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.
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
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.
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 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.
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!
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
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
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 *
* The information shown is an estimate provided by an online nutrition calculator.
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