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Creamy Lemon Chicken and Potato Skillet

5 from 1 reviews
  • Author: Liz Willis

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

Units Scale
  • 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

  1. 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.
  2. Slice the 2 chicken breasts in half horizontally or use 4 pre-packaged thin sliced chicken breasts. Season the chicken with salt and pepper.
  3. 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.
  4. 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).
  5. Add garlic to the pan and sauté with the potatoes, stirring constantly for 30 seconds to 1 minute being careful not to burn it.
  6. 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.
  7. 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.
  8. 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).

Find it online: https://www.goodandwellglutenfree.com/?p=3238