One-Pot Lemon Herb Chicken with Steamed Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A straightforward, wholesome chicken dish cooked in one pot, featuring bright lemon and fresh herbs that complement tender steamed vegetables. This chicken recipe, 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.

Prep: 15 min Cook: 20 min Serves 4 International cuisine 320 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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).
  4. 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.

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?

International 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.

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