One-Pot Lemon Garlic Chicken Breasts (Fillets) with Vegetables
This One-Pot Lemon Garlic Chicken Breasts recipe (also known as chicken fillets in Europe) is an easy, flavorful weeknight dinner. Tender boneless chicken cooks alongside lemon, garlic, and roasted vegetables for a simple, all-in-one meal the whole family will love.
Ingredients
Chicken & Marinade
- 4 chicken breasts fillets, lightly pounded to even thickness
- Salt and freshly ground black pepper to taste
- 1 tbsp olive oil
- 1 tbsp butter for pan-frying
Oven Dish
- 1 organic lemon thinly sliced
- 4 garlic cloves thinly sliced
- 1+1 tbsp olive oil 1 tbsp for the pan, 1 tbsp to drizzle over the chicken
- 4 tsp butter 1 tsp per fillet
Vegetables
- 1 zucchini cut into sticks
- 1 large onion sliced
- 1 bell pepper chopped
- 2 large tomatoes halved
- stems from 1 bunch of parsley
- 2 tbsp fresh sage roughly chopped
- 2 tbsp olive oil
- Salt & pepper to taste
Parsley Oil
- 1 bunch fresh parsley leaves
- ½ tsp garlic pressed
- Juice of ½ lemon
- 1 dl olive oil
- 1-2 tsp agave syrup or honey
- Salt & pepper to taste
Instructions
Prepare the chicken
- Lightly pound the chicken breasts (fillets) to even thickness, season both sides with salt and pepper.
- Pan-sear: Heat olive oil and butter in a hot pan. Sear chicken on both sides until golden, but not fully cooked through. Set aside.
- Layer in oven dish: Add 1 tbsp of the olive oil to the dish. Arrange lemon slices, garlic, and olive oil in the bottom of an oven-safe dish. Place chicken fillets on top. Add 1 tsp butter to each fillet.
Prepare the Vegetables
- Toss zucchini sticks, onion slices, cut bell pepper, tomato halves, parsley stems, and chopped sage with olive oil, salt, and pepper. Arrange around the chicken in the same dish.
Cook
- Bake at 200 °C (390 °F) for 20–25 minutes, until chicken is cooked through and vegetables are tender.
Parsley oil
- Blend parsley, garlic, lemon juice, olive oil, agave, salt, and pepper until smooth. Taste and add seasonings if preferred.
Serving
- Drizzle parsley oil over the roasted chicken and vegetables before serving. Save some for everyone to add more on a plate.
Notes
Works equally well with boneless chicken thighs.
For an extra flavor boost, marinate the chicken in olive oil, garlic, and lemon juice for 30 minutes before cooking.
Leftovers reheat well and make a great meal prep option.
Serve with rustic artisan bread to soak up the lemon-garlic juices and parsley oil.
For a heartier meal, crumble feta cheese over the finished dish before serving.