About this recipe
Fresh ingredients can make all the difference when you’re making a simple dish with few ingredients. This dish is all about technique, but don’t let that intimidate you. Instead, use this recipe to help you learn a few cooking techniques that you can incorporate into your kitchen for making weeknight meals that much less stressful.
Is there really a difference between fresh and bottled lemon juice?
The quick answer to this question is YES. There is a marked difference between using bottled and fresh lemon juice especially in a recipe like this one where lemon is literally in the title of the recipe 🙂 This creamy lemon chicken and potato skillet only requires one lemon, and it’s really very little work required in comparison to the difference it will make. Try it for yourself!
Do I have to use fresh garlic?
If you are truly in a rush, you could substitute 1/4 teaspoon of garlic powder in lieu of the fresh garlic, but I would heartily recommend using fresh garlic in this creamy lemon chicken and potato skillet. Not only does it taste better and bring a little something more to any recipe, but garlic is also good for you! I love getting in any extra little nutrients into my meals wherever I can.
What’s the difference between fresh and dried herbs?
The biggest difference between using fresh and dried herbs is that dried herbs have a stronger flavor, therefore you will need to use less of them in your dish if you are substituting for fresh. Personally, I prefer fresh herbs in dishes like this that are only cooked for a short time on the stovetop. The aroma and taste they bring to the dish is unique. Try it and see for yourself!
However, if you plan to cook fresh herbs for a longer period of time in a dish, they tend to just wilt and lose their color and flavor brightness and essentially end up functioning the same as a dried herb. If I am making a hearty soup or stew that is cooked for a longer period of time, I go for the dried version to save myself some time and money.
There is one stipulation with using dried herbs and that is the amount of time they have spent in your cabinet. Dried herbs go flavorless and flat if they have been allowed to sit. If they are more than a year old, toss them out and buy new ones.
Check out these other chicken dinners on my site:
- Gluten Free Oven Baked Chicken Tenders
- Instant Pot Cheesy Chipotle Chicken and Rice
- Quick and Healthyish One Pan Parmesan Chicken
- Instant Pot Chicken Jalapeno Popper Tacos
Creamy Lemon Chicken and Potato Skillet
Description
This weeknight dinner comes together in less than 30 minutes in the same skillet and you’ll be begging for the last bits of that bright and creamy lemon sauce that’s smothered all over pan seared chicken and tender potatoes
Ingredients
- 4 – thin sliced chicken breasts (or 2 chicken breasts sliced in half horizontally)
- salt and pepper
- 2 tablespoons cooking oil (I prefer olive oil in this case)
- 4 medium to large yellow (yukon gold) potatoes, diced in to approximately 1 inch cubes
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme roughly chopped (or 1/2 teaspoon dried)
- 1 cup chicken broth
- 1 fresh lemon
- 1/4 cup heavy cream (or dairy free heavy cream)
- 1/4 cup fresh parsley, chopped (optional)
Instructions
- Dice 4 yukon gold potatoes into 1 inch cubes (you may peel them first if you prefer) and mince the 2 garlic cloves. Slice the lemon in half. Once half will be squeezed and used for juice, and the other half cut into slices.
- Slice the 2 chicken breasts in half horizontally or use 4 pre-packaged thin sliced chicken breasts. Season the chicken with salt and pepper.
- Heat a large, high sided skillet over medium high heat and add 2 tablespoons of olive oil. Sear the chicken for 4 – 5 minutes on each side and then remove to a plate and set aside.
- Add another small splash of olive oil to the pan, reduce the heat to medium and add the potatoes to the skillet, stirring occasionally until they are brown on most sides (about 6 minutes).
- Add garlic to the pan and sauté with the potatoes, stirring constantly for 30 seconds to 1 minute being careful not to burn it.
- Add 1 cup chicken broth, 1/2 teaspoon kosher salt (1/4 teaspoon fine), 1/4 teaspoon fresh pepper, 2 fresh, thin lemon slices, and 1 teaspoon fresh thyme to the pan, place the lid on and cook 8 minutes or until potatoes are tender and can be pierced easily with a fork.
- Once the potatoes are finished cooking, turn off the heat, gently stir in 1 tablespoon fresh lemon juice and 1/4 cup heavy cream. Taste the sauce and add salt if preferred.
- Add the chicken back to the pan nestling them in the sauce and potatoes. Sprinkle with fresh, chopped parsley if desired.
Notes
Cooking the chicken: The searing time for the chicken will vary with your personal stovetop and how thick your chicken breasts are. You are looking for a nice brown color on each side and no pink in the middle.
Dairy Free Option: This recipe is naturally dairy free until the cream is added at the very end. Omit the cream or use a dairy free heavy cream (there is one made by Silk).
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Keri Allen
Okay this was DELICIOUS. Pretty easy to throw together and a full five stars from my crew on taste – My son even said, “Mom, this is my new favorite dinner!” Lemony and creamy to the max… Thanks, Liz! I won mom points with this one.
goodandwellglutenfree
That’s amazing Keri! So glad everyone liked it! When the little ones like it you know it’s a win!