One Pan Lemon Butter Chicken and Potatoes

Name: One Pan Lemon Butter Chicken and Potatoes
Prep time: 2 min
Cook time: 28 min
Total time: 30 min
Yield: 6 serving
Ingredients: 3 to 4 tablespoons olive oil; 2 to 2 ½ pounds boneless skinless chicken breasts; 2 to 2 ½ pounds potatoes; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; ¼ cup unsalted butter; ¼ cup lemon juice; fresh parsley

User Reviews

4.6

90 reviews

Excellent

Prep Time
2 mins
Cook Time
2 mins
Total Time
30 mins
Servings
6
Calories
638 kcal
Course
Lunch
Cuisine
American

One Pan Lemon Butter Chicken and Potatoes

Jade Rice

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A DELICIOUS family dinner that's ready in 30 minutes and full of lemon buttery goodness!! ONE PAN keeps things EASY for you with less dishes!!

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Ingredients

Servings

3 to 4 tablespoons olive oil
2 to 2 ½ pounds boneless skinless chicken breasts see Notes
2 to 2 ½ pounds potatoes diced into 1/2 to 1-inch pieces (see Notes)
1 teaspoon kosher salt or to taste
1 teaspoon freshly ground black pepper or to taste
¼ cup unsalted butter diced into small cubes
¼ cup lemon juice
fresh parsley optional for garnishing

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Instructions

Preheat oven to 400F (use convection if you have it) and to a WOLL Diamond Lite Pro Saute Pan with Lid add the olive oil, chicken, and cook on the stove over medium-high heat to sear chicken on the first side.
Keep chicken on one side of the pan while you begin to sear it and then add the potatoes to the other side.
Evenly season the chicken and potatoes with the salt and pepper.
After about 4 minutes, or after chicken is lightly golden browned on the bottom side, flip the chicken to sear it on the other side, and stir the potatoes.
After about 4 additional minutes, or after the chicken is lightly golden browned on the second side and the potatoes are beginning to lightly sear around the edges, move the chicken to the center of the pan (without touching) and move the potatoes so they are positioned around the chicken and evenly distributed in the pan, as shown in the photos.
Place a few diced butter pieces on top of each chicken breast and place the remaining butter pieces over the potatoes.
Evenly drizzle the lemon juice over the chicken and potatoes.
Place the pan in the oven and bake for about 20 minutes, or until chicken and potatoes are both cooked through.
Optionally garnish with parsley and serve immediately.

Notes

I used boneless skinless chicken breasts but you have options. Breasts or thighs, bone-in or boneless, and skin-on or skinless. Adjust cooking times as necessary for your chicken since all cuts and sizes will require slightly different cooking times.
I used a medley of baby red potatoes, baby Yukon gold, and purple potatoes. Use what you like and have on hand.
Extra will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months.

Nutrition Information

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Serving 1 Calories 638kcal (32%) Carbohydrates 41g (14%) Protein 64g (128%) Fat 24g (37%) Saturated Fat 8g (40%) Polyunsaturated Fat 14g Cholesterol 181mg (60%) Sodium 515mg (21%) Fiber 4g (16%) Sugar 2g (4%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 638 kcal

% Daily Value*

Serving	1
Calories	638kcal	32%
Carbohydrates	41g	14%
Protein	64g	128%
Fat	24g	37%
Saturated Fat	8g	40%
Polyunsaturated Fat	14g	82%
Cholesterol	181mg	60%
Sodium	515mg	21%
Fiber	4g	16%
Sugar	2g	4%