With the Bombay blend, fresh lemons, and potatoes, this Lemon Chicken is a vibrant and lemony 1 pot meal. The moist and saucy chicken dish can be made with sliced chicken breast or boneless skinless chicken thighs (see Recipe Notes below) and reheats well as leftovers. For the mushrooms, potatoes, and lemons I used a mandolin to make the prep more efficient (sourcing information in Recipe Notes below).
½ cup olive oil, divided
¼ cup all-purpose flour (regular or gluten free)
1 Tbsp + 1 tsp fine sea salt, divided
1 Tbsp Bombay blend
3 chicken breasts (1 3/4-2 pounds) cut in half to make 6 thinner pieces
8oz package of button mushrooms, cleaned and sliced thinly
1 pound yukon gold potatoes (about 2), sliced 1/8”
1 onion, cut into 1/2” strips
1 lemon, half sliced thinly and half squeezed for juice
1 quart of chicken stock or water
1/4 cup roughly chopped parsley
Heat a heavy bottom skillet (see link Recipe Notes below for a sturdy 12” one) with 1/4 cup of oil until shimmering.
While the pan heats, mix 1 tablespoon of fine sea salt and the Bombay together and season the chicken breast pieces with half of the mixture.
Dust the seasoned chicken pieces with the flour, knocking off the excess and lay them into the heated, oiled pan when it is ready.
Sear the chicken to golden-brown, but not cooked on the inside, removing the pieces from the pan as they are browned.
When all of the chicken has been browned, wipe out any residual flour and add the remaining olive oil to heat until shimmering.
When the oil is hot, sprinkle the mushroom slices around the pan in an even layer and leave them untouched until beginning to become golden on the edges.
When ready, give the mushrooms a stir and cook for about 3 minutes more or until the mushroom slices are nicely golden on the edges.
Add the onions, potatoes, lemons, remaining Bombay salt mixture, 1 teaspoon of salt, and quart of stock of water. Stir gently to combine.
Increase the heat to bring the pan to boil and reduce to simmer for 10 minutes, or until the potatoes are just barely tender.
Add the browned chicken breast back on top of the vegetables and continue cooking for 10 more minutes or until the chicken and potatoes are cooked through and the liquid is a nice golden sauce.
Remove the pan from heat, splash on the fresh lemon juice and finish with chopped parsley.
A good slicing tool can really cut prep time. In the beginning I strayed here and there thinking I could do better, but this mandolin and I have been committed for years. I really like that it can be disassembled easily to sharpen the blade if needed. The mandolin is sturdy and can stand up to years of dishwashing, although hand washing is preferred to help keep that blade sharp.
This is our trusty blue pan that helps make this dish delicious.
Variations and Ideas
To make this dish with chicken thighs, add them back to the pan once the pan has been reduced to simmer in step 9. Cook everything together for the 20 minutes or until the chicken is tender.
In place of the sliced fresh lemon, you could substitute two tablespoons of Tunisian Cured Lemon for a great boost of intense cured lemon flavor. I like the briny addition of a cup of pitted green olives as well for a chicken tagine like flavor.
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