One-Pan Chicken and Potato Skillet 🍗🥔
Ingredients
4 boneless, skinless chicken breasts
1½ lbs baby potatoes, halved
2 tbsp olive oil, divided
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
½ tsp dried thyme
½ tsp black pepper
1 tsp salt
1 lemon, sliced
½ cup chicken broth
2 cloves garlic, minced
2 tbsp chopped fresh parsley, optional
Instructions
Season the chicken: Pat the chicken breasts dry. In a small bowl, combine garlic powder, onion powder, paprika, thyme, black pepper, and salt. Rub the seasoning evenly over both sides of the chicken.
Cook the potatoes: Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add the halved potatoes cut-side down. Cook for 8–10 minutes, stirring occasionally, until golden brown.
Sear the chicken: Push the potatoes to one side of the skillet. Add the remaining 1 tbsp olive oil and place the chicken breasts in the pan. Sear for 3–4 minutes per side, until nicely browned.
Add flavor: Add the minced garlic and cook for about 30 seconds. Pour in the chicken broth and arrange the lemon slices around the chicken and potatoes.
Finish cooking: Reduce the heat to medium-low, cover the skillet, and cook for 12–18 minutes, depending on the thickness of the chicken, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
Optional crisping: For extra-browned chicken and potatoes, transfer the skillet to a 425°F (220°C) oven for about 5–8 minutes.
Serve: Sprinkle with fresh parsley and spoon some of the lemony pan juices over the chicken and potatoes.
🍋 Tip
For especially juicy chicken, let the cooked chicken rest for 5 minutes before slicing. Serve with a simple green salad or steamed vegetables.
