18 Lemon Garlic Chicken Skillet Recipes for Weeknight Dinners

Some dinners earn a permanent spot in the weeknight rotation because they ask so little and give so much. Lemon garlic chicken is one of them. One skillet, a bright sauce of lemon juice, garlic, butter and broth, and chicken cooked until just done. It comes together in about 30 minutes, it works with almost any vegetable you have, and the leftovers reheat well for lunch. Below are 18 variations on the same reliable base, each with exact amounts, real timing and the one adjustment that makes its vegetable work. If creamy sauces are more your speed, our Food & Drink collection has more one-pan dinner inspiration with a richer finish.

Jump to a recipe

1. Lemon Garlic Chicken With Spinach
2. Lemon Garlic Chicken With White Beans
3. Lemon Garlic Chicken With Baby Potatoes
4. Lemon Garlic Chicken With Green Beans
5. Lemon Garlic Chicken With Bell Peppers
6. Lemon Garlic Chicken With Zucchini
7. Lemon Garlic Chicken With Peas
8. Lemon Garlic Chicken With Sweet Potato Cubes
9. Lemon Garlic Chicken With Pearl Couscous
10. Lemon Garlic Chicken With Broccoli
11. Lemon Garlic Chicken With Cauliflower
12. Lemon Garlic Chicken With Carrots
13. Lemon Garlic Chicken With Chickpeas
14. Lemon Garlic Chicken With Kale
15. Lemon Garlic Chicken With Corn
16. Lemon Garlic Chicken With Asparagus
17. Lemon Garlic Chicken With Caramelized Onions
18. Lemon Garlic Chicken With Butter Beans

1. Lemon Garlic Chicken With Spinach

The baseline all seventeen others build on. Spinach wilts into the hot sauce in the last two minutes, keeping its color and soaking up lemon and garlic. Light, complete, and the fastest version here.

Serves 4 | About 30 minutes

Ingredients: 1 1/2 lb boneless, skinless chicken breasts (1-inch pieces); 1 tsp kosher salt, divided; 1/2 tsp black pepper; 2 tbsp olive oil; 1 tbsp unsalted butter; 5 garlic cloves, minced; 1/3 cup fresh lemon juice; 1 tsp lemon zest; 1/2 cup low-sodium chicken broth; 1 tsp Italian seasoning; 4 cups baby spinach; 2 tbsp chopped parsley.

Method: Season chicken with 3/4 tsp salt and pepper; sear in olive oil over medium-high heat, 5 to 6 minutes, turning once. Add butter and garlic; cook 30 seconds. Add broth, lemon juice, zest and seasoning; scrape the pan. Simmer 4 to 5 minutes until the chicken reaches 165°F (74°C). Stir in spinach a handful at a time; cook 1 to 2 minutes until just wilted. Top with parsley.

Tip: If the sauce tastes sharp, stir in an extra tablespoon of butter off the heat. Fat rounds out lemon fast.

2. Lemon Garlic Chicken With White Beans

Cannellini beans simmer in the broth until they absorb the sauce, giving the dish a creamy, stew-like body. A good pick when you want the skillet to stand alone with no starchy side.

Serves 4 | About 30 minutes

Ingredients: 1 1/2 lb chicken breasts (1-inch pieces); 1 tsp kosher salt, divided; 1/2 tsp black pepper; 2 tbsp olive oil; 1 tbsp unsalted butter; 5 garlic cloves, minced; 1/3 cup fresh lemon juice; 1 tsp lemon zest; 1/2 cup low-sodium chicken broth; 1 tsp Italian seasoning; 1 can (15 oz) cannellini beans, drained and rinsed; 2 tbsp chopped parsley.

Method: Season and sear the chicken as above, 5 to 6 minutes. Add butter and garlic; cook 30 seconds. Add broth, lemon juice, zest, seasoning and beans; scrape the pan. Simmer 6 to 7 minutes until the chicken hits 165°F (74°C) and the beans are heated through. Top with parsley.

Tip: Rinse canned beans well. Starchy canning liquid clouds the sauce and dulls the lemon.

3. Lemon Garlic Chicken With Baby Potatoes

Potatoes get a head start: halved babies sear cut-side down until crisp, then finish in the sauce while the chicken simmers. Crisp potato edges, juicy chicken, bright sauce, one pan.

