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Skillet Lemon Chicken with Roasted Vegetables

This chicken dish is great for any day of the week with fresh and bright ingredients.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dinner
Cuisine: American
Keyword: Gluten-Free, Kid-Friendly
Servings: 4 people
Calories: 398kcal
Author: Chef Nichole


  • 1 tablespoon olive oil
  • 16 to 24 ounces boneless and skinless chicken breasts 4 pieces
  • 3 garlic cloves minced
  • 1 red onion small, peeled and cut into quarters
  • 2 Idaho potatoes medium, peeled and diced medium
  • 1 red bell pepper diced large
  • 3 carrots medium, peeled and diced medium
  • 2 parsnips peeled and diced medium
  • 1 cup chicken broth
  • 2 tablespoons rosemary fresh, chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice


  • Preheat the oven to 375 degrees.
  • In an oven-safe skillet heat the olive oil on medium heat. Add the chicken, garlic, and onions and cook until the chicken and onions are lightly browned. It's ok if the chicken is not cooked all the way, it will finish in the oven.
  • Add the potato, carrots, parsnip, chicken broth, rosemary, salt, and pepper. Bring to a boil then place in the oven for 15 minutes.
  • After the 15 minutes is up, stir in the lemon zest and juice. Return to the oven and cook for an additional 15 minutes.
  • Serve and enjoy!


Serving: 1chicken breast and 1/2 cup vegetables | Calories: 398kcal | Carbohydrates: 43g | Protein: 38g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 105mg | Sodium: 436mg | Fiber: 8g | Sugar: 10g |
SmartPoints (Freestyle): 10
SmartPoints (Freestyle): 10