Description
Learn how to make a delicious Lime Herb Chicken dish paired with Garlic Roasted Potatoes and a Creamy Drizzle. Perfect for a flavorful and satisfying meal!
Ingredients
- – 4 boneless skinless chicken breasts (pounded to even thickness) OR 4-6 chicken thighs
- – salt and pepper to taste
- – 1 cup (240 ml) thinly sliced potatoes (see note)
- – 1 tablespoon (15 ml) minced garlic (I added extra whole cloves at the end for aesthetic, completely optional)
- – 1/2 teaspoon (3 ml) finely chopped rosemary (see note)
- – 1/2 teaspoon (3 ml) finely chopped thyme
- – 1/4 teaspoon (1 ml) finely chopped oregano
- – 1 cup (240 ml) beef broth
- – salt and pepper to taste
- – fresh herbs for topping (optional)
Instructions
- Lightly coat a large frying pan or skillet with oil. Sprinkle the chicken with salt and pepper according to your preference. Place the chicken in the pan and cook on medium heat for 5-6 minutes per side until they are golden brown and thoroughly cooked. Move the chicken to a plate and cover it to maintain warmth.
- Introduce potatoes, minced garlic, and herbs to the pan and sauté for 5-7 minutes until the potatoes are tender when pierced with a fork and have a golden crust on the edges. (Be sure to flip the potatoes midway so they brown evenly on both sides.)
- Pour in the beef broth and let it simmer for an additional 4-5 minutes until it is heated through and has thickened, stirring occasionally. Adjust seasoning with salt and pepper to your liking.
- Return the chicken to the pan and turn it to coat thoroughly in the sauce. Optionally, embellish with extra garlic cloves and fresh herbs before serving hot.
Notes
- Consider enhancing the chicken’s flavor by adding a sprinkle of paprika or cayenne before cooking.
- Substitute dried herbs with fresh ones to elevate the herb flavors for a more vibrant taste.
- For a thicker sauce, mix cornstarch with water and add to the pan before simmering.
