Lemon Chicken Skillet Whole30 Food

SKILLET-ROASTED LEMON CHICKEN

Skillet-Roasted Lemon Chicken image

Provided by Ina Garten

Time 1h25m

Yield 3 servings

Number Of Ingredients 11

Ingredients

2 teaspoons fresh thyme leaves
1 teaspoon whole fennel seeds
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/3 cup good olive oil
1 lemon, halved and sliced 1/4 inch thick
1 yellow onion, halved and sliced 1/4 inch thick
2 large garlic cloves, thinly sliced
1 (4-pound) chicken, backbone removed and butterflied
1/2 cup dry white wine, such as Pinot Grigio
Juice of 1 lemon

Steps:

Preheat the oven to 450 degrees F.
Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
Distribute the lemon slices in a 12-inch cast iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken in quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.

SKILLET LEMON CHICKEN BREASTS

Skillet Lemon Chicken Breasts image

This was created after I had to go on a low-fat diet due to gallstones. Cooked on a cast iron skillet, the flavors really mix well and the chicken is very tasty. I can't wait until summer to try it on the BBQ and using it on skewered kabobs.

Provided by Yorkpuddin

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Time 20m

Yield 4

Number Of Ingredients 6

Ingredients

olive oil cooking spray
1 lemon, quartered
4 skinless, boneless chicken breast halves
¼ teaspoon dried cilantro, or to taste
¼ teaspoon ground black pepper, or to taste
¼ teaspoon onion salt, or to taste

Steps:

Spray a large cast iron skillet with cooking spray and heat over low heat.
Poke a fork into each chicken breast about 5 times and place in the hot skillet. Squeeze 1 lemon quarter onto each chicken breast, leaving a little juice in each quarter. Sprinkle each breast with some cilantro, onion salt, and pepper; cook until golden brown, about 7 minutes. Flip, poke holes and repeat the seasoning process again. Cook until no longer pink in the center and the juices run clear, 5 to 7 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 132.2 calories, Carbohydrate 3.1 g, Cholesterol 64.6 mg, Fat 2.9 g, Fiber 1.4 g, Protein 23.9 g, SaturatedFat 0.8 g, Sodium 170.5 mg

LEMON CHICKEN SKILLET (WHOLE30)

Lemon Chicken Skillet (Whole30) image

Got this recipe from http://www.primallyinspired.com/lemon-chicken-skillet/ Primally Inspired website

Provided by Mrs. Hughes

Categories < 30 Mins

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil (or avocado oil, coconut oil. etc.)
1 dash sea salt
1 dash pepper
1 teaspoon italian seasoning
4 chicken breasts, boneless and skinless
1 cup chicken broth
1 lemon, quartered and juiced (about 1/4 cup fresh juice)
4 garlic cloves, minced (about 1 tablespoon minced)
10 ounces broccoli florets (fresh or frozen)
2 tablespoons butter (optional) or 2 tablespoons ghee (optional)

Steps:

1. Heat oil in a skillet over medium heat.
2. Sprinkle sea salt, pepper, Italian seasoning on both sides of chicken breasts.
3. Once skillet is hot, add chicken breasts and brown for about 4 minutes per side or until golden brown.
4. Remove chicken from skillet and set aside.
5. To the skillet, add chicken broth, lemon juice, minced garlic. Stir and scrape up the brown bits stuck to the bottom of the skillet.
6. Add chicken back to the skillet along with used lemon quarters.
7. Simmer the chicken in the sauce for about 5 minutes, turning halfway through.
8. Add broccoli to the skillet and cook until broccoli is bright green and tender and chicken is cooked through, about 5 minutes.
9. Stir in butter or ghee (if using) and add additional salt and pepper to taste.
10. Enjoy!
Notes:
Try it topped with a sprinkle of parmesan or romano cheese (if not on Whole30).
Add a sprinkle of chopped fresh basil at the end.
Substitute mushrooms for broccoli (or use both).

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