Lemon-Herb Pan-Seared Chicken Breasts with Garlic Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

With a golden crust, served alongside crispy garlic potatoes and a bright lemon-herb pan sauce. This american-inspired chicken ready in about 45 minutes pairs (6 oz each) boneless chicken breasts, olive oil, cut into 3/4-inch cubes russet potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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 "Plan a meal with the AI" 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.

Prep: 20 min Cook: 25 min Serves 4 American cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 4 boneless chicken breasts dry and season with salt and pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat, add chicken, and cook for 5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and tent with foil.
  2. Step 2: In the same skillet, add 1 tbsp olive oil, 1 1/2 lbs cubed russet potatoes, and 4 minced garlic cloves. Sauté for 15 minutes, stirring occasionally, until potatoes are golden and crispy.
  3. Step 3: Reduce heat to medium, whisk in 1/2 cup chicken broth, 1 tbsp all-purpose flour, 1 tsp chopped rosemary, and lemon zest/juice. Simmer for 3 minutes until sauce thickens and coats the back of a spoon. Return chicken to skillet, spoon sauce over top, and cook for 2 more minutes to heat through.

Frequently asked questions

How long does Lemon-Herb Pan-Seared Chicken Breasts with Garlic Potatoes take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Herb Pan-Seared Chicken Breasts with Garlic Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Lemon-Herb Pan-Seared Chicken Breasts with Garlic Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Herb Pan-Seared Chicken Breasts with Garlic Potatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Lemon-Herb Pan-Seared Chicken Breasts with Garlic Potatoes?

American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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