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.

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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

1. Preheat the oven to 400ºF. Line a baking sheet pan with parchment paper or spray with cooking oil to avoid sticking. 
2. 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.
3. In a bowl, combine melted butter, lemon juice, crushed garlic, salt, pepper, and all the chopped-up fresh herbs. 
4. Drizzle oil, then pour the lemon butter sauce and rub it on the chicken and vegetables to coat. 
5. 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. 

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