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!
author’s note
The Easy Dinner That Instantly Earned a Spot in My Weekly Rotation!
What started as a “clear out the fridge” meal a few weeks ago has turned into one of our favorite weeknight dinners. It’s 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. It’s 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 you’re in control of the salt.
- Baby Carrots: Regular-sized carrots work well too. The key is to cut them into uniform pieces. If you’re 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
“This was easy to make and extremely delicious to eat. Our family couldn’t believe how tender the chicken is, it melts in your mouth! This is a keeper. Thanks!”
– 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
Instructions
- 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 sauté 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.
- 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 and 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 there’s 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 3–4 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 was delicious and I will definitely make it again. It made me want to eat what I brought for lunch for once haha
So happy it was a hit! Thanks for the comment Bonnie 🙂
Another winning recipe! I love lemon chicken but not all recipes are created equal. This recipe is simple and delicious! My family gobbled it up!
Yay!! I’m so happy to hear this! Thanks so much Amanda! 🙂
This was super good!! The lemon/parsley… so good.
So happy you liked it! Thanks for the comment 🙂
Also, how many does this recipe serve x
This recipe serves 2-4 🙂
do you serve this with rice? x
I don’t, but you definitely can! 🙂
Sounds delicious!
Thank you!
Yum!!! Oh my goodness. I looked for recipes this morning and came accross this. It was SUPER easy to prep and tasted so amazing. Very impressed and definitely one to keep in my binder for the very near future.
Yay! Love to hear that! Thanks so much for trying this out and for the review Sierra! 🙂
I absolutely love this recipe and it has become a family favorite. In order to make it slightly more healthy for me I eliminated the potatoes and upped the ante on the chicken and carrots. Still great both ways I’ve had it. Thanks Chelsea!
So, so happy to hear that!! Makes my day that it is a family favorite 🙂 Thank you so much for the comment Tanecia! 🙂
Saw this recipe on Pinterest last week and made it tonight for dinner. It did NOT disappoint. I will be making it again soon; definitely a meal that pleased the whole family! BONUS: It was SUPER easy and I love that it was a one-skillet recipe!
Yay!! So glad to hear you enjoyed this dish! Thanks so much for your comment 🙂
This looks amazing Chelsea!! Love that everything is cooked in one skillet!