Lemon-Herb Pan-Seared Chicken with Herb Potatoes

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

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 developed and reviewed.

Pan-seared with fresh herbs and garlic, served with crispy rosemary potatoes for a simple yet elegant weeknight dinner. This American-inspired chicken recipe (high-protein), ready in about 30 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: 10 min Cook: 20 min Serves 2 American cuisine 480 cal/serving

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Ingredients

2 (6 oz each), pounded to 1/2-inch thickness boneless chicken breasts
4 medium, cut into 3/4-inch cubes russet potatoes
3 tbsp, divided olive oil
1 tbsp, finely chopped fresh rosemary
2 cloves, minced garlic
1, zested and juiced lemon
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Pat chicken breasts dry with paper towels; season both sides with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp dried thyme.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering; add chicken and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F, then transfer to a plate.
Step 3: Add 1 tbsp olive oil to the same skillet, toss in 4 medium cubed potatoes, and cook for 10 minutes, stirring occasionally, until golden and crisp on the edges.
Step 4: Add 2 minced garlic cloves and 1 tbsp chopped rosemary to the skillet; cook for 1 minute until fragrant, then stir in 1 tbsp lemon juice and 1 tsp lemon zest.
Step 5: Return chicken to the skillet, spoon sauce over it, and cook for 1 more minute to reheat; serve immediately with potatoes.