Mediterranean One-Pan Lemon Herb Chicken

Table of Contents

This Mediterranean One-Pan Lemon Herb Chicken is the kind of meal that makes weeknights feel effortless and elegant at the same time. Juicy chicken breasts are seared until golden, then roasted with fresh asparagus, garlic, and bright lemon slices for a meal that’s fresh, light, and full of Mediterranean sunshine. The olive oil and herbs create a simple pan sauce that ties everything together—no heavy cream, no complicated steps, just clean, vibrant flavor in under 30 minutes.

Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 4

Ingredients

Protein

4 boneless, skinless chicken breasts

Vegetables

1 bunch asparagus, trimmed

Aromatics & Herbs

4 cloves garlic, minced

Fresh thyme and/or fresh parsley

Fats

2–3 tablespoons olive oil

Acids

1–2 lemons (sliced and/or juiced)

Seasoning

Salt and black pepper, to taste

Optional: red pepper flakes or paprika for extra flavor

Instructions

Prep and Season the Chicken:
Pat the chicken breasts dry and season both sides generously with salt, pepper, and paprika (if using).

Sear the Chicken:
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and sear for 4–5 minutes per side until golden brown. Remove from the pan and set aside.

Sauté the Aromatics:
In the same skillet, lower the heat slightly. Add the minced garlic and cook for 30 seconds, just until fragrant.

Add the Veggies and Lemon:
Add asparagus to the pan and toss to coat in the garlicky oil. Place lemon slices over the asparagus and drizzle with lemon juice.

Combine Everything:
Return the chicken to the skillet, nestling it among the asparagus. Sprinkle fresh thyme on top.

Finish Cooking:

Option 1 (Stovetop): Cover and cook on medium-low heat for about 10 minutes, until the chicken reaches 75°C (165°F).

Option 2 (Oven): Transfer the skillet to a preheated oven at 200°C (400°F) for 10–12 minutes.

Garnish and Serve:
Remove from heat and let rest for 5 minutes. Sprinkle with chopped parsley and serve with the pan juices drizzled over the top.

Tips

Pound the chicken: Flattening ensures even cooking and prevents dryness.

Don’t overcrowd the pan: This allows the chicken to sear properly and develop flavor.

Use fresh lemon slices: The heat lightly caramelizes them, infusing the sauce with bright, fragrant oils.

Deglaze if needed: Add a splash of chicken broth or white wine to the pan after searing to create a richer sauce.

Add butter at the end: For a glossy finish, stir in a tablespoon of butter just before serving.

Check doneness: Always use a meat thermometer for perfect tenderness.

Variations

Mediterranean Veggie Mix:
Add cherry tomatoes, bell peppers, or zucchini for extra color and flavor.

Creamy Lemon Herb Chicken:
After searing, add ¼ cup of light cream or Greek yogurt to the sauce for a richer version.

Spicy Lemon Kick:
Include red pepper flakes or a touch of harissa for heat.

Lemon Garlic Shrimp Version:
Substitute shrimp for chicken and reduce cooking time to 6–8 minutes total.

Low-Carb Meal Prep:
Serve with cauliflower rice, quinoa, or a simple green salad—it’s just as satisfying.

Q&A

Q: Can I use chicken thighs instead?
Yes, boneless or bone-in thighs work great. Just adjust the cooking time—thighs need a few more minutes to cook through.

Nutrition

(Per Serving, Approximate)

Calories: 310

Protein: 34g

Fat: 17g

Carbohydrates: 5g

Fiber: 2g

Sugar: 2g

Sodium: 420mg

Conclusion

This Mediterranean One-Pan Lemon Herb Chicken is proof that simplicity can be deeply satisfying. Each element—the seared chicken, tender asparagus, and zesty lemon—comes together in a bright, balanced way. It’s quick, wholesome, and full of flavor without extra fuss. Whether it’s a weeknight dinner or a meal-prep favorite, this dish delivers sunshine and freshness in every bite, straight from the skillet to your table.