- Meat and poultry
- Popular chicken
- Easy chicken
- Quick chicken
Chicken breasts are sautéed and then baked with lemon juice, garlic and olives.
97 people made this
- 2 tablespoons butter
- 2 tablespoons minced garlic
- 1 large lemon, juiced
- 1/2 teaspoon dried tarragon
- 4 boneless, skinless chicken breast fillets
- 20 pitted green olives
MethodPrep:10min ›Cook:30min ›Ready in:40min
- Preheat an oven to 180 C / Gas 4.
- Melt the butter in an oven-proof pan over medium heat. Stir the garlic, lemon juic, and tarragon into the butter. Cook the chicken breasts in the butter mixture until evenly browned, 3 to 5 minutes per side. Add the olives to the pan.
- Transfer the pan to the preheated oven and bake until the chicken is no longer pink in the centre and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the centre should read at least 74 degrees C.
Reviews & ratingsAverage global rating:(99)
Reviews in English (72)
This is an excellent dish with an exotic mid-eastern appeal. The recipe is easy to follow and the flavors make a nice tangy mix. I changed the recipe slightly to fit my preference for well browned and crispy chicken. Therefore, I suggest searing the chicken breasts in a hot pan until the desired color is attained. Then, turn down the heat to medium and add the pan ingredients. Cook until some of the juice has been reduced. I also would cover the dish in the oven to avoid drying out as there is not much liquid in the recipe. The olives give a beautiful green color but I might also suggest adding some strips of sweet red bell pepper to enhance the appearance. When squeezing lemons, I never just throw the rinds away. They can be sliced or cut in rings to add a beautiful side garnish to the serving plate.-01 Apr 2011
What a wonderful and quick recipe! I didn't have tarragon, though it sounds delicious, so I substituted with fresh chives from my garden. I also added a few kalamata olives for an extra kick. Will definitely make this one again hopefully with tarragon!-09 Nov 2009
by LYNNE R
Tasty and easy. I used a combo of green, black, and red cerignola olives. Next time I may double the butter and lemon because I would like a little more juice.-23 Nov 2009
Lemon Pepper Chicken (One Pan)
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Quick and easy lemon pepper chicken recipe homemade with simple ingredients in one pot or pan over stovetop in 30 minutes. Tender, lightly breaded chicken is coated in garlic lemon butter sauce.
This meal is packed with flavor and it truly looks like a fancy meal that you can serve at a dinner party or something you would get at a fancy restaurant.
If you are meal planning, make sure this recipe is included because it never disappoints, just like my 40 Cloves Garlic Chicken (One Pot) and Chili Lime Chicken (One Pot).
Possibly the Easiest Sheet Pan Chicken Thigh Recipe on Earth
Most sheet pan chicken recipes are easy—that’s kind of the whole idea, right? But this olive bar chicken is exceptionally quick and easy to make because it requires so little prep and the result is a whole meal unto itself. A single-pan meal that takes about five minutes to prep? Yeah, it’s that good. We’ve talked about our love for the olive bar at the grocery store before, but this chicken thigh recipe really puts that little treasure trove to work. True, it’s not the absolute most cost-effective place to shop, but it’s a tiny splurge (as splurges go) to buy a whole pound of goodies from the olive bar, and boy is there an ROI in terms of time-saving.
Top Tips for Roasting Chicken and Potatoes
Cooking the perfect chicken and potato dinner is easy but before we get to the recipe, these easy tips will guarantee success every time.
Season generously – Season the chicken thoroughly with salt and pepper. I like to season in two steps. First when tossing the chicken and potatoes with the spice mixture and then once everything is arranged on the baking pan.
Don’t be scared to pick up the chicken and season all over. Salt enhances the flavors, makes chicken juicy and taste good. As funny as it sounds but get to know your salt and how much you need. I love kosher salt, specifically this brand.
Use the right pan – Use a rimmed baking pan/sheet, a roasting pan or even a casserole dish. You want something deep enough to give room for the juices to run. But also where you can spread the chicken and potatoes out without overcrowding too much. You want them sitting snuggly in the pan.
Best oven temperature – High temperature will ensure a moist inside and crispy outside. Roast the chicken and potatoes at 425 degrees F.
Also don’t forget to cover the pan with aluminum foil for half of the cooking time. That way the potatoes will cook in the time indicated.
