Lemon Herb Chicken and Potato Skillet
on Feb 24, 2020, Updated Apr 15, 2025
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Lemon Herb Chicken and Potato Skillet is fresh, healthy and easy to make. It’s perfect for busy nights when you need to get dinner on the table fast!
If you love lemon chicken, you might also enjoy this Baked Lemon Pepper Chicken.
It’s been a while since I came up with an easy one skillet dinner. I have a whole section on the blog dedicated to skillet and one pot meals because to be honest, they’re my favorite way to cook. As I’m sure is the same with many of you, I don’t like cooking dinners that dirty a bunch of dishes, use a ton of ingredients and leave me standing in the kitchen for far too long.
Today I’m adding to the skillet collection and sharing the recipe for this Lemon Herb Chicken and Potato Skillet. The spices and herbs I chose to use in this recipe give it a Greek flavor profile, but if you aren’t into that I’ve listed some herb substitutions below.
Ingredient Notes
Chicken breasts – You can also use chicken thighs if you prefer.
Potatoes – I like to use baby potatoes, fingerling potatoes or red potatoes. You don’t have to peel them and with baby or fingerling potatoes you only have to cut them in half.
Dried oregano, dill, garlic powder and smoked paprika – The spices that give the chicken and potatoes great flavor.
Lemon – Use fresh lemon juice for the best flavor. Don’t forget to zest the lemon before squeezing out the juice.
Flat leaf parsley and fresh dill – Fresh herbs bring this dish to life. Add them at the end so they have they fresh bite.
How to Make Lemon Chicken and Potatoes
The first step to making the skillet dinner is to cook the potatoes in the microwave until they’re tender. The reason you’re doing this is to prevent them from being overcooked on the outside and raw on the inside. Doing this will also save you a lot of time.
Once you have the potatoes cooked you’ll cut up the chicken into bite sized pieces and combine the dried spices. You can do all of this while the potatoes cook in the microwave. Half of the dried spices will be used to season the chicken and the other half for the potatoes.
I like to use a cast iron skillet for this recipe because it gives both the chicken and potatoes a nice crust on the outside. If you don’t have a cast iron skillet any large skillet you have should work.
The chicken is sautéed first and then removed from the skillet onto a plate or pushed to the side if your skillet is large enough. The potatoes then go in and since they’re already cooked, you’ll only need to sauté them for a couple minutes to finish the cooking and crisp up the exterior. The chicken is then added back to the skillet and everything gets tossed together with the fresh lemon juice and herbs.
How to Par Cook Potatoes in the Microwave
- Clean the potatoes first. If you are using baby potatoes or fingerling potatoes cut them in half (lengthwise for the fingerlings). If you use red potatoes dice them into approximately 1/2 inch pieces.
- Place the potatoes in a shallow microwave safe dish such as a pie plate or casserole dish. Add a few tablespoons of water to the potatoes.
- Microwave on high for 5-8 minutes or until the potatoes are fork tender, but not falling apart.
Alternate Herbs to Use
If you don’t like dill I would suggest using fresh oregano or thyme. You won’t need as much, I suggest half the amount. You can also omit the dried dill in the spice mixture and replace it with more oregano or a 1/2 teaspoon of dried thyme.
This chicken and potato skillet dinner is great to make when you need dinner on the table fast. If you do meal prepping, it’s also a great option as it holds up well in the refrigerator for several days.
What to Serve with Lemon Chicken and Potato Skillet
I love a fresh salad to serve on the side with this skillet dinner. This Tabbouleh Salad or Edamame Salad would go great with it.
Want some additional carbs to have with this one pan dinner? Make my Honey Cornbread Muffins or Dinner Rolls.
More Skillet Dinners
Did you make this lemon herb chicken and potato skillet? I’d love if you’d leave a recipe rating and review below.
Lemon Herb Chicken and Potato Skillet
Ingredients
- 1 teaspoon dried oregano
- 1 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Kosher salt and fresh ground black pepper to taste
- 2 tablespoons olive oil, divided
- 1 pound boneless skinless chicken breasts, cut into bite sized pieces
- 1 pound baby fingerling or red potatoes, diced or halved if using baby or fingerling potatoes
- 1 lemon, zest and juice
- 1 tablespoon chopped parsley
- 1 tablespoon chopped dill
Instructions
- Combine the spices in a small bowl and set aside.
- In a microwave safe shallow dish, add the prepared potatoes and a few tablespoons of water. Microwave the potatoes on high for 5-8 minutes or until fork tender, but not falling apart. Pour out any excess water once cooked.
- Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add in the chicken, half of the spice mixture and season with salt and pepper. Sauté the chicken until cooked through. Remove the chicken from the skillet and onto a plate.
- Add the remaining tablespoon of oil to the skillet, swirl to coat the bottom and add in the potatoes. Season with the remaining spice mixture, salt and pepper. Cook for approximately 2 minutes or until lightly browned on the outside.
- Add the chicken back into the skillet along with any juices. Squeeze in the lemon juice and sprinkle on the lemon zest and fresh herbs. Stir everything together until coated. Serve as is or with one of the salads mentioned above.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What a wholesome dinner. I love your skillet recipes. They are easy to make and turn out to be delicious. They are a saviour on busy days.