Sheet Pan Lemon Herb Chicken and Potatoes

Lemon Chicken and Potatoes: a vibrant, fresh, and incredibly flavorful one-skillet meal that promises to simplify your weeknight dinners. Featuring succulent chicken, tender red potatoes, and sweet carrots, this dish is not only wholesome but also remarkably quick, often ready in 30 minutes or less! Say goodbye to extensive cleanup and hello to a delicious, family-approved meal.

The Best Lemon Chicken And Potatoes Recipe for Busy Weeknights

What began as a simple “clear out the fridge” culinary experiment a few weeks ago has rapidly become a staple in our household’s weeknight dinner rotation. This isn’t just another meal; it’s a testament to how simple ingredients can come together to create something truly extraordinary. This Lemon Chicken and Potatoes recipe stands out because it hits all the right notes: it’s incredibly easy to prepare, hearty enough to satisfy everyone, wonderfully filling, and undeniably healthy. It’s the kind of dish you’ll find yourself craving and looking forward to making again and again.

The beauty of this Lemon Chicken and Potatoes recipe lies in its efficiency. It’s a true one-skillet meal, meaning minimal dishes and maximum flavor. You can genuinely have this delightful dinner on the table in 30 minutes or less, making it a perfect solution for those hectic evenings when time is of the essence but you still want a homemade, nutritious meal. The streamlined cooking process and significantly reduced cleanup are game-changers for any busy cook.

Perhaps the most rewarding aspect of this dish is its universal appeal. Even the pickiest eaters in my family (my kids!) enthusiastically ask for this dinner. As a parent, there’s immense satisfaction in knowing I can easily incorporate a generous serving of vegetables and lean protein into their diet without a fuss. It’s a win-win: they love the taste, and I love the nutrition and convenience. Truly, it’s the best lemon chicken and potatoes recipe you’ll find!

Essential Ingredients for Perfect Lemon Chicken and Potatoes

Creating this flavorful one-pan wonder starts with selecting quality ingredients. Each component plays a vital role in building the dish’s distinct taste and texture:

• Olive Oil: More than just a cooking medium, good quality olive oil infuses the dish with a rich, Mediterranean flavor profile. Divided usage ensures both initial sautéing and the finishing sauce are perfectly balanced.
• Unsalted Butter: A touch of butter adds incredible richness and helps achieve that beautiful golden-brown sear on both the chicken and potatoes. Using unsalted butter gives you complete control over the final seasoning.
• Baby Carrots: These naturally sweet carrots soften beautifully, adding color and a subtle sweetness. If using larger carrots, simply peel and chop them into uniform pieces (about ½-inch thick rounds or half-moons) to ensure even cooking with the potatoes.
• Red Potatoes: The star alongside the chicken! Red potatoes are ideal for this dish because of their thin skins, which can be left on for added nutrients and a rustic touch (just be sure to rinse them thoroughly). They hold their shape well during cooking, providing a satisfying texture.
• Boneless, Skinless Chicken Breasts: Lean, versatile, and quick-cooking, chicken breasts are perfect. Patting them dry before seasoning is a crucial step; it helps them brown beautifully and absorb the flavors more effectively, leading to a tender interior.
• Fresh Lemons: The heart of the “lemon” in Lemon Chicken and Potatoes. You’ll use both the zest and juice. Always zest before juicing for ease, as it’s much harder to zest a juiced lemon. Fresh lemon provides a bright, acidic counterpoint to the savory chicken and earthy potatoes.
• Minced Garlic: Freshly minced garlic delivers an aromatic punch, essential for building the depth of flavor in this dish.
• Seasonings (Salt, Lemon Pepper, Paprika, Italian Seasoning, Black Pepper): This blend of spices is carefully chosen to complement the natural flavors of the chicken and vegetables. Lemon pepper adds an extra layer of citrusy zing, while paprika contributes a subtle warmth and beautiful color. Always taste and adjust seasonings to your preference during cooking.
• All-Purpose Flour: A small amount of flour helps to create a delicate crust on the chicken, locking in moisture and aiding in browning, contributing to a more tender and flavorful result.
• Fresh Parsley: A vibrant garnish, fresh parsley is added at the very end. Its herbaceous, bright flavor and cheerful green color elevate the dish, adding a professional finish and a burst of freshness.

