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 & 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.
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. I keep the chicken and beef flavors in the fridge at all times. I love the richness and depth of flavor that it adds!
I love that this came together in 30 minutes and my kids devoured it. I also love that it works wonderfully for a “dine-in” Valentine’s dinner. I always cook a “fancy” dinner for my family on Valentine’s Day and this would be so perfect!
Sponsored post for Lee’s Marketplace. Items on sale the week of February 4-10: chicken breasts, butter, and Dijon
Lemon Thyme Chicken & Potatoes
Ingredients
1 lb potatoes, diced
2 tablespoons olive oil
2 lemons, halved
3 cloves garlic, minced
2 tablespoons fresh thyme, chopped
1 tablespoon Better Than Bouillon chicken base
1 tablespoon Dijon mustard
1 cup water
2 tablespoons butter
Salt
Freshly ground black pepper
Directions
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:
1. Bone-in, skin on chicken breasts or chicken thighs would also work great in this dish.
2. Use a meat thermometer to ensure perfectly cooked chicken.
3. Red potatoes or Yukon Golds are recommended.