Serves 4 | About 40 minutes

Ingredients: 1 lb baby potatoes, halved; 1 1/2 lb chicken breasts (1-inch pieces); 1 1/4 tsp kosher salt, divided; 1/2 tsp black pepper; 3 tbsp olive oil, divided; 1 tbsp unsalted butter; 5 garlic cloves, minced; 1/3 cup fresh lemon juice; 1 tsp lemon zest; 3/4 cup low-sodium chicken broth; 1 tsp Italian seasoning; 2 tbsp chopped parsley.

Method: Toss potatoes with 1 tbsp oil and 1/2 tsp salt; sear cut-side down over medium-high heat, 6 to 8 minutes, until deeply golden. Remove. Season chicken with remaining salt and pepper; sear in remaining oil, 5 to 6 minutes. Add butter and garlic; cook 30 seconds. Add broth, lemon juice, zest and seasoning; scrape the pan. Return potatoes; cover and simmer over medium-low 8 to 10 minutes until potatoes are fork-tender and chicken reaches 165°F (74°C). Uncover; simmer 2 minutes. Top with parsley.

Tip: Keep potato halves under 1 1/2 inches. Bigger pieces stay hard inside while the chicken overcooks.

4. Lemon Garlic Chicken With Green Beans

Green beans go into the simmering sauce for the last stretch only, so they stay bright green and snappy. That clean crunch against the silky sauce is the whole point.

Serves 4 | About 30 minutes

Ingredients: 1 1/2 lb chicken breasts (1-inch pieces); 1 tsp kosher salt, divided; 1/2 tsp black pepper; 2 tbsp olive oil; 1 tbsp unsalted butter; 5 garlic cloves, minced; 1/3 cup fresh lemon juice; 1 tsp lemon zest; 1/2 cup low-sodium chicken broth; 1 tsp Italian seasoning; 12 oz green beans, trimmed and halved; 2 tbsp chopped parsley.

Method: Season and sear the chicken, 5 to 6 minutes. Add butter and garlic; cook 30 seconds. Add broth, lemon juice, zest, seasoning and green beans; scrape the pan. Simmer 6 to 8 minutes until beans are crisp-tender and chicken reaches 165°F (74°C). Top with parsley.

Tip: Thick beans get a 2-minute head start in the broth before the chicken returns. Thin haricots verts need no adjustment.

5. Lemon Garlic Chicken With Bell Peppers

Bell peppers add sweetness that balances the lemon. Two colors make the skillet look like more effort than it was. For a tomato-based skillet in the same weeknight spirit, the Food & Drink collection has plenty of one-pan inspiration.

Serves 4 | About 30 minutes

Ingredients: 1 1/2 lb chicken breasts (1-inch pieces); 1 tsp kosher salt, divided; 1/2 tsp black pepper; 2 tbsp olive oil; 1 tbsp unsalted butter; 5 garlic cloves, minced; 2 bell peppers (1 red, 1 yellow), cut into 1-inch strips; 1/3 cup fresh lemon juice; 1 tsp lemon zest; 1/2 cup low-sodium chicken broth; 1 tsp Italian seasoning; 2 tbsp chopped parsley.

Method: Season and sear the chicken, 5 to 6 minutes; remove to a plate. Sear peppers with a pinch of salt, 3 to 4 minutes, until softening at the edges. Add butter and garlic; cook 30 seconds. Add broth, lemon juice, zest and seasoning; scrape the pan. Return chicken; simmer 5 minutes until it reaches 165°F (74°C). Top with parsley.

Tip: Do not crowd the peppers or they steam instead of searing. Cook in two batches if your skillet is small.

6. Lemon Garlic Chicken With Zucchini

Zucchini cooks in minutes and drinks up sauce, so it goes in near the end. Thick half-moons hold their shape. Nothing starchy mutes the lemon here, so it tastes bright and summery.

Serves 4 | About 30 minutes

Ingredients: 1 1/2 lb chicken breasts (1-inch pieces); 1 tsp kosher salt, divided; 1/2 tsp black pepper; 2 tbsp olive oil; 1 tbsp unsalted butter; 5 garlic cloves, minced; 2 medium zucchini, halved lengthwise and cut into 1/2-inch half-moons; 1/3 cup fresh lemon juice; 1 tsp lemon zest; 1/2 cup low-sodium chicken broth; 1 tsp Italian seasoning; 2 tbsp chopped parsley.

