This one-pan lemon herb chicken is a flavorful, healthy dinner option combining zesty lemons, fresh herbs, and juicy chicken. It’s quick to prepare, with minimal cleanup, making it ideal for busy weeknights. Packed with protein and wholesome ingredients, this recipe delivers a restaurant-quality dish straight from your kitchen in under an hour.
Why You’ll Love This Recipe:
This one-pan lemon herb chicken is a lifesaver for busy schedules and a delight for the taste buds. Its bold, citrusy flavors are complemented by a medley of fresh herbs, creating a dish that’s as comforting as it is elegant. With just one pan to clean, this recipe is as practical as it is delicious. The versatility of this recipe means you can adapt it to suit your preferences or dietary needs without compromising flavor. It’s a healthy, easy, and impressive choice for family meals or entertaining guests.
Ingredients Notes:
- Chicken Breasts or Thighs: Use skinless, boneless chicken breasts for a leaner option or thighs for juicier results.
- Lemon: Fresh lemons are essential for the zest and juice; avoid bottled lemon juice for the best flavor.
- Fresh Herbs: Parsley, thyme, or rosemary bring an earthy, aromatic touch to the dish; dried herbs work in a pinch.
- Garlic: Freshly minced garlic enhances the dish’s savory profile; roasted garlic can add a sweet, mellow note.
- Vegetables: Incorporate green beans, zucchini, or cherry tomatoes for added nutrition and vibrant color.
- Olive Oil: A good-quality extra virgin olive oil adds richness and binds the flavors together beautifully.
One-Pan Lemon Herb Chicken
A vibrant, healthy one-pan lemon herb chicken dish bursting with fresh flavors, perfect for a quick yet nutritious dinner.
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 2 lemons (zested and juiced)
- 4 cloves garlic, minced
- 3 tbsp olive oil
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme leaves
- 1 tsp dried oregano
- Salt and black pepper, to taste
- 1 cup green beans (trimmed)
- 1 cup cherry tomatoes (optional)
- ½ cup chicken broth (or white wine for deglazing)
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels and season both sides generously with salt, pepper, and half the dried oregano.
- Marinate for Maximum Flavor: In a large bowl, whisk together lemon juice, zest, minced garlic, olive oil, parsley, and thyme. Add the chicken to the bowl and coat well. Let it marinate for at least 15 minutes or up to 2 hours in the fridge.
- Sear the Chicken: Heat a large oven-safe skillet over medium-high heat. Add a drizzle of olive oil. Once hot, sear the chicken for 2-3 minutes on each side until golden brown. Remove and set aside.
- Cook the Vegetables: In the same skillet, add green beans and cherry tomatoes. Sauté for 3-4 minutes until slightly softened. Season lightly with salt and pepper.
- Deglaze the Pan: Pour in chicken broth or white wine, scraping up any browned bits from the bottom of the pan. This step adds depth of flavor.
- Bake to Perfection: Return the chicken to the skillet, nestling it among the vegetables. Pour any remaining marinade over the top. Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F.
- Garnish and Serve: Sprinkle fresh parsley over the dish before serving. Pair with a side of rice, quinoa, or crusty bread to soak up the zesty juices.
Notes
- For extra lemony flavor, add lemon slices on top of the chicken before baking.
- Avoid overcrowding the pan to ensure even cooking.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 327Total Fat 15gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 11gCholesterol 103mgSodium 355mgCarbohydrates 10gFiber 3gSugar 3gProtein 39g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Recipe Tips and Tricks:
- Marinate the chicken for at least 15 minutes for deeper flavor.
- Sear the chicken first for a golden crust before baking to lock in juices.
- Add a splash of white wine or chicken broth to deglaze the pan for extra flavor.
- Use a meat thermometer to ensure the chicken is cooked to 165°F.
Variations and Substitutions:
- Protein: Swap chicken for turkey cutlets or tofu for a plant-based alternative.
- Citrus: Try lime or orange instead of lemon for a unique twist.
- Vegetables: Substitute broccoli, asparagus, or bell peppers based on availability or taste preferences.
- Herbs: Experiment with basil, oregano, or dill for different herbal notes.
- Spices: Add a pinch of smoked paprika or chili flakes for a spicy kick.
- Low-Carb: Serve over cauliflower rice or zucchini noodles for a keto-friendly meal.
Storage Options:
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet or microwave to retain moisture.
- Freezer: Freeze cooked chicken in portions for up to 2 months. Thaw overnight in the fridge and reheat.
- Meal Prep: Cook the dish ahead of time and divide it into meal-sized portions for easy lunches or dinners throughout the week.
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