Chicken and potatoes sauté together in this easy skillet meal. Fresh oregano, lemon, and garlic flavor every bite! And it’s all dairy free, gluten free, and Whole30 compliant.

To start, brown your chicken and set aside. Then brown your potatoes so they’re beautifully golden but not quite cooked through. Now combine everything together with a few ingredients to create that yummy lemon sauce. Cover and simmer until it’s all cooked to tasty perfection. Stir in fresh oregano and eat! How easy is that?!

Enjoy as is or serve with a green vegetable to round everything out. My Roasted Brussels Sprouts, Garlic Green Beans, or Easy Roasted Broccoli would all be delicious!

More recipes like this:

Skillet Chicken & Brussels Sprouts

Garlic Crushed Red Pepper Chicken Stir Fry

Turkey Taco Skillet

Sheet Pan Lemon Chicken Dinner

Beef & Broccoli

Print Recipe Pin Recipe
5 from 1 vote
Rate this Recipe

Oregano Lemon Chicken & Potatoes

Chicken and potatoes sauté together in this easy skillet meal. Fresh oregano, lemon, and garlic flavor every bite! And it's all dairy free, gluten free, and Whole30 compliant.

Ingredients

Chicken

  • 1 1/2 lbs chicken breasts, boneless, skinless, cut into 1-inch pieces
  • 1 1/2 tbsp olive or avocado oil
  • 1/4 tsp salt
  • 1/4 tsp pepper

Potatoes

  • 1 tbsp olive or avocado oil
  • 1 lb baby dutch yellow potatoes, halved
  • 1/2 cup chicken stock
  • 2 1/2 tbsp lemon juice
  • 1 tsp garlic, minced
  • 3/4 tsp salt
  • 1/2 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 tbsp fresh oregano

Instructions

  • 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.
  • 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.
  • 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.
  • 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

Share the Love: