Lemon Chicken and Potatoes, a fresh and flavorful one-skillet meal with red potatoes and carrots. This Lemon Chicken and Potatoes can be ready in 30 minutes or less!
authorโs note
The Easy Dinner That Instantly Earned a Spot in My Weekly Rotation!
What started as a โclear out the fridgeโ meal a few weeks ago has turned into one of our favorite weeknight dinners. Itโs easy, hearty, filling, and healthy!
This Lemon Chicken and Potatoes one-skillet meal can truly be ready in 30 minutes or less with very minimal cleanup!
And maybe the best part of it all? Everyone loves it! My kids beg for this dinner, and I love that I can get some veggies and protein in their diet. Itโs the best!
Ingredients
- Olive Oil: Adds flavor and helps in cooking. Use good olive oil for a richer taste.
- Butter: Adds richness and helps with browning the lemon chicken and potatoes. Opt for unsalted butter so youโre in control of the salt.
- Baby Carrots: Regular-sized carrots work well too. The key is to cut them into uniform pieces. If youโre using large carrots, be sure to peel them first.
- Red Potatoes: Leave the skins on for added nutrients- be sure to rinse well first.
- Chicken Breasts: Aim for boneless, skinless chicken breasts. Pat dry before seasoning to help it brown well.
- Lemons: Zest before juicing for ease.
- Minced Garlic: Finely mince for even flavor distribution.
- Salt, Lemon Pepper, and Paprika: Taste and adjust as you go.
- Fresh Parsley: Add at the end to keep its bright flavor.
Quick Tip
Baby red potatoes hold their shape best. Baby Yukon golds work as a good swap. Russets tend to fall apart while cooking.
How To Make Lemon Chicken And Potatoes
- Prep Ingredients: Cut carrots, dice potatoes, and cut chicken and season chicken.
- Veggies: Heat butter and oil in a skillet. Add carrots and potatoes and cook til tender.
- Chicken: Push veggies to one side of the skillet and add chicken. Cook until browned.
- Make Sauce: Stir together lemon juice, olive oil, and minced garlic.
- Finish Dish: Pour sauce over everything and toss. Cook briefly until the liquid reduces and coats the chicken and veggies. Garnish then serve.
Featured Comment
โThis was easy to make and extremely delicious to eat. Our family couldnโt believe how tender the chicken is, it melts in your mouth! This is a keeper. Thanks!โ
โ Ann
Tips For Success
- Even Pieces: Cut veggies and chicken evenly for uniform cooking.
- Watch the Heat: Adjust the heat to prevent burning or undercooking. Use a digital meat thermometer to make sure your chicken is cooked through.
- Fresh Ingredients: Use fresh lemon juice and garlic for better flavor.
- Taste First: Taste lemon chicken and potatoes before serving and add more seasoning if needed.
Storage
Leftovers?
- Storage: Allow the lemon chicken and potatoes to cool completely before storing. Place leftovers in an airtight container to keep them fresh. Store in the refrigerator and consume within 3-4 days.
- Reheat: Reheat in the microwave or on the stove until hot. Add a splash of water or broth if the dish seems dry.
More One-Pot Meals:
One-Pan Lemon, Chicken, and Potatoes
Lemon Chicken and Potatoes is a vibrant and delicious one-pan dish featuring red potatoes and carrots. Ready in 30 minutes or less, this meal is both quick and flavorful!
Equipment
- Large pan nonstick, 12-inch
Ingredients
- 1 pound boneless, skinless chicken breasts about 2 large breasts
- 2 tablespoons unsalted butter
- 4 tablespoons olive oil divided
- 1 cup chopped baby carrots
- 2 cups diced red potatoes
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons flour
- 2 teaspoons Italian seasoning
- 2 large lemons
- 1 teaspoon minced garlic
- lemon pepper seasoning to taste
- 1/4 cup finely chopped fresh parsley
Instructionsย
- Remove the fat from the chicken breasts, cut into small cubes, and pat sides dry with a paper towel. Add butter and 2 tablespoons olive oil in a large nonstick pan over medium heat. Chop carrots into thirds, and dice potatoes into 12 pieces each.
- Place carrots and potatoes in pan with melted butter and oil. Allow to sautรฉ uncovered, stirring every 3 or so minutes, for about 8 minutes.
- In a large bowl, whisk together paprika, Italian seasoning, salt, pepper, and flour.
- Toss chicken in spice mix to evenly coat each piece. Move the potatoes and carrots to one side of pan and add the coated chicken to the other side.ย
- Flip the potatoes and carrots and cook for 5 minutes or until easily pierced with a fork. Stir and flip the chicken until no longer pink, the chicken will finish cooking later in the process.
- Zest 1 lemon with a zester to get 1 teaspoon zest. Juice the same lemon using a citrus juicer to get 3 tablespoons lemon juice. Add zest and juice to a small bowl with remaining 2 tablespoons olive oil and minced garlic.
