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This Lemon Chicken recipe is quick, flavorful, and perfect for one! Tender chicken is marinated in a zesty lemon garlic sauce, baked to perfection, and served over buttery orzo. It cooks in less than 30 minutes, making it an easy and satisfying meal you’ll want to make again and again.
Featured Comment
“This meal was delicious. My husband couldn’t believe how tender the chicken was.”
– Patty
Why You’ll Love This Recipe
- Fast: Ready in under 30 minutes.
- Flavorful: Bright lemon and garlic make the chicken tender and aromatic.
- Scalable: Easily doubles if you’re cooking for two.
What I love most about this lemon chicken is how something so simple can taste so special. It’s quick to make but feels like something you’d order at a little neighborhood bistro – bright, bold, and incredibly satisfying.
Looking for more single serving chicken recipes? Try our bold chicken tikka masala for one, crispy small batch chicken nuggets, or comforting chicken tacos for one, each perfectly portioned for one.
Ingredients
If you have any ingredients leftover from this single serve Lemon Chicken recipe, check out our Leftover Ingredients Recipe Finder.
- Garlic: Chopped garlic adds bold flavor to the marinade. You can substitute with 1/8 teaspoon of garlic powder if needed.
- Lemon Juice: Fresh or bottled lemon juice adds brightness and helps tenderize the chicken. Use leftover lemon juice in recipes like small batch lemon bars or pasta al limone for one.
- Olive Oil: I prefer extra virgin olive oil for its rich flavor, but lighter olive oil will work just as well.
- Seasonings: A mix of paprika, Italian seasoning, salt, and black pepper brings depth to the dish. If you don’t have Italian seasoning, substitute with basil, oregano, thyme, or rosemary.
- Chicken: Use a 4 to 6-ounce boneless, skinless chicken breast or thigh. Any extra chicken can go into dishes like single serving Greek chicken or chicken divan for one.
- Orzo: This rice-shaped pasta adds great texture, but you can swap it for other pastas or rice. Leftover orzo works well in our small batch spinach and orzo salad.
- Butter: Stirred into the orzo, butter adds a rich, creamy finish.
Recipe Variations
This versatile Lemon Chicken can be customized to suit your tastes. Here are a few ideas to switch things up:
- Add Some Spice: Stir 1/8 teaspoon of red pepper flakes into the marinade for a bit of heat.
- Try a Different Protein: This marinade works beautifully with fish, shrimp, or pork.
- Low-Carb Option: Slice the cooked chicken and serve it in large lettuce leaves for a lighter wrap.
- Citrus Blend: Combine lemon juice with orange or lime juice for a fresh, flavorful twist.
How To Make Lemon Chicken
These photos and instructions help you visualize how to make this single serving Lemon Chicken recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Make the Marinade: In a small bowl, mix the garlic, lemon juice, olive oil, paprika, Italian seasoning, salt, and pepper.
- Marinate the Chicken: Place the chicken in a shallow dish or zip-top bag. Pour the marinade over it, cover or seal, and refrigerate for at least 20 minutes.
- Preheat the Oven: Heat your oven to 350°F (177°C).
- Bake the Chicken: Remove the chicken from the marinade and place on a baking sheet. Bake for 25 minutes, or until cooked through.
Pro Tip: Use a meat thermometer to check doneness. Insert it into the thickest part of the chicken—if it reads 165°F, the chicken is ready. This helps avoid overcooking and ensures the chicken is fully cooked.
- Rest the Chicken: Remove the chicken from the oven and cover it with foil. Let it rest for 5-10 minutes to retain its juices.
Pro Tip: Letting chicken rest allows the juices to redistribute, keeping it tender and juicy. Slicing too soon will cause the juices to escape.
- Cook the Orzo: While the chicken is baking, bring a medium-sized pot of water to a boil (about 3/4 full). Add the dried orzo and cook for 7-8 minutes, stirring occasionally to prevent sticking.
- Drain and Butter the Orzo: Drain the cooked orzo in a colander, then return it to the pot and stir in the butter until melted.
