite side dishes! Enjoy!.
