When I’m looking for a quick and easy one-pan meal that’s ready in under an hour, I make these lemon chicken thighs. Packed with juicy bone-in, skin-on chicken thighs, melt-in-your-mouth zucchini, and creamy cannellini beans, this one pan lemon herb chicken is a home run meal my whole family loves. I keep it light and fresh with lemon juice and fresh herbs, and a splash of white wine adds the perfect tang. This is a dish I especially love to make in the summertime, but it’s truly delish any time of year!
Lemon Herb Chicken and Zucchini
I often avoid bone-in, skin-on chicken thighs since I never really know what to do with them. But pan-searing is the answer, because it makes the skin ridiculously crispy and flavorful, while the meat stays so moist! When they fit neatly in the pan without too much extra space, the juices mingle with the veggies instead of evaporating, which keeps the flavor rich and the chicken extra tender.
The light and fresh zucchini and cannellini beans really set this lemon herb chicken apart, helping to cut the richness of the fatty thighs and create a balanced meal. This dish is protein-packed and delicious, which is perfect for my growing boys.
If you like my lemon butter chicken, I know you’re going to love this dish too!
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Why Resting Chicken at Room Temp Makes a Big Difference
I always bring my chicken thighs to room temperature for 30-60 minutes before searing, and here’s why: cold chicken going into a hot pan releases more moisture, which prevents the skin from crisping properly. Letting it sit out a bit means more even cooking from edge to bone, deeper browning, and juicier meat. This simple technique really pays off!
One Pan Lemon Chicken with Zucchini and Cannellini Beans
Lemon herb chicken thighs, fresh zucchini, and cannellini beans come together in under 1 hour for an easy one pan dinner!
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Serves 4 people
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Preheat the oven to 375°F and position a rack in the center.
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Pat the chicken dry and season both sides with ¾ teaspoon salt, plus all of the paprika, and black pepper.
1½ pounds bone-in, skin-on chicken thighs, 1 teaspoon sea salt, 1 teaspoon ground paprika, ½ teaspoon ground black pepper
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Heat a large oven-safe skillet over medium heat. Add 1 tablespoon olive oil and swirl to coat. Place the chicken skin-side down and cook for 4-6 minutes per side, or until deeply browned. Transfer to a plate.
2 tablespoons olive oil
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Remove all but about 2 tablespoons of fat from the pan. Add the red onion and zucchini along with the remaining ¼ teaspoon salt. Sauté for 3-4 minutes, stirring occasionally, until slightly softened. Pour in the wine and use a wooden spoon to scrape up any browned bits.
1 cup roughly chopped red onion, 2 medium zucchini, ¼ cup dry white wine
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Turn off the heat. Nestle the chicken and any accumulated juices back into the pan, skin-side up. Transfer the pan to the oven and roast for 15 minutes.
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Meanwhile, whisk together the garlic, lemon zest, lemon juice, herbs, and remaining tablespoon of olive oil in a small bowl.
1 clove garlic, 1 tablespoon lemon zest, 2 tablespoons freshly squeezed lemon juice, 2 tablespoons chopped fresh herbs
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Remove the pan from the oven. Stir the cannellini beans into the zucchini and onions, then return the pan to the oven for another 5 minutes, or until the chicken reaches 170°F, the skin is crisp, and the vegetables are tender.
15 ounces canned cannellini beans
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Spoon the lemon-herb dressing over the vegetables and beans just before serving. Serve immediately while the chicken skin is still crispy.
**I like a Pinot Gris, Sauvignon Blanc, or unoaked Chardonnay.
***You can also use navy beans or Great Northern beans.
Tips:
- I like to bring my chicken thighs to room temperature for 30-60 minutes before searing them so they cook more evenly.
- Chicken thighs can differ quite a bit, so try to select ones that fit snugly in your pan. A tighter fit encourages even braising and keeps the sauce rich and concentrated.
- Some skin-on chicken thighs come with a flap of skin folded underneath. You can trim a little if it seems excessive, but don’t remove too much—the skin will shrink as it cooks, and keeping more on ensures a crisp, golden top that fully covers the meat.