Check for doneness – Unfortunatly not all ovens are created equal. The cooking time is always an estimate. I recommend baking the chicken and potatoes covered for 40 minutes. Uncover and continue baking for about 25-30 minutes longer. Around 20 minutes check for doneness.
When done, the chicken juices should run clear and the potatoes should be knife tender. You can also use an instant-read thermometer for the chicken.
Make sure not to overcook the chicken, otherwise, it will be rough and chewy.
- 250 g (8.8 oz) spaghetti
- 2 chicken breasts, cut into bite-sized pieces
- 100 g (3.5 oz) spinach
- 2-3 tbsp lemon juice
- 2 garlic cloves, minced
- 1 tsp each: salt, black pepper, sweet paprika, red pepper flakes
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 2 tbsp capers
- 250 ml (1 cup) cream 20 % fat
- 50 ml (1/4 cup) dry white wine
- 60 g (2.1 oz) grated Parmesan
- basil leaves
What’s in this tasty one pan baked chicken dish?
As I mentioned above this chicken dish has some lovely spices in it that might not be so common at your local grocery store. Two of those are likely za’atar and ground Aleppo pepper. Both of those are common in middle eastern dishes. Za’atar is a spice generally made of dried oregano, thyme, and/or marjoram with sumac and toasted sesame seeds. I love to use it on meats, roasted potatoes and also sprinkled over hummus. Aleppo is ground dried Halaby pepper. Generally I find it more smoky than hot but it’s a bit of both I guess. I have quite a tolerance for heat so please adjust amount in recipe according to taste. Many substitute this for smoked paprika with a pinch of cayenne or chili flakes. That being said this is a dish that is quite versatile in the sense that if you would like to switch up the flavour blends you can. You can use any blend you think will work well with citrus flavours - so basically anything! I have made this same recipe using lemon pepper seasoning in place of the spices in the recipe. All purpose seasoning, harissa seasoning and even herbs de Provence too. They all work deliciously and you can adjust amounts according to taste.
Another thing you can adjust is the cut of chicken. I’m a leg and thigh fan as you know - I’m trying to like chicken breast more but it’s a hard sell for me. You can use legs as written or you can use 8 pieces of thighs alone or a mix of thighs and drumsticks. I always prefer bone in skin on cause flavour is important to me but you can do boneless and skinless too. You can use breast as well in this recipe too. The only thing is the cooking time may change slightly according to the size and cut of meat so please keep that in mind when you are timing this dish whiles it’s in the oven. The chickpeas develop a bit of a crisp exterior and tender middle as the braise in the olive oil and the rest of the pan juices. The olives and greens are optional but I highly recommend adding them.
What kind of chicken for One-Pan Meyer Lemon Chicken?
For this Meyer lemon chicken recipe, I like to use bone-in, skin-on chicken thighs.
The flavor is so much better than what you can coax out of the boneless, skinless variety.
From a frugality perspective, boneless-skinless things tend to cost a lot more because the most difficult parts of the prep (deboning and skinning) have been done for you.
Yes, skin-on meat means more fat.
I try to cut as much fat off the thighs as possible, but I can't get it all.
Some of the remaining fat renders out during the browning step. I wipe that out of the pan.
Still, I usually compromise by only eating a bit of the [FREAKIN' DELICIOUS!] skin and putting the rest off to the side.
(I discuss my strategies for staying in shape elsewhere on this site—because we all know that I like to eat, and I don't make many sacrifices on flavor!)
- Cut zucchini in half lengthwise. Using the tip of your knife, deeply score cut sides in a crosshatch pattern, spacing about 1/2" apart. Toss zucchini and 1 tsp. salt in a colander set over a bowl. Let sit 10 minutes, then pat dry with paper towels (discard any liquid in bowl).
- Meanwhile, coat a large cast-iron skillet with 1 Tbsp oil. Season chicken on all sides with 1/4 tsp. pepper and remaining 1/2 tsp. salt and arrange in cold skillet (skin side down) in a single layer. Heat over medium and cook, undisturbed, until skin is deep golden brown and chicken is almost cooked through, 10 minutes. Turn chicken and continue to cook just until cooked through and lightly browned underneath, about 5 minutes. Transfer to a platter (skin side up).
