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+ servings
two baked chicken thighs over orzo pasta next to slices of lemon.
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4.88 from 32 votes

Lemon Garlic Chicken For One

Enjoy a single serve Lemon Garlic Chicken meal, ready in under 30 minutes. Cook it in the oven or on the grill, and serve with rice, pasta, or in a lettuce wrap for a low-carb option. Quick, versatile, and full of flavor.
Prep Time20 minutes
Cook Time25 minutes
Resting5 minutes
Total Time50 minutes
Course: Main Dish
Cuisine: American
Keyword: baked chicken, chicken, chicken marinade, lemon and garlic chicken, lemon chicken, sheet pan chicken, sheet pan lemon chicken
Servings: 1 serving
Author: Joanie Zisk

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.

Video

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

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: 490IU | Vitamin C: 13.9mg | Calcium: 32mg | Iron: 2mg

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