- I like to crank up the heat a little bit (for just 1-2 min) before deglazing the pan with wine. The hotter the pan, the better this technique works.
- Stir the cannellini beans into the pan during the last 5 minutes. They’ll warm through without drying out or becoming too soft.
- Make sure to fully rinse the beans before adding them. Unrinsed, they are too salty!
- When checking your thighs for doneness, insert your thermometer into the largest thigh, avoiding the bone for an accurate read.
Make-Ahead: The lemon dressing can be made ahead and stored in the fridge for a few days, and the veggies can be chopped in advance. Otherwise, this dish is best prepared fresh; it comes together quickly and makes a great meal for company.
Storage: Store leftover lemon chicken with zucchini and beans in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Facts
One Pan Lemon Chicken with Zucchini and Cannellini Beans
Amount Per Serving (1 serving)
Calories 551
Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 8g50%
Trans Fat 0.1g
Polyunsaturated Fat 6g
Monounsaturated Fat 15g
Cholesterol 142mg47%
Sodium 710mg31%
Potassium 1143mg33%
Carbohydrates 32g11%
Fiber 7g29%
Sugar 5g6%
Protein 33g66%
Vitamin A 727IU15%
Vitamin C 28mg34%
Calcium 125mg13%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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How to Make One Pan Lemon Herb Chicken Thighs and Zucchini Step by Step
Season the Chicken: Preheat your oven to 375°F and position a rack in the center. Pat 1½ pounds of room-temperature, bone-in, skin-on chicken thighs dry and season both sides with ¾ teaspoon salt, 1 teaspoon of ground paprika, and ½ teaspoon of ground black pepper. Always wash your hands, utensils, and any surfaces that touched the raw chicken to avoid cross-contamination.
Sear the Chicken: Heat a large oven-safe skillet (I used an enameled cast iron braiser) over medium heat. Add 1 tablespoon olive oil and swirl to coat. Place the chicken thighs skin-side down and cook for 4-6 minutes per side, or until deeply browned. Transfer to a clean plate.
Sauté the Veggies: Remove all but about 2 tablespoons of fat from the pan. Add 1 cup of roughly chopped red onion and 2 medium quartered and sliced zucchini, along with the remaining ¼ teaspoon salt. Sauté for 3-4 minutes, stirring occasionally, until slightly softened. Pour in ¼ cup of dry white wine or chicken broth to deglaze the pan, and use a wooden spoon to scrape up any browned bits.
Roast the Chicken: Turn off the heat. Nestle the chicken and any accumulated juices back into the pan, skin-side up. Transfer the pan to the preheated oven and roast for 15 minutes.
Make the Sauce: Meanwhile, whisk together 1 grated clove of garlic, the juice and zest of 1 lemon (1 tablespoon of lemon zest + 2 tablespoons of lemon juice), 2 tablespoons of chopped fresh herbs, and the remaining 1 tablespoon of olive oil in a small bowl. For the herbs, a mix of parsley and dill keeps things bright, but basil works beautifully, too. For something a little punchier, try a combo of cilantro and parsley for a chimichurri-style finish.
Add the Beans: Remove the pan from the oven. Stir 15 ounces (1 can) of drained and rinsed cannellini beans into the zucchini and onions, then return the pan to the oven for another 5 minutes, or until the chicken reaches 170°F, the skin is crisp, and the vegetables are tender. During the final minutes in the oven, the chicken skin will crisp up again. Leave the pan uncovered so the heat can circulate and the skin stays crackly. The chicken is done when the skin is deep golden and the juices run clear near the bone.
Dress the Chicken: Spoon the lemon-herb dressing over the vegetables and beans just before serving. Serve immediately while the chicken skin is still crispy. If you’re planning on having leftovers, I recommend saving the dressing for those portions and adding it once you’ve rewarmed everything.
How to Store, Freeze, and Reheat
Store leftover lemon chicken thighs with zucchini in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating the thighs in a 350°F Air Fryer for 5-10 minutes to re-crisp their skin. I recommend reheating the zucchini and cannellini beans in a skillet set over medium-low heat, then combining with the chicken before serving.
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