Lemon Chicken and Potatoes Skillet

By Rena |

This easy-to-make Lemon Chicken and Potato Skillet recipe is perfect for busy weeknights. With chicken green beans and potatoes, this is truly a complete meal in one! Tender and juicy chicken with every bite.

top view chicken skillet with potatoes and green beans

We love an easy, healthy, and filling complete meal made in one pan. When the main dish, veggies, and side dish are all prepared together, so we aren’t cooking three separate things at once. That’s exactly what this skillet chicken breast with potatoes and veggies is!

While you do boil the potatoes separately to start, everything else is prepared right in one skillet. Even better, this is a 30-minute skillet meal that’s not only easy to prepare but fast too!

This Easy Lemon Chicken recipe is made with basic whole ingredients and seasonings. There’s nothing fancy or special about this healthy chicken dinner recipe. But when you combine everything in one pan, you’re left with juicy, flavorful chicken, perfectly cooked potatoes, and your favorite veggies!

Why You’ll Love This Lemon Chicken

  • Quick and easy. Two pans and 30 minutes to make this easy lemon garlic chicken!
  • Light, fresh flavor. Though there is milk in the sauce, this is still a light, fresh dish!
  • Great for meal prep. Make ahead, divide leftovers into containers, and have your lunch for the week.
  • Versatile. You can easily mix and match the veggies according to what you have on hand.
close up chicken potatoes and beans

Ingredients You Will Need

These are just a list of ingredients you will make this lemon chicken and potato skillet. Full measurements are listed further down below.

  • Baby red potatoes – halved
  • Chicken breast halves – boneless skinless and pounded to 3/4-inch
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Thyme sprigs
  • Cremini mushrooms
  • Green beans – thawed and chopped
  • Lemon slices – very thin, for garnish
  • Curly parsley – chopped

For the Sauce

  • Almond milk
  • Gluten-free flour
  • Fresh thyme – chopped
  • Garlic cloves – minced
  • Unsalted chicken stock
  • Lemon – zest, and juice
ingredients to make lemon chicken

How To Make Easy Lemon Chicken

  • Boil the potatoes until slightly tender but not fully cooked, about 10-12 minutes. Drain and set aside.
  • Season the chicken with salt and pepper on both sides.
  • Heat oil in a large skillet over medium heat. Cook the chicken until golden about 4 minutes per side.
  • In a mixing bowl, whisk well the milk and flour, until no visible lumps. Stir in the thyme, garlic, chicken stock, lemon juice, and zest.
  • Taste and add salt and pepper, to your taste.
  • Pour the sauce over the chicken, and make space in the pan for the boiled potatoes, mushrooms, and beans.
  • Cook over medium-low heat, for 10-15 minutes, or until chicken is cooked through and potatoes are super tender.
  • Garnish with lemon slices and fresh thyme and enjoy!
red potatoes halved in water to be par boiled
cooked chicken breast for lemon chicken

Recipe Notes & Tips

  • The sauce will thicken quite fast and nicely coat everything, so make sure you give it a good stir halfway to avoid catching the bottom of the pan.
  • Be sure you don’t overcook the potatoes in the first step – you want them tender but not fully cooked or they’ll start falling apart by the end.
  • Chicken should reach an internal temperature of 165.
  • Switch out chicken breast with boneless chicken thighs or shrimp.
  • Don’t like green beans? Use your favorite veggie like asparagus or broccoli.
  • You may use different baby potatoes instead of red potatoes.
top view chicken and potatoes skillet

Variations you can make for this recipe

There are so many things you can do with this easy lemon chicken recipe! Feel free to get creative with the ingredients you have or don’t have on hand. Here are a few ideas:

  • Add in other veggies. Broccoli, carrots, kale, asparagus, and spinach also work well with this recipe.
  • Ditch the potatoes. You can also make this recipe without the potatoes to keep it low carb and keto-friendly. Just omit the potatoes and add more veggies!
  • Switch up the seasoning. Use Italian seasoning or Greek seasoning for a change of flavor. Use your favorite seasonings. Even cajun style will taste great.
top view chicken skillet with potatoes and green beans

Frequently Asked Questions

Can I use other cuts of chicken?