Method: Season and sear the chicken, 5 to 6 minutes. Add butter and garlic; cook 30 seconds. Add broth, lemon juice, zest and seasoning; scrape the pan. Simmer 3 minutes; add zucchini and simmer 4 to 5 minutes more until just tender and chicken reaches 165°F (74°C). Top with parsley.

Tip: Zucchini releases water and can thin the sauce. If the pan looks soupy, simmer uncovered 2 extra minutes. Eat within two days; zucchini softens fastest.

7. Lemon Garlic Chicken With Peas

Frozen peas are the weeknight hero: no chopping, no timing stress. They stir into the hot sauce at the very end and finish in two minutes. Their sweetness pops against the lemon.

Serves 4 | About 25 minutes

Ingredients: 1 1/2 lb chicken breasts (1-inch pieces); 1 tsp kosher salt, divided; 1/2 tsp black pepper; 2 tbsp olive oil; 1 tbsp unsalted butter; 5 garlic cloves, minced; 1/3 cup fresh lemon juice; 1 tsp lemon zest; 1/2 cup low-sodium chicken broth; 1 tsp Italian seasoning; 1 1/2 cups frozen peas; 2 tbsp chopped parsley.

Method: Season and sear the chicken, 5 to 6 minutes. Add butter and garlic; cook 30 seconds. Add broth, lemon juice, zest and seasoning; scrape the pan. Simmer 4 to 5 minutes until chicken reaches 165°F (74°C). Stir in frozen peas; cook 2 minutes until bright green and heated through. Top with parsley.

Tip: Do not thaw the peas first. Thawed peas turn mushy; frozen ones hold their shape in the hot sauce.

8. Lemon Garlic Chicken With Sweet Potato Cubes

Sweet potato brings natural sweetness and a creamy interior that loves sharp lemon. Small cubes plus a covered simmer cook them through without drying the chicken. The most filling version here.

Serves 4 | About 40 minutes

Ingredients: 1 large sweet potato (about 1 lb), peeled, cut into 1/2-inch cubes; 1 1/2 lb chicken breasts (1-inch pieces); 1 1/4 tsp kosher salt, divided; 1/2 tsp black pepper; 3 tbsp olive oil, divided; 1 tbsp unsalted butter; 5 garlic cloves, minced; 1/3 cup fresh lemon juice; 1 tsp lemon zest; 3/4 cup low-sodium chicken broth; 1 tsp Italian seasoning; 2 tbsp chopped parsley.

Method: Toss sweet potato with 1 tbsp oil and 1/2 tsp salt; sear 5 minutes until browned in spots. Remove. Season chicken with remaining salt and pepper; sear in remaining oil, 5 to 6 minutes. Add butter and garlic; cook 30 seconds. Add broth, lemon juice, zest and seasoning; scrape the pan. Return sweet potato; cover and simmer over medium-low 10 to 12 minutes until tender and chicken reaches 165°F (74°C). Uncover; simmer 2 minutes. Top with parsley.

Tip: Keep cubes at 1/2 inch. Larger chunks need far longer, and the sauce over-reduces while you wait.

9. Lemon Garlic Chicken With Pearl Couscous

Pearl couscous toasts in the skillet, then simmers in the lemony broth until plump, absorbing the sauce as it cooks. Protein, starch and sauce in one pan. For a pasta night with the same bright flavors, our Food & Drink collection is the natural next stop.

Serves 4 | About 35 minutes

Ingredients: 1 1/2 lb chicken breasts (1-inch pieces); 1 tsp kosher salt, divided; 1/2 tsp black pepper; 2 tbsp olive oil; 1 tbsp unsalted butter; 5 garlic cloves, minced; 1 cup pearl (Israeli) couscous; 1/3 cup fresh lemon juice; 1 tsp lemon zest; 1 1/2 cups low-sodium chicken broth; 1 tsp Italian seasoning; 2 tbsp chopped parsley.

Method: Season and sear the chicken, 5 to 6 minutes; remove to a plate. Toast couscous in butter 2 to 3 minutes until golden in spots. Add garlic; cook 30 seconds. Add broth, lemon juice, zest and seasoning; scrape the pan. Return chicken; cover and simmer over medium-low 10 to 12 minutes until couscous is tender and chicken reaches 165°F (74°C). Rest 2 minutes; fluff and top with parsley.

