Name: One-Pan Lemon Chicken plus Potatoes
Yield: 3

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 straightforward 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 a reliable weeknight dinners. It’s straightforward, 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 It is satisfying to 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: check the seasoning 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. finish then serve.

Featured Comment

“This was straightforward to make and extremely satisfying 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.

Chicken, potatoes and carrots in a skillet.

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.