One Pan Lemon Garlic Butter Chicken and Potatoes – this dish is not only incredibly easy to make, but it is also bursting with a zingy lemon-garlic flavor! This chicken is crispy on the outside, yet tender and juicy on the inside. Just the way it should be!
Cooked in one pan, making for easy cooking and an even easier clean up.
How can you go wrong with easy, one-pan meals? You simply cannot. We all dislike washing dishes – even if for some of us that means loading and unloading the dishwasher. It’s still a tedious act. So one-pan meals like this make for less mess and a breeze of a clean up. Which makes for a happier me!
When it comes to week nights, I am always looking for something that is quick and easy to make. Not to mention – I am a creature of habit. I love using the same ingredients for dishes, a variation of the same or whatever I generally have in my pantry and fridge.
Let’s talk about those crispy on the outside, flaky on the inside baby potatoes as a side dish. They seal the deal on this dish when it comes to hitting those comfort foods cravings we all get from time to time. The seasonings only help to enhance the flavor!
If you’re not a fan of chicken thighs, you can easily replace them with chicken breast – regular or thinly sliced. Just make sure that the internal temperature of the chicken reaches 165 degrees F.
You can also replace the potatoes with your favorite vegetable. I recommend asparagus or green beans. They work well with the lemon garlic butter flavoring.
If you’re like me and you love that zesty, tangy flavor from lemon juice – then I do recommend squeezing some extra lemon juice over your entire plate before devouring. And I promise you, with this dish you will be devouring it!
If you enjoy this recipe, then you may love some similar, easy recipes of mine!
- Lemon Garlic Butter Shrimp with Asparagus
- Easy One-Pan Honey Garlic Lime Chicken
- One Pan Cilantro Lime Chicken Thighs
- Grilled Cajun Lime Chicken
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One Pan Lemon Garlic Butter Chicken and Potatoes
Ingredients:
Potatoes:
- 1.5 lb baby gold potatoes (quartered)
- 1/2 tbsp olive oil
- 1 tbsp butter
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp italian seasoning
- salt and pepper (to taste)
Chicken:
- 1 lb chicken thighs (or chicken breast)
- 1/2 tbsp butter
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp italian seasoning
- 1 lemon (juiced)
- salt and pepper (to taste)
Instructions:
- Place a large nonstick pan over medium heat. Add 1/2 tablespoon of olive oil and 1 tablespoon of butter. Once the butter has melted, add the potatoes and allow to cook 5-7 minutes.
- Add the remaining seasonings to the potatoes and stir well to coat. Allow to cook an additional 4-5 minutes. Time will be dependent on how thickly cut your potatoes are. Keep an eye on them.
- Once the potatoes have reached a fork-tender texture, remove from pan to a plate and cover. Return the pan to the burner and add 1/2 tablespoon of butter.
- Season the chicken thighs (or breasts if using) with the seasonings listed. When the butter has melted, add each chicken breast to the pan skin-side down. Squeeze the lemon juice all over the chicken thighs and into the pan.
- Allow to cook 4-5 minutes before turning to cook an additional 4-5 minutes on the other side. Time will be dependent on how large the thighs are (or how thick the chicken breast is). Make sure the internal temperature reaches 165 degrees F.
- Move the thighs to one side of the pan and add the potatoes to the cleared side. Allow them to warm before serving.
- Garish with additional lemon juice and Italian seasoning.