Tip: Do not substitute fine couscous. It cooks in 5 minutes and turns to mush here; pearl couscous holds its chew.

10. Lemon Garlic Chicken With Broccoli

Broccoli florets steam in the sauce under the lid, staying vivid green and tender-crisp. The little crowns catch sauce in a way flat vegetables cannot. Keep florets small so they finish with the chicken.

Serves 4 | About 30 minutes

Ingredients: 1 1/2 lb chicken breasts (1-inch pieces); 1 tsp kosher salt, divided; 1/2 tsp black pepper; 2 tbsp olive oil; 1 tbsp unsalted butter; 5 garlic cloves, minced; 1 large head broccoli (about 1 lb), cut into small florets; 1/3 cup fresh lemon juice; 1 tsp lemon zest; 3/4 cup low-sodium chicken broth; 1 tsp Italian seasoning; 2 tbsp chopped parsley.

Method: Season and sear the chicken, 5 to 6 minutes. Add butter and garlic; cook 30 seconds. Add broth, lemon juice, zest, seasoning and broccoli; scrape the pan. Cover and simmer 6 to 7 minutes until broccoli is crisp-tender and chicken reaches 165°F (74°C). Uncover; simmer 1 minute. Top with parsley.

Tip: Keep florets bite-size, about 1 inch. Big woody stems stay crunchy while everything else finishes.

11. Lemon Garlic Chicken With Cauliflower

Cauliflower needs a few extra minutes but rewards you with nutty, caramelized edges. Sear the florets first for direct browning. Its mild flavor lets the lemon shine more than any other vegetable here.

Serves 4 | About 35 minutes

Ingredients: 1 small head cauliflower (about 1 1/2 lb), cut into small florets; 1 1/2 lb chicken breasts (1-inch pieces); 1 1/4 tsp kosher salt, divided; 1/2 tsp black pepper; 3 tbsp olive oil, divided; 1 tbsp unsalted butter; 5 garlic cloves, minced; 1/3 cup fresh lemon juice; 1 tsp lemon zest; 3/4 cup low-sodium chicken broth; 1 tsp Italian seasoning; 2 tbsp chopped parsley.

Method: Toss cauliflower with 1 tbsp oil and 1/2 tsp salt; sear 4 to 5 minutes until browned in spots. Remove. Season chicken with remaining salt and pepper; sear in remaining oil, 5 to 6 minutes. Add butter and garlic; cook 30 seconds. Add broth, lemon juice, zest and seasoning; scrape the pan. Return cauliflower; cover and simmer 7 to 8 minutes until tender and chicken reaches 165°F (74°C). Uncover; simmer 2 minutes. Top with parsley.

Tip: Do not skip the initial sear. Unseared cauliflower steams to a bland mush in the sauce.

12. Lemon Garlic Chicken With Carrots

Carrots are dense, so slice them thin and give them a head start in the broth. Cut on a sharp diagonal into 1/4-inch coins. They turn glossy and tender while the sauce reduces around them.

Serves 4 | About 35 minutes

Ingredients: 4 medium carrots, peeled, cut into 1/4-inch diagonal coins; 1 1/2 lb chicken breasts (1-inch pieces); 1 tsp kosher salt, divided; 1/2 tsp black pepper; 2 tbsp olive oil; 1 tbsp unsalted butter; 5 garlic cloves, minced; 1/3 cup fresh lemon juice; 1 tsp lemon zest; 3/4 cup low-sodium chicken broth; 1 tsp Italian seasoning; 2 tbsp chopped parsley.

Method: Simmer carrot coins in the broth, covered, 5 minutes. Uncover; push carrots aside and add olive oil. Season chicken with 3/4 tsp salt and pepper; sear 5 to 6 minutes over medium-high heat. Add butter and garlic; cook 30 seconds. Add lemon juice, zest and seasoning; scrape the pan. Simmer 5 to 6 minutes until carrots are tender and chicken reaches 165°F (74°C). Top with parsley.

Tip: Slice evenly. A mix of thick and thin coins cooks unevenly in the same bite.

13. Lemon Garlic Chicken With Chickpeas

Chickpeas crisp lightly where they touch the pan, then go creamy inside as they simmer. Their nutty flavor stands up to the lemon instead of disappearing into it.

