One Pan Lemon Butter Chicken
One Pan Lemon Butter Chicken dish is a perfect addition to the list of your meal prep recipes. The chicken is moist and tender. The veggies are equally delicious with lemon, butter, and herb sauce.
let’s get social
JUMP TO RECIPE
why I believe in meal prepping
PLANNING:
- Planning your meals means saving time and money. Evidently, you’ll be eating delicious foods with quality ingredients and fewer less-desirable calories.
SMART SHOP:
- Generally, you’ll learn how to “smart shop” and you won’t have to run to the grocery store as frequently. It also means less food waste because you’ve only bought the items you need to prepare.
LEARNING:
- Even though you already know your way around the kitchen, it’s always good to enhance your skills and learn new techniques. If you want to learn more about meal prepping check my blog post about 4-Day Meal Prep and get more recipes.
ingredients notes
Bell pepper – Cut around the pepper and remove the seeds. Another key point is, you want to cut your veggies into bigger chunks when roasting so they don’t disintegrate. Slice the pepper into inch strips and then cut them into bite-size pieces about inch size.
Brussels sprouts – Before cutting the Brussels sprouts in half, check the outer leaves first. If the leaves are wilted, tear them off and discard them or save them for composting.
Yellow onion – Spanish or yellow onions are sweet the longer they cook. Peel the skin, cut it in half, and then cut it again into an inch of bite-size pieces.
Chicken breasts – Even though you can use any meat you like, chicken breast is my favorite because it cooks fast. Therefore, it will cook at the same time as your veggies. Slice them thicker about 2-inch cubes, you want them to stay moist and tender. Season the chicken with salt and pepper before roasting.
Olive oil – Of course, if you want a nice browning you need some kind of oil. Drizzle the olive oil generously on top of the veggies before roasting them.
Cooked rice – Generally you can use any type of rice you like. I especially like brown rice medley. It’s a combination of whole-grain rice that contains more fiber compared to white rice.
FOR THE SAUCE:
Melted butter – At least it’s easier to mix the butter with the fresh herbs and lemon when it’s melted.
Lemon juice – Using freshly squeeze is better than store-bought bottled juice. As a result, you’ll get all the benefits of citrus goodness and it’s a 100% guarantee that your sauce will taste better.
Garlic – Equally delicious is adding fresh garlic to your sauce. If you don’t have a garlic press, then finely minced the garlic. Avoid cutting them into big pieces, you don’t want them to burn.
Sea salt – In spite of seasoning the chicken with salt, you also need to season the sauce. Salt brings out the flavor and balances everything.
Red chili pepper flakes – To add heat to this dish, add dried crushed pepper. In order to season your dish according to your taste, always add a little at a time. You can always add in but you cannot take out.
Sage – As much as possible, use fresh herbs. The flavor stands out more and they’re very fragrant. Stack the sage leaves together then roll them like a cigar before chopping.
Parsley – Compared to sage, parsley is milder and mostly used for garnishing. Chop them finely including the stems which are full of flavor.
Rosemary – On the other hand, rosemary is stronger in flavor and very earthy. Tear the leaves off the stems first, and then finely chop them.
how to make One Pan Lemon Butter Chicken
- Preheat the oven to 400ºF. Line a baking sheet pan with parchment paper or spray with cooking oil to avoid sticking.
- Lay the chicken on one side of the pan, then arrange the rest of the vegetables on the other side. Season the chicken with salt and pepper, and toss to coat well.
- In a bowl, combine melted butter, lemon juice, crushed garlic, salt, pepper, and all the chopped-up fresh herbs.
- Drizzle oil, then pour the lemon butter sauce and rub it on the chicken and vegetables to coat.
- Bake for 10-15 minutes or until the veggies are soft. Turn the broiler to high and broil for 3 minutes or until the chicken and veggies slightly scorch. Make sure the chicken is cooked through or reaches the internal temperature of 165ºF.
faq
Batch cooking is cooking different types of dishes for the entire week. For example, steaming rice, grilling or baking your marinated meat, and stir-frying or roasting vegetables. You might also want to think about prepping something for a snack. You are cooking large amounts of food and storing them for later.
I like to use glass containers with compartments. Heatproof containers are a great choice for conveniently heating your meals in a microwave. I also like the ones with compartments for separating foods like your salad and dressing.
Write down what you like to make for the week. Set aside a day to go grocery shopping, it could be the same day you prep and then cook the next day. Or you can prep and cook the same day. Keep in mind that it takes a lot of energy to prep and cook, so make sure you’re well-rested and ready.
recommended recipes
One Pan Lemon Butter Chicken
Equipment
- baking sheet pan
- Bowl
- Juicer
- Spatula
- Tongs
Ingredients
- 2 pieces of chicken breasts, about 1 pound, cut into bite-size pieces
- 1 bell pepper, deseed and cut into bite-size pieces
- 1 pound Brussels sprouts, trimmed and halves
- 1 yellow onion, slice in big chunks
- 1/2 cup melted butter
- 1 tablespoon freshly squeezed lemon juice, or juice of one lemon
- 3 crushed garlic cloves
- 1 teaspoon sea salt
- 1/2 teaspoon red chili pepper flakes
- 4 sage leaves, chopped
- 2 tablespoons chopped parsley
- 2 teaspoons honey
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400ºF. Grease or line a baking sheet pan with parchment paper.
- Place the chicken and veggies side by side on a prepared pan. Season the chicken with salt and pepper. Drizzle olive oil, and pour the lemon butter sauce over the chicken and veggies. Rub them with the sauce to coat them well.
- Roast for 10-15 minutes or until the veggies are tender. Then switch to the broiler (if your oven has a broiler option), and broil for 3 minutes or until they slightly scorch or brown (don't broil for too long it might dry your chicken).
- Serve with steamed brown or white rice.
Video
Notes
DID YOU MAKE THIS RECIPE?
Make sure to come back to the blog post and give us star ratings and reviews.
get one week meal prepping recipes
Hi there! Nice to meet you. My name is Jen.
Hello, nice to meet you! I’m Jen, a mom of 2 wonderful girls. I love to prepare home-cooked meals. Cooking and planning your meals might sound like another chore added to your already long list of things to do. Believe me, I’ve been there. Surely, cooking more meals at home is worth all the effort. After years of cooking for my family and teaching culinary classes, I can honestly say that I have more control over the quality of the ingredients I use. It’s important to realize that when you cook better you eat better.
Eating healthy doesn’t have to be boring and you don’t have to eat the same thing repeatedly. There are ways we can naturally enhance our food’s flavor and enjoy home-cooked meals.