I absolutely love how this One-Pan Lemon Basil Chicken Recipe comes together so effortlessly. The combination of zesty lemon, fragrant basil, and juicy chicken makes for a bright and satisfying dish that never fails to impress. It’s quick enough for busy weeknights but special enough to serve when friends drop by unannounced.
What makes this dish stand out for me is how everything cooks in one skillet, meaning less cleanup and more time enjoying your meal. Plus, that buttery garlic sauce with a splash of chicken broth creates such a lovely balance of flavors that your family will go crazy for. You’re going to find that this recipe becomes a fast favorite in your meal rotation.
Why You’ll Love This Recipe
- Super Simple Cleanup: Cooking everything in one pan means you spend less time scrubbing and more time relaxing.
- Bright, Fresh Flavors: The lemon and basil combo gives the chicken a fresh and vibrant taste that feels like spring on a plate.
- Quick Weeknight Meal: Ready in about 25 minutes, it’s perfect for busy days when you want something homemade without the fuss.
- Family Friendly: This recipe has always been a hit with my family, balancing flavor and simplicity that everyone appreciates.
Ingredients You’ll Need
The ingredients for this One-Pan Lemon Basil Chicken Recipe are simple pantry staples and fresh herbs that work beautifully together. Using both lemon zest and juice ensures the dish has layers of citrus flavor without being overpowering.
- All-purpose flour: It helps create a light coating on the chicken that crisps up nicely and helps thicken the sauce.
- Lemon (zest and juice): Fresh lemon brightens the dish — I always recommend using fresh lemons rather than bottled juice for best flavor.
- Dried thyme: Adds a subtle earthiness that pairs surprisingly well with lemon and basil.
- Dried oregano: Another herb that gives a nice depth of flavor, complementing the thyme perfectly.
- Salt: Essential for enhancing all the flavors you’re building.
- Ground black pepper: Freshly ground pepper adds just the right bit of spicy warmth.
- Chicken breasts: Sliced in half lengthwise to help them cook evenly and quickly.
- Olive oil: For a golden sear that locks in juices and flavor.
- Butter: Brings richness to the sauce and mingles with garlic for a comforting finish.
- Garlic cloves: Minced — garlic always elevates the taste with its aromatic punch.
- Chicken broth: Adds moisture and savory notes to the sauce, making it perfect for spooning over the chicken.
- Fresh basil leaves: Thinly sliced right before serving, they add freshness and a pop of color.
- Extra lemon slices: For garnish, adding a bright visual touch and a squeeze of extra citrus if you like.
Variations
I love that this One-Pan Lemon Basil Chicken Recipe is a fantastic base for personalization. Whether you want to switch up herbs, add veggies, or accommodate dietary preferences, it’s easy to make it your own.
- Use fresh herbs instead of dried: I’ve swapped dried thyme and oregano for fresh when in season, and the flavor really pops — just double the amount.
- Add vegetables: Toss in cherry tomatoes or asparagus in the last few minutes of cooking for a one-paneled complete meal.
- Make it dairy-free: Swap butter for a plant-based alternative or extra olive oil to keep the sauce creamy without dairy.
- Spicy kick: Add a pinch of red pepper flakes to the sauce for a little heat that woke up my taste buds.
How to Make One-Pan Lemon Basil Chicken Recipe
Step 1: Prep and Coat Your Chicken
Start by combining the all-purpose flour with lemon zest, dried thyme, oregano, salt, and black pepper in a large dish. This mix is going to give your chicken a perfect crispy coating and infuse it with delightful herb flavors. Coat each chicken breast half evenly, then shake off any excess flour — you don’t want clumps in the pan!
Step 2: Sear the Chicken to Golden Perfection
Heat olive oil in a large skillet over medium heat until shimmering. Place the chicken pieces in the pan and cook for about 5 minutes on each side, or until they’re beautifully golden brown. Don’t rush flipping — carefully flip once the first side is nicely browned to avoid tearing the coating. When done, transfer the chicken to a plate and set aside. This step locks in juices that keep the chicken tender and delicious.
Step 3: Whip Up the Lemony Garlic Sauce
In the same skillet, add the butter and minced garlic, letting the butter melt and garlic get fragrant but not burnt — this usually takes about a minute. Next, stir in the fresh lemon juice and chicken broth, scraping up all those fantastic browned bits from the bottom of the pan. Those bits are pure flavor gold! Let the sauce simmer gently until it slightly thickens, about 2 to 3 minutes. This step transforms simple ingredients into a luscious sauce that clings to every bite.
Step 4: Bring It All Together
Return the chicken to the skillet, nestling each piece in the sauce. Warm everything through for about a minute — don’t overcook, or the chicken can dry out. Just as you’re ready to serve, sprinkle over the thinly sliced fresh basil and arrange a few lemon slices on top. The basil adds that fresh, herby finish that makes this One-Pan Lemon Basil Chicken Recipe sing.
Pro Tips for Making One-Pan Lemon Basil Chicken Recipe
- Even Slicing: Cutting the chicken breasts in half lengthwise helps them cook evenly and faster, preventing dry edges.
- Don’t Overcrowd the Pan: Giving chicken enough space in the skillet helps it brown instead of steam.
- Fresh Lemon Is Key: I once tried bottled lemon juice and the flavor fell flat — fresh lemon juice and zest make all the difference.
