Lemon Herb Chicken and Potato Skillet

5 from 1 vote

Lemon Herb Chicken and Potato Skillet is fresh, healthy and easy to make. It's perfect for busy nights when you need to get dinner on the table fast!

Prep Time15

Cook Time20

Total Time35

Course: Chicken + Poultry, Skillet + One Pot Meals

Cuisine: American

Keyword: lemon chicken, potatoes

Servings: servings

1 teaspoon dried oregano
1 teaspoon dried dill
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Kosher salt and fresh ground black pepper to taste
2 tablespoons olive oil, divided
1 pound boneless skinless chicken breasts, cut into bite sized pieces
1 pound baby fingerling or red potatoes, diced or halved if using baby or fingerling potatoes
1 lemon, zest and juice
1 tablespoon chopped parsley
1 tablespoon chopped dill

Combine the spices in a small bowl and set aside.
In a microwave safe shallow dish, add the prepared potatoes and a few tablespoons of water. Microwave the potatoes on high for 5-8 minutes or until fork tender, but not falling apart. Pour out any excess water once cooked.
Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add in the chicken, half of the spice mixture and season with salt and pepper. Sauté the chicken until cooked through. Remove the chicken from the skillet and onto a plate.
Add the remaining tablespoon of oil to the skillet, swirl to coat the bottom and add in the potatoes. Season with the remaining spice mixture, salt and pepper. Cook for approximately 2 minutes or until lightly browned on the outside.
Add the chicken back into the skillet along with any juices. Squeeze in the lemon juice and sprinkle on the lemon zest and fresh herbs. Stir everything together until coated. Serve as is or with one of the salads mentioned above.