One-Pan Lemon, Chicken, and Potatoes

4.94 from 29 votes

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!

Prep Time20

Cook Time10

Total Time30

Course: Dinner

Cuisine: American, Greek

Keyword: lemon chicken and potatoes

Servings: servings

Author: Chelsea Lords

Cost: $6.71

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.

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