One Pan Lemon Butter Chicken and Potatoes
The ultimate comfort food, One Pan Lemon Butter Chicken and Potatoes is a hearty, flavorful dish that brings together juicy chicken and tender potatoes in a delicious lemony sauce. It's the perfect easy weeknight dinner that everyone will love. Make this recipe tonight for a satisfying family meal!
Equipment
- Baking Sheet
- Oven
- Cutting Board
- Frying Pan
- Wooden Spoon
Ingredients
- 3 to 4 tablespoons olive oil
- 2 to 2 ½ pounds boneless skinless chicken breasts see Notes
- 2 to 2 ½ pounds potatoes diced into 1/2 to 1-inch pieces (see Notes)
- 1 teaspoon kosher salt or to taste
- 1 teaspoon freshly ground black pepper or to taste
- ¼ cup unsalted butter diced into small cubes
- ¼ cup lemon juice
- fresh parsley optional for garnishing
Instructions
- Start by preheating your oven to 400°F. If you have a convection setting, use it for even cooking. Next, grab your favorite sauté pan and add the olive oil, letting it heat up over medium-high heat.
- Once the oil is shimmering, lay the chicken breasts in the pan. Let them sear undisturbed for about 4 minutes until they’re golden brown on one side.
- Carefully flip the chicken to the other side, and add the diced potatoes to the open space in the pan. Make sure to season everything generously with kosher salt and freshly ground black pepper.
- After 4 more minutes, check that the chicken is golden brown on both sides. Now, move the chicken to the center of the pan and arrange the potatoes around them so they are evenly distributed.
- Take your diced butter and scatter it over the top of each chicken breast. Then, drizzle the lemon juice evenly over both the chicken and the potatoes. This step is crucial for that tangy flavor!
- Now it’s time to pop the pan into the oven. Bake for about 20 minutes, or until the chicken is cooked through and the potatoes are tender, stirring half way through to ensure everything cooks evenly.
- Once done, remove the pan from the oven and let it rest for a few minutes. Optionally, garnish with fresh parsley before serving.
- Serve immediately and watch everyone enjoy the deliciousness of One Pan Lemon Butter Chicken and Potatoes!
Notes
- Tip 1: I used boneless skinless chicken breasts but you have options. Breasts or thighs, bone-in or boneless, and skin-on or skinless. Adjust cooking times as necessary for your chicken since all cuts and sizes will require slightly different cooking times.
- Tip 2: I used a medley of baby red potatoes, baby Yukon gold, and purple potatoes. Use what you like and have on hand.
- Tip 3: Extra will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months.