Easy One-Pan Lemon Garlic Chicken Breast Recipe
This Easy One-Pan Lemon Garlic Chicken Breast Recipe is a quick, healthy dinner solution for busy weeknights, with zesty lemon and aromatic garlic creating a delightful flavor that pairs beautifully with tender chicken, all while keeping cleanup to a minimum.
Ingredients
- 4 boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 lemons (juice and zest)
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
- 1 cup cherry tomatoes (optional)
- 1 teaspoon red pepper flakes (optional, for added heat)
Kitchen Equipment
- Large oven-safe skillet
- Small mixing bowl
- Large bowl or zip-top bag (for marinating)
- Meat thermometer
- Oven
Instructions
- Preheat your oven: Set the oven to 400°F (200°C) to ensure even cooking once the chicken goes in.
- Prepare the marinade: In a small bowl, mix together the olive oil, minced garlic, lemon juice, lemon zest, Italian seasoning, salt, and pepper, adding red pepper flakes if you’d like some extra heat.
- Marinate the chicken: Place the chicken breasts in a large bowl or zip-top bag, pour the marinade over them to coat evenly, and let marinate for at least 15 minutes (up to an hour for deeper flavor).
- Sear the chicken: Heat a little olive oil in a large oven-safe skillet over medium heat, then add the marinated chicken breasts and cook for about 6-7 minutes on one side until golden brown.
- Add cherry tomatoes: If using, scatter the cherry tomatoes around the chicken in the skillet so they roast alongside it in the oven.
- Bake the chicken: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Garnish and serve: Remove the skillet from the oven, sprinkle fresh parsley on top, and serve with your favorite sides like rice, roasted vegetables, or a simple salad.
Cook’s Notes
Choose chicken breasts of similar size so they cook evenly, and always confirm doneness with a meat thermometer rather than guessing by time alone. The longer you let the chicken marinate (up to an hour), the deeper and more balanced the lemon-garlic flavor will be.
Ingredient Swaps
Swap the Italian seasoning for fresh thyme or rosemary for a different herbal note, and use tamari or a certified gluten-free seasoning blend if you need this dish to be gluten-free. You can also bulk up the pan with bell peppers, zucchini, or asparagus, just adjusting the bake time slightly for the extra vegetables.
Serving Suggestions
Serve the chicken sliced over a bed of rice or alongside roasted vegetables to soak up the pan juices, or pair it with a simple green salad for a lighter meal.
Storage & Reheating
Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days, and reheat gently in a covered skillet or microwave with a splash of water or broth to keep it from drying out.
Common Questions
Can I make this recipe without an oven-safe skillet?
Yes, sear the chicken in a regular skillet, then transfer everything to a baking dish before finishing it in the oven.
Can I use chicken thighs instead of breasts?
Absolutely, boneless skinless thighs work well and stay juicy, though you may need to adjust the bake time slightly since thighs can take a bit longer to reach 165°F.
Is it necessary to marinate the chicken for a full hour?
No, even a quick 15-minute marinade will infuse good flavor, but letting it sit longer, up to an hour, will deepen the lemon-garlic taste even further.