Lemon Garlic Chicken is a delicious one pan dinner. Easily made in the oven, instant pot, or slow cooker – it’s filled with flavor, healthy & paleo!
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Who agrees that one pan/pot dinners *THE BEST*??
There’s only one dish to clean up.. and because all your meat/veggies/carbs are hanging out together – the flavors really have an opportunity to meld together.
This Lemon Garlic Chicken Dinner is so full of flavor and ridiculously simple to make.
This one pan dinner is whole30, paleo, and gluten free. You can easily make this keto by skipping the potatoes and doubling up on veggies
I prefer to make it on a sheet pan because the potatoes/veggies get a little crispy – but any way you make it, it’s delicious! Let’s get into making it!
Ingredients for Lemon Garlic Chicken:
This Lemon Garlic Chicken is made with super simple ingredients. Chicken breasts, baby potatoes and green beans are the main components.
A citrus zester and citrus juicer will be helpful to have.
How to make Lemon Garlic Chicken Dinner:
The first thing to do is make the lemon garlic chicken marinade. (PS – you can also make this with any of the marinades in this 5 Healthy Chicken Marinades post. )
Whisk together your marinade, and cover chicken with it. We like to marinate our meat in stasher bags! Let the chicken marinate for at least 30 minutes.
I’ve included sheet pan, crockpot and instant pot instructions for this recipe. If you’re making it in the instant pot, you’ll add your chicken/marinade to the bottom of the pot. Top with potatoes and green beans. Sprinkle with salt and pepper. Cover the pot and set to sealing, high pressure for 6 minutes.
If you’re making this on a sheet pan, you’ll do the same and bake on a parchment lined sheet for 20-25 mins at 400.
Tips for making this one pan dinner:
- Marinate overnight – I think this dish is best when you marinate the chicken overnight. 30 minutes is fine, but the longer the better!
- Slice your chicken thinly and pound it. I hate when chicken is bouncy… to avoid the rubbery texture it tends to have, I like to butterfly my chicken and pound it thinner before baking it. This also helps to make sure the chicken cooks evenly.
- Use parchment – I like to bake my sheet pan meals on parchment rather than foil. I find that nothing sticks!
- Layer evenly– If you’re putting in the crockpot or baking in the oven, try to layer everything evenly so that it cooks correctly rather than piling on top.
Substitutions for Lemon Garlic Chicken:
This dinner is pretty versatile! Here are some substitutions
- Meat: This can be made with chicken tenders, or bone in/boneless chicken thighs. I would add 1 minute if you’re using bone in chicken thighs to the IP cook time, and maybe 5 more minutes for the oven.
- Vegetables: I haven’t tried this with other veggies, but I think that raw broccoli or cauliflower would work in place of the green beans.
- Keto: To make this recipe keto friendly, sub in more veggies for potatoes, or use cauliflower in place of potatoes
- Oil: Any oil will work for this recipe: avocado, ghee or melted coconut oil will work.
- Basil: If you don’t have fresh basil, you can sub in 1 teaspoon dried basil.
- Broth: You can use water instead of chicken broth, but it will not have as much flavor.
- Marinade: Try one of the marinades from this Healthy Marinades post. Make sure to double up so you have enough.
How to store Lemon Garlic Chicken Dinner:
Leftovers can be stored in an air tight container in your fridge for up to 3 days. I have not tried freezing this lemon garlic chicken dinner, but I think it might work. Potatoes can get a little funny if frozen – so use your discretion.
Other healthy one pan dinners:
- Sheet Pan Maple Mustard Pork Tenderloin Dinner
- Sheet Pan Balsamic Chicken and Veggies
- BBQ Chicken Meatloaf
- Honey Sriracha Salmon Sheet Pan Dinner
- Whole30 Ginger Lime Sheet Pan Chicken
- Apple Pork Tenderloin Sheet Pan Dinner
Lemon Garlic Chicken
- 1 lb chicken breasts
- 1 lb baby red potatoes
- 1/2 lb fresh green beans trimmed
- Mix all ingredients for marinade together. Pour over chicken in a bowl or bag and marinate for at least 30 minutes.
- Pour chicken and marinade into Instant Pot.
- Add whole potatoes and green beans on top. Sprinkle green beans/potatoes with ½ teaspoon salt and ½ teaspoon pepper.
- Cover and set the Instant Pot to sealing, high pressure for 6 minutes. It will take about 20-25 minutes to come to pressure
- Release pressure immediately.
- Mix all ingredients for marinade together. Halve potatoes. Add marinade, chicken, potatoes and green beans in a bowl or bag. Allow to marinate for at least 30 minutes.
- Preheat oven to 400 degrees + prepare a lined baking sheet.
- Place chicken, halved potatoes + green beans on a sheet pan. Bake at 400 for 25 minutes until chicken starts to brown. You can broil for 2-3 minutes to get a crispier finish if you prefer.
- Mix all ingredients for marinade together. Add marinade, chicken, whole potatoes and green beans in a bowl or bag. Allow to marinate for at least 30 minutes.
- Pour chicken and marinade into crockpot.
- Cover and set the crockpot to low for 6-8 hours.