One Pan Lemon Garlic Chicken Recipe: Fewer Dishes, More Zest

Craving an easy dinner that still makes you look like you know your way around the kitchen?

One Pan Lemon Garlic Chicken will save you time, impress your taste buds, and only use one pan—so your sink can take the night off, too.

This is a meal that packs zesty lemon and savory garlic into juicy chicken, with barely any mess and hardly any fuss.

You don’t need chef skills or fancy gadgets—just a few common ingredients and a little appetite.

Your family (or your taste buds) will think you’re a kitchen wizard, and you’ll barely break a sweat.

Want something that’s easy, tasty, and perfect for busy weeknights?

Read on and see how simple dinner can be with one pan lemon garlic chicken.

Equipment

Cooking this One Pan Lemon Garlic Chicken recipe is easy, but you’ll need a few key tools (don’t worry, nothing fancy like a professional chef’s hat).

Here’s what you should grab:

Essential Gear:

• Large skillet or pan: Preferably non-stick or cast iron. You want enough room so your chicken doesn’t feel crowded—social distancing is important, even for dinner.
• Cutting board: You don’t want to slice lemons on your counter. That’s just sad for your countertop.
• Sharp knife: Because hacking at garlic with a spoon is no fun.
• Tongs or a spatula: For flipping chicken like a pro (or at least like someone on reality TV).
• Measuring cups and spoons: Eyeballing is for pirates, not home cooks.

If you want to be extra fancy, use a citrus juicer for the lemons. But squeezing with your hands works too—just look out for sneaky seeds.

A rolling pin or meat mallet is helpful if you need to pound your chicken. If you don’t have either, a sturdy mug can work.

Just don’t blame me if your mug ends up looking… uniquely shaped.

You’ll also need an oven mitt or towel because pan handles are hotter than your average summer sidewalk.

Here’s a quick reference table:

Ingredients

Every superhero meal starts with its own list of sidekicks.

Here’s what you need for your one pan lemon garlic chicken adventure. No spandex required.

Chicken and Flavor Makers

• 2 large boneless, skinless chicken breasts (or 4 thighs if you prefer dark meat)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 lemon (zest and juice)
• 1 teaspoon dried oregano

Saucy Power-Ups

• 1 cup chicken broth
• 2 tablespoons butter
• ¼ cup heavy cream
• 1 small shallot, finely diced
• 1 teaspoon fresh thyme (optional, but makes you feel fancy)

When you line up your ingredients, your kitchen will look like a cooking show—minus the studio lights and a celebrity chef yelling at you.

Don’t worry, you’ll be the star tonight.

A little tip: grab some fresh parsley for extra color if you’re feeling like impressing someone (even if that someone is your pet).

Instructions

• Preheat your oven. Think of it as stretching before a big game. Your oven needs to limber up to 400°F (200°C).

• Grab a large bowl, not the tiny one you use for cereal. Mix olive oil, oregano, minced garlic, salt, pepper, and lemon zest until they’re best friends.

• Toss the chicken and potatoes in your zesty marinade. Don’t be afraid to get your hands dirty—just wash them first.

• Arrange the marinated chicken and potatoes in a single layer on a baking sheet or roasting pan. You want them to have plenty of elbow room.

• Drizzle any extra marinade over the top, because no one likes to be left out.

• Bake in the oven. Halfway through, give the potatoes and chicken a little flip so everyone browns evenly. You want both sides to feel special.

• After about 35-40 minutes, check if the chicken is cooked through and the potatoes are fork-tender. If not, let them hang out a bit longer.

• Remove from the oven and squeeze fresh lemon juice over the top for extra zing. Try not to drool as you do this.

• Serve hot. Pretend you’re a chef on TV and garnish with chopped parsley if you’re feeling fancy.

What You Need To Know

This dish is all about speed, flavor, and minimal cleanup. You’ll only need one pan, and the whole thing comes together fast enough for a weeknight. It’s got that bright, punchy lemon flavor with a hit of garlic, and the chicken stays juicy every time. If you’re the type who hates washing dishes or just wants something that looks and tastes like more work than it is, this one’s for you. Serve it up with whatever sides you like—rice, potatoes, or just a hunk of bread to mop up the sauce. Honestly, you can’t really mess it up, and if you do, you’ll probably still want seconds.

Frequently Asked Questions

Bright lemon flavor, juicy chicken, and crispy potatoes can all happen in one pan—without hours of prep or superhuman cooking skills.

Want flavor without marinating all night or a dinner that even picky eaters will attack? These answers have your back.

What’s the secret to getting that perfect zesty tang in a one pan lemon garlic chicken?

Zest is your best friend. Lemon zest packs more flavor punch than juice alone.

Grate the yellow part (not the bitter white) right into your marinade or straight on top of the chicken before baking for extra zing. A touch of lemon juice at the end wakes everything up.

And don’t skip the minced garlic. The more, the merrier.

How do I avoid turning my lemon garlic chicken into a culinary rubber tire disaster?

Don’t overcook your chicken. Use a meat thermometer and take it out of the oven when it hits 165°F.

Let it rest for a few minutes before you slice into it, or you’ll lose all the juicy goodness.

If you’re worried, try pounding your chicken breasts so they’re all about the same thickness. Even pieces cook more evenly and dry out less.

Can I trick my picky eaters into devouring lemon garlic chicken without realizing it’s actually healthy?

Absolutely. Slice the chicken before serving and cover it with the flavorful pan juices.

The sauce hides any signs of healthiness by coating everything in tasty goodness. You can even add parmesan cheese or serve it with rice or pasta. Kids won’t notice that it’s not a deep-fried nugget.

What’s the best way to infuse maximum flavor into my chicken without marinating it overnight (because who remembers to do that)?

Try a quick marinade. Toss your chicken in olive oil, lots of minced garlic, lemon juice and zest, dried oregano, salt, and pepper for just 10-15 minutes before cooking.

You can read more about quick marinades and easy prep in this one-pan lemon garlic chicken recipe.

Rubbing the spices directly onto the chicken also helps. Don’t be shy.

How do I get my lemon garlic chicken to look as good as the food blogger’s pics, or am I doomed to live in the shadows of their greatness?

You’re not doomed—just under-lit. Use natural light whenever possible.

Lay lemon slices and maybe a few sprigs of fresh herbs on top before baking for a pop of color. Broil the chicken for the last couple of minutes for that golden, crispy top.

Plate like you care, then snap a photo fast before someone digs in.

What wizardry is required to turn my humble potatoes into a show-stealing side in the one pan lemon chicken dish?

Chop those potatoes into pieces that are about the same size. That way, they’ll cook right alongside the chicken and not end up underdone or overcooked.

Give them a quick toss with olive oil, salt, pepper, and a little extra garlic if you’re feeling bold. Tuck them in around the chicken, letting them catch all the good juices as everything bakes together—just keep an eye out so they don’t go mushy.

If you’re after a golden, crispy finish, try tossing the potatoes in the pan about 10 minutes before you add the chicken. That little head start makes a difference.

Curious about more ways to mix things up? Check out these one pan chicken and veggie ideas.