It’s officially spring! I am so happy I could do a dance! Okay, okay, as I type this post it is a gloomy, chilly day that is threatening rain, so today doesn’t exactly feel like spring. BUT the grass is green, the birds are chirping, little green buds are popping up on trees and bushes. I have even seen a few flowers that have bloomed here and there. In a week or two everything will kind of go POOF and it will be a brilliantly bright green. THAT right there, that magical transformation of dead, brown things that turn into beautiful green things is my favorite! It’s what makes living in the Midwest all worth it.
With April comes tax season. Ugh, tax season is the moment when I don’t want to be an adult anymore. Can I just be a kid during tax season, please? But we’re trying hard to be the best adult grownups we can be, even if sometimes we don’t feel very grown-up. With taxes demanding our attention in the evenings we desperately need a quick, easy meal that requires very little cleanup. Yet, it needs to fuel our brains so that we can power through those tax forms. One Pan Lemon Chicken to the rescue!
If you are a rock star and have already finished your taxes, then I’m sorry I didn’t get this recipe to you sooner, but your taxes are finished so now you have no excuses, go make One Pan Lemon Chicken. If you’re like me and Paul, and you started your taxes a week ago but LIFE got in the way, so now you are scrambling to get them done in 10 days – deep breath – you can do this! Then you NEED One Pan Lemon Chicken.
One Pan Lemon Chicken can be made in just 25 minutes. And as the name states it only requires one pan. So, there is minimal cleanup afterwards! That’s my kind of meal! Guess what, there is still plenty of time to get your taxes or your other adult duties accomplished. See, we can do this adult thing!
I know you will love this One Pan Lemon Chicken. The chicken is tender, and the sauce is super lemony, with plenty of tang and just the right amount of sweetness. I show roasted broccoli in the pictures (directions in the notes). I recommend serving this with some kind of greens to make it a complete meal. Roasted asparagus would also be delicious. Okay, I know this means that you will have one more pan to wash, but you can do it! Besides those veggies will help you to power through your productive evening. Let’s do this!
- Salt and pepper
- 4 boneless, skinless chicken breasts
- 2 teaspoons olive oil
- 2 tablespoons butter, divided
- 1 medium-sized white onion, chopped
- 2 cloves garlic, minced
- Zest of 1 lemon, set aside
- ½ cup fresh squeezed lemon juice (3 to 4 large lemons)
- ¾ cup chicken stock
- ¾ cup dry white wine (such as Chardonnay or Pinot Grigio)
- ¼ cup + 1 tablespoon honey
- ½ teaspoon arrowroot powder (can sub corn starch)
- 1 tablespoon fresh thyme leaves, chopped
- Salt and pepper, to taste
- Heat a large nonstick skillet over medium heat.
- Sprinkle salt and pepper on each chicken breast, while it's still in its package. Heat the olive oil in the pan. Add the chicken breasts to the pan, seasoned side down. Sprinkle the other side with salt and pepper. Cook the chicken breasts about 5 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit.
- Remove the cooked chicken from the pan onto a plate; cover with tin foil to keep the chicken warm.
- Returning to the pan, turn the heat down to medium-low. Melt 1 tablespoon of the butter. Add the onion and saute for 3 minutes, just until the onion is translucent. Add the garlic and saute for 1 minute.
- Add the lemon juice, chicken stock, white wine, and honey. Turn the heat up to high. Allow the sauce to come to a simmer. Simmer for 5 minutes, or until the sauce has reduced by half.
- In a small dish mix the arrowroot/ cornstarch in with a little bit of water until no lumps remain. Slowly stir the arrowroot mixture into the sauce. Allow it to thicken for 1 minute.
- Turn the heat to low, add the remaining tablespoon butter and allow to melt.
- Remove from the heat. Add the thyme and reserved lemon zest. Carefully taste the sauce and add salt and pepper to taste.
- Spoon the lemon sauce over the still-warm chicken breasts. Serve immediately. Serve with green veggies for a complete meal (see notes for instructions for roasted broccoli).
- Leftovers keep for up to 5 days; reheat gently.
To make the roasted broccoli preheat your oven to 400 degrees Fahrenheit. To a bare rimmed baking sheet add 1 head of broccoli that has been chopped. Drizzle with 2 teaspoons olive oil, sprinkle with salt and pepper. Toss to coat. Roast the broccoli for 20 minutes, flipping halfway through. The broccoli should be slightly charred and have small crispy bits. Serve immediately.