Go Back
- Chicken and Marinade Components - 4 boneless, skinless chicken breasts - 2 tablespoons olive oil - 2 lemons (zested and juiced) - 4 garlic cloves, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon dried basil - Salt and pepper to taste The star of this dish is the chicken. Boneless, skinless chicken breasts cook quickly and soak up the flavors well. The marinade combines bright lemon, garlic, and herbs. This mixture adds a zesty kick that makes each bite delightful. - 1 cup cherry tomatoes, halved - 1 cup green beans, trimmed The cherry tomatoes burst with flavor, and the green beans add crunch. They cook alongside the chicken, soaking up the lemony essence. This balance of flavors creates a fresh and tasty meal that will impress anyone. - Fresh parsley, chopped (for garnish) Fresh parsley adds a pop of color and a hint of earthiness. It brightens the dish and makes it look beautiful. You can sprinkle it on top just before serving for a perfect finish. For the complete cooking guide, check the Full Recipe to bring this dish to life. First, gather your chicken breasts. Four boneless, skinless pieces work best. Rinse them under cold water and pat them dry with paper towels. This step is key for a nice sear later. Place the chicken in a large mixing bowl. Make sure you have enough space for the marinade too. Now, let’s make the flavorful marinade. In the same bowl, add two tablespoons of olive oil. Then, zest and juice two lemons. The lemon adds a bright taste. Next, mince four garlic cloves and toss them in. For the herbs, add one teaspoon each of dried oregano, thyme, and basil. Finally, season with salt and pepper. Use a whisk to mix everything until it's well combined. This marinade is packed with flavor! After marinating, it's time to cook. Preheat your oven to 400°F (200°C). Place the marinated chicken in a large oven-safe skillet. Pour any leftover marinade over the chicken. Now, add one cup of halved cherry tomatoes and one cup of trimmed green beans around the chicken. Drizzle a bit more olive oil on the veggies and sprinkle with salt and pepper. Put the skillet in the oven and bake for 25-30 minutes. The chicken should reach an internal temperature of 165°F (75°C). The veggies will be tender and fragrant. Once done, take the pan out and let it rest for a few minutes. Garnish with fresh parsley for a pop of color. You can find the full recipe at the beginning of this article. Enjoy your meal! To cook the best chicken, start with fresh breasts. Marinating is key for flavor. I recommend marinating for at least 15 minutes. For deeper taste, let it sit longer in the fridge. Always check the chicken's internal temperature. It should reach 165°F (75°C) for safety. Let the chicken rest after baking. This helps keep it juicy and tender. Use fresh herbs when possible. They add vibrant taste. If using dried herbs, remember they are more potent. For this recipe, I like to use oregano, thyme, and basil. Mix them well in the marinade. The lemon juice brightens the flavors. Try to chop herbs finely to release their oils. This leads to a more intense taste in your dish. For a beautiful presentation, serve directly from the pan. Add a sprinkle of fresh parsley on top. This not only adds color but also freshness. Pair the dish with a side like couscous or quinoa. These grains soak up the zesty lemon juices well. You can also serve it with a crisp salad for a light meal. For more ideas and tips, check the Full Recipe. {{image_2}} You can switch up the vegetables for more flavor. Try bell peppers, zucchini, or asparagus. These veggies roast well and add color to the dish. You can also mix in some baby spinach for added nutrition. Just toss them in with the chicken, and they will cook nicely. While baking is the classic method, you can grill this dish too. Just marinate the chicken as before. Then, grill it over medium heat for 6-7 minutes on each side. You could also use a slow cooker. Cook the chicken on low for 4-6 hours for a tender texture. Each method gives a unique taste and feel to the meal. Want to boost the flavor? Add some red pepper flakes for heat. A splash of white wine in the marinade can deepen the taste. You can also use fresh herbs like rosemary or dill instead of dried. Each tweak helps bring out the fresh, bright notes of lemon and herb. For a fun twist, try adding a teaspoon of honey for a sweet touch. I love to enjoy One-Pan Lemon Herb Chicken for days. To store leftovers, let the chicken cool first. Place it in an airtight container. Add the vegetables too. This helps keep the flavors fresh. Store it in the fridge for up to 3 days. If you need to keep it longer, freezing is a great option. When you’re ready to eat, reheating is simple. Take the chicken and veggies out of the fridge. You can reheat them in the oven. Set your oven to 350°F (175°C). Place the dish in the oven for about 15-20 minutes. You want it hot all the way through. You can also use a microwave. Heat in short bursts, checking often. If you want to freeze this meal, it’s easy! Wrap the chicken and veggies tightly. Use plastic wrap or foil, then place them in a freezer bag. Label the bag with the date. You can freeze it for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge. Reheat it as mentioned before. This meal stays tasty even after freezing! You’ll find the full recipe helpful for making this dish. I recommend marinating the chicken for at least 15 minutes. This short time lets the flavors soak in. If you have more time, marinate it in the fridge for up to two hours. The longer you marinate, the more flavorful the chicken will be. Just be careful not to marinate too long; the acid from the lemon can make the chicken tough. Yes, you can use bone-in chicken thighs. They add a rich flavor to the dish. Just remember that bone-in chicken takes longer to cook than breasts. You will need to bake them for about 10-15 minutes longer. Always check the internal temperature; it should reach 165°F (75°C) for safety. One-Pan Lemon Herb Chicken pairs well with many sides. You can serve it with couscous or quinoa to soak up those tasty juices. A fresh green salad with lemon vinaigrette complements the dish, too. Roasted potatoes or crusty bread are also great options. These sides balance the lemony flavors and make your meal complete. For the full recipe, check out the detailed instructions above. This blog post covers the key ingredients, step-by-step cooking instructions, and helpful tips for making One-Pan Lemon Herb Chicken. We talked about prepping chicken, creating a tasty marinade, and cooking it perfectly in the oven. You learned how to enhance flavors with herbs and the best ways to serve it. Remember, this dish is flexible. You can change veggies, try new cooking methods, or store leftovers easily. I hope you feel excited to create your own delicious meal!

One-Pan Lemon Herb Chicken

Discover the vibrant flavors of one-pan lemon herb chicken! This easy recipe features tender chicken breasts marinated in zesty lemon and aromatic herbs, baked to perfection with cherry tomatoes and green beans. Perfect for a quick weeknight dinner, this dish is both delicious and hassle-free. Click to explore the full recipe and impress your family with this delightful meal tonight!
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken breasts

2 tablespoons olive oil

2 lemons (zested and juiced)

4 garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon dried basil

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 cup green beans, trimmed

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, basil, salt, and pepper until well combined.

      Add the chicken breasts to the bowl and coat them thoroughly with the marinade. Let them marinate for at least 15 minutes (you can also marinate them in the fridge for a couple of hours if time allows).

        In a large oven-safe skillet or pan, place the marinated chicken breasts. Pour any remaining marinade from the bowl over the chicken.

          Scatter the halved cherry tomatoes and trimmed green beans around the chicken in the pan. Drizzle a little more olive oil over the vegetables and season them with a pinch of salt and pepper.

            Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C) and the vegetables are tender.

              Once done, remove the pan from the oven, and let it rest for a few minutes.

                Garnish with fresh chopped parsley before serving.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                    - Presentation Tips: Serve the chicken and vegetables directly from the pan with a sprinkle of extra fresh parsley on top for color and freshness. Optionally, you can also serve it with a side of couscous or quinoa to soak up the delicious lemony juices.