(One Skillet) Lemon Chicken and Potatoes

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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.

One-Skillet 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 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

Chopped carrots in a measuring cup

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.


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.

Baby red potatoes

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.

Potatoes and carrots in a skillet

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.
  • While everything continues to cook, prep the lemon sauce that will coat everything: lemon juice, olive oil, and garlic. 

Chicken, potatoes and carrots in a skillet.

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.

Lemon Chicken and Potatoes

More one-pot meals:

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{One Skillet} Lemon Chicken and Potatoes

4.93 from 28 votes
A healthy, fresh, and flavorful one-skillet meal - lemon chicken, red potatoes, and carrots. This meal can be ready in 30 minutes or less!
Print Recipe

{One Skillet} Lemon Chicken and Potatoes

4.93 from 28 votes
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
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 -4 servings
Chelsea Lords
Calories 627kcal
Cost $6.71


  • 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


  • Preheat 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 Facts

Serving: 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.


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.



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Recipe Rating


    1. 5 stars
      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!

  1. 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!

  2. 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!

  3. 5 stars
    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!

  4. 5 stars
    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!

    1. So, so happy to hear that!! Makes my day that it is a family favorite 🙂 Thank you so much for the comment Tanecia! 🙂

  5. 5 stars
    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.

  6. 5 stars
    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!

  7. 5 stars
    This was delicious and I will definitely make it again. It made me want to eat what I brought for lunch for once haha

  8. 5 stars
    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!!

  9. 5 stars
    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

  10. 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!

  11. 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!

  12. 5 stars
    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!

  13. 5 stars
    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!!

  14. 5 stars
    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

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