Lemon chicken is the perfect meal for two! We marinated it in yogurt to make it tender, then served over pasta tossed with fresh herbs. This dinner is easy to prep, easy to cook, and loaded with flavor.

Photography Credit: Sally Vargas | Banner Art Credit: Elena Resko

Our “Cooking for Two” series is all about those of us who love good food but need smaller batches. Maybe you’re single or coupled but with no kids (no kids, before kids, after kids). Whatever the reason, you don’t necessarily want a lot of leftovers hanging around. We had you in mind when we developed these recipes.

As an empty nester, I have gradually learned to make a few adjustments to cooking for just the two of us. It’s a process, especially if you have been cooking for a family for many years. I confess that I am surprised how much fun I am having cooking just for two. I hope you will, too!

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Easy Chicken for Two!

This chicken is my new favorite dish. It takes almost no prep time, uses one pot and one pan, and tastes dreamy with lots of lemon, herbs, and my favorite green olives!

Marinating the chicken in yogurt tenderizes the chicken, while maintaining a relatively neutral flavor. Golden chicken atop a plate of lemony, saucy, pasta is my kind of meal. It tastes great with little effort and its so pretty to look at, too!

Even though this recipe is intended to serve two people, it’s easy to double if you’re having company over or feeding a family.

WHY MARINATE CHICKEN IN YOGURT?

Yogurt creates a crust around the chicken so it serves as a little barrier from the heat, which keeps the meat tender and juicy. I favor plain old regular yogurt for this recipe. It’s a little thinner than Greek yogurt, so it coats better. If you only have Greek yogurt on hand, stir in a little extra lemon juice to thin it.

I like to marinate the chicken early in the day, then cook it in the evening, but even just a half an hour in the yogurt gently tenderizes the chicken. The yogurt also adds a bit of tang that is underlined by the lemon in this recipe.

BEST PASTA FOR THIS RECIPE

I like to use small pasta like cavatelli, orzo, or ditalini, because it looks appealing and also allows you to scoop up some of the delicious sauce with each bite.

BEST OLIVES FOR PASTA

I love how green olives look in this dish. My French chef mentor once famously said to a group of cooks in our restaurant in his heavy French accent, “The people, they eat with their eyes.” How very true!

I used pitted Castelvetrano olives here because I found them in my market, but really, use whatever type of olives you like. Most green olives are milder and less salty than Greek or French cured black olives, so it’s down to your personal taste; just be sure they are pitted. That way, you can be assured there will be no unfortunate trips to the dentist!

TIPS FOR MAKING CHICKEN FOR TWO

For best browning, cook the chicken on an upper shelf of the oven where all the heat is.

You can marinate the chicken early in the day, stick it in the fridge, and then pop it in the oven when you come home from work.

While the chicken roasts, cook the pasta and chop the herbs.

This is a dish that doesn’t do well in the freezer, but with so little prep time, you don’t really need a make-ahead-and-freeze option.

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