This loaf pan method is my go-to for easy dinners and weekly meal prep.👏
Juicy, tender, and packed with flavor!!
LOAF PAN CHICKEN:
Ingredients:
•. 2.5 lbs boneless, skinless chicken thighs (trim excess fat if desired)
•. 1 medium yellow onion
• 2-3 garlic cloves
• Juice of 1 large lemon
• 3 tbsp tomato paste
• 2 tbsp plain Greek yogurt
• 1 tsp. salt or more to taste
• Freshly cracked black pepper
• 1 tsp. dried thyme
• 1/2 tsp chili pepper flakes
Instructions
1. Prepare the Chicken
Add the chicken thighs to a large bowl.
2. Process the Onion
Add the onion to a food processor and process until finely minced or almost puréed.
Add the onion to the chicken—this adds incredible flavor and helps tenderize the meat.
3. Make the Marinade
Add lemon juice, tomato paste, and yogurt to the bowl.
Season with salt, black pepper, thyme, garlic , and chili pepper flakes .
4. Marinate
Mix everything very well until the chicken is fully coated.
Cover and marinate for 2–6 hours, ideally overnight for best flavor.
(You can cook it right away if needed—it will still be delicious.)
5. Preheat & Rest
When ready to cook, preheat oven to 425°F
Remove chicken from the fridge and let it come to room temperature for about 30 minutes.
6. Bake
Pack the marinated chicken tightly into a loaf pan.
Bake uncovered for 50 minutes.
7. Drain & Save Juices
Remove pan from oven and carefully tilt it to pour excess juices into a glass jar.
Pour juices back over the chicken, then repeat once more.
Set the juices aside—they’re amazing for soups or sauces.
8. Slice & Serve
Flip the loaf pan onto a cutting board.
Slice the chicken thinly or into strips.
Serving Ideas
• Serve with riced broccoli, cauliflower rice, or roasted vegetables
• Use in wraps, bowls, salads, or pita sandwiches
• Great for meal prep stays juicy and flavorful.
