Quick Skillet Lemon Herb Chicken with Roasted Potatoes
10min
20min
3
1130
Chef's Note
For extra flavor, marinate the chicken in lemon juice, olive oil, and herbs for 15 minutes before cooking if time allows. The key to this recipe is not overcooking the chicken - remove it from heat as soon as it reaches 165°F to keep it juicy. You can substitute chicken thighs for breasts if you prefer darker meat.
Tags
Ingredients
1.5 pounds boneless skinless chicken breasts
1.5 pounds baby potatoes
8 cups fresh spinach
3 tablespoons olive oil
1 large lemon
4 cloves garlic cloves
2 sprigs fresh rosemary
4 sprigs fresh thyme
1 teaspoon dried oregano
1.5 teaspoons salt
1 teaspoon black pepper
1/2 cup chicken broth
2 tablespoons butter
1 tablespoon honey
1/3 cup parmesan cheese
3 cups white rice (uncooked)
Instructions
- 1
Preheat oven to 425°F (220°C). Cut 1.5 pounds of baby potatoes into quarters. Mince 4 garlic cloves and zest 1 lemon.
- 2
In a large bowl, toss the quartered potatoes with 2 tablespoons of olive oil, half of the minced garlic, 1 teaspoon of dried oregano, 1 sprig of chopped rosemary, 2 sprigs of thyme leaves, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper.
- 3
Spread the potatoes on a baking sheet in a single layer and roast for 20 minutes, turning halfway through, until golden and crispy.
- 4
While potatoes are roasting, season 1.5 pounds of chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of pepper on both sides.
- 5
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature of 165°F).
- 6
Remove chicken from the skillet and set aside. In the same skillet, add the remaining garlic, 1 sprig of chopped rosemary, and 2 sprigs of thyme leaves. Cook for 30 seconds until fragrant.
- 7
Add 1/2 cup of chicken broth, juice from half the lemon, and 1 tablespoon of honey to the skillet. Bring to a simmer and cook for 2 minutes.
- 8
Return the chicken to the skillet and spoon the sauce over it. Add 2 tablespoons of butter and let it melt into the sauce. Cook for another 2 minutes.
- 9
Add 8 cups of fresh spinach to the skillet in batches, stirring until wilted, about 2 minutes.
- 10
Meanwhile, cook 3 cups of white rice according to package instructions (typically 15-20 minutes).
- 11
Serve the chicken and spinach over the rice, with roasted potatoes on the side. Sprinkle with 1/3 cup of grated parmesan cheese and garnish with additional lemon slices if desired.
Nutrition Information (per serving)
1130
71g
127g
38g
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