Pan-Seared Lemon Herb Chicken with Roasted Potatoes

Tender chicken breasts pan-seared with lemon and thyme, served with golden roasted potatoes.

Cuisine: American

Category: Chicken

Prep: 20 minutes. Cook: 35 minutes.

Serves 4.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1, zested and juiced lemon
• 2 sprigs thyme
• 2 cloves, minced garlic
• 1.5 lbs, quartered potatoes
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Place chicken breasts between plastic wrap and pound to 1/2-inch thickness. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove and set aside.
3. Step 3: In the same skillet, add quartered potatoes, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat and cook for 25 minutes, stirring once, until potatoes are golden and tender.
4. Step 4: Add minced garlic to skillet and cook for 30 seconds until fragrant. Stir in lemon zest, lemon juice, and 2 sprigs thyme. Simmer for 2 minutes until sauce reduces slightly.
5. Step 5: Return chicken to skillet, nestling it in the sauce. Cook for 2 minutes until heated through. Remove thyme sprigs and slice chicken.
6. Step 6: Serve chicken and potatoes with pan sauce spooned over top.