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Quick Lemon Herb Chicken with Vegetables

This vibrant and flavorful dish combines tender chicken breasts seared to perfection with crisp, colorful vegetables, all infused with fresh lemon and herbs. The recipe emphasizes fast, simple techniques like searing and stir-frying, resulting in a visually appealing plate with a juicy interior and bright, aromatic notes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts boneless, skinless
  • 3 cloves garlic fresh, minced
  • 2 tablespoons olive oil or avocado oil
  • 1 lemon lemon zested and juiced
  • 1 cup mixed vegetables bell peppers, snap peas, or your favorites, fresh or frozen
  • 2 tablespoons fresh herbs parsley and basil, chopped
  • 1/4 cup broth or wine for deglazing

Equipment

  • Large skillet
  • Wooden spatula
  • Meat thermometer
  • Chef’s knife
  • Cutting board

Method
 

  1. Season the chicken breasts with a little salt and pepper while you heat the skillet over medium-high heat, until it’s hot and shimmering.
  2. Add a splash of olive oil to the pan, letting it shimmer before placing the chicken breasts in. Sear for about 4-5 minutes on each side until golden brown and cooked through, using a meat thermometer to check for 75°C (165°F).
  3. Remove the chicken from the pan and set aside. Add minced garlic to the same skillet, stirring until fragrant and just beginning to brown—about 30 seconds.
  4. Pour in broth or wine to deglaze, scraping up any browned bits from the bottom of the pan with a wooden spatula. Let it simmer for about a minute until slightly reduced.
  5. Return the chicken to the pan, then add your mixed vegetables. Stir everything together, cooking for about 3 minutes until vegetables are tender but still vibrant in color.
  6. Squeeze fresh lemon juice over the chicken and vegetables, then sprinkle chopped herbs on top for a bright, fresh aroma. Toss gently to combine.
  7. Cook for another minute, allowing flavors to meld. Check the chicken’s internal temperature and ensure vegetables are crisp-tender.
  8. Serve the dish hot, straight from the skillet, garnished with additional herbs if desired. Pair with crusty bread or rice for a complete meal.

Notes

Feel free to swap in your favorite vegetables or herbs. Using thighs instead of breasts adds extra flavor and juiciness. Always rest the chicken briefly before slicing for maximum juiciness.