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!
Pair this one-skillet meal with this Italian Salad, Roasted Asparagus, or this Panzanella Salad.
The Best Lemon Chicken And Potatoes
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
Do I have to use baby red potatoes? Potatoes vary greatly. Baby red potatoes are small with thin skins, and they maintain their shape well. If you need to substitute, baby Yukon gold potatoes will give similar results. Russet potatoes fall apart during cooking.
How To Make Lemon Chicken And Potatoes
- Chop Ingredients: Cut baby carrots into 3 pieces each, and dice baby red potatoes into 8-12 pieces. Cut chicken into 1-inch chunks.
- Sauté Carrots and Potatoes: Heat butter and olive oil in a large skillet. Add carrots and potatoes, cooking until tender. While they cook, dab chicken dry and toss with flour, paprika, Italian seasoning, salt, and pepper. Adjust heat to prevent burning or undercooking.
- Add Chicken: Move veggies to one side of the skillet, add chicken to the other. Cook chicken until no longer pink inside (165°F). Mix lemon juice, olive oil, and minced garlic for the lemon sauce.
- Finish and Garnish: Pour lemon sauce over everything and stir. Simmer until the liquid is absorbed, chicken is fully cooked, and veggies are tender. Add lemon slices, sprinkle with fresh parsley, and serve immediately. Enjoy!
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:
- Sausage and Potatoes Skillet
- Pesto Chicken Tortellini
- Chicken Burrito Bowls
- Creamy Sun-dried Tomato and Chicken Tortellini
- One-Skillet Creamy Tuna Pasta
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 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 of 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 one lemon with a zester to get 1 teaspoon of 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 of 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.
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 refrigerator 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.
I love this meal so much. It became my favorite from the first time we tasted it. My only confusion is that the ingredients from step 4 aren’t included in the master ingredient list. I’ve remembered most of the steps, but not the ingredient measurements so it throws me off trying to find it. Thank you for the delicious recipe!
Yummy! Cooks up quick and easy! I added sliced bella mushrooms. Very yummy!
Yay! I’m so happy to hear that! 🙂
This was delicious! A bit of prep work but we had 3 adults chopping and cutting and we had dinner in no time. We will make this again. Make sure to cut those potatoes small so they cook up in time. Yum yum yum!
So glad it was enjoyed! 🙂 Thank you for the comment!
I really enjoy these recipes and make them often–I do not comments really, but please know that they are appreciated—easy to follow and able to use ingredients on hand!
Awe thank you so much Audrey! That means a lot to me 🙂
Found this recipe my googling “chicken and red potatoes” and omg it was a hit. Took a few shortcuts (lemon juice, didn’t need the second round of butter and olive oil cuz my chicken serving was small) but still fantastic. No leftovers and I know it would be bomb x10 if I took the time to use fresh lemon
So glad to hear this was a hit!! Thanks for the comment Rachel 🙂
Can you replace the baby potatoes with russet potatoes? Looks Great btw!
I’d just cut them the same size!
What is the nutrition on this? I don’t see the calories listed like they usually are. Thanks!
Excellent flavor. Quick to prepare and clean up. A new family favorite. Thank you
So glad to hear that! Thanks Gwen!
Just made this for my husband & I! It was absolutely delicious! Thank you for sharing Chelsea 🙂 I decided to all a large salad 🥗 on the side and subbed broccoli for the carrot’s ( I am not a cooked carrot fan )! I will be making this again!!
So glad you enjoyed! Thanks for your comment Apryl! 🙂
Delicious! So much better than I have a casserole for leftover chicken.
So happy you enjoyed 🙂