How To Make Lemon Chicken And Potatoes: A Step-by-Step Guide

1. Prepare Your Ingredients: Begin by prepping all your components. Remove any excess fat from the chicken breasts, then cut them into uniform 1-inch chunks. Pat the chicken pieces thoroughly dry with paper towels—this is key for achieving a good sear. Next, chop the baby carrots into thirds and dice the baby red potatoes into 8-12 pieces, aiming for roughly equal sizes to ensure they cook evenly.
2. Sauté Carrots and Potatoes: In a large, sturdy nonstick skillet (preferably 12-inch or larger), melt the butter with 2 tablespoons of olive oil over medium heat. Once shimmering, add the chopped carrots and diced potatoes to the pan. Sauté these vegetables uncovered for about 8 minutes, stirring every 3 minutes or so, until they begin to soften and develop a light golden hue. While they are cooking, in a separate bowl, whisk together the flour, paprika, Italian seasoning, salt, and pepper.
3. Season and Add Chicken: Once the vegetables have started to tenderize, toss the dried chicken chunks in the spice and flour mixture, ensuring each piece is evenly coated. Next, gently push the sautéed carrots and potatoes to one side of the skillet, creating space on the other side. Add the seasoned chicken pieces to the empty half of the pan. Allow the chicken to cook for about 5-7 minutes, flipping occasionally, until it’s no longer pink on the outside. Don’t worry about cooking it through completely at this stage; it will finish cooking with the sauce. At the same time, flip and stir the potatoes and carrots on their side, continuing to cook them until they are easily pierced with a fork but still hold their shape.
4. Prepare the Lemon Sauce: While the chicken and vegetables are cooking, prepare your bright lemon sauce. Zest one large lemon to get approximately 1 teaspoon of zest. Then, juice the same lemon to yield about 3 tablespoons of fresh lemon juice. In a small bowl, combine the lemon zest, lemon juice, the remaining 2 tablespoons of olive oil, and the minced garlic. Whisk well to combine.
5. Combine and Simmer: Pour the prepared lemon sauce evenly over all the ingredients in the skillet. Gently stir everything together, ensuring the chicken and vegetables are well coated. Slice the remaining lemon into thin rounds and artfully arrange them among the simmering ingredients in the pan. Reduce the heat to low and allow the mixture to gently simmer.
6. Finish and Garnish: Continue to stir the ingredients often, allowing the flavors to meld and the liquid to be absorbed. Simmer until the chicken is completely cooked through (reaching an internal temperature of 165°F / 74°C) and the vegetables are perfectly tender. Before serving, remove and discard the lemon slices from the pan. Taste the dish and adjust seasoning with lemon pepper to your liking. Finally, sprinkle generously with freshly chopped parsley for a burst of color and herbaceous freshness. Serve immediately and savor every bite!

Tips For Success: Mastering Your Lemon Chicken and Potatoes

Achieving a perfect one-skillet Lemon Chicken and Potatoes dish is simple when you keep a few key tips in mind. These pointers will help ensure every element is cooked to perfection and bursting with flavor:

• Uniform Cuts for Even Cooking: This is a golden rule for any skillet meal. Ensure that your carrots, potatoes, and chicken chunks are all cut into roughly similar sizes. This consistency guarantees that everything cooks at the same rate, preventing some pieces from being undercooked while others are overcooked.
• Monitor the Heat: Cooking on the stove requires attentive heat management. Adjust your burner as needed to maintain a consistent medium heat. Too high, and your ingredients will burn on the outside before cooking through; too low, and they’ll steam rather than brown. A digital meat thermometer is an invaluable tool for ensuring your chicken reaches a safe internal temperature of 165°F (74°C) without becoming dry.
• Embrace Fresh Ingredients: While convenience ingredients have their place, this dish truly shines with fresh components. Opt for freshly squeezed lemon juice and freshly minced garlic. The bright, zesty notes from real lemon and the pungent aroma of fresh garlic make a noticeable difference in the overall flavor profile compared to their pre-packaged counterparts.
• Don’t Overcrowd the Skillet: Resist the urge to cram too many ingredients into your pan. Overcrowding lowers the pan’s temperature, causing food to steam instead of sear, which prevents proper browning and flavor development. If you have a smaller skillet or are making a larger batch, consider cooking the chicken and vegetables in two separate batches or using a wider pan.
• Taste and Adjust Seasoning: Always taste your Lemon Chicken and Potatoes before serving. Palates vary, and you might find it needs a little more salt, a dash more lemon pepper, or an extra sprinkle of fresh parsley to truly pop. Adjusting seasonings at the end ensures the dish is perfectly tailored to your taste.
• Preheat Your Skillet: A properly preheated skillet is essential for achieving that desirable golden-brown crust on both your potatoes and chicken. Make sure your butter and oil are shimmering (but not smoking) before adding your ingredients.

