Description
This Oregano Lemon Chicken and Potatoes recipe features tender chicken breasts and halved baby potatoes sautéed and simmered in a bright, herbaceous lemon sauce. The dish combines savory herbs like thyme, parsley, and fresh oregano with zesty lemon juice, making it a flavorful, balanced meal perfect for a quick weeknight dinner or a casual gathering.
Ingredients
Units
Scale
Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 1/2 tablespoons olive or avocado oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Potatoes
- 1 tablespoon olive or avocado oil
- 1 pound baby Dutch yellow potatoes, halved
Sauce and Seasonings
- 1/2 cup chicken stock or broth
- 2 1/2 tablespoons lemon juice
- 1 teaspoon garlic, minced
- 3/4 teaspoon salt
- 1/2 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 tablespoon fresh oregano, chopped
Instructions
- Prepare and sauté chicken: Heat 1½ tablespoons of olive or avocado oil in a large skillet over medium-high heat. Season the chicken pieces with salt and black pepper, then add them to the hot skillet. Sauté uncovered for 3 to 4 minutes, flipping occasionally, until the chicken is lightly browned on the outside but not fully cooked. Remove the chicken from the skillet and set it aside.
- Cook potatoes: Add the remaining 1 tablespoon of oil to the same skillet. Add the halved baby Dutch yellow potatoes and sauté, stirring occasionally, for about 10 minutes or until the potatoes develop a nice browned exterior but remain slightly undercooked inside.
- Simmer chicken and potatoes: Reduce heat to medium. Return the partially cooked chicken to the skillet. Add the chicken stock, lemon juice, and minced garlic. Sprinkle the salt, onion powder, dried thyme, and dried parsley over the mixture. Stir gently to combine, then cover the skillet and let everything simmer for 5 to 7 minutes until both chicken and potatoes are cooked through.
- Finish and serve: Taste the dish and adjust seasoning by adding more salt or lemon juice if desired. Just before serving, stir in the fresh chopped oregano to add a refreshing herbaceous note and serve warm.
Notes
- Use boneless, skinless chicken breasts for consistent cooking and tenderness.
- Halving the baby potatoes ensures they cook quickly and evenly.
- Adding fresh oregano at the end preserves its flavor and aroma.
- Adjust lemon juice to suit your preferred level of brightness and tanginess.
- Ensure the skillet is properly covered during simmering to cook the chicken and potatoes thoroughly and retain moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 75 mg
