Print

Easy Crispy Lemon Herb Chicken Recipe with Summer Vegetables

crispy lemon herb chicken - featured image
Print Recipe

A quick and easy pan-fried chicken dish with a crispy lemon-herb crust paired with vibrant roasted summer vegetables. Perfect for busy days, this recipe delivers fresh, bright flavors and satisfying textures in under 30 minutes.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts (about 450g)
  • Juice of 1 large lemon
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 tablespoons fresh herbs (parsley, thyme, oregano), chopped
  • Salt to taste (about 1 teaspoon)
  • Black pepper to taste (about ½ teaspoon)
  • 1/3 cup all-purpose flour (45g)
  • 3 cups summer vegetables (zucchini, cherry tomatoes, yellow bell peppers), about 450g
  • Optional: pinch of red pepper flakes

Instructions

  1. Marinate the chicken: In a medium bowl, combine 3 tablespoons olive oil, juice of one lemon, minced garlic, chopped herbs, salt, and pepper. Add the chicken breasts and toss to coat evenly. Cover and refrigerate for at least 15 minutes (up to 1 hour).
  2. Prep the vegetables: Preheat oven to 400°F (200°C). Chop summer vegetables into bite-sized pieces. Toss with a drizzle of olive oil, a pinch of salt, and leftover herbs if available. Spread on a baking sheet.
  3. Dredge the chicken: Pour the all-purpose flour onto a plate. Remove chicken from marinade, letting excess drip off, then coat each piece evenly with flour.
  4. Cook the chicken: Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Once shimmering, add chicken breasts. Cook 4–5 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Cook in batches if needed.
  5. Roast the vegetables: While chicken cooks, roast vegetables in the oven for 15–20 minutes, stirring halfway through, until tender and slightly caramelized. Drizzle lemony chicken drippings over veggies if desired.
  6. Rest and serve: Let chicken rest for 5 minutes after cooking. Serve alongside roasted vegetables and garnish with extra fresh herbs or lemon slices if desired.

Notes

Pat chicken dry before dredging in flour for extra crispiness. Avoid overcrowding the pan to prevent soggy chicken; cook in batches if necessary. Use fresh herbs for best flavor; if using dried, reduce quantity by half and add fresh herbs at the end. For gluten-free, substitute all-purpose flour with almond or chickpea flour. For a lighter version, bake coated chicken at 425°F (220°C) for 20–25 minutes, flipping halfway. Let chicken rest 5 minutes before serving to keep it juicy. Store leftovers in an airtight container in the fridge up to 3 days and reheat gently in a skillet to maintain crispiness.

Nutrition

Keywords: lemon herb chicken, crispy chicken, summer vegetables, quick dinner, easy chicken recipe, pan-fried chicken, healthy chicken dinner, gluten-free option, dairy-free

Find it online: https://elvafood.com/easy-crispy-lemon-herb-chicken-recipe-with-summer-vegetables/