Preparation Steps

• Season both sides of the chicken breasts with half the salt, pepper, smoked paprika, and dried thyme. If breasts are uneven, gently pound to about 3/4 inch thickness for even cooking.
• Heat a large 12-inch skillet over medium-high. Add 1 tablespoon olive oil. When shimmering, add chicken and sear without moving until well browned, about 4–5 minutes. Flip and brown the other side 3–4 minutes. Transfer chicken to a plate and tent loosely with foil.
• Reduce heat to medium and add remaining 1 tablespoon olive oil and 2 tablespoons butter to the skillet. Add the halved potatoes cut-side down and sprinkle with the remaining salt. Cook undisturbed until the cut sides are nicely golden, about 8–10 minutes.
• Stir the garlic and lemon zest into the potatoes and cook 30–45 seconds until fragrant. Scrape up any browned bits from the pan with a wooden spoon.
• Pour in the chicken broth to deglaze, bring to a simmer, then return the chicken to the skillet, nestling it among the potatoes. Spoon a little liquid over each piece.
• Reduce heat to low, cover the skillet, and simmer gently until the chicken reaches 165°F and potatoes are tender when pierced, about 8–10 minutes.
• Uncover and add the remaining 2 tablespoons butter. Increase heat to medium-high for 1–2 minutes, spooning the melted butter and pan sauce over the chicken to glaze and thicken the sauce slightly.
• Remove skillet from heat, sprinkle with chopped parsley, and let the dish rest in the pan for 5 minutes so juices redistribute and sauce settles.
• Serve hot, spooning the garlic butter potatoes and pan sauce over each chicken serving.