- Sauce Scraping: Use a wooden spoon to scrape those browned bits after cooking chicken; they add unbeatable umami to your sauce.
How to Serve One-Pan Lemon Basil Chicken Recipe
Garnishes
I’m all about keeping garnishes simple with this dish — fresh basil ribbons scattered on top add brightness and a lovely visual contrast. I also love adding a few fresh lemon slices on the side, so everyone can squeeze an extra burst of citrus if they want. It feels fresh and immediately elevates the dish.
Side Dishes
This lemon basil chicken pairs beautifully with light, easy sides. Some of my go-to favorites are garlic roasted potatoes, steamed green beans, or a simple mixed greens salad with a balsamic vinaigrette. On busy nights, I’ll serve it over fluffy jasmine rice or creamy mashed potatoes to soak up all that amazing sauce.
Creative Ways to Present
For special occasions, I like plating the chicken on a large platter surrounded by lemon wedges and fresh basil sprigs — it looks stunning and invites guests to dig in family-style. I’ve also served it atop a bed of angel hair pasta tossed lightly in olive oil and herbs, turning it into an elegant, restaurant-worthy meal.
Make Ahead and Storage
Storing Leftovers
I usually store leftover One-Pan Lemon Basil Chicken in an airtight container in the refrigerator. It keeps well for about 3 to 4 days. I find storing it with a little bit of the sauce helps maintain moisture so the chicken doesn’t dry out as it sits.
Freezing
This recipe freezes nicely in portioned containers. When I freeze leftovers, I make sure to cool the chicken completely before sealing it tight. It can stay frozen for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, I recommend warming the chicken gently in a skillet over low to medium heat, spooning some sauce over top to keep it juicy. Microwaving works in a pinch, but reheating slowly on the stovetop gives the best texture and flavor.
FAQs
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Can I use chicken thighs instead of breasts in this recipe?
Absolutely! Chicken thighs work well because they stay juicy and tender. Just be sure to adjust the cooking time slightly, as thighs can take a bit longer to cook through. Use the same flour coating and cooking method for great results.
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Is it okay to use dried basil instead of fresh?
You can, but fresh basil really shines here because it adds bright color and a fresh herbal flavor that dried basil lacks. If you only have dried, add it sparingly during cooking, but nothing beats fresh sliced basil at the end.
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How do I make sure the chicken stays juicy?
Coating the chicken lightly in flour and searing it properly before making the sauce helps lock in moisture. Also, avoid overcooking by warming the chicken in the sauce for just about a minute at the end. Using chicken breasts sliced thin helps them cook evenly without drying.
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Can I add vegetables to this One-Pan Lemon Basil Chicken Recipe?
Definitely! I love adding quick-cooking veggies like cherry tomatoes or asparagus towards the end of cooking for a one-pan meal. Just toss them in after the sauce simmers and cook until tender.
Final Thoughts
This One-Pan Lemon Basil Chicken Recipe is truly one of my kitchen go-tos when I want something fresh, flavorful, and fuss-free. I love that the ingredients come together so simply yet yield a dish that tastes like you spent hours cooking. I hope you give it a try — it’s the kind of recipe you want to keep on hand for any occasion that calls for a little homemade warmth and brightness.
Print
One-Pan Lemon Basil Chicken Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This One-Pan Lemon Basil Chicken recipe combines tender chicken breasts coated in a flavorful lemon-herb flour mix, pan-seared to golden perfection, then finished in a rich garlic butter and chicken broth sauce infused with fresh basil. It’s a quick and easy dish bursting with bright, fresh flavors perfect for a weeknight dinner.
Ingredients
For the Chicken:
- 1/4 cup all-purpose flour
- Zest and juice from 1/2 lemon, divided
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 pound chicken breasts, sliced in half lengthwise
- 2 tablespoons olive oil
For the Sauce:
- 4 tablespoons (1/2 stick) butter
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 5 leaves fresh basil, thinly sliced
- Extra lemon slices for serving
Instructions
- Prepare the Chicken: In a large dish, combine the all-purpose flour, lemon zest, dried thyme, dried oregano, salt, and ground black pepper. Evenly coat the chicken breast pieces in the flour mixture, shaking off any excess flour to avoid clumping during cooking.
- Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Add the coated chicken breasts and cook, flipping once, until both sides are browned and the chicken is cooked through, about 10 minutes total. Once done, transfer the chicken to a plate and set aside.
- Make the Sauce: In the same skillet used for cooking chicken, add the butter and minced garlic. Stir as the butter melts to release garlic’s aroma. Then, stir in the lemon juice and chicken broth, scraping the bottom of the skillet to loosen any flavorful browned bits. Let the sauce simmer briefly until it slightly thickens.
- Finish the Dish: Return the cooked chicken breasts to the skillet, warming them through in the sauce for about 1 minute to absorb the flavors. Remove from heat, top with thinly sliced fresh basil leaves and garnish with extra lemon slices before serving.
Notes
- Be sure to slice the chicken breasts thinly and evenly to ensure quick and even cooking.
- If fresh basil is unavailable, you may substitute with fresh parsley for some color and flavor.
- For a gluten-free alternative, use a gluten-free flour blend instead of all-purpose flour.
- This dish pairs well with steamed vegetables, rice, or crusty bread to soak up the sauce.
