One Pan Lemon Butter Chicken and Potatoes
User Reviews
4.6
One Pan Lemon Butter Chicken and Potatoes
Description
This recipe uses boneless skinless chicken breasts and a medley of baby red, Yukon gold, and purple potatoes diced into small pieces. Both chicken and potatoes are seared in olive oil over medium-high heat in a pan, seasoned with kosher salt and freshly ground black pepper. Butter is added atop the chicken breasts to melt during cooking, infusing richness with the zesty brightness of fresh lemon juice added near the end. The cooking process involves initially searing the chicken on one side, placing potatoes alongside to sear, flipping the chicken, stirring potatoes, then arranging everything in the pan for oven finishing at 400°F.
The resulting chicken develops a lightly browned outer surface with a juicy interior, while potatoes become tender with some crispy, golden edges. The butter and lemon juice enhance the flavor and create a subtle sauce coating the ingredients. Optionally, fresh parsley can be added for garnish and freshness.
This dish works well as a complete main course for lunch or dinner, requiring minimal additional sides. Leftovers can be refrigerated for up to five days or frozen for up to four months, ensuring convenient meal options.
Ingredients
- 3 to 4 tablespoons olive oil
- 2 to 2 ½ pounds chicken breast see Notes, boneless skinless
- 2 to 2 ½ pounds potato diced into 1/2 to 1-inch pieces (see Notes
- 1 teaspoon kosher salt or to taste
- 1 teaspoon black pepper or to taste, freshly ground
- ¼ cup butter diced into small cubes, unsalted
- ¼ cup lemon juice
- parsley optional for garnishing, fresh
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
- Choose chicken breasts or thighs, bone-in or boneless, skin-on or skinless according to preference; adjust cooking time for thickness and type.
- Use your preferred types of baby potatoes for flavor and texture variety.
- Store leftovers airtight in fridge up to five days or freeze for four months for meal prep convenience.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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