You can use boneless chicken thighs, chicken quarters, or legs to make this lemon chicken. Nutrient values and cooking time may change.

Can I use different types of potatoes?

If you don’t have baby red potatoes, you can use Baby Yukon Potatoes. Avoid Russet potatoes as they’ll lose shape and fall apart.

How to store chicken and potato skillet?

You can store your leftover lemon chicken and potatoes dish in the fridge for up to 5 days. Reheat on the stove or in a microwave when ready to serce.

Can I cook chicken and potatoes together?

Technically yes you can. Depending on which potatoes you use, if potatoes are quartered into smaller sizes they should cook through by the time the chicken is fully cooked. You should parboil the potatoes a bit if cooking the potatoes and chicken on the stovetop to ensure the potatoes are fully cooked. If you are baking in the oven, you should be ok to place everything in the oven without parboiling the potatoes.

close up chicken beans and potatoes in skillet

Other Easy Skillet Dinners

close up chicken skillet with beans and potatoes

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top view chicken skillet with potatoes and green beans

Lemon Chicken and Potatoes Skillet

Tender and juicy chicken breast cooked with potatoes, mushrooms, and green beans all in one pan.
5 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Diet: Low Fat
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 283kcal
Author: Rena

Ingredients

  • 12 ounces baby red potatoes halved
  • 4 boneless skinless chicken breast halves pounded to 3/4-inch, 4-5, or 1.5 lbs
  • 1 tablespoon olive oil divided
  • 3/4 tablespoon kosher salt divided
  • 1/2 teaspoon freshly ground black pepper divided
  • 2-3 thyme sprigs
  • 4 oz cremini mushrooms quartered
  • 8 oz green beans thawed and chopped
  • 8 very thin lemon slices for garnish
  • 2 tablespoons parsley chopped

For the Sauce

  • 1/4 cup almond milk
  • 2 tablespoons gluten-free flour
  • 1 tablespoon chopped fresh thyme
  • 3-4 garlic cloves minced
  • 1 1/2 cups unsalted chicken stock
  • 1 lemon zest and juice

Instructions

  • In a large pot over medium heat, boil the potatoes until slightly tender but not fully cooked, about 10-12 minutes. Drain and set aside.
  • Season the chicken with salt and pepper on both sides.
  • Heat oil in a large skillet over medium heat. Cook the chicken until golden about 4 minutes per side.
  • Meanwhile, in a mixing bowl, whisk well the milk and flour, until no visible lumps. Stir in the thyme, garlic, chicken stock, lemon juice and zest. Tasteand add salt and pepper, to your taste.
  • Pour the sauce over the chicken, and make space in the pan for the boiled potatoes, mushrooms and beans.
  • Cook over medium-low heat, for 10-15 minutes, or until chicken is cooked through and potatoes are super tender.
  • The sauce will thicken quite fast and nicely coat everything, so make sure you give it a good stir halfway to avoid catching the bottom of the pan.
  • Garnish with lemon slices and fresh thyme and enjoy!

Notes

  • The sauce will thicken quite fast and nicely coat everything, so make sure you give it a good stir halfway to avoid catching the bottom of the pan.
  • Be sure you don’t overcook the potatoes in the first step – you want them tender but not fully cooked or they’ll start falling apart by the end.
  • Chicken should reach an internal temperature of 165.
  • Switch out chicken breast with boneless chicken thighs or shrimp.
  • Don’t like green beans? Use your favorite veggie like asparagus or broccoli.
  • You may use different baby potatoes instead of red potatoes.

Nutrition

Calories: 283kcal | Carbohydrates: 26g | Protein: 30g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 1508mg | Potassium: 1193mg | Fiber: 5g | Sugar: 4g | Vitamin A: 714IU | Vitamin C: 36mg | Calcium: 86mg | Iron: 3mg
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Reader Interactions

Comments

  1. Joanne says

    5 stars
    I like the idea of oven also. And who doesn’t like a one pan dish! Prefer fresh blanched green beans or haricot verts but in a pinch frozen will be just fine. Broccoli or Brussel sprouts blanched would also work. I only have regular potatoes but will quarter them after par boil. Improvising with what you have is best so no waste.
    Will definitely try this

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top view of 4 stuffed chicken breast in a gray skillet

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