This Skillet Lemon Chicken is a chicken and vegetables dish, with a very simple cream sauce drizzled over the roasted flavors, for a weeknight meal! Watch the video!

Blank Form (#3)

Enter your email below and we'll send the recipe straight to your inbox (and more recipes sent weekly!)

Today I’m sharing an easy weeknight meal, a Skillet Lemon Chicken recipe! It’s a delicious recipe to put on your weekly menu rotation.

Easy hosting Skillet Lemon Chicken Recipe

Friends, isn’t a meal together the most beautiful expression of our desire to be known, and loved? The table, the food, the drinks, the stories, the “remember whens” …

I love a simple meal that you can place on the table with a salad and some hot crunchy bread!

Last week in Bend, we met up with one of my best friends growing up, and her husband, for dinner. It was like old times. My husband got to know her husband better, and my friend and I laughed, until we cried. We shared so many memories from our growing up years.

Unity and peace

Henri Nouwen says it well, “When we eat together, we are vulnerable to one another. Around the table we can’t wear weapons of any sort. Eating from the same bread, and drinking from the same cup, call us to live in unity and peace.”

A really nice, peaceful meal brings people together to enjoy the greatest moments of life, to find harmony together.

Henri goes on to say, “Don’t you think that our desire to eat together is an expression of our even deeper desire to be food for one another?”

I just loved this part of the book I’m reading, Beloved. Because it’s true. We do say, “that was a very nourishing conversation.”

My husband and I say that all the time, when we feel like we’ve been fed spiritually around our table. It’s refreshing, and when we’re practicing true hospitality, our deepest desire is to give of ourselves to others.

The painful side of hospitality

The other side of this kind of hospitality is when a person at the table has contempt or disdain toward you, or they are rude or disrespectful, or they ruin the entire table experience for everyone – where we’ve been forced to put up some boundaries in the past.

This hasn’t happened a lot for us, but it is reality for most people – even the folks that we admire and look up to in highest regard. I started a post about this, but it’s very hard to write! Possibly for another day.

Skillet Lemon Chicken

Enjoy this comfort dish, from Cooking Light Magazine.

The skillet is used in a few clever ways: Start cooking the chicken and vegetables on the stove, finishing up in the oven. Then, a very simple cream sauce drizzled over the roasted flavors in the pan. Here are a few more favorite chicken recipes: Baked Lemon Chicken and Olives, Lemon Garlic Chicken Shawarma, and one of my favorite recipes, Roasted Chicken Grapes Rosemary Recipe.

This recipe is delightful with the lemon flavor!

And, by the way, I always associate lemons with the spring and summer. Maybe it has to do with cleaning, cooking healthy recipes, drinking lemon water, or the fact that my lemon tree is bursting with blossoms right now!

4.17 stars (53 reviews)
Leave a Review

Get the Recipe:

Skillet Lemon Chicken

Adapted from Cooking Light, January 2016
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4
Print Recipe Pin Recipe


  • 1 tablespoon olive oil
  • 4 6-ounce skinless, boneless chicken breast halves
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 8 ounces baby carrots
  • 8 ounces small red potatoes, halved
  • 1 tablespoon chopped fresh thyme
  • 8 thin lemon slices, seeds removed
  • 1 1/2 cups whole milk, divided
  • 1 1/2 tablespoons all-purpose flour
  • 1 1/2 teaspoons grated lemon rind
  • 1/3 cup fresh flat-leaf parsley


  • Preheat oven to 425°.
  • Heat a large skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 5 minutes or until golden brown. Turn and cook 2 minutes. Remove chicken from pan. Place carrots and potatoes, cut side down, in pan; sprinkle with thyme. Place pan in oven; bake at 425° for 10 minutes. Return chicken to pan; top with lemon slices. Bake at 425° for 12 minutes. Remove pan from oven. Place chicken and vegetables on a plate.
  • Combine 1/2 cup milk, flour, and rind in a bowl. Return pan to medium-high heat (do not wipe out pan). Add flour mixture and remaining 1 cup milk to the pan, scraping loosen browned bits; cook 3 minutes. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken and vegetables to pan. Sprinkle with parsley.


Adapted from Cooking Light Magazine
Reposted from January 2016 on RE
Course: Main Course
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

More delicious chicken dishes:

Paprika Chicken Thighs {most popular recipe on RE}

Slow Cooker Chicken Breasts with Carrots & Potatoes

Homemade Chicken Spaghetti

Chicken Broccoli Skillet Dinner (30 minutes meal)