Home > Dinner > {One Skillet} Lemon Chicken and Potatoes {One Skillet} Lemon Chicken and Potatoes January 25, 2019 | 53 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. A healthy, fresh, and flavorful one-skillet meal – lemon chicken, 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. What started as a “clear out the fridge” meal a few weeks ago has turned into one of our favorite weeknight meals. 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 clean up! How to make Lemon Chicken and Potatoes in one skillet Step One: Chop carrots, red potatoes, and chicken The most important step for making this meal is cutting the components to the right size so they cook in time. Start with baby carrots and baby red potatoes. Each baby carrot is cut into 3 parts. Each baby red potato is diced into 8 to 12 parts depending on the size of the potatoes To cut into 12 parts: halve, halve the halves, cut each half into 3 even pieces; to cut into 8 parts: halve the potatoes four times. Chicken should be cut into 1-inch chunks. 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. Step Two: Sauté carrots and potatoes Add butter and olive oil to the largest skillet you have; add in those prepared carrots and potatoes. Allow the potatoes and carrots to cook over medium-high heat until beginning to get tender. Meanwhile, you can prepare the chicken. Dab the chicken dry with a paper towel and toss the chopped chicken with the flour, paprika, Italian seasoning, salt, and pepper. Watch the heat and lower if the veggies are crisping/browning too quickly (otherwise insides will be hard while the outsides are burned) or increase the heat if veggies aren’t beginning to get tender and lightly browned. Step Three: Add in chicken Move the potatoes and carrots to one side of the skillet and add the chicken to the other side. Continue to flip and stir the veggies on one side. Flip the chicken to the other side and cook until no longer pink inside. Sauté the chicken until it reaches 165 degrees F. (I like to take the guesswork out by using a digital meat thermometer.) While everything continues to cook, prep the lemon sauce that will coat everything: lemon juice, olive oil, and garlic. Step Four: Finish and garnish Pour the lemon-olive oil mixture over everything and stir to coat. Simmer until liquid is absorbed into the ingredients, chicken is cooked through, and veggies are crisp-tender. Add some lemon slices on top to further infuse with lemon! Garnish with fresh parsley and enjoy immediately. This meal is best eaten right as it’s finished being made. 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 FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. {One Skillet} Lemon Chicken and Potatoes 4.93 from 26 votes - Review this recipe A healthy, fresh, and flavorful one-skillet meal - lemon chicken, red potatoes, and carrots. This meal can be ready in 30 minutes or less! SAVE TO RECIPE BOX Print Recipe {One Skillet} Lemon Chicken and Potatoes 4.93 from 26 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe A healthy, fresh, and flavorful one-skillet meal - lemon chicken, red potatoes, and carrots. This meal can be ready in 30 minutes or less! Course Dinner Cuisine American, Greek Keyword lemon chicken and potatoes Prep Time 20 minutes minutes Cook Time 10 minutes minutes Total Time 30 minutes minutes Servings 2 -4 servings Chelsea Lords Calories 627kcal Author Chelsea Lords Cost $6.71 Ingredients▢ 4 tablespoons olive oil, separated▢ 2 tablespoons butter (do not substitute)▢ 1 cup chopped baby carrots (cut each baby carrot into 3 pieces)▢ 2 cups diced petite (baby) red potatoes skin on (about 9-10 petite potatoes), each potato diced into 12 pieces▢ 1 pound boneless skinless chicken breasts (about 2 large breasts)▢ 2 large lemons▢ 1 teaspoon minced garlic▢ Salt, lemon pepper, and paprika, to taste▢ 1/4 cup Fresh parsley, minced InstructionsPreheat 2 tablespoons of olive oil and butter in a large nonstick skillet (at least 12 inches) over medium heat.Once the butter is completely melted, place the peeled and chopped carrots in one section of the skillet and the chopped red potatoes in another section of the skillet. (See picture above).Allow to sauté uncovered, stirring every 3 or so minutes, for about 8 minutes.Meanwhile, remove the fat from the chicken breasts, slice into small cubes, and pat all sides dry with a paper towel. In a large bowl, add in 1 teaspoon paprika, 2 teaspoons Italian seasoning, 1 teaspoon fine sea salt, 1/2 teaspoon ground pepper, and 2 tablespoons flour. Whisk together. Place chicken cubes on top of spice mixture and toss to evenly coat all the pieces of chicken.Move the potatoes and carrots over to one half of the pan and add the coated chicken pieces to the other half. Flip the potatoes and carrots around and cook for another 5 minutes or until easily pierced with a fork while stirring and flipping the chicken until no longer pink.Meanwhile, zest one of the lemons to get 1 teaspoon lemon zest. Juice that lemon to get 3 tablespoons of juice. Whisk in 2 tablespoons olive oil and very finely minced garlic. Pour over the ingredients in the skillet and gently stir all of the ingredients together.Slice the remaining lemon into thin slices and add to the skillet; allow the ingredients to simmer on low.Stir the ingredients often until the liquid is absorbed into the ingredients and the chicken is completely cooked through and veggies are tender.Season to taste if needed (adding more salt and pepper) and sprinkle with fresh parsley. (Discard lemon slices before serving). Serve immediately. Nutrition FactsServing: 1serving | Calories: 627kcal | Carbohydrates: 29g | Protein: 52g | Fat: 35g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 349mg | Potassium: 1549mg | Fiber: 6g | Sugar: 8g | Vitamin A: 9579IU | Vitamin C: 79mg | Calcium: 98mg | Iron: 3mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
I am always looking for more ways to cook chicken for my boys who love it. Love the idea of lemons and chicken and if I can sneak in some veggies too, all the better. Thanks for sharing. Reply
Made this for the family tonight and everyone loved it! Cleanup was super simple also which makes things easier on everyone! Thanks for another great recipe! Reply
Chelsea, I’m so impressed by all your one skillet meals… I need to learn to get better at not using 16 pans when I cook! Haha. But really, this look delicious. Pinning 🙂 Reply
Sounds like you’re having a great time and enjoying the weather, Chelsea! This one dish meal looks fantastic! I love the lemon flavor. It’s one of my favorite seasonings to add to chicken. Can’t wait to try this out! Reply
GAH! A KOALA BEAR! I am SO jealous…those things are the cutest EVER! And this dinner? You are the one skillet Queen! Love those potatoes in there to make this extra comforting and YUM. Pinned! Reply
Another amazing one skillet meal! I love lemon chicken and the addition of the potatoes make this a hearty dinner option. Perfect! Reply
Ok, dying over these GORGEOUS photos, Chelsea! And this dish has so many classically delicious flavor I can’t wait to try it out myself! Reply
Well it sounds like you had a fantastic time at the zoo! What fun! And this skillet sounds delicious – I love red potatoes and lemon together! Reply
You can’t beat a one skillet or one pot meal. This one covers all the base. Add a veggie and/or a salad and one is good to go. Hopefully to go sit down and relax—Ha—dreamer. Reply
Chelsea, I love all your one skillet meals. It is so easy to cook like this instead of using so many pans when we are cooking. This chicken with lemon looks fabulous. Pinning 😉 Reply
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! Reply
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! Reply
So, so happy to hear that!! Makes my day that it is a family favorite 🙂 Thank you so much for the comment Tanecia! 🙂 Reply
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. Reply
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! Reply
This was delicious and I will definitely make it again. It made me want to eat what I brought for lunch for once haha Reply
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!! Reply
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 Reply
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! Reply
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! Reply
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! Reply
I made this with a few adjustments. I sautéed 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!! Reply
