Pan-Seared Chicken with Crispy Potatoes and Fresh Lemon Sauce
Ingredients
- 4chicken breast (boneless, skinless)
- 1½ poundyellow potatoes
- 3 tablespoonolive oil
- 4 clovesgarlic
- 2lemon
- 2 teaspoonfresh thyme
- ½ cupchicken broth
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- ¼ cupfresh parsley
Prep
- 01
Cut potatoes into 1-inch cubes.
- 02
Mince 4 garlic cloves.
- 03
Juice 2 lemons (about 1/4 cup juice).
- 04
Chop 1/4 cup fresh parsley for garnish.
Method
- 01
Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sear chicken 6–7 minutes per side until golden and cooked through (internal temp 165°F). Transfer to a plate.
- 02
In the same skillet, add remaining 1 1/2 tablespoons olive oil. Add potatoes and cook over medium-high heat, stirring occasionally, for 10–12 minutes until they develop golden edges and are tender inside.
- 03
Push potatoes to the sides of the skillet. Add garlic and thyme to the center, stirring for 30 seconds until fragrant.
- 04
Pour in chicken broth and the juice of both lemons. Scrape up any browned bits from the pan. Return chicken to the skillet and simmer for 2–3 minutes to warm through and meld flavors.
- 05
Taste and adjust seasoning with salt and pepper. Divide chicken and potatoes among plates, spoon sauce over, and top with fresh parsley.
Spice Tips
To add warmth without heaviness, try a pinch of red pepper flakes or smoked paprika in step 3. Fresh dill or tarragon work beautifully in place of thyme if you prefer a different herbaceous note.
For a creamier sauce, stir in 2 tablespoons sour cream or Greek yogurt at the end. Leftovers keep refrigerated for up to 3 days.