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.
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.
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.
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