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 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.
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.
My sometimes hard to please teen daughter said this was the best meal she’s had so far in 2025, which was really surprising because this is such a simple meal. Teaching her how to make it next time!
Yay! I am so happy to hear this! Thanks so much LaToya!
I was looking for something to do with my potatoes and chicken. As I’m trying to deviate from having rice all the time. And I stumbled upon this recipe. Now I didn’t follow this recipe as it says. I just used it as a guide to making it work for me.
I marinated my chicken with lemon butter garlic seasoning, black pepper and adobo.
Chopped up my baby red potatoes and seasoned it with the lemon butter garlic seasoning and pepper. I then mixed everything together on a baking tray. And felt like I need something more, so I added frozen broccoli to the same pan and seasoned that with black pepper.
I placed that in the air fryer at 350 degrees for 20mins. After it was done, I used tongs to help mixed everything around. This also help separate the chicken that was stuck together at the bottom. I then melted some avocado butter and drizzled that all over the tray and mixed it up some more. I then placed the tray back into the air fryer at 400 degrees for 15mins. After everything was completed, I put the food into 5 containers for the rest of this week. It taste so good. I know I’ll be making this again. Thank you for sharing and inspiring my meal for the week.
Down below is the approximate nutrition for the meal I had. I love that it’s low in calories, carbs, and sugar. And I am aware that the sodium count is pretty high. However, I will find away to lower that given that it is very close to the daily suggested amount.
Serving: 1serving | Calories: 394kcal | Carbohydrates: 7.6g | Protein: 48.4g | Fat: 16.9g | Saturated Fat: 7.5g | Trans Fat: 0g | Cholesterol: 152.4mg | Sodium: 1421.9mg | Potassium: 0mg | Fiber: 1g | Sugar: 0.3g |
That’s all for now.
Wow thank you so much for your detailed comment! I love reading what you’ve discovered and that you loved this recipe! Thanks so much Eli!
This was a “clean out the fridge” meal and it was unexpectedly delicious! Excellent recipe, and it came together quickly. Thanks! 😁
So thrilled to hear this! Thanks Dani!
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
I am so thrilled to hear this! Thanks so much Ann! 🙂
Tried this repipe for dinner and it was REALLY GOOD!
I am so happy to hear this! 🙂
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!!
Yay! So thrilled to hear this! Thanks Christina! 🙂
thank you so much for your lovely recipe
You’re so welcome! Thanks for your comment! 🙂