Easy to make and full of flavor, this Lemon and Garlic Chicken recipe is one for your recipe file. This single serving meal cooks in under 30 minutes and can be cooked in the oven or on the grill. Serve over rice or orzo pasta. For a low carb variation, serve in a lettuce wrap.
This wonderful Lemon Garlic Chicken For One is so incredibly delicious and I’m so excited to share the easy recipe with you today. It’s an easy to make, flavor packed recipe that can be cooked either on the grill or in the oven. Best of all, the entire meal can be ready and on your table in 30 minutes.
Baked chicken alone is a fabulous low carb, low calorie meal. If you’re watching your carb intake, consider slicing the cooked chicken and eating it in a lettuce wrap or as a salad topping.
I happen to love serving this tender and juicy lemon chicken with buttery orzo pasta or brown rice. It’s truly spectacular and I love how the juices from the lemon and garlic sauce soak into the pasta.
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Lemon Garlic Marinade
Lemon Garlic Marinade
Begin by combining minced garlic, lemon juice, olive oil, smoked paprika, Italian seasoning, salt and pepper in a small bowl. The smoked paprika adds a deep, woodsy flavor and I love how it really comes through.
FYI – I’ve actually made the lemon and garlic marinade with sweet paprika when I was out of smoked paprika and loved the taste too. Use either type of paprika.
Pour the marinade over the chicken thighs or chicken breast in a bowl, cover and refrigerate for 20 minutes or longer.
Lemon Chicken
Remove the chicken from the marinade and place on a baking sheet. Bake for 25 minutes or until the chicken is cooked through.
If you’d like to grill the chicken, place it on a heated grill and grill for 8 minutes per side.
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Baking Dish To Use For Lemon And Garlic Chicken
Baking Dish To Use For Lemon And Garlic Chicken
For this Lemon Garlic Chicken, I used a small baking sheet. You can also use a loaf pan or a small to medium sized baking dish.
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Lemon Garlic Chicken Recipe For One
Prep Time: 20 minutesCook Time: 25 minutesResting: 5 minutesTotal Time: 45 minutesServings: 1 personCalories: 548kcalIngredients
- 1 clove garlic , minced
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 6 ounce chicken breast
- 1/2 cup uncooked orzo
- 1 tablespoon butter
Instructions
- Combine the garlic, lemon juice, olive oil, paprika, Italian seasoning, salt, and pepper in a small bowl.
- Place the chicken breast in a shallow dish and pour marinade over the chicken. Cover dish and refrigerate for at least 20 minutes.
- Heat oven to 350 degrees F (177 degrees C).
- Remove the chicken from the refrigerator and place on a baking sheet. Bake in the oven for 25 minutes or until completely cooked through and chicken is no longer pink inside.
- Remove the chicken from the oven and cover it with a piece of foil and allow the chicken to rest for 5-10 minutes.
- While the chicken is baking, make the orzo. Fill a medium sized pot 3/4 full with lightly salted water and bring to a boil. Add dried orzo to the pot and boil the orzo about 8 minutes or until it has a firm, chewy texture, stirring occasionally to prevent it from sticking together.
- Drain orzo in a colander. Add the orzo back into the warm pot and stir in the butter.
- Slice the chicken and serve over cooked orzo.
Nutrition
Serving: 1serving | Calories: 548kcal | Carbohydrates: 60g | Protein: 34g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 719mg | Potassium: 585mg | Fiber: 3g | Sugar: 2g | Vitamin A: 9.8% | Vitamin C: 16.8% | Calcium: 3.2% | Iron: 10.9% Tried this recipe?Mention @OneDishKitchen or tag #onedishkitchen!
Ingredients
- 1 clove garlic , minced
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 6 ounce chicken breast
- 1/2 cup uncooked orzo
- 1 tablespoon butter
Instructions
- Combine the garlic, lemon juice, olive oil, paprika, Italian seasoning, salt, and pepper in a small bowl.
- Place the chicken breast in a shallow dish and pour marinade over the chicken. Cover dish and refrigerate for at least 20 minutes.
- Heat oven to 350 degrees F (177 degrees C).
- Remove the chicken from the refrigerator and place on a baking sheet. Bake in the oven for 25 minutes or until completely cooked through and chicken is no longer pink inside.
- Remove the chicken from the oven and cover it with a piece of foil and allow the chicken to rest for 5-10 minutes.
- While the chicken is baking, make the orzo. Fill a medium sized pot 3/4 full with lightly salted water and bring to a boil. Add dried orzo to the pot and boil the orzo about 8 minutes or until it has a firm, chewy texture, stirring occasionally to prevent it from sticking together.
- Drain orzo in a colander. Add the orzo back into the warm pot and stir in the butter.
- Slice the chicken and serve over cooked orzo.
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.
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This looks delicious. Would like to know if this recipe could be doubled.
Hi Josephine,
Yes, this recipe can be double and tripled with success. Hope you enjoy it!
Love this! When my husband works late and I need something for just me, it’s perfect!
I love having the option to just cook for one. Thank you for an amazing recipe!
This is so delicious and I love the fact that it was scaled down to a smaller portion size! 🙂
Lemon and garlic is such a classic flavor. This chicken looks amazing!!
I love easy-to-make main dishes like this, and especially when there is lots (and lots!) of garlic involved!
I loved the beauty and simplicity of this easy, quick-to-make recipe for lemon garlic chicken. It went perfectly with the orzo and a fresh and colorful spring salad. Thank you so much for sharing this delicious recipe!
Super easy! Thanks for sharing!