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Craving something flavorful, easy, and just for you? Look no further! This Lemon Garlic Chicken meal is a single serving masterpiece, promising a symphony of flavors with minimal effort.
If you’re on the lookout for more single serving chicken recipes, you’ll love our selection. Try the vibrant spices of our Chicken Tikka Masala, the crunchy delight of our Chicken Nuggets, and the homestyle comfort of our Chicken Tacos, each perfectly portioned for one
RELATED: Easy Dinner Ideas For One
Why You’ll Love This Lemon Garlic Chicken Recipe
- Effortless: With a cooking time of under 30 minutes, this is a quick and easy choice for any meal.
- Flavorful: Lemon and garlic provide a tangy and aromatic backdrop to the tender chicken.
- Adaptable: Whether you’re cooking for one or more, this recipe doubles with ease.
- Diet-Friendly: It fits well into various diets, from low-carb to gluten-free.
Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder.
- Garlic: Chopped garlic is a flavor powerhouse in this marinade. For a quick swap, use 1/8 teaspoon of garlic powder.
- Lemon Juice: Whether freshly squeezed or bottled, lemon juice does double duty by adding zest and tenderizing the chicken. Got leftover lemons? Make a small batch of rich and indulgent Lemon Bars or easy Pasta al Limone.
- Olive Oil: Extra virgin olive oil is my go-to for its robust flavor and nutritional value. If you prefer, lighter olive oils work well too.
- Seasonings: A blend of paprika, Italian seasoning, salt, and black pepper elevates the dish. The main herbs in Italian seasoning are basil, oregano, thyme, and rosemary. If you don’t have Italian seasoning, use one or two of these herbs instead.
- Chicken: A 4 to 6-ounce boneless, skinless chicken breast or thigh will do. The choice is yours! Consider using any extra chicken in Greek Chicken or Chicken Divan.
- Orzo: Resembling large rice grains, orzo adds a delightful texture. Swap it out for other pastas or even rice if you wish. If you’ve got leftover orzo, use it in our single serving Spinach and Orzo Salad.
- Butter: Stirred into cooked orzo, butter enhances the dish’s richness. If you’re not an orzo fan, the buttery touch works with other sides as well.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
Recipe Variations
Craving some new flavors? Here are some fabulous ways to customize your Lemon Garlic Chicken, keeping dinner exciting and your tastebuds happy:
- Make it Spicy: For those who like it hot, add 1/8 teaspoon of red pepper flakes to the marinade for an extra kick.
- Use a Different Protein: Don’t limit yourself to chicken—this zesty lemon garlic marinade works wonders on fish, shrimp, or even pork.
- Make a Lettuce Wrap: Going low-carb? Slice the cooked chicken and tuck it into a large lettuce leaf for a tasty and healthy wrap.
- Citrus Blend: Mix in some orange or lime juice along with lemon for a more complex citrus profile.
The beauty of this Lemon Garlic Chicken recipe is its versatility. Don’t hesitate to put your own twist on it!
How To Make Lemon Garlic Chicken
These step-by-step photos and instructions help you visualize how to make a this recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Combine minced garlic, lemon juice, olive oil, paprika, Italian seasoning, salt, and black pepper in a small bowl.
- Place the chicken in either a shallow dish or into a zip-top bag and pour the marinade over the chicken. Cover the dish or seal the bag and refrigerate for at least 20 minutes.
- Heat the oven to 350°F (177°C).
- Remove the chicken from the refrigerator and place it on a baking sheet. Bake in the preheated oven for 25 minutes or until completely cooked through and the chicken is no longer pink.
Pro Tip: I recommend using a meat thermometer to see if the chicken is cooked through. Using one is the best way to avoid overcooking the chicken and also the best way to make sure the chicken is fully cooked. Insert the thermometer into the thickest part of the chicken. If the temperature reads 165°F, the chicken is done.
- Remove the chicken from the oven and cover it with a piece of foil to allow the chicken to rest for 5-10 minutes.
Pro Tip: Always let chicken rest after cooking. If the chicken is sliced early, the juices will run out of the meat. Letting the chicken rest and cool down a bit allows the muscle fibers to hold on to the juices. This will ensure that your chicken is juicy.
- While the chicken is baking, make the orzo. Fill a medium-sized pot 3/4 full with water and bring to a boil. Add the dried orzo to the pot and cook the pasta for 7-8 minutes or until the pasta is tender but firm, stirring occasionally to prevent the orzo from sticking together.
- Drain the orzo in a colander; return the orzo back to the pot and stir in butter.
- Transfer the buttered orzo to a plate, slice the chicken, and place the slices on top of the cooked pasta.
Expert Tips
- Marinade: Marinate the chicken for at least 20 minutes to allow flavors to meld.
- Cooking Time: Adjust based on the thickness of the chicken.
- Garnish: Fresh parsley or even a dash of lemon zest can elevate the dish.
Serving Suggestions
Ready to elevate your meal? Here’s how you can turn this delicious dish into a complete feast:
- Creamy Mashed Potatoes: This classic side complements the chicken by soaking up the lemon garlic sauce. Consider serving mashed potatoes instead of orzo.
- Sautéed Green Beans: Green beans sautéed in butter and garlic adds both color and nutrients to your plate.
