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{One Skillet} Lemon Chicken and Red Potatoes

Author Chelsea

Ingredients

  • 6 tablespoons olive oil separated
  • 2 tablespoons butter do not substitute
  • 1 cup chopped carrots
  • 2 (~3 cups) chopped red potatoes skin on
  • 2 large (~2 and 1/2 cups) boneless skinless chicken breasts
  • 2 lemons
  • 1 teaspoon minced garlic
  • Salt, lemon pepper, and paprika, to taste
  • Fresh parsley
  • Optional: poultry seasoning, yellow onion

Instructions

  1. Preheat a large (must be nonstick) skillet over medium heat with 2 tablespoons of olive oil and butter. (Use a large skillet dutch oven for more flavor).
  2. 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).
  3. Make sure the cut side of the red potatoes are touching the skillet.
  4. Allow to simmer uncovered without stirring for about 8 minutes.
  5. Meanwhile, remove the fat from the chicken breasts and slice into thin tenderloins. Sprinkle the chicken with poultry seasoning or just a mixture of lemon pepper and salt. In the remaining section of the pan, add in the thinly sliced chicken tenderloins.
  6. 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.
  7. Stir all of the ingredients together and add a generous amount of salt and lemon pepper. (I used A LOT).
  8. Zest one of the lemons to get 1 teaspoon lemon zest. Juice one of the lemons.
  9. Add the lemon zest, 3-4 tablespoons lemon juice, 4 tablespoons olive oil, very finely minced garlic, and a sprinkle of paprika to a small bowl. Stir together and pour into the skillet. (Add a chopped onion here if desired.)
  10. Slice the remaining lemon into thin slices. Add the lemon slices to the skillet and allow the ingredients to simmer on low.
  11. Stir the ingredients often (add extra olive oil if needed) until the liquid is absorbed into the ingredients and the chicken is completely cooked through.
  12. Add more salt and pepper if desired and sprinkle with fresh parsley. (Discard lemon slices before serving).