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Best Skillet Chicken & Potatoes

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Best Skillet Chicken and Potatoes

EMILY HLAVAC GREEN

It’s one of our favorite tricks at Delish: cooking all components of a dish—protein, carbs, vegetables—in a single skillet. Pan-roasting and lemon-butter sauce ensure that quick-cooking, boneless, skinless chicken breasts are tender and moist. You can also cut larger potatoes to 1-inch pieces if you don’t have small potatoes.  


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Yields

4


Servings

Total Time:

1

Hour

10

mins

4


Breasts of boneless, skinless chicken

Freshly ground black Pepper

3
tbsp.

Extra-virgin olive oils, dilled

4


cloves garlic, minced 

2
tbsp.

Lemon juice plus 1 lemon, thinly chopped 

1
tbsp.

Fresh Thyme leaves and 4 sprigs 

1
tsp.

Fresh rosemary finely chopped

1 1/4
lb.

Small potatoes, halved

Freshly chopped parsley for garnish

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  1. Preheat oven to 425º. Season chicken with salt and pepper. In a large high-sided skillet over medium-high heat, heat 1 tablespoon oil. Cook the chicken until it is golden brown, approximately 4 minutes. Flip the chicken and cook for 2 more minutes. Transfer to a plate.
  2. Turn heat down to medium. Butter should be added to the skillet. Stir to combine. Stir in garlic. Add lemon juice to skillet and stir. In a large bowl, combine butter and rosemary. Add oregano, thyme leaves and rosemary to the mixture. Season with salt & pepper. 
  3. Add potatoes to the skillet with 2 tablespoons of olive oil. Season the skillet with salt and pepper. Toss to coat. Transfer skillet to the oven and roast, stirring halfway through, until lightly golden, 30 minutes. 
  4. Give potatoes a stir. Add lemon slices, thyme leaves, and chicken to the top. Return to oven and roast until chicken is cooked through and potatoes are tender, 15 minutes. 
  5. Serve with butter sauce drizzled over chicken and potatoes. Sprinkle with parsley.

skillet chicken and potatoes

Emily Hlavac Green

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