- Greek Salad: Fresh, tangy, and loaded with feta and olives, a Greek salad balances the richness of the chicken.
- Roasted Brussels Sprouts: Seasonal vegetables roasted in olive oil make an excellent side.
Frequently Asked Questions
Opt for either a boneless, skinless chicken thigh or breast. Chicken tenders are also a viable choice. Regardless of the cut, ensure it’s fully cooked by checking its internal temperature with an instant-read thermometer. Chicken is safe to eat when it hits 165°F and shows no pink color.
The lemon garlic chicken recipe is inherently low-carb and keto-compatible. However, serving it over traditional pasta or rice bumps up the carb count. For a low-carb alternative, try slicing the cooked chicken and serving it in a lettuce wrap or atop a fresh bed of greens. Cauliflower rice is another excellent base to consider.
Absolutely. To grill the chicken, preheat your grill and cook the chicken for 6-8 minutes on each side. Make sure the chicken is fully cooked by using a meat thermometer; it should register 165°F when inserted into the thickest part of the meat.
Chicken breasts and thighs should be cooked to 165°F.
Storage And Reheating Guidelines
Storing Your Dish: To keep your Lemon Garlic Chicken fresh and tasty, place it in an airtight container and refrigerate for up to four days.
How to Reheat: For optimal flavor and moisture, add a small pat of butter or a quick drizzle of olive oil to your chicken before reheating. Use either the microwave or a skillet over medium-low heat until the dish is thoroughly warmed.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this easy Lemon Garlic Chicken recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Lemon Garlic Chicken For One
Watch How To Make This
Ingredients
- 1 clove garlic , minced
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ½ teaspoon Italian seasoning
- ¼ teaspoon kosher salt
- ¼ teaspoon coarsely ground black pepper
- 1 6 ounce chicken breast
- ½ cup uncooked orzo
- 1 tablespoon salted butter
Instructions
- Heat the oven to 350°F (177°C).
- Combine minced garlic, lemon juice, olive oil, paprika, Italian seasoning, salt, and black pepper in a small bowl.
- Place the chicken in either a shallow dish or into a zip-top bag and pour the marinade over the chicken. Cover the dish or seal the bag and refrigerate for at least 20 minutes.
- Remove the chicken from the refrigerator and place it on a rimmed baking sheet. Bake for 25 minutes or until completely cooked through and the chicken is no longer pink.Pro Tip: I recommend using a meat thermometer to see if the chicken is cooked through. Using one is the best way to avoid overcooking the chicken and also the best way to make sure the chicken is fully cooked. Insert the thermometer into the thickest part of the chicken. If the temperature reads 165°F, the chicken is done.
- Remove the chicken from the oven and cover it with a piece of foil to allow the chicken to rest for 10 minutes.Pro Tip: Always let chicken rest after cooking. If the chicken is sliced early, the juices will run out of the meat. Letting the chicken rest and cool down a bit allows the muscle fibers to hold on to the juices. This will ensure that your chicken is juicy.
- While the chicken is baking, make the orzo. Fill a medium-sized pot ¾ full with water and bring to a boil. Add the dried orzo to the pot and cook the pasta for 7-8 minutes or until the pasta is tender but firm, stirring occasionally to prevent the orzo from sticking together.
- Drain the orzo in a colander; return the orzo back to the pot and stir in butter.
- Transfer the buttered orzo to a plate, slice the chicken, and place the slices on top of the cooked pasta.
Notes
- Marinade: Marinate the chicken for at least 20 minutes to allow flavors to meld.
- Cooking Time: Adjust based on the thickness of the chicken.
- Garnish: Fresh parsley or even a dash of lemon zest can elevate the dish.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
The orzo needed salt badly. The chicken was delicious! I will make it again, but will be sure the orzo has salt.
This dish is so quick and easy that it’s nearly criminal. The family instantly made it a bi-weekly must. I exchanged the Italian herbs for Herb de Provence and that with the lemon, oh my gosh, it tastes so fresh, summery, and light. Add to some parmesan heavy fettuccini or linguini and its to die for.
Thank you for your feedback. I’m so happy you enjoyed it.
Made this dish excellently as written and it was delicious. MY husband loved it. Only used one large chicken breast and it was very tender
I’m so glad you both enjoyed the dish, Pat. Thank you so much for your feedback.
This meal was delicious. My husband couldn’t believe how tender the chicken was. Followed the directions with no changes. Used one large breast for two. Thank you
I’m so glad you both enjoyed the chicken. Thank you so much for your feedback.
Want to make this wonderful recipe today. I have one question can I exchange the orzo for rice or any other pasta?
Absolutely! Use any pasta you like or rice, or even enjoy the chicken by itself.
I know this recipe is going to be good, as all your recipes I enjoy. But why Refrigerate the chicken rwhile marinating. I thought all meat and foul
should be at room temperature before cooking. Please explain.
Always marinate in the refrigerator. Marinating at room temperature can allow dangerous bacteria to grow and lead to foodborne illnesses.
I made this for my elderly mother who eats like a bird – she finished it ALL and loved every bite!!
I’m so glad she enjoyed it.
I take it the chicken is removed from the marinade before baking?
Yes. Take the chicken out of the marinade and place it on a baking sheet.