A bright, balanced skillet meal that feels fancy—but fits your weeknight.
Setting the Table
This is what we mean when we say "chef-level, home-cooked." These juicy pasture-raised chicken breasts get a major upgrade with a punchy lemon-herb marinade and a quick pan-sear for golden, flavorful edges. Add in tender-crisp seasonal veg and pan-fried potatoes, and you’ve got a complete meal that’s hearty, fresh, and ready in under an hour.
At Iron & Acre, we’re all about turning everyday staples into something worth slowing down for. This one’s perfect for a weeknight dinner—but don’t be surprised if it ends up on your weekend table too.
🍳 Serves 4 | Prep: 10 min + Marinate | Cook: 30 min
🛒 Ingredients
For the Chicken:
- 2 large pasture-raised chicken breasts (about 1.5 lbs total), sliced in half horizontally
- Zest and juice of 1 lemon
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
For the Veg & Potatoes:
- 1 lb baby potatoes, halved
- 1 zucchini, chopped
- 1 bunch kale or chard, chopped (or sub spinach)
- 1 tbsp olive oil
- Salt & pepper, to taste
🔪 Instructions
👉 Marinate the Chicken:
In a bowl or zip-top bag, combine chicken with lemon zest and juice, olive oil, garlic, oregano, salt, and pepper. Let sit for at least 15 minutes (or up to 6 hours if prepping ahead).
👉 Cook the Potatoes:
Place halved baby potatoes cut-side down in a skillet with a drizzle of olive oil. Cook over medium heat, without stirring, for 8–10 minutes until golden and crispy on one side. Flip and cook until fork-tender. Remove and set aside.
👉 Sear the Chicken:
In the same skillet, add a touch more oil if needed. Cook marinated chicken over medium heat for 4–5 minutes per side until golden and cooked through (internal temp of 165°F). Set aside to rest.
👉 Sauté the Veg:
Toss chopped zucchini into the pan and sauté for 3–4 minutes. Add kale or chard and a splash of water. Cook until wilted and vibrant. Season with salt and pepper to taste.
🧑🌾 Iron & Acre Tip
Serve everything family-style, topped with an extra squeeze of lemon and a sprinkle of flaky salt. Got leftovers? Slice the chicken and layer it over greens or a grain bowl for lunch tomorrow.
