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!
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!