A long, long time ago, I thought chicken was boring. In fact, as a child, I told my mother that I was on strike from chicken. If she served up poultry for dinner, I refused to eat it and made myself a bowl of cereal instead. Gosh, I was quite the little brat! The problem wasn’t my mother’s cooking, it was chicken’s bland flavor. I just got tired of it! Over the years, I’ve grown up quite a bit and now I eat a lot of chicken. It’s not only a lean source of protein, making it incredibly healthy, but it’s also one of the least expensive meats at the grocery store. I’ve learned how to infuse serious flavor into those once-boring breasts, and this Skillet Lemon Chicken Breast Dinner is one of my favorite ways to do it.
The thing I love most about this recipe is how easy it is to pull together. This is one of my go-to dinners when I don’t have much time to cook. It’s ready in 30 minutes and since it cooks in one pan, clean up is as minimal as it gets. Plus there’s little to no chopping involved: Quarter a few potatoes, slice some garlic, and run a lemon over the microplane. That’s it!
Let’s Chat Skillets
You will need one very piece of kitchen equipment for this one-pan meal: an oven-proof skillet. If you don’t happen to have one, we’ll tell you about a workaround in just a minute. But, they’re a really great investment, so it might be a good opportunity to pick one up!
You have a few choices when it comes to skillets. You can use a stainless steel one, in which case we’d recommend a try-ply-clad stainless steel skillet, like this value-priced Tramontina. But, if you really want to get cooking, you should go for cast iron.
Cast iron is super easy to clean and it is as durable as it gets. It also holds its heat exceptionally well, meaning it’ll cook your food faster and more evenly than stainless steel. It doesn’t get better than Lodge cast iron skillets, which come preseasoned and ready to go.
What If I Don’t Have an Oven-Safe Skillet?
If you don’t have an oven-safe skillet, you can still make this delicious Skillet Lemon Chicken Breast Dinner recipe. You can use any standard sheet pan instead, but it does take a bit more work. Instead of steaming the potatoes in the skillet on the stovetop, you’ll need to cook them in the oven with a touch of olive or coconut oil. Once they’re fully tender, you’ll add the chicken breasts and finish the recipe like normal.
We think it tastes best the original way (and there’s less fat because we don’t need to use any oil), but we’re always finding ways to help you adapt our recipes to make them work for your kitchen. That’s the best part about SkinnyMs. healthy cooking recipes! If you have any questions or feedback about this recipe, don’t hesitate to reach out to us in the comments. We always love hearing from you!
Yield: 2 servings | Calories: 347 | Total Fat: 5 g | Saturated Fat: 1 g | Trans Fat: o g | Carbohydrates: 33 g | Fiber: 4 g | Sugar: 3 g | Protein: 43 g | Cholesterol: 124 mg | Sodium: 354 mg | SmartPoints (Freestyle): 4
- 8 small red potatoes, quartered (about 3/4 pound)
- 1 lemon, zested and juiced
- 4 cloves garlic, thinly sliced
- 1/4 teaspoon crushed red pepper flakes
- 1 cup water
- 2 (6 to 8 ounce) boneless and skinless chicken breast
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 2 cups arugula
- Preheat the oven to 400° F.
- On the stovetop, heat a large, oven-proof skillet over medium heat. Add the potatoes, lemon zest, lemon juice, garlic, crushed red pepper flakes, and water. Bring the mixture to a simmer.
- Cover and continue to simmer until the potatoes are cooked through, about 10 minutes.
- Meanwhile, pat the chicken breasts dry and season them with the salt, pepper, and thyme.
- Remove the lid and add the chicken breasts on top of the potatoes.
- Bake for 30 to 40 minutes, until the chicken reaches an internal temperature of 165 degrees F.
- Place a chicken breast on each plate and top it with 1/2 cup of the arugula. Drizzle the pan juices over the arugula and serve the potatoes on the side.
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