Skillet Chicken and Baby Potatoes Recipe
This simple but scrumptious one-pan meal is loaded with flavor thanks to juicy thyme-seasoned chicken breasts, crispy baby potatoes and a lemony garlic butter sauce!
Skillet dishes are my new favorite thing – they’re like sheet pan meals, minus waiting for the oven to preheat!
This one-pan, family-friendly meal is the perfect go-to recipe for busy nights when you have just a few ingredients on hand. About 45 minutes with very little handling and you have yourself a full meal! The bright and tangy lemon paired with earthy garlic and thyme creates a comforting flavor combination.
Here’s what you’ll need for my Skillet Chicken and Baby Potatoes:
- Chicken breasts (can substitute thighs – see cooking note)
- Baby potatoes or any smaller potatoes cut in half
- Butter (or ghee for Whole30)
- Fresh thyme
- Garlic
- Lemon juice
- Lemon slices
What type of potatoes work best for this recipe?
I liked using these petite, ping-pong ball sized potatoes but red potatoes, small white potatoes and even small fingerling potatoes would work well if halved. Smaller potatoes cook faster and that’s exactly what we’re going for!!
Here’s how you’ll make my Skillet Chicken and Potatoes:
- Wash potatoes and pat chicken dry before seasoning well.
- Heat butter and olive oil in skillet before adding in potatoes. Cover pan.
- Roast potatoes stovetop for 10-12 minutes, shaking occasionally.
- Remove lid and add 1/4 cup of water to pan to steam potatoes. When water has evaporated, remove potatoes.
- In same pan, add more butter and olive oil.
- Place seasoned chicken “pretty side” down and cook for 6-8 minutes without disturbing. Should be golden brown before flipping.
- Flip over chicken and cook for another 6 minutes before adding garlic and potatoes. Squeeze in lemon juice, add fresh thyme and lemon slices onto chicken.
- Cover and cook for another 3-5 minutes or until chicken is cooked through!
- Serve warm with sauce over chicken and potatoes.
We served our Skillet Chicken and Potatoes with my Brussels sprouts salad for a complete and nutritious meal. I hope you enjoy!
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Skillet Chicken and Potatoes
Ingredients
- 3 organic boneless, skinless chicken breasts trimmed of fat
- 1 lb. petite potatoes washed and patted dry
- 3 tbsp. butter or ghee divided
- 2 tbsp. olive oil divided
- 2 tbsp. fresh thyme leaves stems removed
- 2 cloves garlic minced
- 1 lemon sliced
- juice of 1 lemon
- kosher salt and pepper
Instructions
- Wash potatoes well and dry. If potatoes are larger than a half dollar, cut them in half or quarters. Pat chicken dry before seasoning well with kosher salt and pepper on both sides.
- In a skillet over medium heat, add 1 tbsp. butter and 1 tbsp. olive oil. When warm, add in potatoes and toss to coat. Season with salt and pepper and roast covered for 10 minutes, tossing occassionally.
- Remove lid and add 1/4 cup of water to pan to steam potatoes. When water has evaporated, remove potatoes.
- In same pan, add 1 tbsp. butter and 1 tbsp. olive oil. When warm, add in seasoned chicken "pretty side" down and cook for 6-8 minutes undisturbed. Chicken should be golden brown before flipping.
- Flip over chicken and cook for another 6 minutes before adding garlic and potatoes. Squeeze in lemon juice, add fresh thyme and lemon slices onto chicken.
- Cover and cook for another 3-5 minutes or until chicken is cooked through!
- Serve warm with sauce over chicken and potatoes.
