One-Skillet Garlic Lemon Chicken
 
Prep time
Cook time
Total time
 
The easiest and most flavorful skillet chicken. A perfect weeknight meal with a side of greens or roasted vegetables!
Author:
Serves: 4 servings
Ingredients
  • 4 skinless chicken breasts
  • ¼ cup extra virgin olive oil, divided
  • salt and pepper
  • 1 pound baby potatoes, halved or quartered if large
  • 4 cloves of garlic, minced
  • ¼ cup dry white wine
  • 2 teaspoons chopped fresh thyme
  • 3 tablespoons lemon juice
  • ½ teaspoon lemon zest (~1/2 lemon)
Instructions
  1. Preheat the oven to 425 degrees F.
  2. Pat the chicken dry and season with salt and pepper.
  3. Heat a large oven-safe skillet with over medium-high heat. Add 1 tablespoon of olive oil, and once the olive oil is shimmering, add the chicken, top side down, searing until golden on one side, about 3-5 minutes. Flip and continue cooking for another 1-2 minutes. (The chicken will be cooked on the outside, but raw still on the inside) Remove the chicken and put it aside.
  4. Reduce the heat to medium and add another tablespoon of olive oil. Add the potatoes, stirring, until they are softened and lightly seared-looking, about 5 minutes. Add the garlic and wine to the skillet, scraping any bits from the pan. Let simmer for 2-3 minutes to reduce slightly, stirring frequently.
  5. Remove the skillet from the heat. Nestle the chicken in the potatoes.
  6. Whisk together the chopped thyme, lemon juice, lemon zest, 2 tablespoons of olive oil, and salt and pepper. Pour the mixture over the chicken and potatoes, evenly distributing.
  7. Transfer to the oven and bake for another 20-25 minutes, or until the chicken is done and potatoes are tender.
  8. Serve the chicken, drizzling with the pan sauce.
Recipe by thyme & toast at https://thymeandtoast.com/one-skillet-garlic-lemon-chicken/