Outline:
- Title: Recipe For Dinner: One-Pan Lemon-Garlic Chicken and Veggies
- Short Intro Paragraph
- Full Recipe Introduction
- H2: Why You’ll Love This Recipe
- H2: Ingredients
- Image tag
- H2: Directions
- H2: Servings & Timing
- H2: Variations
- H2: Storage & Reheating
- H2: Notes
- H2: FAQs
- H2: Conclusion
Recipe For Dinner: One-Pan Lemon-Garlic Chicken and Veggies
This quick, healthy Recipe For Dinner brings bright lemon, fragrant garlic, and crisp veggies together in a single skillet—no fuss, no mess.
I first dreamed up this weeknight classic when my grandkids requested something delicious but simple after soccer practice. Picture tender chicken thighs seared golden, then bathed in a zesty lemon-garlic sauce with colorful bell peppers and zucchini—homemade comfort that still feels light and healthy. It’s a family-friendly dish I serve with a side of fluffy rice or crusty bread, and it’s just as perfect for a spontaneous dinner with friends. You know what? It’s one of those recipes that makes you feel like a pro in the kitchen, even on your busiest nights.
Why You’ll Love This Recipe
- Ready in about 30 minutes—perfect for busy weeknight dinners
- All in one pan, so cleanup is a breeze
- Gluten-free, naturally healthy, and easily customizable
- Bursting with fresh lemon and garlic flavor
- Simple ingredients you likely have on hand
- Kid-approved and family-friendly every time
- Low-carb swap: skip rice, serve over greens
- Keeps well for quick lunches or meal prep
Ingredients
- 1½ pounds boneless, skinless chicken thighs (or breasts, if you prefer)
- 2 tablespoons extra-virgin olive oil (choose a fruity brand for depth)
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced (fresh for best flavor)
- 1 red bell pepper, sliced into strips
- 1 zucchini, cut into half-moons
- Juice and zest of 1 large lemon (about 3 tablespoons juice)
- ½ cup low-sodium chicken broth (or vegetable broth)
- 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
- ¼ teaspoon red pepper flakes (optional, for a gentle kick)
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley or cilantro, for garnish
Directions
- Season the chicken: Pat thighs dry with paper towels, then sprinkle both sides with salt, pepper, and half the oregano. Let them rest on the counter for five minutes while you prep veggies.
- Sear the meat: Heat olive oil in a large skillet over medium-high heat. Once shimmering, add chicken, skin-side down if using thighs. Cook undisturbed until golden brown, about 4–5 minutes per side. Transfer to a plate.
- Sauté the aromatics: Lower heat to medium. Add onion and red pepper; cook until softened, about 3 minutes. Stir in garlic and red pepper flakes, cooking another 30 seconds until fragrant.
- Build the sauce: Pour in lemon juice, zest, and chicken broth. Scrape up any browned bits from the pan—that’s flavor gold right there.
- Add zucchini and chicken back to pan: Nestle veggies and meat in the liquid. Sprinkle remaining oregano on top. Cover and simmer for 8–10 minutes, or until chicken reaches 165°F and zucchini is tender-crisp.
- Finish and garnish: Uncover, bump heat to medium-high, and let sauce reduce slightly for 1–2 minutes. Taste and adjust salt and pepper. Sprinkle with fresh parsley or cilantro before serving.
Servings & Timing
Yield: Serves 4 generous portions
Prep Time: 10 minutes (chop veggies, season chicken)
Cook Time: 20 minutes (searing + simmering)
Total Time: 30 minutes
Variations
- Swap chicken for large shrimp—add shrimp at step 5 and cook just until they turn pink.
- Toss in halved cherry tomatoes for a burst of sweetness.
- Make it creamy: stir in 2 tablespoons crème fraîche or Greek yogurt off heat.
- Go vegetarian: use firm tofu or chickpeas instead of chicken.
- Use summer squash mix—yellow and green for a colorful plate.
- Add olives and capers for a Mediterranean twist.
Storage & Reheating
Store leftover chicken and veggies in an airtight container in the fridge for up to 4 days. For longer keep, freeze portions in freezer-safe containers for up to 2 months. To reheat, thaw overnight if frozen, then gently warm in a skillet over low heat, adding a splash of broth or water to revive the sauce. You can also microwave on medium power—stir halfway through. This Recipe For Dinner is great for make-ahead meal prep; chop veggies and marinate chicken in lemon and garlic up to a day ahead.
Notes
I learned a couple of tricks testing this dish: letting the chicken rest at room temp for a few minutes before searing helps it cook evenly. Don’t crowd the pan—give pieces room to brown. If your lemon isn’t super juicy, zest two to boost flavor without diluting the sauce. And honestly, a final flurry of fresh herbs brings everything alive. If you like more zip, add extra red pepper flakes or a splash of white wine in step 4.
FAQs
Is this recipe gluten-free?
Yes—every ingredient here is naturally gluten-free. Just double-check your broth label.
Can I use chicken breasts instead of thighs?
Absolutely—just watch the cooking time and reduce simmer to 6–8 minutes so breasts stay juicy.
What’s the best skillet for even cooking?
A heavy cast-iron or stainless steel pan works great; nonstick’s fine, but you won’t get as much browning.
Can I roast this in the oven?
Yes—after step 4, bake at 400°F for 20–25 minutes, then broil briefly to crisp edges.
How do I know when the chicken’s done?
Use a meat thermometer—165°F internal temp—or cut into the thickest part and check that juices run clear.
Can I make it spicier?
Sure thing—add more red pepper flakes, a dash of hot sauce, or a sliced jalapeño with the peppers.
Is this dish freezer-friendly?
Once cooled, freeze in meal-prep containers. Thaw overnight and reheat gently to keep veggies from getting mushy.
Can I prep parts in advance?
Yes—slice all veggies up to 24 hours ahead, and marinate chicken in lemon, garlic, and oil in the fridge.
Conclusion
This one-pan lemon-garlic chicken and veggies recipe brings dinner back to basics—quick, healthy, and downright delicious. Give it a try on your next busy night, and let me know how it stars on your dinner table. If you love this easy, family-friendly meal, don’t forget to leave a comment or explore more simple, homemade recipes here!
Recipe For Dinner: One-Pan Lemon-Garlic Chicken and Veggies
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 2 tablespoons extra-virgin olive oil choose a fruity brand for depth
- 1 medium yellow onion thinly sliced
- 3 cloves garlic minced (fresh for best flavor)
- 1 red bell pepper sliced into strips
- 1 zucchini cut into half-moons
- 1 large lemon juice and zest
- 0.5 cup low-sodium chicken broth or vegetable broth
- 1 teaspoon dried oregano or 1 tablespoon fresh, chopped
- 0.25 teaspoon red pepper flakes optional, for a gentle kick
- Salt and freshly ground black pepper to taste
- Chopped fresh parsley or cilantro for garnish
Instructions
- Pat thighs dry with paper towels, sprinkle with salt, pepper, and oregano. Let rest while prepping veggies.
- Heat olive oil in a skillet, sear chicken until golden. Transfer to a plate.
- Cook onion and pepper until softened, then add garlic and red pepper flakes.
- Add lemon juice, zest, and broth to deglaze the pan.
- Nestle veggies and chicken in the liquid, cover, and simmer until cooked.
- Uncover, let sauce reduce, adjust seasoning, sprinkle with herbs before serving.
