Easy to make and full of flavor, this Lemon 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.
Why This Recipe Works
- Cook in the oven or on the grill: This is such a versatile chicken recipe. When the weather is nice, I love to grill the chicken. You can also easily bake the chicken in the oven and it can be cooked in less than 30 minutes.
- Easy chicken recipe: This sheet pan chicken recipe requires just minutes of prep. It's the kind of meal that's easy to throw together when you don't feel like cooking. The dish is made with easy-to-find ingredients and comes together quickly.
- Simple marinade: The lemon chicken marinade is filled with flavor and made with a few simple ingredients. This is a great make-ahead meal because you can marinate the chicken for up to 4 hours ahead of time so all you have to do when you're ready is cook it.
- Doubles well: This recipe calls for using one chicken breast or thigh. If you'd like to make a second meal, just double the ingredients in the recipe.
Ingredient Notes
- Garlic: Chopped garlic adds quite a lot of flavor to the chicken marinade. You can use ⅛ teaspoon of garlic powder instead if necessary.
- Lemon juice: Use freshly squeezed or bottled lemon juice. Lemon juice not only provides flavor but also helps to tenderize the chicken.
- Olive oil: I use extra virgin olive oil in this Lemon Garlic Chicken recipe as well as in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains more true olive taste. It also contains more of the vitamins and minerals found in olives. It's my favorite type of olive oil to use but you may use a lighter olive oil instead.
- Seasonings: Use paprika, Italian seasoning, salt, and black pepper for best flavor.
- Chicken: Use 1 (4 to 6-ounce) boneless, skinless chicken breast or thigh.
- Orzo: This type of pasta is shaped like a large grain of rice. Feel free to use a different type of pasta or serve this lemon garlic chicken over rice instead.
- Butter: I like to stir butter into the cooked orzo for flavor.
See below for ways to use leftover ingredients.
How To Make Lemon Garlic Chicken For One
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 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 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.
Frequently Asked Questions
I use either a boneless, skinless chicken thigh or chicken breast. Chicken tenders would also be a good option. Chicken tenders will take about the same time to cook but be sure to check to make sure the chicken is done by using an instant-read thermometer. Chicken is cooked when it is no longer pink and has reached 165°F.
For this Sheet Pan Lemon Garlic Chicken, I use a small baking sheet or rimmed sheet pan. You can also use a loaf pan or a small to medium-sized baking dish. Examples of these dishes can be found on our Bakeware page.
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
Yes. If you'd like to grill the chicken, place it on a heated grill and grill for 6-8 minutes per side, until the chicken is cooked through (an inserted thermometer should read 165°F)
The chicken itself is low carb and keto friendly. When served over pasta or rice, the meal is no longer low in carbs.
Consider slicing and serving the chicken in a lettuce wrap or over a bed of greens. It's also wonderful over cauliflower rice.
Chicken breasts and thighs should be cooked to 165°F.
Recipe Variations
This Lemon Garlic Chicken recipe is so versatile. Here are a few ways to mix it up:
- Make it spicy: For a spicy version, add ⅛ teaspoon of red pepper flakes to the marinade.
- Use a different protein: Use the lemon garlic chicken marinade on fish, shrimp, or pork.
- Make a lettuce wrap: To make a low-carb meal, consider slicing and adding the cooked chicken to a large lettuce leaf to make a wrap.
Expert Tips
- To get the most juice out of a lemon, roll the lemon on the countertop while pressing it gently.
- We use Italian seasoning in this recipe. 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.
- Line your baking sheet with foil to make cleanup easy.
Storage And Reheating Tips
- Storage: Store the Lemon Garlic Chicken in an airtight container in the refrigerator for up to 4 days.
- Reheating: Top the chicken with butter or a drizzle of olive oil and reheat in the microwave or in a skillet set to medium-low heat until warmed through.
Serving Suggestions
So many side dishes go well with Lemon Chicken. You might like to enjoy it with any of these single serving side dishes:
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this Lemon With Garlic Chicken recipe, you might like to consider using them in any of these single serving and small batch recipes:
- Lemon juice: Lemon Curd, Lemon Bars, Lemon Meringue Pie, Baba Ganoush, Alfredo Sauce
- Garlic: Roasted Garlic with Olives and Feta, Guacamole Salad, Spinach Manicotti, Penne alla Vodka, Chickpea Curry
- Olive oil: Pesto, Seared Scallops, Baked Penne With Roasted Vegetables, Cowboy Caviar, Shrimp Fettuccine
- Paprika: Sweet Potato Fries, Turkey Chili, Baked Pork Chop, Cheese Grits, Cioppino
- Italian seasoning: Italian Meatball, Hamburger Casserole, Chicken Spaghetti, Ratatouille, Stuffed Peppers
- Chicken: Broiled Chicken with Pineapple, Baked Buffalo Chicken, Chicken Margherita, Butter Chicken, Chicken Fajitas
- Orzo: Spinach and Orzo Salad
RELATED: 15 Easy Single Serving Dessert 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.
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Lemon Garlic Chicken For One
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Video
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
- 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 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
- To get the most juice out of a lemon, roll the lemon on the countertop while pressing it gently.
- We use Italian seasoning in this recipe. 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.
- Line your baking sheet with foil to make cleanup easy.
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.
Cheryl says
Want to make this wonderful recipe today. I have one question can I exchange the orzo for rice or any other pasta?
Joanie Zisk says
Absolutely! Use any pasta you like or rice, or even enjoy the chicken by itself.
Shirlee says
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.
Joanie Zisk says
Always marinate in the refrigerator. Marinating at room temperature can allow dangerous bacteria to grow and lead to foodborne illnesses.
Susie says
I made this for my elderly mother who eats like a bird - she finished it ALL and loved every bite!!
Joanie Zisk says
I'm so glad she enjoyed it.
ANNA M. POTJE says
I take it the chicken is removed from the marinade before baking?
Joanie Zisk says
Yes. Take the chicken out of the marinade and place it on a baking sheet.