Lemon Chicken Skillet
Lemon Chicken Skillet requires roughly 50 minutes from start to finish. This recipe serves 4 and costs $1.8 per serving. One serving contains 331 calories, 11g of protein, and 14g of fat. 721 person have tried and liked this recipe. If you have black pepper, lemon, parsley, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. It works well as a reasonably priced side dish. It is brought to you by Dinners Dishes and Desserts. Overall, this recipe earns a good spoonacular score of 66%. If you like this recipe, take a look at these similar recipes: Skillet Lemon Chicken With Capers, Lemon-Pepper Skillet Chicken, and Skillet Lemon Rosemary Chicken.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
¾ tsp black pepper
2 Tbs butter
1½ cup chicken stock
1 tsp cornstarch
4 garlic cloves, thinly sliced
1 lemon, seeded and cut into slices
2 Tbs fresh lemon juice
2 Tbs olive oil
¼ cup onion, finely chopped
Parsley for garnish
1 pound red potatoes, diced
1 tsp salt
½ tps fresh thyme, chopped
4 skin-on, bone-in chicken breast halves (I used hind quarters)
Equipment:
oven
frying pan
aluminum foil
Cooking instruction summary:
Preheat oven to 400°.Heat a large ovenproof skillet over medium-high heat. Sprinkle chicken with ½ tsp salt and ½ tsp pepper. Spray pan with non-stick spray, add chicken, skin side down. Cook for about 6 minutes or until skin is golden brown. Turn chicken over, put the pan in the oven. Bake for 12 minutes, or until the chicken is cooked through.Remove chicken from pan. Cover with aluminum foil to keep warm. Add 1 Tbls olive oil to the pan. Add potatoes and season with ¼ tsp of salt. Cook potatoes for 15-20 minutes, until tender. Remove the potatoes from the pan. Add the lemon slices, and cook for about 1 minute on each side or until browned. Remove lemon. Add 1 Tbls olive oil to pan. Add onions and garlic; sauté 2 minutes. Add 1 cup chicken stock, and chopped fresh thyme. Bring to a boil.Return potatoes and lemon slices to pan. Season with the remaining ¼ tsp of salt and pepper. Heat for 2 minutes until the potatoes are warm.Combine remaining ½ cup chicken stock stock and 1 tsp cornstarch. Stir cornstarch mixture to the pan, and boil for 1 minute.Stir in lemon juice and butter.Return the chicken to the pan, tossing to coat in the sauce.Sprinkle with parsley to serve.
Step by step:
1. Preheat oven to 400°.
2. Heat a large ovenproof skillet over medium-high heat. Sprinkle chicken with ½ tsp salt and ½ tsp pepper. Spray pan with non-stick spray, add chicken, skin side down. Cook for about 6 minutes or until skin is golden brown. Turn chicken over, put the pan in the oven.
3. Bake for 12 minutes, or until the chicken is cooked through.
4. Remove chicken from pan. Cover with aluminum foil to keep warm.
5. Add 1 Tbls olive oil to the pan.
6. Add potatoes and season with ¼ tsp of salt. Cook potatoes for 15-20 minutes, until tender.
7. Remove the potatoes from the pan.
8. Add the lemon slices, and cook for about 1 minute on each side or until browned.
9. Remove lemon.
10. Add 1 Tbls olive oil to pan.
11. Add onions and garlic; sauté 2 minutes.
12. Add 1 cup chicken stock, and chopped fresh thyme. Bring to a boil.Return potatoes and lemon slices to pan. Season with the remaining ¼ tsp of salt and pepper.
13. Heat for 2 minutes until the potatoes are warm.
14. Combine remaining ½ cup chicken stock stock and 1 tsp cornstarch. Stir cornstarch mixture to the pan, and boil for 1 minute.Stir in lemon juice and butter.Return the chicken to the pan, tossing to coat in the sauce.Sprinkle with parsley to serve.
Nutrition Information:
covered percent of daily need
