Go Back
+ servings

Skillet Roasted Chicken + Fingerling Potatoes with Lemon Herb Sauce

The EASIEST and most mess-free way to do weeknight chicken and potatoes! This skillet roasted chicken bakes in a flavorful lemon herb sauce and is quickly gonna become a weeknight staple!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings


  • 1-1/2 lbs boneless skinless chicken breast cutlets
  • Salt and pepper to taste
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 3 tablespoons lemon juice
  • 1 teaspoon grated lemon zest
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh oregano
  • 1 lb fingerling potatoes halved


  • Season both sides of chicken cutlets with salt and pepper to taste. Heat a medium skillet over medium-high heat. Add butter and olive oil and stir until melted.
  • Place seasoned chicken in hot butter and sear 2 minutes on each side until chicken is golden-brown. Remove chicken from pan and set aside.
  • In remaining butter mixture, saute garlic until fragrant. Add lemon juice, zest, parsley, and oregano to pan and stir occasionally until sauce is simmering. Remove from heat.
  • Arrange seared chicken and fingerling potatoes in pan and season with additional salt and pepper. Bake chicken and potatoes at 400F 25-30 minutes or until potatoes are tender and chicken registers 165F. Serve warm and enjoy!