Lemon-Herb Crusted Chicken with Roasted Mediterranean Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Tender chicken breasts coated in a golden lemon-herb crust, served alongside vibrant roasted vegetables with a zesty herb-infused pan sauce. This mediterranean-inspired one pot (mediterranean) ready in about 50 minutes pairs all-purpose flour, olive oil, zested and juiced lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (6 oz each), boneless and skinless chicken breasts
• 1 tbsp all-purpose flour
• 3 tbsp olive oil
• 1, zested and juiced lemon
• 2 tsp, finely chopped fresh rosemary
• 1 tbsp, chopped fresh thyme
• 2 medium, sliced into 1/2-inch half-moons zucchini
• 1, sliced into 1/2-inch strips red bell pepper
• 1 cup cherry tomatoes
• 3 cloves, minced garlic
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup chicken broth

Instructions

1. Step 1: Preheat oven to 425°F. Pat chicken breasts dry with paper towels, then dredge each in 1 tbsp all-purpose flour and 1/2 tsp salt, shaking off excess.
2. Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add chicken and cook undisturbed for 3 minutes until golden brown, then flip and cook another 2 minutes.
3. Step 3: Arrange zucchini, bell pepper strips, and cherry tomatoes around chicken in the skillet. Scatter 3 minced garlic cloves, 1/2 tsp dried oregano, 1/4 tsp black pepper, and 2 tsp chopped rosemary over vegetables.
4. Step 4: Squeeze 1/2 lemon's juice and sprinkle 1 tsp lemon zest over everything. Pour in 1/4 cup chicken broth, then transfer skillet to oven and roast for 18-20 minutes until chicken reaches 165°F and vegetables are tender-crisp.
5. Step 5: Remove skillet from oven, transfer chicken to a plate, and let rest for 5 minutes. Toss vegetables in the skillet, then stir in remaining 1 tbsp chopped thyme and 1/2 tbsp lemon zest. Spoon sauce over chicken and vegetables before serving.