Busy nights shouldn’t mean sacrificing a wholesome, flavorful meal. At Sunhouse, we love sharing easy, delicious recipes that bring comfort and joy to the dinner table. This vibrant Lemon Herb Chicken & Veggies recipe is quick to prepare and perfect for any weeknight. It’s bright, fresh, and satisfying—all made conveniently in just one pan.
With the help of high-quality cookware, like our trusted stainless steel frying pans, this dish comes together beautifully. Let’s get cooking!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 2-3
Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1 lemon (zested and juiced)
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp dried thyme (or Italian seasoning)
- Salt and pepper, to taste
- 1 cup broccoli florets
- 1 bell pepper, sliced
- ½ cup cherry tomatoes
- 1 carrot, thinly sliced
- ½ red onion, sliced
Kitchen Essentials
- Sunhouse Stainless Steel Multi-Ply Frying Pan – Ideal for even heat distribution and effortless searing.
- Sunhouse Stainless Steel Chef Knife – For precise slicing and easy prep.
Our stainless steel frying pan helps ensure perfectly seared chicken and crisp-tender veggies, making this meal simple and enjoyable to prepare.
Step-by-Step Instructions
Step 1: Prep (10 Minutes)
- In a small bowl, whisk together lemon juice, zest, olive oil, garlic, oregano, thyme, salt, and pepper.
- Slice the chicken breasts in half horizontally or pound them to about ½-inch thickness to reduce cooking time.
- Toss the chopped vegetables with olive oil, salt, and pepper until lightly coated.
Step 2: Cook (20 Minutes)
- Heat your stainless steel frying pan over medium-high heat.
- Add a small drizzle of oil and sear the chicken for about 3-4 minutes per side until golden brown.
- Pour the lemon herb mixture over the chicken and simmer for 2-3 minutes until slightly thickened.
- Move the chicken to one side of the pan and add the vegetables to the other. Sauté for about 8-10 minutes, stirring occasionally, until tender-crisp. (If your pan isn’t large enough, cook the veggies separately.)
Step 3: Serve & Enjoy
Spoon the pan sauce over the chicken and vegetables before serving. For an extra burst of freshness, serve with additional lemon wedges.
Cooking Tips & Variations
- Tip: Preheating your pan properly helps prevent sticking and ensures even browning.
- Customize the veggies with seasonal favorites like zucchini or asparagus.
- Pair with quinoa, rice, or crusty bread to soak up the flavorful sauce.
- Our multi-ply frying pan also works wonderfully for other dishes like stir-fries, pancakes, and grilled sandwiches.
Why This Recipe Shines
This recipe is more than just a quick meal—it’s a way to bring bright, comforting flavors to your table without spending hours in the kitchen. We believe that the right tools, like our thoughtfully designed cookware, make every step smoother and more enjoyable.
Frequently Asked Questions
Q: Can I make the lemon herb sauce ahead of time?
Yes! Store it in an airtight container for up to 2 days. For the best taste, zest the lemon fresh before using.
Q: Can I use chicken thighs instead of chicken breasts?
Absolutely. Boneless, skinless chicken thighs are a great alternative—just adjust cooking time slightly for tenderness.
Q: How do I care for my stainless steel frying pan?
After use, allow it to cool, then clean with warm water and mild soap. For tough spots, a baking soda paste works wonders.
Q: Can I freeze this dish?
This recipe is best enjoyed fresh, but you can freeze the cooked chicken and sauce for up to 2 months.
Final Thoughts
We love meals that are both effortless and full of flavor—and this Lemon Herb Chicken & Veggies recipe checks all the boxes. It’s fast, versatile, and deeply satisfying.
Whether you're cooking for yourself or your family, having dependable kitchen tools can make every meal easier and more enjoyable. We hope this dish becomes a staple in your kitchen, and we’re always here to inspire your next cooking adventure.
