Description
This Oregano Lemon Chicken and Potatoes recipe features tender, juicy chicken breasts cooked with baby Dutch yellow potatoes in a flavorful blend of lemon juice, garlic, and herbs. Sautéed and simmered together to perfection, this dish offers a bright and savory meal that’s easy to prepare in just 30 minutes, making it perfect for a quick weeknight dinner.
Ingredients
Units
Scale
Chicken
- 1 1/2 pounds chicken breasts, boneless, skinless, cut into 1-inch pieces
- 1 1/2 tablespoons olive or avocado oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Potatoes
- 1 tablespoon olive or avocado oil
- 1 pound baby Dutch yellow potatoes, halved
- 1/2 cup chicken stock or broth
- 2 1/2 tablespoons lemon juice
- 1 teaspoon garlic, minced
- 3/4 teaspoon salt
- 1/2 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 tablespoon fresh oregano, chopped
Instructions
- Sauté Chicken: Add 1½ tablespoons of oil to a large skillet and heat over medium-high heat. Once hot, add the chicken pieces. Season with ¼ teaspoon salt and ¼ teaspoon black pepper. Sauté uncovered for 3 to 4 minutes, flipping occasionally, until the chicken has some browning but is not yet cooked through. Remove the chicken from the skillet and set aside.
- Sauté Potatoes: Add the remaining 1 tablespoon of oil to the same skillet. Add the halved baby Dutch yellow potatoes. Sauté, stirring occasionally, for about 10 minutes or until the outside of the potatoes are nicely browned but not fully cooked through.
- Simmer with Aromatics and Herbs: Reduce the heat to medium. Return the chicken to the skillet along with ½ cup chicken stock, 2½ tablespoons lemon juice, and 1 teaspoon minced garlic. Sprinkle with ¾ teaspoon salt, ½ teaspoon onion powder, 1 teaspoon dried thyme, and 1 teaspoon dried parsley. Stir everything together, cover the skillet, and let simmer for 5 to 7 minutes or until both the potatoes and chicken are cooked through.
- Season and Serve: Taste and adjust seasoning if needed by adding more salt or lemon juice. Stir in 1 tablespoon of fresh chopped oregano right before serving for a fresh herbal aroma. Serve hot and enjoy your flavorful Oregano Lemon Chicken and Potatoes!
Notes
- For extra crispiness on the potatoes, avoid overcrowding the skillet during sautéing.
- You can substitute baby red potatoes or fingerling potatoes if baby Dutch yellow potatoes are unavailable.
- Use fresh lemon juice for best flavor.
- If you prefer a thicker sauce, remove the lid during the last few minutes of simmering to reduce the liquid.
- This dish pairs well with a simple green salad or steamed vegetables.
