Best Chicken Potato And Butter Lettuce With Lemon Garlic Dressing Recipes

ONE PAN LEMON GARLIC CHICKEN AND POTATOES

One Pan Lemon Garlic Chicken and Potatoes image

Try this One Pan Lemon Garlic Chicken and Potatoes for an easy weeknight dinner or meal prep. The potatoes and juicy chicken breasts are seasoned in plenty of spices and dressed with a lemon garlic butter, turning each bite into an explosion of flavor!

Provided by Heather Cheney

Time 1h

Number Of Ingredients 15

Ingredients

1 tablespoon brown sugar
1 1/2 teaspoon paprika
1 teaspoon Italian seasoning
1 1/4 teaspoon salt (divided)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1 teaspoon chili powder
2 pounds yellow or red potatoes cut into 1" cubes
1 1/2 tablespoons olive oil (divided)
4 boneless skinless chicken breasts (pounded to 1" thickness)
1/4 cup butter
1 tablespoon fresh lemon juice
2 cloves garlic (minced)
1/2 teaspoon dried dill weed

Steps:

Preheat oven to 425 degrees Fahrenheit.
Combine the brown sugar, paprika, Italian seasoning, 1 teaspoon salt, garlic powder, pepper, and chili powder in a small bowl and mix until combined.
Place the potatoes in a 9x13" baking dish and drizzle with 1 tablespoon of oil. Toss to coat. Sprinkle 1 1/2 teaspoons of the seasoning mix over the potatoes.
Place the potatoes in the oven and bake, uncovered, for 30 minutes.
Drizzle the remaining 1/2 tablespoon of olive oil over the chicken and season front and back with the remainder of the seasoning mix. Set aside until the potatoes are finished cooking.
After 30 minutes remove the potatoes from the oven and arrange the seasoned chicken breasts on top of the potatoes.
Return the pan to the oven and continue to cook for 20 minutes, or until the chicken is cooked through and has an internal temperature of 165 degrees F.
In a small saucepan, combine the butter, lemon juice, garlic, remaining 1/4 teaspoon salt, and dried dill weed over medium-low heat. Stir and cook until the garlic is softened and very fragrant. Remove from the heat and set aside.
When the chicken and potatoes are done, remove the pan from the oven and pour the garlic butter sauce over the top of the chicken and potatoes. Allow the chicken to rest for 5 minutes and serve.

Nutrition Facts : ServingSize 1 serving, Calories 458 kcal, Carbohydrate 41 g, Protein 29 g, Fat 20 g, SaturatedFat 9 g, Cholesterol 103 mg, Sodium 1011 mg, Fiber 5 g, Sugar 6 g

CHICKEN, POTATO AND BUTTER LETTUCE WITH LIGHT RICOTTA DRESSING

Chicken, Potato and Butter Lettuce With Light Ricotta Dressing image

This recipe is based on a Martha Stewart recipe, but with a few adaptations. The dressing actually called for 3 tbs lemon juice , not lime juice and 5 garlic cloves, but I'm not a big garlic fan. I also use part skim requeson, which is very similar to ricotta. When I can't find cherry tomatoes, I just add wedges of Roma tomatoes.

Provided by Mami J

Categories Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 garlic clove
1 bay leaf
4 boneless skinless chicken breasts
2 tablespoons fresh lime juice
1/2 teaspoon coarse salt
6 tablespoons part-skim ricotta cheese
2 tablespoons olive oil
1/2 cup loosely packed dill leaves, coarsely chopped
ground pepper
3/4 lb new potato
1 head butter lettuce, leaves torn in half
1/2 pint cherry tomatoes, halved

Steps:

Fill a large pot with enough water to cover chicken. Add garlic and bay leaf and bring to a boil. Place chicken in pot and gently simmer until cooke through, 15-20 minutes. Remove chicken and garlic and cool. Reserve cooking liquid.
Meanwhile, place potatoes in a pot and cover with cold water. Cook 20 minutes or until tender. Drain and cut potatoes in half. Set aside.
To make dressing: Place garlic in food processor container. Pulse a few times. Add 2 tbs cooking liquid and lime juice, salt and ricotta. Pulse to combine. With machine running, add the olive oil a little at a time until mixture is emulsified. Stir in dill and season with pepper.
Slice chicken breasts in strips. Divide chicken, lettuce leaves, potatoes, and tomatoes among serving plates.Drizzle with dressing and serve immediately with remaining dressing on the side.