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+ servings
chicken breast cooked in a cast iron skillet with potatoes. Marinated in a lemon and herb dressing.
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5 from 2 votes

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!
Author: Nikki Lee
Servings: 4
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 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 tbsp 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: 11 serving | Calories: 461kcal | Carbohydrates: 32g | Protein: 53g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 162mg | Sodium: 404mg | Potassium: 1620mg | Fiber: 4g | Sugar: 2g | Vitamin A: 248IU | Vitamin C: 36mg | Calcium: 35mg | Iron: 2mg