- Assemble and Serve: Plate the buttered orzo, slice the chicken, and place the slices on top of the pasta. Enjoy!
Expert Tips
- Marinate for Flavor: Let the chicken marinate for at least 20 minutes to fully absorb the flavors.
- Adjust Cooking Time: Cooking time may vary depending on the thickness of the chicken. Thinner cuts will cook faster, while thicker pieces may need extra time.
- Garnish for Freshness: Add a sprinkle of fresh parsley or a touch of lemon zest before serving to enhance the flavor and presentation.
- Serving Options: While this dish is delicious with orzo, you can also serve the lemon chicken over small batch mashed potatoes, small batch white rice or quinoa for a hearty and satisfying meal.
Serving Suggestions
Pair your Lemon Chicken with these simple single serving sides to create a well-rounded and satisfying meal:
Frequently Asked Questions
Absolutely! Sear the chicken in a hot skillet with a bit of olive oil, then lower the heat and cook until it reaches an internal temperature of 165°F.
Yes, this recipe doubles or triples easily. Just adjust the ingredient amounts and ensure the chicken is arranged in a single layer for even cooking.
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop to prevent drying out.
RELATED: Easy Dinner Ideas For One
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 Chicken For One
Watch How To Make This
Equipment
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) boneless, skinless chicken breast
- ½ cup uncooked orzo
- 1 tablespoon salted butter
Instructions
- Prepare the Marinade: In a small bowl, combine the minced garlic, lemon juice, olive oil, paprika, Italian seasoning, salt, and black pepper.
- Marinate the Chicken: Place the chicken in a shallow dish or a zip-top bag. Pour the marinade over the chicken, cover the dish or seal the bag, and refrigerate for at least 20 minutes.
- Preheat the Oven: Heat your oven to 350°F (177°C).
- Bake the Chicken: Remove the chicken from the marinade and place it on a baking sheet. Bake for 25 minutes, or until fully cooked and no longer pink in the center.Pro Tip: Use a meat thermometer to check doneness. Insert it into the thickest part of the chicken—if it reads 165°F, the chicken is ready. This helps avoid overcooking and ensures the chicken is fully cooked.
- Rest the Chicken: Remove the chicken from the oven and cover it with foil. Let it rest for 5-10 minutes to retain its juices.
- Cook the Orzo: While the chicken is baking, bring a medium-sized pot of water to a boil (about 3/4 full). Add the dried orzo and cook for 7-8 minutes, stirring occasionally to prevent sticking, until tender but firm.
- Drain and Butter the Orzo: Drain the cooked orzo in a colander, then return it to the pot and stir in the butter until melted.
- Assemble and Serve: Plate the buttered orzo, slice the chicken, and place the slices on top of the pasta. Enjoy!
Notes
- Marinate for Flavor: Let the chicken marinate for at least 20 minutes to fully absorb the flavors.
- Adjust Cooking Time: Cooking time may vary depending on the thickness of the chicken. Thinner cuts will cook faster, while thicker pieces may need extra time.
- Garnish for Freshness: Add a sprinkle of fresh parsley or a touch of lemon zest before serving to enhance the flavor and presentation.
- Serving Options: While this dish is delicious with orzo, you can also serve the lemon chicken over mashed potatoes, rice or quinoa for a hearty and satisfying meal.
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.
As always Joanie your recipe was spot on and delicious – but didn’t have any orzo so did mashed potatoes instead. Love the marinade. Thanks for posting this recipe. And I also baked it in my air fryer – because it’s way too hot now in Sacramento to use the big oven.
Thank you so much! I’m glad you enjoyed the recipe, and I love that you used mashed potatoes instead of orzo – such a great swap. Using the air fryer is a smart idea too, especially with the summer heat. I really appreciate you sharing your tweaks!
I love what you do! Thank you so much!
Thank you so much for your kind words! I truly appreciate your support and am so glad you’re here!
Can this recipe be done in an air fryer?
Yes. To cook this chicken in an air fryer, preheat to 375 F and cook for 10 to 12 minutes, flipping the chicken halfway through.