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
Ingredients
- 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
Instructions
- 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!