Lemon Thyme Chicken and Potatoes
Chicken is sauteed with butter, broth, lemon, and thyme then tossed with potatoes for an easy, fresh, delicious dish.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Cook potatoes in salted boiling water until tender, drain, set aside.
- 2
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)
- 3
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.
- 4
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.
- 5
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.