One-Pot Lemon Chicken with Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Juicy chicken breasts with zesty lemon and seasonal vegetables in a single skillet. This mediterranean-inspired one pot (gluten-free) ready in about 35 minutes pairs cut into florets Broccoli, sliced Bell peppers, sliced Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, 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

• 2 (about 6 oz each), boneless, skinless Chicken breasts
• 2 cups, cut into florets Broccoli
• 1, sliced Bell peppers
• 1/2 cup, sliced Onion
• 1, sliced Lemon
• 2 cloves, minced Garlic
• 2 tbsp Olive oil
• 2 tbsp Lemon juice
• 1 tsp Dried oregano
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 2 chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper, then cook for 5-6 minutes per side until golden and cooked through. Remove and set aside.
2. Step 2: In the same skillet, add 2 cups broccoli florets, 1 sliced bell pepper, and 1/2 cup sliced onion. Sauté for 5 minutes until vegetables are tender-crisp.
3. Step 3: Add 2 minced garlic cloves and 1 tsp dried oregano, cook for 1 minute until fragrant.
4. Step 4: Return chicken to the skillet, add 1 sliced lemon, 2 tbsp lemon juice, and 1/2 cup water. Simmer for 5 minutes until sauce reduces slightly and flavors meld.