Serves 4 | About 30 minutes

Ingredients: 1 1/2 lb chicken breasts (1-inch pieces); 1 tsp kosher salt, divided; 1/2 tsp black pepper; 2 tbsp olive oil; 1 tbsp unsalted butter; 5 garlic cloves, minced; 1 can (15 oz) chickpeas, drained, rinsed and patted dry; 1/3 cup fresh lemon juice; 1 tsp lemon zest; 1/2 cup low-sodium chicken broth; 1 tsp Italian seasoning; 2 tbsp chopped parsley.

Method: Season and sear the chicken, 5 to 6 minutes; remove to a plate. Crisp chickpeas in a single layer, undisturbed, 2 to 3 minutes. Add butter and garlic; cook 30 seconds. Add broth, lemon juice, zest and seasoning; scrape the pan. Return chicken; simmer 5 minutes until it reaches 165°F (74°C). Top with parsley.

Tip: Pat the chickpeas genuinely dry. Wet chickpeas steam instead of crisping, and the extra water thins the sauce.

14. Lemon Garlic Chicken With Kale

Kale is sturdier than spinach and needs a few minutes in the simmering sauce. Strip the leaves from the tough stems and chop them. Hearty, deeply savory, the most grown-up version here.

Serves 4 | About 30 minutes

Ingredients: 1 bunch kale (about 8 oz), stems removed, leaves chopped; 1 1/2 lb chicken breasts (1-inch pieces); 1 tsp kosher salt, divided; 1/2 tsp black pepper; 2 tbsp olive oil; 1 tbsp unsalted butter; 5 garlic cloves, minced; 1/3 cup fresh lemon juice; 1 tsp lemon zest; 3/4 cup low-sodium chicken broth; 1 tsp Italian seasoning; 2 tbsp chopped parsley.

Method: Season and sear the chicken, 5 to 6 minutes. Add butter and garlic; cook 30 seconds. Add broth, lemon juice, zest, seasoning and kale; scrape the pan. Cover and simmer 6 to 7 minutes until kale is silky and chicken reaches 165°F (74°C). Uncover; simmer 1 to 2 minutes. Top with parsley.

Tip: Chop to 1-inch ribbons and give it the full 7 minutes. Undercooked kale stays tough and bitter.

15. Lemon Garlic Chicken With Corn

Corn kernels bring bursts of sweetness against the sharp sauce. Fresh-cut corn is lovely in summer; frozen works the rest of the year with no real penalty. Either needs only a few minutes at the end.

Serves 4 | About 25 minutes

Ingredients: 1 1/2 lb chicken breasts (1-inch pieces); 1 tsp kosher salt, divided; 1/2 tsp black pepper; 2 tbsp olive oil; 1 tbsp unsalted butter; 5 garlic cloves, minced; 1/3 cup fresh lemon juice; 1 tsp lemon zest; 1/2 cup low-sodium chicken broth; 1 tsp Italian seasoning; 2 cups corn kernels (fresh or frozen); 2 tbsp chopped parsley.

Method: Season and sear the chicken, 5 to 6 minutes. Add butter and garlic; cook 30 seconds. Add broth, lemon juice, zest and seasoning; scrape the pan. Simmer 4 to 5 minutes until chicken reaches 165°F (74°C). Stir in corn; cook 2 to 3 minutes until heated through. Top with parsley.

Tip: For fresh corn, stand the cob in a wide bowl while cutting so the kernels do not scatter across the counter.

16. Lemon Garlic Chicken With Asparagus

Asparagus is the spring answer to this skillet. Snap off the woody ends, cut into 2-inch pieces, and add for the final few minutes so the spears stay bright and snappy.

Serves 4 | About 30 minutes

Ingredients: 1 1/2 lb chicken breasts (1-inch pieces); 1 tsp kosher salt, divided; 1/2 tsp black pepper; 2 tbsp olive oil; 1 tbsp unsalted butter; 5 garlic cloves, minced; 1/3 cup fresh lemon juice; 1 tsp lemon zest; 1/2 cup low-sodium chicken broth; 1 tsp Italian seasoning; 2 tbsp chopped parsley.

Method: Season and sear the chicken, 5 to 6 minutes. Add butter and garlic; cook 30 seconds. Add broth, lemon juice, zest and seasoning; scrape the pan. Simmer 3 minutes; add asparagus and simmer 4 to 5 minutes more until crisp-tender and chicken reaches 165°F (74°C). Top with parsley.

