Pan-Seared Lemon-Thyme Chicken with Roasted Baby Potatoes

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

Pan-seared with fresh lemon and thyme, served alongside golden roasted baby potatoes for a bright and hearty meal. This mediterranean-inspired chicken ready in about 55 minutes pairs (6 oz each) chicken breast, pounds, halved baby potatoes, chopped fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 15 min Cook: 40 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 425°F. Toss 1.5 pounds of halved baby potatoes with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper on a baking sheet. Roast for 30-35 minutes until golden and crispy, flipping halfway through.
  2. Step 2: Meanwhile, pat dry 4 chicken breasts (6 oz each). Season both sides with 1/2 tsp salt, 1/2 tsp black pepper, and 1 tbsp chopped fresh thyme. Zest and juice 1 lemon, then set aside separately.
  3. Step 3: Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat until foaming. Add the chicken breasts and sear for 5 minutes on each side until golden and cooked through (internal temp 165°F).
  4. Step 4: In the last 2 minutes of cooking, add 3 minced garlic cloves, lemon zest, and 2 tbsp lemon juice to the pan. Spoon the sauce over the chicken until fragrant and slightly thickened.
  5. Step 5: Plate the chicken breasts topped with the lemon-thyme garlic sauce alongside the roasted baby potatoes garnished with the remaining 1 tbsp fresh thyme.

Frequently asked questions

How long does Pan-Seared Lemon-Thyme Chicken with Roasted Baby Potatoes take to make?

Total time is about 55 minutes (15 min prep + 40 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 Pan-Seared Lemon-Thyme Chicken with Roasted Baby 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 (6 oz each) chicken breast from drying out.

Can I substitute ingredients in Pan-Seared Lemon-Thyme Chicken with Roasted Baby 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 Pan-Seared Lemon-Thyme Chicken with Roasted Baby 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 Pan-Seared Lemon-Thyme Chicken with Roasted Baby Potatoes?

Mediterranean 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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