Lemony Greek chicken with potatoes, mushrooms and peas

One-Pot Greek Lemon Chicken with Potatoes, Mushrooms & Peas

One of he things that deters me from sometimes making lemon roasted chicken and potatoes is the cleanup! Too many pans! I've simplified a Greek classic by putting everything together in one pan. Note, too, that olive oil is crucial to the final flavor of this dish, as it's drizzled over the finished chicken breasts in addition to being used as the cooking fat. To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.
10 min
45 min


  • 12 small new potatoes skin on, halved
  • Salt
  • 6 tablespoons Vrisi 36 extra virgin Greek olive oil plus more for garnish
  • 4 boneless skinless chicken breasts
  • 1 small red onion finely chopped
  • 2 garlic cloves finely chopped
  • 1 cup sliced button mushrooms
  • 1 ½ cups peas either frozen and defrosted or fresh and shelled
  • 1 lemon rind on, cut into 6 thin rounds
  • ½ cup dry white wine
  • 1 tablespoon Vrisi 36 Greek balsamic vinegar
  • 2 tablespoons fresh strained lemon juice
  • 1 tablespoon Greek honey
  • 4 tablespoons snipped fresh dill
  • 3 - 4 tablespoons crumbled Greek feta optional


  1. Bring the potatoes to a boil in a medium saucepan with ample salted water. Boil for 6 minutes, remove and drain well.
  2. Heat half the olive oil in a large, deep, heavy skillet or wide, shallow pot over medium-high and sauté the chicken breasts until browned, turning to color on both sides. Remove with kitchen tongs and set aside, covered, to keep warm.
  3. Add the onions and garlic and sauté until softened and translucent, about 6 minutes over medium heat. Add the mushrooms and stir for a minute or two to soften.
  4. Place the chicken breasts back in the pan. Add the potatoes, peas and lemon slices. Pour in the white wine. Whisk together the balsamic, lemon juice, honey and a half cup of water. When the wine steams up, add the lemon-honey mixture. Season to taste with salt and pepper and simmer, covered, over low heat, for about 20 minutes, or until the chicken breasts and vegetables are tender. Just before serving, drizzle with remaining olive oil and sprinkle in the dill.
  5. Optional: You can sprinkle in a few tablespoons of crumbled feta, too, just before removing from heat.

Love chicken? Check out my online class “Wing It! – Great Mediterranean Chicken!

Love vegetables? Want to learn more great plant-based Mediterranean dishes? Enroll in my online  class “Baked Vegetable Classics!” 

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