Lemon Thyme Chicken and Potatoes
Chicken is sauteed with butter, broth, lemon, and thyme then tossed with potatoes for an easy, fresh, delicious dish.
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.
Tried this recipe?Let us know how it was!