- Arrange zucchini (cut side down) in hot chicken fat in skillet. Increase heat to medium-high and cook until surfaces are charred, 6 minutes. Turn and continue to cook until skin side is browned, 2 minutes. Transfer to platter with chicken.
- Heat garlic and remaining 6 Tbsp. oil in a small saucepan over medium until garlic is sizzling and just barely beginning to brown, 3 minutes. Add chile and olives and cook, stirring occasionally, until chile starts to sizzle and brown slightly, 2 minutes. Remove from heat and stir in oregano and lemon zest.
- Spoon garlic oil over zucchini and chicken. Squeeze some lemon juice over and serve with additional wedges alongside.
- 2 1/4 pounds bone-in, skin-on chicken thighs
- Coarse salt
- 1 tablespoon extra-virgin olive oil
- 1 1/4 cups chicken stock
- 12 ounces baby fingerling potatoes or halved small potatoes
- 5 garlic cloves, smashed and peeled
- 1/2 cup green olives, such as Cerignola, pitted if desired
- 1 small lemon, washed well, cut into wedges
- 6 thyme sprigs
- 1 teaspoon cornstarch
Preheat oven to 450 degrees. Season chicken with salt. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chicken, skin side down, until browned, about 5 minutes. Flip chicken, and push to side of skillet. Add 1 cup stock and 1/2 teaspoon salt. Add potatoes to liquid. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.
Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.
Return skillet to stove. Mix cornstarch with remaining 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce. Serve immediately.
How to make lemon chicken
- Preheat oven to 425 degrees.
- Mix olive oil, wine, the juice of 1 of the lemons, garlic, fresh herbs, salt & pepper together in a small bowl.
- Chop and prepare veggies, then add with chicken to a large 9吉 baking dish. Toss mixture in the sauce. Slice up other lemon and add slices in among chicken and veggies.
- Bake for 35-40 minutes until chicken is totally cooked and veggies are tender. Serve and enjoy!
Ingredients and substitutions
- olive oil – sub in any neutral flavoured oil such as sunflower or canola oil in this recipe
- dry white wine – you're looking for a dry white wine here such as pinot grigio or sauvignon blanc. If you don't have any wine on hand, you can sub it for marsala wine or sherry, or just leave it out altogether
- 2 lemons – you'll be using one lemon's juice for the marinade, and the second lemon will be sliced and placed overtop of the ingredients for more flavour. There are no substitutions available. In a pinch, you can use store bought lemon juice and skip the sliced lemons overtop but the meal won't be as flavourful
- garlic – you can use jarred minced garlic in place of the fresh. Garlic powder will not suffice so be sure to get your hands on some fresh or jarred garlic
- fresh rosemary, basil & parsley – fresh herbs are the absolute best in this recipe but dried will work as well. Sub in 1 tsp dried herbs for every tablespoon of fresh
- red potatoes – feel free to use any type of potato here
- mushrooms – if you don't like mushrooms, you can use another veggie here. I recommend either cauliflower or carrots as you want the vegetable to be hardy enough to bake in the oven for 40 minutes. Some veggies, such as broccoli, bell peppers or zucchini, will be mush in that time. If you do want to use those veggies, then I suggest adding them in the last 15 minutes of cook time
- brussel sprouts – See my notes above on vegetables and sub in options
- chicken legs, skin on – feel free to use bone in chicken thighs in place of the chicken legs. Even bone in breasts will work, but they may need more time to cook in the oven. Use a meat thermometer to make sure the internal temperature is 165 F
Storing and reheating
You can store the leftovers in the fridge up to 5 days. To reheat, sprinkle some water overtop of an individual portion size and microwave for 2 minutes or so. I recommend using glass meal prep bowls to store individual servings after cooking. You can also reheat more than one portion at a time in a 350 F oven for about 15 minutes. Again, make sure to sprinkle water overtop so the chicken doesn't dry out.
Freezing this recipe
You can freeze any leftover cooked chicken up to 3 months in the freezer. Let the chicken defrost in the fridge overnight and then bake in a 350 F oven for 15-20 minutes, sprinkling some water overtop beforehand. The veggies won't hold up as well in the freezer so I encourage you to eat those up within 5 days.
More sheet pan chicken dinners
Meal prep tools
- Grab some glass meal prep bowls if you plan on storing the leftovers
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen
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