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{One Skillet} Lemon Chicken and Potatoes

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
Calories 627kcal
Author Chelsea
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

Instructions

  • 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

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