Chicken and potatoes sauté together in this easy skillet meal. Fresh oregano, lemon, and garlic flavor every bite!
Servings: 4 people
Ingredients
Chicken
- 1½ pounds chicken breasts boneless, skinless, cut into 1-inch pieces
- 1½ tablespoons olive or avocado oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Potatoes
- 1 tablespoon olive or avocado oil
- 1 pound baby dutch yellow potatoes halved
- ½ cup chicken stock or broth
- 2½ tablespoons lemon juice
- 1 teaspoon garlic minced
- ¾ teaspoon salt
- ½ teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 tablespoon fresh oregano chopped
Instructions
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Add 1 1/2 tablespoon oil to a large skillet. Heat on medium high. Once pan is hot, add your chicken. Salt and pepper. Sauté for 3 to 4 minutes uncovered, flipping occasionally. Chicken should have some browning but should not be cooked through. Remove from skillet and set aside.
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Add remaining tablespoon of oil to skillet. Now add potatoes and saute, stirring occasionally, for 10 minutes or until outside of potatoes are browned. Potatoes shouldn’t be cooked through quite yet.
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Reduce heat to medium. Add chicken back to skillet along with chicken stock, lemon juice, and minced garlic. Sprinkle with salt, onion powder, dried thyme, and dried parsley. Stir. Cover. Simmer for 5 to 7 minutes or until potatoes and chicken are cooked through.
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Taste. Add more salt or lemon juice if desired. Stir in fresh oregano and serve!
Notes
Don’t have baby dutch yellow potatoes? You can use any white or gold potato if you like. Just be sure to cut them into 1-inch pieces so they’ll cook evenly with the chicken.
Nutrition
Calories: 356kcal | Carbohydrates: 17g | Protein: 40g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 110mg | Sodium: 834mg | Potassium: 1155mg | Fiber: 3g | Sugar: 1g | Vitamin A: 72IU | Vitamin C: 19mg | Calcium: 67mg | Iron: 5mg
