One Pan Lemon Chicken and Potatoes

There’s something truly comforting about a dish that brings together the bright flavors of lemon with tender chicken and hearty potatoes. The One Pan Lemon Chicken and Potatoes is one of those meals that I often find myself turning to after a long day. With all the ingredients cooked together in one pan, it not only simplifies the cooking process, but it also allows the flavors to meld beautifully. I remember the first time I made this dish; the aroma of garlic and lemon wafting through my kitchen drew my family in, eager to taste what was cooking. It quickly became a favorite and a staple in our home.

Whenever I make One Pan Lemon Chicken and Potatoes, it feels like a celebration of flavors. The zesty lemon paired with the savory chicken, combined with the sweetness of the carrots and the earthiness of the potatoes, creates a delightful balance. It’s the kind of meal that’s perfect for weeknights, yet impressive enough for gatherings. Plus, I love how it encourages everyone to gather around the table to enjoy something homemade and comforting together.

This dish is incredibly versatile, too. You can easily adjust the vegetables based on what’s in season or what you have in your pantry. I sometimes add broccoli or green beans for an extra crunch and color. The best part? Cleanup is a breeze since everything is cooked in one pan—less time washing dishes means more time to spend with loved ones. So, if you’re looking for a meal that encapsulates warmth, flavor, and convenience, give the One Pan Lemon Chicken and Potatoes a try. You won’t regret it!

Key Ingredients for One Pan Lemon Chicken and Potatoes

When it comes to making the One Pan Lemon Chicken and Potatoes, the ingredients play a pivotal role in achieving that burst of flavor we all love. Each component adds its unique character, creating a delightful harmony. The key players here are the juicy chicken, vibrant lemons, and hearty potatoes. Together, they create a dish that’s not only satisfying but also nourishing.

• 1 pound boneless, skinless chicken breasts – These are the star of the dish! Tender and juicy, they soak up the lemony goodness and spices beautifully.
• 2 tablespoons unsalted butter – Adds a rich flavor and helps in browning the chicken, giving it a lovely crust.
• 4 tablespoons olive oil – Essential for sautéing the vegetables and chicken, bringing everything together with a fruity note.
• 1 cup chopped baby carrots – Sweet and crunchy, they provide a lovely contrast to the soft potatoes.
• 2 cups diced red potatoes – Hearty and filling, they soak up all the flavors beautifully.
• 1 teaspoon paprika – Adds a subtle warmth and depth of flavor to the dish.
• 1 teaspoon salt – Essential for enhancing all the flavors.
• 1/2 teaspoon pepper – Adds a gentle kick to the overall taste.
• 2 tablespoons flour – Helps in thickening the sauce, creating a luscious coating for the chicken and veggies.
• 2 teaspoons Italian seasoning – A blend of herbs that elevate the dish, giving it a Mediterranean flair.
• 2 large lemons – The star ingredient that brings brightness and zesty flavor.
• 1 teaspoon minced garlic – Adds a wonderful aroma and flavor that complements the other ingredients.
• lemon pepper seasoning – To taste, this adds an extra burst of lemony flavor to finish off the dish.
• 1/4 cup finely chopped fresh parsley – A sprinkle of freshness at the end to brighten the dish.

How to Assemble One Pan Lemon Chicken and Potatoes

Assembling the One Pan Lemon Chicken and Potatoes is straightforward and rewarding. With just a few steps, you’ll have a delicious meal ready in no time. Let’s dive right into the cooking process!

1. Start by preparing your ingredients. Remove any fat from the chicken breasts and cut them into small cubes. Pat the pieces dry with a paper towel to ensure they get a nice sear. This little step helps achieve that crispy texture we all love.
2. Next, add the butter and 2 tablespoons of olive oil into a large nonstick pan over medium heat. You want the butter to melt completely, which will create a beautiful base for the rest of the ingredients.
3. While the butter is melting, chop the baby carrots into thirds and dice the red potatoes into twelve pieces each. This ensures they cook evenly and are tender by the time the dish is done.
4. Once the butter and oil are hot, toss the chopped carrots and diced potatoes into the pan. Sauté them uncovered, stirring every three minutes for about eight minutes. You want them to start softening but not fully cooked just yet.
5. In a large bowl, combine the paprika, Italian seasoning, salt, pepper, and flour. Whisk these together to create a spice mix that will coat your chicken perfectly.
6. Now, toss the cubed chicken into the spice mix, ensuring each piece is evenly coated. This is where the magic begins as the spices cling to the chicken, promising flavorful bites.
7. Next, push the sautéed potatoes and carrots to one side of the pan. Add the coated chicken to the other side, allowing everything to cook together while ensuring the chicken gets that lovely golden color.
8. After about five minutes, flip the potatoes and carrots and keep an eye on the chicken. Stir it occasionally until it’s no longer pink. Remember, the chicken will finish cooking later in the process.
9. While everything is cooking, zest one of the lemons to get about a teaspoon of zest. Juice the same lemon to obtain three tablespoons of fresh lemon juice. This fresh juice will really brighten the flavor of the dish.
10. Combine the zest and juice in a small bowl with the remaining two tablespoons of olive oil and the minced garlic. This mixture will add an incredible aroma and taste to the dish.
11. Pour this lemony mixture into the pan, gently stirring all the ingredients together. Slice the remaining lemon into thin slices and add those to the pan as well. Let everything simmer on low—this is when the flavors meld beautifully.
12. Stir often until the liquid is absorbed, and the chicken is fully cooked, while the veggies are tender. Keep checking the chicken by cutting through a piece to ensure there’s no pink left.
13. Season with lemon pepper seasoning to taste. Just before serving, sprinkle fresh parsley over the top and discard the lemon slices. Serve immediately, and enjoy the warm, comforting flavors of your One Pan Lemon Chicken and Potatoes.

