Lemon Chicken Skillet Dinner

  • Author: Christine Pittman
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: American


Here’s a one-pan meal that’s jam-packed with bright and satisfying flavors. Perhaps even better, it’s easy enough for weeknights, but special enough for weekends and company.


  • 4 (7-8 oz.) boneless skinless chicken breasts

  • 3/4 tsp. salt, plus more to taste

  • 3/4 tsp. pepper, plus more to taste

  • 1/2 tsp. dried thyme, rosemary, or Italian seasoning blend

  • 2 lemons

  • 2 Tbsp. olive oil, plus more as needed

  • 12 ounces small potatoes, cut into 1/2-in. wedges

  • 1/2 onion, diced

  • 1/2 tsp. garlic powder

  • 1 1/2 cups chicken broth

  • 4 cups baby spinach leaves

  • 1/2 cup grated Parmesan cheese

  • 1/4 cup heavy whipping cream


  1. Sprinkle the chicken on both sides with the salt, pepper, and thyme. Thinly slice one of the lemons. Zest and juice the other lemon.

  2. In a very large skillet, heat the oil over medium-high heat. Add the chicken and cook until browned, about 2 minutes per side. Transfer the chicken to a plate and set aside.

  3. Add the lemon slices and cook until lightly browned, 30 to 60 seconds per side. Add them to the plate with the chicken.

  4. Add more olive oil to the skillet if it looks dry. Once it’s hot, add the potatoes and cook, stirring occasionally until lightly browned, about 2 minutes. Add the onion and garlic and cook, stirring occasionally, for 2 minutes.

  5. Add the chicken broth, lemon juice, and lemon zest and bring to a boil, scraping up any browned bits in the skillet. Reduce to a simmer, cover, and cook, stirring occasionally, until the potatoes are almost tender, 5 to 8 minutes.

  6. Stir in the spinach, cheese, and cream. Add salt and pepper to taste.

  7. Nestle the chicken and lemon slices into the skillet and simmer until the chicken is cooked through, 3 to 5 minutes.