Lemon-Herb Chicken & Potato One-Pot Dinner

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Juicy chicken breasts with crispy potatoes and fresh herbs, all cooked in one pot for minimal cleanup and maximum flavor. This Mediterranean one-pot recipe, ready in about 35 minutes, pairs boneless chicken breasts, baby potatoes, and olive oil for a weeknight-friendly dinner. Each serving lands at about 340 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (6 oz each) boneless chicken breasts
• 1.5 lbs baby potatoes, halved
• 2 tbsp olive oil
• 1 lemon, zested and juiced
• 1 tsp dried rosemary
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1/2 cup chicken broth
• 3 tbsp fresh parsley, chopped

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat chicken dry, then season both sides with garlic powder, dried rosemary, dried thyme, and 1/4 tsp salt.
2. Step 2: Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Step 3: Add chicken and cook for 3 minutes per side until golden brown, then remove and set aside.
4. Step 4: Add potatoes to the pot, stir to coat in oil, and cook for 5 minutes until lightly browned.
5. Step 5: Return chicken to the pot, add lemon zest, lemon juice, and chicken broth, then bring to a simmer.
6. Step 6: Cover and cook on low heat for 20 minutes until chicken reaches 165°F and potatoes are tender.
7. Step 7: Remove chicken, tent with foil, and let rest for 5 minutes. Stir in fresh parsley, then serve chicken and potatoes with pan juices.