There’s just something about adding fresh herbs and lemon to chicken. It completely elevates the dish and transforms it into something that tastes special. Am I right? Well, guess what? My Lemon Thyme Chicken and Potatoes might taste fancy but it’s so simple to make!
Last weekend was cold and cloudy when I made this. It was the perfect dish to brighten my day! Served it with a side of asparagus and it felt like spring.
Your Grocery List
- 2 lbs boneless skinless chicken breasts or thighs
- Potatoes
- Olive oil
- Lemons
- Garlic
- Fresh thyme
- Better than Bouillon Chicken
- Dijon
- Butter
How to Make Lemon Thyme Chicken and Potatoes
I used boneless, skinless chicken breasts for this because that’s what is on sale at Lee’s this week but you could definitely switch those out with bone-in skin-on breasts or even chicken thighs. You can still get a great sear on skinless though! Just make sure your heat is almost all the way high and leave them alone for 4-5 minutes per side. You can also pound the breasts thin so that cooking time is faster. I was in a hurry so I left mine as is. Turned out great, though, thanks to an internal meat thermometer!
Do you use Better than Bouillon? If not, get some! I hardly ever use canned broth anymore because the flavor doesn’t come close to what this can do. The chicken and beef flavors are in my fridge at all times. The richness and depth of flavor that it adds to dishes is unmatched!
This came together in 35 minutes and my kids devoured it. I love that it works wonderfully for a “dine-in” fancy dinner or a quick weeknight dinner.
Sponsored post for Lee’s Marketplace. Items on sale the week of February 4-10: chicken breasts, butter, and Dijon
Lemon Thyme Chicken and Potatoes
Ingredients
- 1 lb potatoes, diced
- 2 lemons, halved
- 1 tablespoon Better than Bouillon chicken base
- 2 tablespoons fresh thyme leaves
- 3 cloves fresh garlic, minced
- 1 tablespoon Dijon
- 1 cup water
- 2 tablespoons olive oil
- 2 lbs boneless skinless chicken breasts or thighs
- 2 teaspoons kosher salt
- Freshly ground black pepper, to taste
- 2 tablespoons butter
Instructions
- Cook potatoes in salted boiling water until tender, drain, set aside.
- Add the juice of 2 lemons, chicken base, thyme, garlic, Dijon and water in a small bowl then whisk to combine and set aside. (Do not discard lemon halves)
- Sprinkle chicken liberally with salt and pepper on both sides. Heat oil in a large non-stick skillet on high heat. Add chicken and sear for 4-5 minutes until brown and seared. Flip and brown other side.
- Lower heat to medium-high then add liquid and reserved lemon halves to the skillet, cover, and continue cooking until internal temperature of chicken is 165°. Flip chicken over halfway through cooking to keep covered in sauce and moist.
- Remove lid then add 2 tablespoons of butter and allow to melt into the sauce. Remove chicken and place on platter. Add potatoes to the pan and toss. Pour over chicken, sprinkle with a little more salt and pepper, and serve immediately.
Notes
- Bone-in, skin on chicken breasts or chicken thighs would also work great in this dish.
- Use a meat thermometer to ensure perfectly cooked chicken.
- Red potatoes or Yukon Golds are recommended.
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