One Pan Lemon Chicken

A simple lemon herb chicken recipe made with one pan, real flavor, and minimal cleanup.

This recipe started as a weeknight experiment. A few chicken thighs, a lemon on its last leg, and some herbs from the back of the fridge. What came out of that pan was something so full of life, we’ve been making it ever since.

One pan lemon chicken is that kind of meal. It’s unfussy, fast, and ridiculously flavorful. The sauce gets its brightness from fresh lemon juice, its richness from a quick chicken sear, and its depth from garlic and herbs that come alive in olive oil.

Whether you’re cooking for two or feeding a crew, this lemon and herb chicken recipe fits. All you need is a big enough skillet, a sharp knife, and an appetite.

Why This One Pan Lemon Chicken Works

It’s not just the flavor. It’s the feel of the whole thing. This is a meal that:

• Cooks in one pan, so you only clean once

• Starts with a quick sear and finishes gently, keeping the chicken juicy

• Balances acid and fat with herbs and seasoning

• Feels light but satisfying, especially with the right sides

• Doesn’t need any fancy prep or technique
  

This lemon and herb chicken works just as well for last-minute weeknight cooking as it does for an easy Sunday meal.

Ingredients and Why They Matter

Chicken

You can use thighs, drumsticks, or breasts. Bone-in, skin-on pieces add more flavor and richness, but boneless works too. Just adjust the cook time so nothing dries out.

Lemon

This is the star. Use fresh juice and zest. The acidity brightens up every bite. If your lemon is firm, roll it under your palm first to loosen it up.

Herbs

Parsley, thyme, oregano, rosemary, or a mix. Use what you have. Fresh herbs add more fragrance, but dried herbs still deliver.

Garlic

It builds the base flavor. Slice it thin or crush it. Cook it just until golden, never brown.

Olive Oil

You’ll use it for searing and building the pan sauce. Choose one with good flavor. Butter works too, but olive oil keeps it lighter.

Optional Add-Ins

• A splash of white wine or chicken stock to deglaze

• Red pepper flakes for a little heat

• Honey or maple syrup for balance if your lemons are sharp

• Baby potatoes or cherry tomatoes right in the pan
  

The Best Lemon and Herb Chicken Recipe (One Pan)

Ingredients

• 4 bone-in, skin-on chicken thighs

• 1 lemon, juice and zest

• 4 garlic cloves, minced

• 2 tablespoons olive oil

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon dried oregano

• 1/2 teaspoon dried thyme
  

Instructions

1. Prep the chicken: Pat chicken completely dry with paper towels. Wet chicken won't sear properly. Season all over with salt, pepper, dried herbs. Let it sit while you heat the pan.

2. Heat your pan: Large stainless steel or cast iron skillet works best. Add olive oil, heat over medium-high until oil shimmers. Don't rush this; a hot pan equals a good sear.

3. Sear the chicken: Place skin-side down, don't move it. Cook 5-6 minutes until skin is golden and crispy. You'll hear it sizzling. Flip, cook another 3-4 minutes. Remove chicken, set aside.

4. Build the base: Turn heat down to medium-low. Add more oil if pan looks dry. Add garlic, cook 30 seconds until fragrant. Add lemon zest and juice. If using wine or stock, pour it in now and scrape up those browned bits.

5. Finish cooking: Return chicken to pan skin-side up. Spoon some sauce over the pieces. Cover, simmer on low 10-15 minutes until chicken's cooked through and fork-tender.

6. Serve immediately: Sprinkle fresh parsley over everything. Spoon that lemony garlic sauce over each piece. Eat it straight from the pan.
   

Optional Add-On: Sheet Pan Version

Want something even simpler?

• Preheat the oven to 425°F

• Toss chicken, garlic, herbs, oil, and lemon juice in a bowl

• Spread on a baking sheet with small potatoes or vegetables

• Roast for 30 to 35 minutes until golden and cooked through

• Finish with a squeeze of lemon and fresh herbs

This version is great when you want to walk away and come back to dinner ready.

What to Serve with Lemon and Herb Chicken

This recipe is flexible. It plays well with grains, greens, or carbs. Here are a few pairings:

Sides:

• Rice pilaf or herbed couscous

• Roasted asparagus or green beans

• Mashed potatoes or lemony orzo

• Grilled bread or garlic naan
  

Sauces:

• Simple tzatziki or yogurt dip

• Hummus or baba ghanoush

• A drizzle of pesto or herb vinaigrette
  

Drinks:

• Sauvignon Blanc or Pinot Grigio

• Sparkling lemonade

• Light beer or citrus seltzer
  

Cook’s Notes and Troubleshooting

Dry chicken? Probably cooked too long or heat too high. Keep it at gentle simmer once you add liquid.

No sear? Pan wasn't hot enough or chicken was wet. Moisture kills browning every time.

Too acidic? Balance with honey drizzle or spoon of cream. Extra herbs help too.

No fresh herbs? Use half the amount of dried. Thyme and oregano hold their flavor well when dried.

Leftovers? Airtight container, up to 3 days. Reheat gently in covered skillet with splash of stock.

Made in Alva Cookware

This recipe was made in an Alva cast iron skillet. The chicken seared evenly, and the pan held heat like a pro. No sticking, no hotspots, no frustration.

Good cookware doesn’t just look pretty. It helps you cook smarter. Alva’s pans are designed for one-pan meals like this. If you’re serious about everyday recipes that work, they’re worth a look.

Explore Alva Cookware

What Home Cooks Are Saying

This recipe invites variation. Here’s how some readers have made it their own:

• Added baby potatoes and roasted it all together

• Swapped lemon for orange juice and added cumin

• Tossed in spinach and cherry tomatoes at the end

• Used boneless chicken breasts and sliced them over salad

• Added a splash of cream for a velvety pan sauce
  

Got your own take on lemon and herb chicken? Share it in the comments. We love hearing how you made it yours.