Lemon-Thyme Braised Chicken

This dish is a one pan meal that is quick and delicious. The lemon and thyme adds flavor without adding salt. Also, fingerling potatoes add visual interest to the plate. They have a mild nutty flavor and are considered a waxy potato which is great for boiling, baking, roasting, and for use in salads. They are low in fat and loaded with vitamin C and potassium. Leave the skin on to increase the fiber.


4 tsp. olive oil

1 tsp. dried thyme

½ tsp. dried rosemary

1/4 tsp. salt

1/4 tsp. pepper

1/2 lb. fingerling potatoes (or red potatoes)

4-3 oz. chicken breasts (boneless)

2 cloves garlic minced

1 tbsp. lemon juice

1/2 lemon, sliced


1. In a large skillet, heat 2 teaspoons of oil over medium heat. Stir ½ teaspoon of dried thyme, rosemary, salt, and pepper into the oil. Add potatoes and cook for 8-10 minutes stirring twice.

2.  Push potatoes to one side of the skillet and add the remaining 2 teaspoons oil to the other side of skillet.  Arrange chicken in the skillet alongside the potatoes. Cook, uncovered for 5 minutes.

3.  Turn chicken. Sprinkle garlic and the remaining ½ teaspoon dried thyme over chicken. Add lemon juice and arrange lemon slices on top of the chicken. Cover and cook for 7 to 10 minutes or until chicken is no longer pink (165 degrees F) and potatoes are tender.

For more information, contact the Texas A&M AgriLife Extension Office at 903.473.4580 or visit rains.agrilife.org.

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