Lemon-Herb Pan-Seared Chicken with Crispy Rosemary Potatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken breasts with a golden crust and aromatic rosemary potatoes, finished with a bright lemon-herb pan sauce that’s ready in 40 minutes. This American-inspired chicken recipe, ready in about 40 minutes, pairs Boneless Chicken Breasts, Russet Potatoes, Olive Oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, 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: 15 min Cook: 25 min Serves 2 American cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken dry with paper towels and season with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp lemon zest. Thinly slice potatoes into 1/4-inch rounds and toss with 2 tbsp olive oil, 1 tbsp rosemary, 1/4 tsp salt, and 1/4 tsp pepper on a baking sheet.
  2. Step 2: Roast potatoes at 425°F (220°C) for 20 minutes while chicken cooks, until golden and crisp around the edges.
  3. Step 3: Heat remaining 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden and internal temperature reaches 165°F (74°C). Transfer to a plate and tent with foil.
  4. Step 4: Add chicken broth, Dijon mustard, and remaining 1 tbsp rosemary to the skillet. Simmer for 3 minutes until slightly thickened, scraping up browned bits. Stir in butter until melted and glossy. Slice chicken, serve with potatoes, and drizzle with sauce.

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