Skip to content

Lemon Mustard Chicken and Potatoes

This delicious Mustard Lemon Chicken and Potatoes is a great dinner that has tons of flavor and hints of subtle yet zippy lemon.

plated mustard lemon chicken

Today I’m sharing with you how to make this mustard lemon chicken and potatoes dinner. What I love about this meal is that it comes together very quickly and has tons of flavors that meld together perfectly.

Mustard-Lemon-Chicken-and-Potatoes-7
Mustard-Lemon-Chicken-and-Potatoes-1-Ingredients
Mustard-Lemon-Chicken-and-Potatoes-8
Mustard-Lemon-Chicken-and-Potatoes-4
Mustard-Lemon-Chicken-and-Potatoes-9

A little tip that I’ve learned in my quest to becoming healthier is that you can cut chicken breasts in half as a great way to practice portion control. You still get a glorious meal; you just have an easier time eating the right sized portions.

Mustard-Lemon-Chicken-with-spinach-and-Potatoes-13
Mustard Lemon Chicken and Potatoes 12 1

Lemon Mustard Chicken and Potatoes

4.5 stars average
This delicious Mustard Lemon Chicken and Potatoes is a great dinner that has tons of flavor and hints of subtle yet zippy lemon and is perfect for a weeknight dinner that the whole family will enjoy.
PREP: 10 mins
COOK: 45 mins
TOTAL: 55 mins
Servings: 4

Ingredients
 

  • 4 medium yellow potatoes (sliced (skin-on is ok))
  • 1 tablespoon extra virgin olive oil
  • 2 cups baby spinach
  • 2 boneless (skinless chicken breasts, halved)
  • 2 tablespoons stone ground mustard
  • ½ lemon (juiced)
  • 1 teaspoon salt
  • 1 teaspoon pepper

Instructions
 

  • Preheat oven to 375
  • Slice potatoes and put in a baking dish. Drizzle olive oil over the potatoes, and sprinkle salt and pepper on top.
  • Place spinach on top of potatoes, and then put chicken halves on top of the spinach.
  • Sprinkle the chicken with a little salt, and then squeeze half the lemon over the chicken breasts. Spread the stone ground mustard on the chicken and then bake for 25 minutes, remove from oven and stir the potatoes around a bit, and then bake for another 20 minutes. Remove from oven, allow to cool for a few minutes and enjoy!

Nutrition

Calories: 210kcalCarbohydrates: 28.6gProtein: 21.8gFat: 4.5gSaturated Fat: 0.4gPolyunsaturated Fat: 4.1gCholesterol: 45mgSodium: 876mgFiber: 4.8gSugar: 3.2g
SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!
nv-author-image

Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families.

28 Comments

  1. I did it today for my family and they loved it, but i cooked it for an hour and 20 covering the baking dish with a tin foil for cooking better the potatoes and chicken. Thanks for sharing i’ll try other recipes of yours

  2. Made this again yesterday. Sliced the potatoes much thinner, and they came out nearly cooked this time. I think next time I’m going to try putting them in for 10 minutes before adding the spinach and chicken.

    My boyfriend got to try this for the first time! Last time I made it he was too sick to really eat anything. Not only did he say this is the best chicken he’s ever had, but his ridiculously sensitive system had no problem with it! Thanks so much for this recipe!

      1. I pretty much make a double batch of this every week now. Gives me work dinners throughout the week in addition to feeding my boyfriend. I’m adding more potatoes and baking them on their own for 20-30 minutes before adding everything on top of them. Positively amazing! Thanks again for the recipe!

          1. I’m back at this again! lol For some reason I never really doubled the potatoes even though I doubled everything else. Now that I’m doing that, I bake them by themselves (with the olive oil, salt, and pepper), covered with foil, for 30 minutes, stir, then throw everything on top. The potatoes have to be cut fairly thin or else they’ll still be a little on the crunch side, but otherwise this is perfect for microwaved leftovers. :D Also, I go heavy on the spinach. A 7 oz container seems to do it nicely for me–and saves me from washing a measuring cup. lol (And from having precious space in the fridge taken up by a partially-full container of spinach.)

          2. Made this Monday and it was AMAZING. I cut the chicken the wrong way (oh well… lol) and used too large of potatoes (I had to take the chicken and spinach off so I could put them back in for a while, with foil over the top). The spinach got dried out in some places, one leaf even baking itself to the side of the dish so I had to soak the thing to get it off. The potatoes were almost too peppery, but maybe that’s ’cause I didn’t stir them around enough. I am absolutely going to make this again! So easy, so delicious! And I am a total sucker for lemon. :D

          3. Hi Phi (love your name!!)! Love this easy chicken dinner, looks delicious. It’s one my whole family would seriously love which is a very good thing. Happy to see you guest posting here!

          4. I had so much fun guest posting for you Liz! And thank you so much for your sweet intro, I’m so lucky I can call you my friend as well! Can’t wait to make this amazing chicken again, especially because I just realized its Whole30 with the right kind of mustard! Yummmmm! Have fun on your trip!

Leave a Reply

Your email address will not be published.

Your feedback is important to us. Rate what you thought of this.




This site uses Akismet to reduce spam. Learn how your comment data is processed.