One-Pot Lemon Herb Chicken with Steamed Vegetables
A straightforward, wholesome chicken dish cooked in one pot, featuring bright lemon and fresh herbs that complement tender steamed vegetables. This general-inspired chicken ready in about 35 minutes pairs boneless skinless chicken thighs, lemon juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 1 lb boneless skinless chicken thighs
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 3 cloves garlic cloves minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups broccoli florets
- 1 cup baby carrots
- 1/2 cup water
Instructions
- Step 1: In a medium bowl, combine 1 lb boneless skinless chicken thighs, 2 tbsp lemon juice, 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp dried thyme, 1 tsp dried rosemary, 1 tsp salt, and 1/2 tsp black pepper. Toss to coat evenly and let marinate for 10 minutes.
- Step 2: Heat a large deep skillet or pot over medium heat. Add the marinated chicken pieces and cook for 5-6 minutes, turning occasionally, until golden brown on all sides.
- Step 3: Add 1/2 cup water, 2 cups broccoli florets, and 1 cup baby carrots to the pot. Cover with a lid and steam over medium heat for 8-10 minutes until the vegetables are tender and chicken is cooked through (internal temperature 165°F).
- Step 4: Remove the lid, increase heat to medium-high, and cook for an additional 2 minutes to evaporate excess liquid, stirring gently to combine flavors. Serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Lemon Herb Chicken with Steamed Vegetables take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Lemon Herb Chicken with Steamed Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lemon juice from drying out.
Can I substitute ingredients in One-Pot Lemon Herb Chicken with Steamed Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Lemon Herb Chicken with Steamed Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pot Lemon Herb Chicken with Steamed Vegetables?
General chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
