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Skillet Lemon-Herb Chicken with Vegetables

It’s one of our favorite tricks cooking all components of a dish—protein, carbs with vegetables—in a single skillet. Quick-cooking boneless skinless chicken breasts stay moist and tender thanks to pan-roasting and a tangy lemon-butter sauce. Chop veggies into about 1-inch pieces.

Makes 4 servings

TOTAL TIME: 1 hr 10 mins


  • 4 boneless skinless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 3 tbsp. extra-virgin olive oil, divided
  • 4 tbsp. butter
  • 4 cloves garlic, minced
  • 2 tbsp. lemon juice, plus 1 lemon, thinly sliced
  • 1 tbsp. fresh thyme leaves, plus 4 sprigs
  • 1 tsp. finely chopped fresh rosemary
  • 1 tsp. dried oregano
  • 1 1/4 lb. Moxed veggies of choice, cut into 1” pieces
  • Freshly chopped parsley, for garnish


1. Preheat oven to 425º. Pat chicken dry and season with salt and pepper. In a large high-sided skillet over medium-high heat, heat 1 tablespoon oil. Add chicken and cook until golden, 4 minutes. Flip and cook 2 minutes more, then transfer to a plate.

2. Reduce heat to medium. Add butter to skillet, swirling to melt. Add garlic and cook, stirring, 1 minute. Stir in lemon juice and remove skillet from heat. Pour butter mixture into a heatproof bowl and add thyme leaves, rosemary, and oregano. Season with salt and pepper.

3. Add veggies and remaining 2 tablespoons oil to skillet. Season with salt and pepper and toss to coat. Transfer skillet to the oven and roast, stirring halfway through, until slightly firm, about 10 minutes.

4. Give veggies a stir and arrange lemon slices, thyme sprigs, and chicken on top. Return to oven and roast until chicken is cooked through and veggies are tender, 15 minutes.

Serve with butter sauce drizzled over chicken and veggies. Sprinkle with parsley.



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