Tips and Variations

Cooking is all about creativity and flexibility, especially with a dish like One Pan Lemon Chicken and Potatoes. Here are some tips and variations to make this recipe your own.

• Storage: Allow leftovers to cool completely before refrigerating. Store in an airtight container for up to 4 days.
• Freezing: You can freeze the dish for up to 3 months. Just reheat in the oven or skillet until heated through.
• Pairing: Consider serving with a fresh salad or crusty bread to soak up the juices.
• Vegetable variations: Feel free to swap out the carrots for zucchini or bell peppers for a different flavor and texture.
• Herb additions: Adding fresh herbs like thyme or rosemary can enhance the dish’s flavor profile.
• Spicy kick: If you like a bit of heat, add a pinch of red pepper flakes to the spice mix.
• Serving suggestion: Serve with a side of steamed broccoli or a light vinaigrette salad for a complete meal.

Pairing Suggestions for One Pan Lemon Chicken and Potatoes

The One Pan Lemon Chicken and Potatoes is a versatile dish that works beautifully for various occasions. Here are some pairing suggestions to consider:

• Fresh garden salad: A simple salad with mixed greens, tomatoes, and a light vinaigrette complements the rich flavors of the dish.
• Crusty bread: Serve alongside a loaf of warm, crusty bread to soak up the delicious juices and sauce.
• Roasted vegetables: Pair it with seasonal roasted vegetables for an added layer of flavor and nutrition.
• Rice or quinoa: A side of fluffy rice or quinoa can help balance the meal and add some extra fiber.
• Perfect for gatherings: This dish is great for family dinners, casual get-togethers, or even meal prep for the week ahead.
• Seasonal options: Think about serving this in the cooler months with a side of mashed potatoes or creamy polenta for a comforting meal.
• Occasions: The One Pan Lemon Chicken and Potatoes is perfect for Sunday dinners or any occasion where you want to impress without spending too much time in the kitchen.

FAQ

Conclusion

The One Pan Lemon Chicken and Potatoes truly embodies the comforting flavors of home-cooked meals. With its easy preparation and delightful taste, it’s a recipe you’ll want to revisit time and again. I encourage you to give this dish a try—it’s perfect for a cozy family dinner or an impressive gathering. Enjoy the process of cooking and the joy of sharing this delicious meal with your loved ones!

One Pan Lemon Chicken and Potatoes

The ultimate comfort food! This One Pan Lemon Chicken and Potatoes brings together crispy chicken, hearty potatoes, and vibrant lemon flavor for an easy weeknight dinner. It's a delicious one-pan meal that's perfect for any occasion!

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 3 servings

Course: Dinner

Cuisine: American

Calories: 390

Ingredients Equipment Method Notes

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 flour
• 2 teaspoons Italian seasoning
• 2 large lemons
• 1 teaspoon minced garlic
• lemon pepper seasoning to taste
• 1/4 cup finely chopped fresh parsley

Equipment

• Large nonstick pan

Method

 

1. Remove the fat from the chicken breasts, cut into small cubes, and pat sides dry with a paper towel.
2. Add butter and 2 tablespoons olive oil in a large nonstick pan over medium heat.
3. Chop carrots into thirds, and dice potatoes into 12 pieces each.
4. Place carrots and potatoes in pan with melted butter and olive oil. Allow to sauté uncovered, stirring every 3 or so minutes, for about 8 minutes.
5. In a large bowl, whisk together paprika, Italian seasoning, salt, pepper, and flour.
6. Toss chicken in spice mix to evenly coat each piece. Move the potatoes and carrots to one side of pan and add the coated chicken to the other side.
7. Flip the potatoes and carrots and cook for 5 minutes or until easily pierced with a fork. Stir and flip the chicken until no longer pink, the chicken will finish cooking later in the process.
8. Zest 1 lemon with a zester to get 1 teaspoon zest. Juice the same lemon using a citrus juicer to get 3 tablespoons lemon juice.
9. Add zest and juice to a small bowl with remaining 2 tablespoons olive oil and minced garlic.
10. Pour mixture into the pan and gently stir all the ingredients together.
11. Slice the remaining lemon into thin slices and add to the pan; allow the ingredients to simmer on low.
12. Stir the ingredients often until the liquid is absorbed, the chicken is completely cooked, and veggies are tender.
13. Season with lemon pepper seasoning to taste and sprinkle with fresh parsley. Discard lemon slices before serving. Serve immediately.

Notes

• Tip 1: Cut through a piece of chicken to see if it is completely cooked. If there’s any pink in the middle, it needs more time.
• Storage: Let the lemon chicken and potatoes cool completely before storing. Transfer leftovers to an airtight container to maintain freshness. Keep in the fridge and enjoy for 3 to 4 days.

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Meet Zara Knight

I founded Zest Home Recipes because I believe home cooking should never be boring. My mission is to wake up your palate with recipes that are vibrant, easy, and full of life. I personally cook, photograph, and approve every dish on this site to ensure it brings a spark of joy and a burst of flavor to your kitchen table.