One-Pan 20-Minute Lemon Herb Chicken & Veggies

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When I’m craving something quick, delicious, and nutritious, this One-Pan 20-Minute Lemon Herb Chicken & Veggies is my go-to meal. It’s packed with bold flavors, requires minimal cleanup, and is ready in no time—perfect for busy weeknights or a light yet satisfying dinner. The combination of juicy, seasoned chicken with vibrant, caramelized vegetables makes this dish both visually appealing and incredibly tasty.

A Quick and Flavorful One-Pan Meal

There’s nothing better than a meal that delivers restaurant-quality flavor with minimal effort. This lemon herb chicken is pan-seared to perfection, locking in moisture and creating a golden crust, while the vegetables soak up all the delicious juices. The fresh burst of lemon and a medley of herbs take this dish to the next level.

Why You’ll Love This Recipe

• Fast and Easy – Ready in just 20 minutes, making it perfect for busy schedules.
• One-Pan Convenience – Minimal cleanup and all ingredients cook together in one pan.
• Healthy and Balanced – Lean protein, fresh veggies, and wholesome ingredients make it a guilt-free option.
• Incredibly Flavorful – A perfect mix of citrus, garlic, and herbs that enhances both the chicken and vegetables.

Ingredients for One-Pan 20-Minute Lemon Herb Chicken & Veggies

To make this delicious and easy meal, you’ll need simple, fresh ingredients that work together to create a vibrant and flavorful dish.

• Chicken Breasts – Boneless, skinless chicken breasts are best for quick cooking and a lean protein source.
• Cherry Tomatoes – These add a burst of sweetness and juiciness as they roast in the pan.
• Zucchini – Sliced zucchini soaks up all the flavors and gets perfectly tender.
• Lemon – Fresh lemon juice and slices add brightness and a zesty kick.
• Garlic – Minced garlic infuses the chicken and veggies with rich, aromatic flavor.
• Olive Oil – Helps everything cook evenly and adds a smooth, slightly fruity taste.
• Butter – Just a touch enhances the richness of the dish.
• Italian Seasoning – A blend of herbs like oregano, basil, and thyme brings depth to the dish.
• Red Pepper Flakes (optional) – For a bit of heat and an extra layer of flavor.
• Salt & Pepper – Enhances all the ingredients and balances the flavors.
• Fresh Parsley (for garnish) – Adds a final pop of color and freshness.

How to Make One-Pan 20-Minute Lemon Herb Chicken & Veggies

This meal comes together effortlessly in just a few simple steps, making it perfect for weeknight dinners.

Step 1: Prepare the Ingredients

Wash and slice the zucchini into rounds, halve the cherry tomatoes, and mince the garlic. Pat the chicken breasts dry with a paper towel to help them sear properly.

Step 2: Season the Chicken

In a small bowl, mix salt, pepper, Italian seasoning, and red pepper flakes (if using). Sprinkle this seasoning mixture evenly over both sides of the chicken breasts.

Step 3: Sear the Chicken

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 4-5 minutes on each side, until golden brown and cooked through (internal temperature should reach 165°F or 75°C). Remove from the pan and set aside.

Step 4: Cook the Vegetables

In the same skillet, add another drizzle of olive oil if needed. Toss in the minced garlic and cook for about 30 seconds until fragrant. Then, add the sliced zucchini and cherry tomatoes. Sauté for 3-4 minutes until the vegetables soften and start to caramelize.

Step 5: Add the Lemon

Return the chicken to the pan, nestling it among the veggies. Squeeze fresh lemon juice over everything and add a few lemon slices for extra flavor. Let it cook for another minute so all the flavors meld together.

Step 6: Garnish and Serve

Sprinkle with fresh chopped parsley and serve immediately. Enjoy this dish on its own or pair it with a side of rice, quinoa, or crusty bread for a more filling meal.

How Long to Cook One-Pan Lemon Herb Chicken & Veggies

Cooking times may vary slightly based on the thickness of your chicken breasts, but here’s a general guide to ensure perfectly cooked, juicy chicken:

• Thin Chicken Breasts (½ inch thick) – Cook for about 3-4 minutes per side over medium-high heat.
• Medium Chicken Breasts (¾ inch thick) – Cook for 4-5 minutes per side until golden brown and fully cooked.
• Thick Chicken Breasts (1 inch or more) – Cook for 5-7 minutes per side, lowering the heat slightly if needed.

Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C) for safe and juicy chicken.

How to Store Leftovers

If you have leftovers, here’s how to store them properly for the best taste and texture:

• Refrigerator: Place the cooled chicken and veggies in an airtight container and store them in the fridge for up to 3 days.
• Freezer: If you want to freeze this dish, let it cool completely, then store it in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Reheat

To maintain the best texture and flavor, reheat your leftovers using one of these methods:

• Stovetop: Warm in a skillet over medium heat for about 5 minutes, adding a splash of water or broth to prevent drying out.
• Oven: Place in a baking dish, cover with foil, and bake at 350°F (175°C) for 10-15 minutes.
• Microwave: Heat in 30-second intervals until warmed through, though this method may slightly change the texture.

Tips for the Best One-Pan Chicken & Veggies

To make sure this dish turns out perfectly every time, keep these tips in mind:

• Pound Thick Chicken Evenly – If your chicken breasts are thick, pound them slightly to even thickness for faster and more even cooking.
• Don’t Overcrowd the Pan – Give the chicken and veggies space in the skillet so they sear properly instead of steaming.
• Use Fresh Lemon Juice – Freshly squeezed lemon juice gives the dish a bright, zesty flavor—avoid bottled lemon juice if possible.
• Let the Chicken Rest – After cooking, let the chicken rest for 5 minutes before slicing to lock in the juices.
• Experiment with Vegetables – Feel free to swap zucchini and cherry tomatoes for bell peppers, asparagus, or mushrooms.

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