Pin on Foods Fast Easy One Pan Lemon Garlic Chicken
Table of Contents
This lean one pan lemon garlic chicken is built for busy nights when you need a full meal without fuss. It cooks quickly, cleans up in minutes, and uses pantry-friendly ingredients that tend to be on hand. If you like simple treats after dinner, you might also enjoy a quick snack idea like these Almond Joy truffles I tested recently: https://quick30recipes.com/almond-joy-truffles/. The method keeps flavors bright and lets the pan do the work so you can get back to the rest of your evening.
Why This Recipe Works
The single pan approach concentrates flavor and reduces hands on time, which means dinner is faster and better behaved for busy schedules. Cooking chicken and vegetables together lets the aromatics and lemon mingle so every bite tastes deliberate without extra steps. A brief sear locks in juices while a short simmer finishes the chicken gently, preventing dryness. Using bone in or boneless pieces works, but adjust cooking time by feel not by strict clocks to avoid overcooking. This recipe also pairs well with quick sides and snacks, much like the easy dessert ideas you’ll find here: https://quick30recipes.com/almond-joy-truffles/. Minimal prep and multi tasking friendly steps keep this achievable on weeknights.
Flavor and Texture
Bright lemon and warm garlic drive the flavor while olive oil carries it into the chicken and vegetables. The pan sauce reduces into a glossy, herb flecked finish that coats everything without being heavy. Texturally, a high heat sear gives a slight crust while the gentle finish ensures the interior stays tender. Vegetables char a little at the edges for sweetness and contrast. Overall you get a balanced plate that feels homemade but didn’t eat your evening.
Ingredients
- boneless chicken thighs or breasts, trimmed
- kosher salt
- ground black pepper
- olive oil
- garlic cloves, thinly sliced
- lemon juice and zest
- small red onion, sliced
- baby potatoes, halved
- baby carrots or sliced regular carrots
- fresh parsley, chopped
- chicken stock or low sodium broth
Step by Step Instructions
- Pat chicken dry and season both sides with salt and pepper.
- Heat oil in a large skillet over medium high heat until shimmering.
- Add chicken skin side down if applicable and sear until golden, then flip and sear the other side.
- Remove chicken to a plate and set aside while you sweat garlic and onion in the same pan.
- Add halved potatoes and carrots and toss to coat in the pan fond.
- Pour in a splash of chicken stock and lemon juice, scraping up any browned bits from the bottom.
- Return chicken to the pan nestling it among the vegetables and reduce heat to a gentle simmer.
- Cover the pan and cook until potatoes are tender and chicken is cooked through.
- Uncover and raise the heat briefly to tighten the sauce if it seems thin.
- Stir in lemon zest and chopped parsley, taste and adjust seasoning, then serve straight from the pan.
Quick Tips and Shortcuts
Trim and slice everything the night before to shave minutes off your evening routine. Use prewashed baby vegetables and a jarred garlic paste when you need extra speed. If you have a sheet pan free, roast everything at high heat instead of searing for a hands off finish. Swap chicken for firm tofu for a vegetarian option while keeping the same pan sauce. Keep a small jar of lemon zest in the freezer to rescue dinners when you forget fresh lemons.
Storage and Meal Prep
Cool leftovers quickly and store in an airtight container in the refrigerator for up to a few days. Reheat gently on the stovetop with a splash of broth to revive the sauce. The chicken slices nicely for grain bowls and salads, making it a versatile meal prep protein. Vegetables may soften with storage, so reserve any crunchy add ins for day of service.
Short Closing Note
This is a no drama dinner that still feels thoughtful, perfect for evenings when time is tight. It’s easy to scale and forgiving enough to adapt to what’s on hand.
Conclusion
For a fun mealtime inspiration that pairs with quick snack themes, check out Disney Pin Set Snack Foods Hong Kong for playful serving ideas: Disney Pin Set Snack Foods Hong Kong.
FAQ
Can this be made in under 30 minutes?
Yes, the recipe is designed to be quick and efficient.
Does it work for meal prep?
Most versions store well for one to three days.
Can I customize the ingredients?
Yes, simple swaps can be made for convenience or dietary needs.
One Pan Lemon Garlic Chicken
A quick and easy one pan meal featuring succulent lemon garlic chicken and mixed vegetables, perfect for busy weeknights.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- boneless chicken thighs or breasts, trimmed
- kosher salt
- ground black pepper
- olive oil
- garlic cloves, thinly sliced
- lemon juice and zest
- small red onion, sliced
- baby potatoes, halved
- baby carrots or sliced regular carrots
- fresh parsley, chopped
- chicken stock or low sodium broth
Instructions
- Pat chicken dry and season both sides with salt and pepper.
- Heat oil in a large skillet over medium high heat until shimmering.
- Add chicken skin side down if applicable and sear until golden, then flip and sear the other side.
- Remove chicken to a plate and set aside while you sweat garlic and onion in the same pan.
- Add halved potatoes and carrots and toss to coat in the pan fond.
- Pour in a splash of chicken stock and lemon juice, scraping up any browned bits from the bottom.
- Return chicken to the pan nestling it among the vegetables and reduce heat to a gentle simmer.
- Cover the pan and cook until potatoes are tender and chicken is cooked through.
- Uncover and raise the heat briefly to tighten the sauce if it seems thin.
- Stir in lemon zest and chopped parsley, taste and adjust seasoning, then serve straight from the pan.
Notes
Trim and slice everything the night before to save time. Use prewashed baby vegetables and jarred garlic paste for faster preparation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
