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Lemon Chicken & Beef Mince Egg Skillet
One-pan lemon chicken with beef mince and eggs—easy, bright, and ready in about 45 minutes.
Why this recipe works
This Lemon Chicken & Beef Mince Egg Skillet is a simple, one-pan dinner that pairs seared chicken breasts with seasoned beef mince and eggs cooked in the same skillet. It's suited to home cooks who want a hearty, balanced meal with minimal cleanup.
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Key takeaways
One-pan skillet combining seared chicken, browned beef mince and baked eggs.
Bright lemon and parsley lift the rich meat—ready in ~45 minutes.
Hands-on searing then low covered cooking for tender chicken and set eggs.
Recipe guide
This Lemon Chicken & Beef Mince Egg Skillet is a simple, one-pan dinner that pairs seared chicken breasts with seasoned beef mince and eggs cooked in the same skillet. It's suited to home cooks who want a hearty, balanced meal with minimal cleanup.
A full dinner cooked in one skillet—seared chicken, browned mince and baked eggs with a lemon punch.
- One-pan skillet combining seared chicken, browned beef mince and baked eggs.
- Bright lemon and parsley lift the rich meat—ready in ~45 minutes.
- Hands-on searing then low covered cooking for tender chicken and set eggs.
Ingredients
2 chicken breasts, 250 g beef mince, 4 eggs, 1 lemon (zest + juice), 2 tbsp olive oil, 1 tsp salt (divided), 1/2 tsp black pepper (divided), 1 tbsp chopped parsley.
Method
Pat chicken dry and season with half the salt and pepper. Heat oil in a large ovenproof skillet over medium-high. Sear chicken 4–5 minutes per side until golden but not fully cooked; remove. Brown beef mince in same skillet, breaking it up. Nestle chicken back into mince. Zest and squeeze lemon over the pan. Make four wells, crack an egg into each, cover and cook over low heat 6–8 minutes until whites set and yolks reach desired doneness. Sprinkle parsley and remaining seasoning, then serve.
Timing & Tips
Prep 20 mins, cook 25 mins. Use a heavy skillet for even heat. If chicken is thick, halve or pound to even thickness for consistent cooking. Reserve lemon wedges to serve.
Ingredients
- 2 pieces chicken breast
- 250 grams beef mince
- 4 pieces eggs
- 1 piece lemon
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon chopped parsley
Instructions
- Pat chicken breasts dry and season with half the salt and pepper.
- Heat olive oil in a large ovenproof skillet over medium-high heat.
- Sear chicken breasts 4–5 minutes per side until golden but not fully cooked, then remove and set aside.
- Add beef mince to the same skillet, breaking it up and cook until browned and cooked through.
- Return chicken to the skillet, nestling it into the mince.
- Zest the lemon and squeeze juice over the chicken and mince.
- Make four small wells in the mince and crack one egg into each well.
- Cover the skillet and cook over low heat until egg whites are set and yolks reach desired doneness, about 6–8 minutes.
- Sprinkle with parsley and remaining salt and pepper, then serve hot.
FAQs
Can I use ground turkey or pork instead of beef mince?
Yes—use the same weight and cook until browned; adjust seasoning to taste.
How do I check chicken doneness without cutting it open?
Use a meat thermometer—internal temperature should reach 74°C (165°F).
Can I make this ahead and reheat?
You can reheat gently in a covered skillet or oven at 160°C (325°F) until warmed through; eggs may firm further.