Lemon Chicken Skillet Dinner

Lemon Skillet Chicken Dinner IntroI know Kate already mentioned in her Scoop Post yesterday, but it’s been so fun for us to see the response to Wednesday’s post.  We had no idea the interest would be so huge so we are now working like crazy to pull something awesome together while we’re all motivated!  If you haven’t left feedback on that post, head over and do so.  We’re going through all of the comments getting lots of awesome ideas.  Give us about a week and we are hoping to launch something amazing for you all!

I’ll cut to the chase on today’s recipe.  It’s a pretty simple chicken dinner, and a good example that shows healthy food can still involve things like potatoes and whole milk.  It caught my eye in this month’s Cooking Light because it’s a one-dish dinner (love those!) and as I was flipping through the magazine I realized I had all of the ingredients on hand to make it (love that too!)  Now, I will admit that while I adore Cooking Light Magazine, this recipe had a few issues, and after checking some online reviews I realized I wasn’t the only one who thought so.  So I made a few easy changes to the cooking method to thicken the sauce and add a little more flavor and I loved the end result.  This recipe is nice for those of you with smaller families because it’s made for four.  Most of you already know that I’m a sucker for any recipe that involves lemons.

Our Best Bites Lemon Slices

To start, you’ll slice some baby red potatoes in half (yes mine are in quarters- what can I say, I’m a rebel).

Our Best Bites Red Potatoes

While those are simmering away, heat up a big skillet.  The biggest you have.  Do you all have a big giant skillet?  Everyone needs a huge skillet.  Check out this one- it’s on sale right now for about $20, down from $50!  That’s the pan I use more than any other in my kitchen.  It’s a must-have if you ask me. You could do this in an electric skillet as well.  Brown up some chicken breasts and then pop them in the oven to finish cooking.  You can make this whole dish in an oven-proof skillet, but I found it much quicker to transfer my chicken to a baking sheet so I could prep the rest of the recipe while the chicken cooked.  That change made this meal super quick to make- under 30 minutes.

Back to our potatoes. Once those are done boiling and drained, you’ll cook them in the same pan you started the chicken in.  You’ll need to drizzle the pan with a little olive oil first.  I used our Lemon Extra Virgin, but Garlic, Rosemary, Basil, or even Bacon would be great in this recipe.

Our Best Bites Olive Oil 590

The potatoes go in face down so they can get browned and caramelized,

Saute Red Potatoes

and some mushrooms go in there, too.  The olive oil combined with the browned bits from the chicken makes for such great flavor.

Potatoes and Mushrooms

While those are browning, whisk together some milk and flour.  We’re using whole milk, which you really need in order for the sauce to have body.  When I need whole milk, I don’t buy a big ol’ carton, I grab one of these little bottles, which is usually just enough for a recipe.

Thickening agents

Here’s one area where the original recipe went tragically wrong.  It called for almost 2 cups of chicken broth, leaving a thin soupy mess of a sauce.  I cut that down by half – just 3/4 cup and whisked it in the pan to thicken before adding everything back in.  Since I was eyeballing here, keep the rest of your broth close by, and if you need more to thin the sauce a little, go ahead and add in a little more.  Add in some green beans and simmer those in the sauce to start cooking.  Then you’ll add in the rest of the potatoes and mushrooms, and also the chicken.

Skillet Lemon Chicken Dinner

If this looks like something you’d love, but that your kids wouldn’t touch, you can do what I did and just dice up the finished chicken for them and drizzle some ranch dressing on the potatoes.  Gottta do what you gotta do!

Lemon Skillet Chicken Dinner




  1. I’ve loved your recipes! I’d love some skinny recipes to help me and my family with our health/fitness goals so count me in!

  2. Wow! This looks like exactly the kind of dinner that I love–quick, easy, with a variety of fresh flavors and textures, and healthy too! You girls are amazing. You’ve totally changed the way I see food over the last couple years since I found your blog. Can’t wait for your new cook book! I also love how genuine and real you are. I never feel preached to reading your posts.

  3. So there is no lemon juice added? Just the lemon slices at the end? Was that enough lemon taste for you or would you squeeze some extra in there? This looks delicious!

  4. Just as I was reading the part where you were giving the variation for kids my five year old son walked by and said “ooohhh…that looks GOOOOOD. Pin that!” I am currently investigating a possible alien abduction and replacement. I did pin it because whether it is my son or not he’s got good taste.

  5. How large is the can of chicken broth. I usually buy the carton which is 32 oz. – is it the same size? Thanks…this sounds delicious!

  6. Thanks for doing this! I had dog-eared this recipe in my Cooking Light and am glad to have some modifications since it’s flawed. Looking forward to seeing what you all decide to launch for fitness/health!!

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