One-Pot Lemon Garlic Chicken with Baby Potatoes

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

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.

A straightforward one-pot chicken dish featuring tender baby potatoes and bright lemon-garlic flavors, perfect for an easy weeknight dinner. This chicken recipe, ready in about 45 minutes, pairs boneless skinless chicken thighs, baby potatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 10 min Cook: 35 min Serves 4 International cuisine 350 cal/serving

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Ingredients

1.5 pounds boneless skinless chicken thighs
1 pound baby potatoes
3 tablespoons olive oil
4 cloves, minced garlic cloves
3 tablespoons lemon juice
1 cup chicken broth
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons, chopped fresh parsley

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Instructions

Step 1: Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Season 1.5 pounds boneless skinless chicken thighs with 1 teaspoon salt and 1/2 teaspoon black pepper, then add to the skillet and sear for 4-5 minutes per side until golden brown; remove and set aside.
Step 2: In the same skillet, add 4 minced garlic cloves and sauté for 30 seconds until fragrant. Add 1 pound halved baby potatoes and stir to coat well, cooking for 3 minutes to slightly brown.
Step 3: Return the chicken to the skillet, pour in 1 cup chicken broth and 3 tablespoons lemon juice, then sprinkle 1 teaspoon dried thyme evenly. Cover, reduce heat to medium-low, and simmer for 20 minutes until potatoes are tender and chicken is cooked through.
Step 4: Remove the lid and cook uncovered for 5 more minutes to thicken the sauce slightly. Garnish with 2 tablespoons chopped fresh parsley before serving.