A DELICIOUS family dinner that's ready in 30 minutes and full of lemon buttery goodness!! ONE PAN keeps things EASY for you with less dishes!!
Prep Time2 minutesmins
Cook Time28 minutesmins
Total Time30 minutesmins
Course: 30-Minute Meals
Cuisine: American
Keyword: baked chicken breast and potatoes, baked lemon chicken, chicken and potato recipes, lemon butter chicken, lemon chicken breast, lemon garlic butter chicken, roasted chicken breast and potatoes
Servings: 6
Calories: 638kcal
Author: Averie Sunshine
Ingredients
3 to 4tablespoonsolive oil
2 to 2 ½poundsboneless skinless chicken breastssee Notes
2 to 2 ½poundspotatoesdiced into 1/2 to 1-inch pieces (see Notes)
1teaspoonkosher saltor to taste
1teaspoonfreshly ground black pepperor to taste
¼cupunsalted butterdiced into small cubes
¼cuplemon juice
fresh parsleyoptional for garnishing
Instructions
Preheat oven to 400F (use convection if you have it) and to a WOLL Diamond Lite Pro Saute Pan with Lid add the olive oil, chicken, and cook on the stove over medium-high heat to sear chicken on the first side.
Keep chicken on one side of the pan while you begin to sear it and then add the potatoes to the other side.
Evenly season the chicken and potatoes with the salt and pepper.
After about 4 minutes, or after chicken is lightly golden browned on the bottom side, flip the chicken to sear it on the other side, and stir the potatoes.
After about 4 additional minutes, or after the chicken is lightly golden browned on the second side and the potatoes are beginning to lightly sear around the edges, move the chicken to the center of the pan (without touching) and move the potatoes so they are positioned around the chicken and evenly distributed in the pan, as shown in the photos.
Place a few diced butter pieces on top of each chicken breast and place the remaining butter pieces over the potatoes.
Evenly drizzle the lemon juice over the chicken and potatoes.
Place the pan in the oven and bake for about 20 minutes, or until chicken and potatoes are both cooked through.
Optionally garnish with parsley and serve immediately.
Notes
1. I used boneless skinless chicken breasts but you have options. Breasts or thighs, bone-in or boneless, and skin-on or skinless. Adjust cooking times as necessary for your chicken since all cuts and sizes will require slightly different cooking times.2. I used a medley of baby red potatoes, baby Yukon gold, and purple potatoes. Use what you like and have on hand.3. Extra will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months.