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Lemon Chicken & Potato Skillet with Spinach and Tomato
Bright lemon chicken skillet with potatoes, spinach, tomatoes and a fried egg — an easy one-pan dinner ready in ~45 minutes.
Why this recipe works
A simple, balanced skillet of lemon chicken, thinly sliced potatoes, spinach and tomato finished with a fried egg. Suits weeknight cooks who want a hearty one-pan meal with bright lemon flavor.
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Key takeaways
One-skillet dinner ready in ~45 minutes.
Layer potatoes first so they crisp; add spinach last to wilt.
Top each serving with a fried egg and extra lemon for brightness.
Recipe guide
A simple, balanced skillet of lemon chicken, thinly sliced potatoes, spinach and tomato finished with a fried egg. Suits weeknight cooks who want a hearty one-pan meal with bright lemon flavor.
A bright, filling one-pan dinner you can make on a weeknight.
- One-skillet dinner ready in ~45 minutes.
- Layer potatoes first so they crisp; add spinach last to wilt.
- Top each serving with a fried egg and extra lemon for brightness.
Ingredients (serves 2–3)
400 g chicken breast, salt & pepper; 2 medium potatoes, thinly sliced (3–4 mm); 2 tbsp butter; 2 cups spinach; 2 medium tomatoes, chopped or halved; 2 eggs; 1 lemon.
Quick method
1) Pat potato slices dry. Heat 1 tbsp butter in a large skillet over medium and cook potatoes in a single layer 6–8 min per side until golden, adding a splash of water and covering briefly if needed; remove. 2) Add 1 tbsp butter, raise heat to medium-high, add seasoned chicken strips and sear 4–6 min until cooked. 3) Return potatoes, squeeze half the lemon, toss; reduce heat and add spinach and tomatoes, cook 1–2 min until spinach wilts. 4) Fry eggs separately. Finish with remaining lemon juice, salt and pepper; plate and top with fried egg.
Tips & variations
Slice potatoes thin for faster cooking and crisp edges. Use cherry tomatoes for sweetness or chopped regular tomatoes. For extra crispness, finish potatoes under a broiler briefly before adding chicken. Serve with crusty bread or a green salad.
Ingredients
- 400 g chicken breast
- 2 pcs eggs
- 2 medium potatoes
- 2 tbsp butter
- 2 cups spinach
- 2 medium tomatoes
- 1 lemon
Instructions
- Pat potatoes thinly slice into 3–4 mm rounds and pat dry
- Season chicken breasts with salt and pepper and slice into 1–2 cm strips
- Heat 1 tbsp butter in a large skillet over medium heat and add potato slices in a single layer
- Cook potatoes until golden and tender, about 6–8 minutes per side, adding a splash of water and covering briefly if needed; transfer to a plate
- Add remaining 1 tbsp butter to the skillet and increase heat to medium-high
- Add chicken strips and sear until cooked through and lightly browned, about 4–6 minutes
- Return potatoes to the skillet with the chicken and squeeze half the lemon over everything; toss gently to combine
- Reduce heat to low and add spinach and halved cherry or chopped tomatoes; cook until spinach wilts, 1–2 minutes
- In a separate small pan, melt a little butter and fry eggs sunny-side up or to your liking
- Season the skillet mixture with additional lemon juice from the remaining half lemon, salt, and pepper to taste
- Divide skillet mix onto plates and top each serving with a fried egg
- Garnish with a lemon wedge and serve immediately
FAQs
Can I use thighs instead of chicken breast?
Yes—use boneless skinless thighs, slice into strips and adjust cooking time until fully cooked (slightly longer).
How do I reheat leftovers?
Reheat gently in a skillet over low heat with a splash of water or in a 350°F oven until warmed through; add a fresh lemon squeeze before serving.
Can I make this vegetarian?
Replace chicken with firm tofu or seared halloumi, increase seasoning, and sear until golden before combining with potatoes.