- Pour mixture into the pan andย gently stir all the ingredients together. Slice the remaining lemon into thin slices and add to the pan; allow the ingredients to simmer on low.
- Stir the ingredients often until the liquid is absorbed, the chicken is completely cooked (see note 1), and veggies are tender.
- Season with lemon pepper to taste and sprinkle with fresh parsley. Discard lemon slices before serving. Serve immediately.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: Cut through a piece if chicken to see if it is completely cooked. If thereโs any pink in the middle, it needs more time.
Storage: Let the lemon chicken and potatoes cool completely before storing. Transfer leftovers to an airtight container to maintain freshness. Keep in the fridge and enjoy for 3โ4 days.
Nutrition
Serving: 1serving | Calories: 627kcal | Carbohydrates: 29g | Protein: 52g | Fat: 35g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 349mg | Potassium: 1549mg | Fiber: 6g | Sugar: 8g | Vitamin A: 9579IU | Vitamin C: 79mg | Calcium: 98mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This is the first time I have ever left a review for a recipe but I had to because it was so delicious!
I had chicken, red potatoes and carrots in my fridge and I was desperate for a recipe. To my husbandโs present delight, I found this one.
The combination of the paprika, the Italian seasoning and the lemon was an unusual one but it worked, big time.
I added chopped spinach for a bit of greenery and it worked!
Thanks, Chelsea, for creating this recipe!
Yay! This is such a compliment, Iโm so thrilled you enjoyed! Thank you!
Great recipe โ Bright, tart and delicious! And the lemon pepper at the end makes it even better. I used boneless, skinless chicken thighs because they donโt dry out as much as breasts, and they stayed succulent. It was easy to put together. I made it as written except I lightly par-cooked the potatoes in the microwave. Itโs going into the regular recipe rotation. Thanks!
Yay! So thrilled this was a hit! Thanks so much Sandy!
My sometimes hard to please teen daughter said this was the best meal sheโs had so far in 2025, which was really surprising because this is such a simple meal. Teaching her how to make it next time!
Yay! I am so happy to hear this! Thanks so much LaToya!
I was looking for something to do with my potatoes and chicken. As Iโm trying to deviate from having rice all the time. And I stumbled upon this recipe. Now I didnโt follow this recipe as it says. I just used it as a guide to making it work for me.
I marinated my chicken with lemon butter garlic seasoning, black pepper and adobo.
Chopped up my baby red potatoes and seasoned it with the lemon butter garlic seasoning and pepper. I then mixed everything together on a baking tray. And felt like I need something more, so I added frozen broccoli to the same pan and seasoned that with black pepper.
I placed that in the air fryer at 350 degrees for 20mins. After it was done, I used tongs to help mixed everything around. This also help separate the chicken that was stuck together at the bottom. I then melted some avocado butter and drizzled that all over the tray and mixed it up some more. I then placed the tray back into the air fryer at 400 degrees for 15mins. After everything was completed, I put the food into 5 containers for the rest of this week. It taste so good. I know Iโll be making this again. Thank you for sharing and inspiring my meal for the week.
Down below is the approximate nutrition for the meal I had. I love that itโs low in calories, carbs, and sugar. And I am aware that the sodium count is pretty high. However, I will find away to lower that given that it is very close to the daily suggested amount.
Serving: 1serving | Calories: 394kcal | Carbohydrates: 7.6g | Protein: 48.4g | Fat: 16.9g | Saturated Fat: 7.5g | Trans Fat: 0g | Cholesterol: 152.4mg | Sodium: 1421.9mg | Potassium: 0mg | Fiber: 1g | Sugar: 0.3g |
Thatโs all for now.
Wow thank you so much for your detailed comment! I love reading what youโve discovered and that you loved this recipe! Thanks so much Eli!
This was a โclean out the fridgeโ meal and it was unexpectedly delicious! Excellent recipe, and it came together quickly. Thanks! ๐
So thrilled to hear this! Thanks Dani!
This was easy to make and extremely delicious to eat. Our family couldnโt believe how tender the chicken is, it melts in your mouth! This is a keeper. Thanks
I am so thrilled to hear this! Thanks so much Ann! ๐
Tried this repipe for dinner and it was REALLY GOOD!
I am so happy to hear this! ๐
I made this with a few adjustments. I sautรฉed the carrots and potatoes together, not separate. When they were almost done, I removed them from the heat and covered them. I then cooked the chicken to almost done. I added the veggies back in for a few minutes. I added the lemon juice, zest and garlic. Simmered it until the liquid was almost all absorbed. Sprinkled dried parsley on top, as I did not have fresh. It turned out fabulous. Next time I will add less paprika as this was a little spicy. But so good!!
Yay! So thrilled to hear this! Thanks Christina! ๐
thank you so much for your lovely recipe
Youโre so welcome! Thanks for your comment! ๐