Skillet Lemon Chicken and Potatoes

Skillet Lemon Chicken and Potatoes - pan-roasted chicken breast and potatoes marinated in a lemon vinaigrette to create a one-skillet chicken meal full of flavor! Perfect for a quick and easy weeknight meal!

Chicken Breast Meals are often a go to on weeknights. They are quick and easy and one skillet is always a plus - less clean up! But this doesn't mean it has to be boring, fry or lacking in flavor.

I am telling you this lemon dressing makes the perfect quick marinade! Well I am using the term marinade lightly cause it's really more like a baptism at my church on Sunday morning. Dunk 'em under and twirl them around a little to be sure they get good and coated and then back up again! Well, really my pastor honestly doesn't hold them under long and he certainly doesn't twirl them around!

Whew, wouldn't that be fun to see! Ya know, gotta be sure they really got baptized and all 😉

But in all seriousness, the flavor of this chicken skillet is amazing and you don't have to leave it soaking!

What you will need for Skillet Lemon Chicken and Potatoes

Ready for it? Wait... Well if you don't count the garnish it's only 5 items. But I just have to add cheese and parsley. Anywho counts the salt & pepper even?

• Boneless, Skinless Chicken Breast
• Potatoes
• Marzetti Simply Dressed Lemon Vinaigrette Dressing
• Butter
• Chicken Stock
• Salt (or Garlic Salt) & Pepper to Tastee
• Parmesan Cheese and Parsley to Garnish

How to make Lemon Chicken and Potatoes in the Skillet

Step 1.  Sprinkle chicken breasts with garlic salt or salt and pepper to taste.  In a bowl, place chicken breasts and pour in salad dressing. Toss chicken to cover completely.

Step 2.   In a cast iron (or heavy) skillet, over medium high heat, place butter in skillet to melt. Add in chicken and brown on each side.

Step 3.   In the same bowl used to marinate chicken, pour in potatoes, and toss to coat in remaining dressing. (Salt and pepper to taste). Transfer potatoes to skillet, pour in the stock, and cook with chicken. Cover with lid and cook chicken for about 6 to 8 minutes per side or until juices run clear. This will depend on the thickness of the chicken breast.

 Step 4.  If chicken is done before potatoes. Remove to plate and cover with foil to keep warm. Once potatoes are done place chicken back in skillet and top with Parmesan cheese and fresh parsley if desired.

This one is sure to be gobbled up and just think only one pan to clean! I serve with a bagged salad to make life easy and put some greens on the plate.

Want more skillet recipe suggestions?

• Chicken and Dirty Rice Skillet
• Creamy Italian Sausage Tortellini Skillet
• Cheesy Hamburger Skillet
• Skillet Apple Pie Biscuits
• Skillet Garlic and Parmesan Potatoes

Please Pin - Skillet Lemon Chicken and Potatoes - for later!

Skillet Lemon Chicken and Potatoes

Author: Nikki Lee

5 from 2 votes

Skillet Lemon Chicken and Potatoes - pan-roasted chicken breast and potatoes marinated in a lemon vinaigrette to create a one-skillet chicken meal full of flavor! Perfect for a quick and easy weeknight meal!

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Main Dish

Cuisine American

Servings 4

Calories 461 kcal

Ingredients

  

1x2x3x

• ▢ 2 pounds chicken breast, boneless, skinless
• ▢ 24 ounce Baby Dutch Potatoes, (You can use any type you like)
• ▢ salt, or garlic salt & pepper to taste
• ▢ 1 ½ cup Marzetti Simply Dressed Lemon Vinaigrette Dressing
• ▢ 2 tablespoon butter
• ▢ 1 cup chicken stock
• ▢ Parmesan Cheese and Fresh Parsley to Garnish

Instructions

 

• Sprinkle chicken breasts with garlic salt or salt and pepper to taste. 
• In a bowl, place chicken breasts and pour in salad dressing. Toss chicken to cover completely.
• In a cast iron (or heavy) skillet, over medium high heat, place butter in skillet to melt. Add in chicken and brown on each side. 
• In same bowl used to marinate chicken , pour in potatoes and toss to coat in remaining dressing. (Salt and pepper to taste). Transfer potatoes to skillet, pour in stock and cook with chicken. Cover with lid and cook chicken about 6 to 8 minutes per side or until juices run clear. This will depend on thickness of chicken breast.
• If chicken is done before potatoes. Remove to plate and cover with foil to keep warm. Once potatoes are done place chicken back in skillet and top with Parmesan cheese and fresh parsley, if desired.

Nutrition

Serving: 1 1 serving Calories: 461 kcal Carbohydrates: 32 g Protein: 53 g Fat: 12 g Saturated Fat: 5 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 4 g Trans Fat: 0.3 g Cholesterol: 162 mg Sodium: 404 mg Potassium: 1620 mg Fiber: 4 g Sugar: 2 g Vitamin A: 248 IU Vitamin C: 36 mg Calcium: 35 mg Iron: 2 mg

Nutrition Disclaimer

Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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