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Easy One-Pan Lemon Chicken & Veggies

A flavorful, vibrant dish featuring succulent chicken breasts infused with lemon and colorful veggies, all made in one pan for easy clean-up.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts (about 1½ lb) Tender and juicy, these chicken breasts form the hearty base of this dish.
  • 1 cup baby carrots, halved These sweet, crunchy carrots add color and a delightful texture.
  • 1 cup zucchini, sliced into half-moons Fresh zucchini offers a mild taste and bright green contrast to the dish.
  • ½ cup red onion, cut into wedges The red onion brings a touch of sweetness and vibrant color.
For Cooking
  • 2 tablespoons olive oil, divided Rich and heart-healthy, olive oil helps to create a beautiful sear on the chicken.
  • 3 cloves garlic, minced Garlic enhances the flavor profile with its aromatic warmth.
  • ¼ cup freshly squeezed lemon juice (about 2 lemons) Fresh lemon juice adds bright acidity, amplifying all the flavors.
  • 2 tablespoons honey A touch of honey balances the acidity of the lemon, creating a perfect harmony.
  • 1 teaspoon Dijon mustard Dijon adds a subtle tang that deepens the overall flavor.
  • 1 teaspoon dried oregano This herb provides an aromatic, earthy flavor that complements the chicken.
  • ½ teaspoon red pepper flakes (optional) For a hint of spice, add red pepper flakes according to your taste.
  • to taste Salt and freshly ground black pepper Essential for seasoning the dish perfectly.
  • 2 tablespoons fresh parsley, chopped Bright green parsley adds flavor and enhances presentation.

Method
 

Preparation
  1. Pat the chicken breasts dry with paper towels. Season both sides of the chicken with salt, pepper, and dried oregano to enhance flavor.
  2. In a large bowl, combine the baby carrots, zucchini, and red onion. Drizzle with 1 tablespoon of olive oil and season with salt and optional red pepper flakes.
Cooking
  1. Heat an oven-safe skillet over medium-high heat and add the remaining tablespoon of olive oil. Once hot, add the seasoned chicken breasts and sear them on both sides until golden brown, about 4-5 minutes each. Remove the chicken from the skillet and set aside.
  2. In the same skillet, add the minced garlic and sauté until fragrant, about 30 seconds. Deglaze with the lemon juice, then stir in the honey and Dijon mustard. Allow the mixture to simmer for 3-4 minutes.
  3. Return the seared chicken back into the skillet along with mixed vegetables, and drizzle the sauce over everything.
  4. Preheat your oven to 375°F (190°C). Place the skillet in the oven and bake for 15-20 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender.
  5. Let the skillet rest for 5 minutes, then sprinkle with fresh chopped parsley before serving.

Notes

Letting the chicken rest after baking allows the juices to redistribute, resulting in moister meat. Feel free to swap or add other veggies based on your preference.