Why You’ll Love This Lemon Chicken and Potatoes Recipe

There are countless reasons to make this Lemon Chicken and Potatoes your next dinner favorite. It’s a complete meal in one pan, meaning less time spent in the kitchen and more time enjoying delicious food with loved ones. The bright, zesty lemon flavor perfectly complements the savory chicken and earthy potatoes, creating a balanced and incredibly satisfying taste. It’s adaptable – feel free to swap in other quick-cooking vegetables like bell peppers or green beans. Beyond its incredible flavor and convenience, it’s a wholesome option that provides lean protein and essential nutrients, making it a healthy choice for any day of the week. This recipe is designed to impress with minimal effort, proving that gourmet flavors can be achieved even on the busiest of schedules.

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4.94 from 30 votes

One-Pan Lemon Chicken and Potatoes

By
Chelsea Lords

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!

Prep Time:

20 minutes

Cook Time:

10 minutes

Total Time:

30 minutes

Servings:

3 servings

Equipment

• Large nonstick pan (12-inch recommended)

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 all-purpose flour
• 2 teaspoons Italian seasoning
• 2 large lemons (1 for zest/juice, 1 for slices)
• 1 teaspoon minced garlic
• Lemon pepper seasoning, to taste
• 1/4 cup finely chopped fresh parsley

Instructions

1. Remove the fat from the chicken breasts, cut into small 1-inch cubes, and pat all sides dry with a paper towel. In a large nonstick pan, melt butter and 2 tablespoons of olive oil over medium heat. Chop carrots into thirds and dice potatoes into 8-12 pieces each, aiming for even sizes.
2. Add carrots and potatoes to the pan with melted butter and oil. Sauté uncovered, stirring every 3 minutes, for about 8 minutes until they begin to soften and lightly brown.
3. In a large bowl, whisk together paprika, Italian seasoning, salt, pepper, and flour.
4. Toss the chicken cubes in the spice mix to evenly coat each piece. Push the potatoes and carrots to one side of the pan and add the coated chicken to the other side.
5. Continue to cook, flipping the potatoes and carrots, for another 5 minutes or until they are easily pierced with a fork. Stir and flip the chicken until it is no longer pink on the outside; the chicken will finish cooking through later.
6. Zest 1 lemon with a zester to get 1 teaspoon of zest. Juice the same lemon using a citrus juicer to get 3 tablespoons of lemon juice. Add the zest and juice to a small bowl with the remaining 2 tablespoons of olive oil and minced garlic. Whisk to combine.
7. Pour the lemon mixture over all the ingredients in the pan and gently stir everything together. Slice the remaining lemon into thin rounds and add them to the pan; allow the ingredients to simmer on low heat.
8. Stir the ingredients often until the liquid is mostly absorbed, the chicken is completely cooked through (ensure it reaches 165°F / 74°C internally, see Note 1), and the vegetables are tender.
9. Season with lemon pepper to taste and sprinkle generously with fresh parsley. Discard lemon slices before serving. Serve immediately and enjoy!

Recipe Notes

Note 1: To check if chicken is fully cooked, cut through the thickest piece. There should be no pink in the middle. For accuracy, use a meat thermometer; chicken is safe at 165°F (74°C).

Storage: Allow the lemon chicken and potatoes to cool completely before storing. Transfer leftovers to an airtight container to maintain freshness. Keep refrigerated and consume within 3–4 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or broth if needed.

Nutrition

Serving: 1 serving |
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.

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