lemon & garlic chicken skillet

Oh my gosh, this dinner. It is soooo good! Not only that, but it has so many things going for it… healthy: check! quick and easy: check! delicious beyond belief: check! I honestly can’t remember the last time I loved my dinner quite so much. I might just have loved it so much that I ate the leftovers for breakfast, while Geoff (the “traditional” breakfaster) looked on in horror. Trust me, it was worth the strange looks.

I got this recipe from my friend Meg’s blog, and I love the way she phrased it. I, however, am way more perfectionistic and control-freak-ish than she apparently is, so I’m going to write out the recipe in a more typical way. But feel free to customize/improvise as much as your heart desires! You really can’t go wrong.

Lemon & Garlic Chicken Skillet
adapted from Big Red Clifford

2 tablespoons olive oil, divided
1 pound boneless skinless chicken breast, cut into chunks
3-4 cloves garlic, crushed
3-4 red potatoes, cut into chunks
1 small onion, sliced
salt and pepper to taste
1 cup chicken stock
juice of two lemons

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chicken breast and garlic, and cook until chicken is browned. Remove chicken to a plate. Add the other tablespoon of olive oil to the skillet, then add the potatoes and onion, and salt and pepper to taste. Cook until onions are slightly caramelized. Add chicken stock and lemon juice, and let cook for a few minutes until hot. Add chicken and accumulated juices, cover, and let cook 15 minutes, or until potatoes are tender. Remove cover and increase the heat to medium high to cook off the excess cooking liquid, and brown the chicken and potatoes. Serve hot and sprinkle with parsley, if desired.