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Home » Meal Ideas » Easy Lemon Chicken Skillet Dinner

Easy Lemon Chicken Skillet Dinner

Meal Ideas

18 Nov

Tender strips of chicken breast, baby potatoes and mushrooms smothered in a tangy lemon pan sauce. This Easy Lemon Chicken Skillet Dinner is a tasty, one pan weeknight meal the whole family will love!

Recipes that use common household staples in easy and tasty ways are our favorite recipes to share!

This Easy Lemon Chicken Skillet features boneless, skinless chicken breasts, baby potatoes and fresh mushrooms. Dinner comes together in one pan in about 30 minutes. An easy and delicious family weeknight meal.

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Potatoes, mushrooms and chicken sliced into strips on a cutting board with a knife and sprinkled with salt & pepper.

What you’ll need to make this Easy Lemon Chicken Skillet Dinner:

  • baby red potatoes
  • olive oil
  • boneless skinless chicken breast
  • salt & pepper
  • dried thyme leaves
  • fresh mushrooms
  • chicken broth
  • milk
  • flour
  • fresh lemon
Up close photo of finished elements of the Easy Lemon Chicken Skillet.

How to make this Easy Lemon Chicken Skillet Dinner

We love an easy and delicious family weeknight meal and this one comes together all in one pan!

Made with boneless, skinless chicken breasts, baby potatoes and fresh mushrooms, this one is all about using the stuff you probably already have in the house. The tangy lemon pan sauce brightens up the skillet and adds the perfect finish to this simple weeknight meal.

Potatoes being poured into a pot of water on the stovetop.

Bring a large pot of generously salted water to a boil. Add potatoes and boil for 12 minutes or until the potatoes are tender. Drain and set aside.

While the potatoes are boiling, slice the chicken breasts into strips about 1/4 inch thick. Season with salt and pepper to taste and set aside.

Chicken strips in a pan, sprinkled with salt & pepper before and after cooking, side by side comparison.

Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil to the pan. Add the chicken strips and sprinkle with the thyme leaves.

Cook 5 minutes on each side until chicken has slightly browned. Remove chicken from pan to a plate. Cover with foil and set aside.

Chicken broth being poured from a measuring cup into a skillet below that contains the potatoes and mushrooms.

Add the remaining 1/2 tablespoon of the oil to the pan then add potatoes and mushrooms and cook about 3 minutes until the mushrooms start to cook down. Add the chicken stock to the pan and stir, scraping up the brown bits from the bottom.

Cast iron skillet filled with mushrooms, potatoes and bubbling broth.

Heat until the skillet comes to a bubble.

Flour and milk mixture being added to the cast iron skillet, whisk in the background.

Combine milk and flour in a small bowl and whisk together until smooth. Slowly add into the broth in the skillet and stir.

Cast iron skillet filled with bubbling pan sauce, potatoes, mushrooms and lemon slices.

Add the lemon slices and stir to submerge. Simmer 1 minute or until the mixture has slightly thickened.

Cast iron skillet filled with bubbling pan sauce, chicken strips, potatoes, mushrooms and lemon slices.

Add the chicken strips and any juices from the plate back into the skillet. Simmer for 3 minutes or until the chicken has heated through.

Serve immediately, spooning extra sauce over the chicken and potatoes. Enjoy!

Finished picture of Easy Lemon Chicken Skillet dinner on a plate.

Other Weeknight Recipes You May Enjoy:

Weeknight Pineapple Shrimp and Rice Bake – Flavorful pineapple chunks and tender shrimp on a bed of fluffy rice, drizzled with a quick and easy sweet island sauce.

Easy Instant Pot Mongolian Beef – This is a delicious take on traditional Mongolian Beef that takes a fraction of the time and has delicious results!

Spaghetti Pie – With Italian sausage and spinach hidden inside this is an unexpectedly good (and super easy!) weeknight creation that the entire family will love.

Weeknight Shrimp Portofino – A light pasta dish featuring shrimp and marinated artichokes, perfect weeknight fare.

Simple Weeknight Meatloaf – Simple and easy comfort food that is a throwback to childhood and a piece of cake to throw together on a weeknight. You can make it the night before and just pop it in the oven too!



Easy Lemon Chicken Skillet

Tender strips of chicken breast, baby potatoes and mushrooms smothered in a tangy lemon pan sauce. This Easy Lemon Chicken Skillet is a tasty, one pan weeknight meal the whole family will love!
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 4
Calories: 482kcal

Ingredients

  • 1 pound baby red potatoes cut in half if large
  • 1 1/2 tbsp olive oil divided
  • 2 pounds boneless skinless chicken breast cut into 1/4 inch strips
  • salt & pepper to taste
  • 1/2 tsp dried thyme leaves
  • 2 cups mushrooms any type, quartered
  • 1 1/2 cups chicken broth
  • ¼ cup milk
  • 2 tbsp flour
  • 8 thin lemon slices
Prevent your screen from going dark

Instructions

  • Bring a large pot of generously salted water to a boil. Add potatoes and boil for 12 minutes or until the potatoes are tender. Drain and set aside.
  • While the potatoes are boiling, slice the chicken breasts into strips about 1/4 inch thick. Season with salt and pepper to taste and set aside.
  • Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil to the pan. Add the chicken strips and sprinkle with the thyme leaves.
  • Cook 5 minutes on each side until chicken has slightly browned. Remove chicken from pan to a plate. Cover with foil and set aside.
  • Add the remaining 1/2 tablespoon of the oil to the pan. Add potatoes and mushrooms and cook about 3 minutes until the mushrooms start to cook down. Add the chicken stock to the pan and stir, scraping up the brown bits from the bottom. Heat until the skillet comes to a bubble.
  • Combine milk and flour in a small bowl and whisk together until smooth. Slowly add into the broth in the skillet and stir. Add the lemon slices and stir to submerge. Simmer 1 minute or until the mixture has slightly thickened.
  • Add the chicken strips and any juices from the plate back into the skillet. Simmer for 3 minutes or until the chicken has heated through. Serve immediately, spooning extra sauce over the chicken and potatoes. Enjoy!

Nutrition *

Calories: 482kcal | Carbohydrates: 43g | Protein: 55g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 148mg | Sodium: 405mg | Potassium: 1840mg | Fiber: 9g | Sugar: 9g | Vitamin A: 161IU | Vitamin C: 128mg | Calcium: 102mg | Iron: 3mg
* The information shown is an estimate provided by an online nutrition calculator.
Have you tried this recipe? Post a pic and mention @TheRecipeBandit or tag #therecipebandit!
  • Michelle Mundy

    As a busy working mom with kids on the go, I know how important it is to be able to make simple and delicious meals using everyday ingredients. The recipes shared here are family friendly with easy to understand step by step instructions. Tried and true, from our family to yours. Welcome to The Recipe Bandit! Click here to read more about me.

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About Me

  • Michelle Mundy

    As a busy working mom with kids on the go, I know how important it is to be able to make simple and delicious meals using everyday ingredients. The recipes shared here are family friendly with easy to understand step by step instructions. Tried and true, from our family to yours. Welcome to The Recipe Bandit! Click here to read more about me.

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