Tip: Pencil-thin spears need 3 minutes; thick ones need 5. Match the timing to what you bought, and eat within two days for the best texture.

17. Lemon Garlic Chicken With Caramelized Onions

The only version that asks for patience up front. Onions cook low and slow about 15 minutes until deeply golden and sweet, then the chicken and lemon go in. The mellowest, most savory skillet of the eighteen.

Serves 4 | About 45 minutes

Ingredients: 2 large yellow onions, halved and thinly sliced; 1 1/2 lb chicken breasts (1-inch pieces); 1 1/4 tsp kosher salt, divided; 1/2 tsp black pepper; 3 tbsp olive oil, divided; 1 tbsp unsalted butter; 5 garlic cloves, minced; 1/3 cup fresh lemon juice; 1 tsp lemon zest; 1/2 cup low-sodium chicken broth; 1 tsp Italian seasoning; 2 tbsp chopped parsley.

Method: Cook onions in 2 tbsp oil with 1/2 tsp salt over medium-low heat, 15 to 18 minutes, stirring every few minutes, until deeply golden. Remove. Raise heat to medium-high; season chicken with remaining salt and pepper and sear in remaining oil, 5 to 6 minutes. Add butter and garlic; cook 30 seconds. Add broth, lemon juice, zest and seasoning; scrape the pan. Return onions and chicken; simmer 4 to 5 minutes until chicken reaches 165°F (74°C). Top with parsley.

Tip: If onions scorch instead of caramelizing, lower the heat and add a tablespoon of water. Color should build slowly; rushing gives bitterness. The flavor improves overnight.

18. Lemon Garlic Chicken With Butter Beans

Butter beans are the creamiest bean here, making the sauce feel luxurious without any cream. They are delicate, so stir gently to keep them whole. Comfort food that still tastes bright.

Serves 4 | About 30 minutes

Ingredients: 1 1/2 lb chicken breasts (1-inch pieces); 1 tsp kosher salt, divided; 1/2 tsp black pepper; 2 tbsp olive oil; 1 tbsp unsalted butter; 5 garlic cloves, minced; 1/3 cup fresh lemon juice; 1 tsp lemon zest; 1/2 cup low-sodium chicken broth; 1 tsp Italian seasoning; 1 can (15 oz) butter beans, drained and rinsed; 2 tbsp chopped parsley.

Method: Season and sear the chicken, 5 to 6 minutes. Add butter and garlic; cook 30 seconds. Add broth, lemon juice, zest, seasoning and butter beans; scrape the pan. Simmer gently 5 to 6 minutes, stirring carefully, until chicken reaches 165°F (74°C). Top with parsley.

Tip: Keep the simmer gentle. A hard boil breaks butter beans apart and clouds the sauce.

Frequently asked questions

How do I know the chicken is done?

Use an instant-read thermometer. Chicken is safe at 165°F (74°C) internal temperature, measured at the thickest part. Cut pieces usually get there in the times above, but thickness varies, so check rather than guess.

Can I use chicken thighs instead of breasts?

Yes. Boneless, skinless thighs work with the same method and timing. They are juicier and more forgiving if you overshoot by a minute or two.

How do I keep the sauce from tasting too sour?

Use the broth and butter as written, since fat and liquid dilute the acid, and add the lemon juice off high heat rather than boiling it hard. The zest gives lemon aroma without extra sourness.

What should I serve with lemon garlic chicken?

Anything that soaks up sauce: rice, crusty bread, mashed potatoes or pasta. The pearl couscous and potato versions are complete on their own.

Can I make it ahead for meal prep?

Yes. Cook fully, refrigerate within 2 hours and eat within 3 to 4 days. Reheat gently on the stove with a splash of broth. Green vegetable versions are best in the first two days for texture.

Can I freeze it?

The chicken and sauce freeze well for up to 3 months in a sealed container. Thaw overnight in the refrigerator. Vegetables soften after freezing, so the bean and potato versions freeze best.

The cheat sheet: the 1 1/2 lb chicken cut, the 5 to 6 minute sear, the garlic-lemon sauce formula, 165°F (74°C) doneness, and safe storage rules.

Looking for more one-pan chicken dinners? Browse the full Food & Drink collection for the complete set.