Go Back
- 4 boneless, skinless chicken thighs - 1 tablespoon olive oil - 4 cloves garlic, minced - 2 lemons (1 juiced, 1 sliced) - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste - 1 cup cherry tomatoes - 1 cup baby spinach - Fresh parsley for garnish When making One-Pan Lemon Garlic Chicken, the right ingredients matter. The main star here is the chicken. I love using boneless, skinless chicken thighs for their rich flavor and juicy texture. They cook evenly and stay moist. You will want fresh garlic to really boost the taste. Minced garlic adds a nice kick. The olive oil helps everything brown nicely. Next, lemons bring that perfect zing. I use one lemon for juice and another for slices. The juice brightens the dish, while the slices look stunning. Herbs like oregano and thyme add depth. They balance the lemon and garlic. I also suggest using salt and pepper to season the chicken well. Cherry tomatoes and baby spinach are great extras. The tomatoes burst with flavor, and the spinach adds color and nutrients. Don’t forget the fresh parsley for a beautiful finish. These simple ingredients come together to create a dish that is easy and flavorful. Check out the Full Recipe for more details on how to make this delicious meal! First, preheat your oven to 400°F (200°C). This step is key for even cooking. While the oven heats, grab your chicken thighs. Season both sides with salt, pepper, oregano, and thyme. This mix gives the chicken great flavor. Next, heat the olive oil in a large oven-safe skillet over medium heat. Once hot, add the seasoned chicken thighs. Sear them for about 4-5 minutes on each side. You want them to turn golden brown. After browning the chicken, add the minced garlic. Cook it for one more minute until it smells amazing. Then, pour the lemon juice over the chicken. Place lemon slices on top for extra zest. Now, arrange the cherry tomatoes around the chicken in the skillet. This adds a burst of color and flavor. Transfer the skillet to the preheated oven. Bake for 20-25 minutes. The chicken should reach an internal temperature of 165°F (75°C). In the last 5 minutes, add the baby spinach to the skillet. It will wilt beautifully. Finally, take the skillet out of the oven and garnish with fresh parsley. Enjoy your one-pan lemon garlic chicken! For the full recipe, check out the details above. To make your chicken truly shine, use the right seasonings. I love a mix of salt, pepper, oregano, and thyme. These spices add depth and enhance the lemon flavor. For a crispy skin, start with a hot pan. Sear the chicken thighs for about 4-5 minutes on each side. This step locks in moisture and gives a nice golden crust. Different cuts of chicken need different cook times. Chicken thighs cook faster than breasts. Always check the internal temperature. It should reach 165°F (75°C) for safety. Use a meat thermometer for best results. This way, you avoid dry chicken and ensure juicy bites. When plating, arrange the chicken nicely on a plate. Add the cherry tomatoes and spinach around it. This makes everything look fresh and colorful. For garnishing, sprinkle fresh parsley on top. It adds a pop of color and a hint of flavor. Want to impress? Serve with lemon wedges on the side for that extra zing. For the full recipe, check out the One-Pan Lemon Garlic Chicken. {{image_2}} You can easily swap chicken thighs for chicken breasts. Breasts are leaner but may dry out faster. If you want a juicier dish, stick with thighs. For herbs, try fresh rosemary or basil instead of dried oregano and thyme. Each herb brings its own twist to the flavor. If you prefer, you can cook this dish using just a skillet. Sear the chicken on the stove, then cover it with a lid. Cook it on low heat until the chicken is done. You can also adapt this recipe for a slow cooker. Just place all the ingredients in the slow cooker. Cook on low for about 4-6 hours or until the chicken is tender. For low-carb options, skip the cherry tomatoes and spinach. Use cauliflower rice as a side instead. To make this dish gluten-free, ensure your spices do not contain gluten. Most dried herbs and spices are safe, so you can enjoy this meal worry-free. After you enjoy your One-Pan Lemon Garlic Chicken, store leftovers in an airtight container. This helps keep the flavors fresh. You can keep it in the fridge for up to three days. When reheating, aim for a low heat. This warms the chicken without drying it out. You can use a skillet or microwave for this. If using a microwave, cover the dish to keep moisture in. Heat in short bursts, checking often to avoid overcooking. If you want to save some for later, freezing is a great option. Let the chicken cool completely before placing it in a freezer-safe container. Label the container with the date. You can freeze the dish for up to three months. When you're ready to eat it, move it to the fridge to thaw overnight. For quick thawing, you can use the microwave on the defrost setting. After thawing, reheat in a skillet until the chicken is hot. This keeps the flavor and texture just right. You can pair this chicken with many sides. Rice or quinoa work great. They soak up the lemon sauce well. You might also try roasted vegetables for a healthy choice. A fresh salad adds nice crunch and color too. Garlic bread is a fun option, perfect for dipping. Yes, you can use other meats! Chicken breasts are a good swap. You can also try pork chops for a different flavor. Just adjust the cooking time as needed. Make sure the meat reaches 165°F for safety. To add spice, use red pepper flakes or fresh chili. Mix them with your seasonings. You can also add sliced jalapeños to the skillet. Adjust the amount to match your spice level. This recipe is already dairy-free! It does not include any dairy products. You can enjoy it as is without any changes. Check the internal temperature of the chicken. It should reach 165°F (75°C). You can use a meat thermometer for accuracy. The meat should also be no longer pink inside. This ensures it is safe to eat. For the complete recipe, check the Full Recipe above! This blog post shared a simple and flavorful One-Pan Lemon Garlic Chicken recipe. We covered the key ingredients, step-by-step instructions, and helpful tips. You learned how to make this dish your own with ingredient swaps and cooking methods. Remember, flavor comes from seasoning and careful cooking. Storing leftovers properly helps keep them tasty. Enjoy your meal and share it with friends! Cook well and experiment often for the best results.

- One-Pan Lemon Garlic Chicken

Impress your family with a delicious One-Pan Lemon Garlic Chicken! This easy and flavorful recipe combines juicy chicken thighs with fresh garlic, zesty lemon, and colorful veggies, all cooked in one pan for effortless cleanup. Perfect for busy weeknights, this dish is sure to become a favorite! Ready to elevate your dinner game? Click through to explore the full recipe and discover tips for an unforgettable meal!
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken thighs

1 tablespoon olive oil

4 cloves garlic, minced

2 lemons (1 juiced, 1 sliced)

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

1 cup cherry tomatoes

1 cup baby spinach

Fresh parsley for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large oven-safe skillet, heat the olive oil over medium heat.

      Season the chicken thighs with salt, pepper, oregano, and thyme on both sides.

        Add the seasoned chicken to the skillet and sear for about 4-5 minutes on each side, until golden brown.

          Once the chicken is browned, add the minced garlic and cook for another minute until fragrant.

            Pour the lemon juice over the chicken and arrange the lemon slices on top.

              Scatter the cherry tomatoes around the chicken in the skillet.

                Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C).

                  In the last 5 minutes of baking, add the baby spinach to the skillet, allowing it to wilt.

                    Remove the skillet from the oven and garnish with fresh parsley before serving.

                      Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4 servings