Spread the love

One-Pan Lemon Pepper Chicken with Veggies

Alright, friends, I’m bursting to share this one-pan wonder that’s pure sunshine on a plate! Imagine juicy chicken breasts kissed with bright, zesty lemon and a kick of pepper, all roasting alongside tender-crisp veggies that soak up all those vibrant flavors. The best part? It all cooks together in just one skillet, making cleanup a breeze—a true win for busy weeknights or lazy weekends. I promise, the aroma alone will have you drooling before it even hits your fork. Plus, this recipe is a fantastic way to sneak in your veggies without any fuss. Ready to brighten up your dinner table with fresh, mouthwatering goodness? Let’s dive in!

Quick Facts

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients

For the Main Dish:

4 boneless, skinless chicken breasts (about 6 ounces each)
1 tablespoon olive oil
2 teaspoons lemon pepper seasoning
1 teaspoon garlic powder
1/2 teaspoon salt (adjust to taste)
1 lemon, thinly sliced
1 cup baby carrots, halved lengthwise
1 cup broccoli florets
1 cup cherry tomatoes
1/2 cup sliced bell peppers (any color)

How I Make It

Step 1:

First things first: preheat your oven to 400°F. While it heats, pat your chicken breasts dry and rub them all over with olive oil, lemon pepper seasoning, garlic powder, and salt. This creates that beautiful crust and packs the flavor in.

Step 2:

Next, spread the baby carrots, broccoli, bell peppers, and cherry tomatoes in a single layer in a large oven-safe skillet or baking dish. Drizzle a tiny bit of olive oil over the veggies and toss gently so everything gets evenly coated.

Step 3:

Place your seasoned chicken breasts right over the veggies. Tuck the lemon slices on top of the chicken and around the pan to infuse that fresh citrus aroma.

Step 4:

Pop the pan into the oven and roast for about 22-25 minutes, or until the chicken registers 165°F in the thickest part. Keep an eye on the veggies; they should be tender but still have a little bite.

Step 5:

Once out of the oven, let the chicken rest for 5 minutes—this helps the juices redistribute for ultimate tenderness. Give the veggies a gentle stir to mix all those lovely lemony drippings.

Step 6:

Serve everything straight from the pan or plate it up for a colorful, zesty feast. Don’t forget to squeeze an extra wedge of lemon over the top if you want to brighten it even more!

Variations & Tips

Swap chicken breasts for thighs if you prefer juicier meat—just check internal temps closely.
Add potatoes or sweet potatoes for a heartier meal; cut them small so they cook through.
Use fresh cracked black pepper instead of lemon pepper for a different spin.
If you like a bit of heat, sprinkle some crushed red pepper flakes over the vegetables before baking.
Don’t have a lemon pepper blend? Mix freshly ground black pepper with lemon zest and a pinch of salt instead.
For extra green goodness, toss in green beans or asparagus with the broccoli.

How I Like to Serve It

This dish is fantastic served with a simple side of fluffy rice or crusty bread to soak up all those pan juices. When it’s warm out, I love enjoying it with a crisp green salad and a chilled glass of white wine. It’s also perfect for a cozy family dinner—nutritious, colorful, and fuss-free.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in the microwave or a skillet to keep the chicken juicy and the veggies crisp.

Closing: This one-pan lemon pepper chicken with veggies is a go-to for effortless, vibrant dinners that always feel a little special!