One-Pan Lemon Herb Chicken (Print Version)

Tender chicken and pasta with bright lemon and fresh herbs for a vibrant, easy dinner.

# Components:

→ Protein

01 - 2 boneless, skinless chicken breasts (14 oz), cut into bite-sized pieces

→ Pasta

02 - 10 oz penne or fusilli pasta, uncooked

→ Vegetables & Aromatics

03 - 2 tablespoons olive oil
04 - 3 garlic cloves, minced
05 - 1 small onion, finely chopped
06 - 1 lemon, zest and juice
07 - 1 cup cherry tomatoes, halved
08 - 2 cups baby spinach

→ Herbs

09 - 2 tablespoons fresh parsley, chopped
10 - 1 tablespoon fresh basil, chopped
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried thyme

→ Liquids

13 - 4 cups low-sodium chicken broth

→ Dairy

14 - 1/4 cup freshly grated Parmesan cheese, plus extra for serving

→ Seasoning

15 - Salt and black pepper, to taste

# Directions:

01 - Heat olive oil in a large, deep skillet or sauté pan over medium-high heat. Add chicken pieces, season with salt and pepper, and cook for 3 to 4 minutes until lightly browned but not fully cooked through. Remove to a plate and set aside.
02 - In the same pan, add the onion and garlic. Sauté for 2 minutes until fragrant and translucent.
03 - Add pasta, chicken broth, lemon zest, lemon juice, oregano, and thyme. Stir to combine and bring to a boil.
04 - Reduce heat to medium-low, cover, and simmer for 8 minutes, stirring occasionally.
05 - Return the chicken to the pan, add cherry tomatoes, and cook uncovered for another 7 to 8 minutes, or until the pasta is al dente and most liquid is absorbed.
06 - Stir in baby spinach, parsley, basil, and Parmesan cheese. Cook for 1 to 2 minutes until the spinach wilts and the cheese melts.
07 - Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired. Serve hot, garnished with extra Parmesan and fresh herbs.

# Expert Advice:

01 -
  • One pan means one thing to wash, which is honestly the best part of weeknight cooking.
  • The lemon and fresh herbs transform what could be ordinary into something bright enough to brighten your whole evening.
  • It looks far more impressive than the effort it actually requires, which is my favorite kind of magic in the kitchen.
02 -
  • Don't fully cook the chicken in the first step—it continues cooking in the broth and stays tender instead of turning tough and stringy.
  • If your pan is shallow or small, the pasta won't cook evenly; a deep skillet or sauté pan makes an actual difference here.
  • The moment the pasta turns al dente is the moment to stop cooking; pasta keeps softening even after heat stops, so slightly too firm is better than slightly too soft.
03 -
  • Cold pan, room-temperature chicken—this prevents sticking and gives you better control over how much color you want before removing it.
  • Taste as you go instead of waiting until the end; lemon juice especially changes how everything tastes, and you want it balanced to your preference, not guessed at.
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