Lemon Herb Chicken and Potatoes Skillet

One-pan dinner magic with fresh lemon, herbs, juicy chicken, and golden potatoes. It’s a keeper.

This lemon herb chicken and potatoes skillet is the kind of meal you make once and then keep making because it’s just that good. The chicken comes out juicy, the potatoes are golden and crisp, and everything soaks up that zesty, buttery herb sauce. And it all cooks in one pan, which means fewer dishes. Big win.

this recipe!

🍋 Why I Love This Recipe

This recipe reminds me of Sunday dinners with my family—easygoing, cozy, and packed with flavor. I love how it fills the kitchen with the scent of garlic, lemon, and herbs. It feels fancy, but it’s actually super simple.

• Only one pan to wash ✅
• Fresh, bright lemon and herbs make it feel light
• The potatoes get crispy on the edges but soft inside
• It’s hearty and filling without being heavy
• Perfect for weeknights or weekend guests

🍽 Servings + Time

• Serves: 4
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes

🧪 Why This Recipe Works (Quick Science)

• Searing the chicken first locks in juices and builds flavor.
• Cooking everything in one skillet means the potatoes soak up the chicken drippings = max flavor.
• Lemon juice deglazes the pan and adds brightness while helping tenderize the chicken.

🧾 What You’ll Need

• 2 boneless, skinless chicken breasts
• 1 ½ lbs baby potatoes, halved
• 3 tbsp olive oil
• 3 tbsp butter
• 1 lemon (zest + juice)
• 4 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried thyme (or a few fresh sprigs)
• Salt and pepper to taste
• Optional: chopped fresh parsley for garnish

👩‍🍳 Tools You’ll Need

• Large cast iron skillet or oven-safe pan
• Tongs
• Knife and cutting board
• Zester or grater
• Measuring spoons
• Spatula or wooden spoon

💡 Pro Tips

1. Slice potatoes evenly so they cook at the same rate—no burnt bits or undercooked chunks.
2. Pat the chicken dry before searing for a better crust.
3. Don’t skip the lemon zest—it’s what gives the sauce that pop!
4. Use fresh herbs if you can—they really shine in this dish.
5. If your pan gets too dry, just splash in a little chicken broth or water while cooking.

🔄 Substitutions + Variations

• Use boneless thighs instead of chicken breast for extra juiciness.
• Swap baby potatoes for Yukon Golds or sweet potatoes, diced.
• Try rosemary or basil if you’re out of thyme or oregano.
• Add sliced onions or cherry tomatoes for extra veggies.

⏱ Make Ahead Tips

• Marinate the chicken in lemon juice, garlic, herbs, and oil for a few hours or overnight.
• Parboil the potatoes for 5–6 minutes if you’re short on cooking time.

🍳 Instructions

Step 1: Prep the potatoes and chicken

Slice baby potatoes in half and pat chicken breasts dry with paper towels. Season both with salt, pepper, oregano, and thyme.

Step 2: Sear the chicken

Heat 2 tbsp olive oil in a large cast iron skillet over medium-high. Sear the chicken for 4-5 minutes on each side until golden. Remove and set aside.

Step 3: Cook the potatoes

In the same skillet, add 1 tbsp olive oil and the halved potatoes cut-side down. Cook 8-10 minutes until golden and tender, stirring occasionally.

Step 4: Add butter, garlic, and lemon zest

Push potatoes to one side. Add 3 tbsp butter, minced garlic, and lemon zest to the pan. Stir until melted and fragrant.

Step 5: Return chicken and add lemon juice

Place the chicken back in the skillet. Pour juice from one lemon over everything. Simmer 3–5 minutes until everything is coated in sauce and chicken is fully cooked (internal temp: 165°F).

Step 6: Serve and garnish

Sprinkle with chopped parsley and serve straight from the skillet with extra lemon slices if you like.

🧊 Leftovers + Storage

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in a skillet or microwave with a splash of broth or water to keep it juicy.
• Avoid freezing—potatoes can get mealy.

🍽 What to Serve With

• Simple green salad with vinaigrette
• Steamed green beans or asparagus
• Warm, crusty bread
• A chilled glass of white wine (if you’re into that)

🧠 Meal Plan Ideas

• Monday: Lemon Herb Chicken & Potatoes
• Tuesday: Chop leftovers into a warm grain bowl with quinoa
• Wednesday: Slice the chicken for wraps or sandwiches
• Thursday: Add to a lunch salad with feta and cucumbers

⚠️ Common Mistakes

• Don’t skip drying the chicken—it won’t brown properly.
• Overcrowding the pan can steam instead of sear.
• Cutting the potatoes too large = undercooked centers.
• Burning garlic—add it after the potatoes are mostly done.
• Using bottled lemon juice—fresh really makes a difference.

❓ FAQ

Can I use bone-in chicken?
Yes, but you’ll need to cook it longer. Use a thermometer to check for 165°F.

Can I double the recipe?
Yes, just use a bigger skillet or cook in batches.

Can I bake this in the oven instead?
Totally! After searing, bake everything at 400°F for 15–20 mins until cooked through.

🏁 Wrap-Up

This lemon herb chicken and potatoes skillet is the kind of recipe that makes you feel like a pro with minimal effort. It’s bright, buttery, and super satisfying—all in one pan. Give it a try this week and let me know in the comments how it turned out or if you have any questions. I’d love to hear how you make it your own!