Weeknight Lemon Chicken Skillet Dinner Recipe 395 Food

4 INGREDIENT SKILLET LEMON BUTTER CHICKEN

Steps:

• Flatten chicken breasts out using a meat tenderizer to about 1/4 inch thick. Place flour, salt, pepper, and garlic powder in a large ziplock bag. Shake to mix. Add chicken breasts and shake once more to coat chicken.
• Melt butter in a large heavy-duty pan on medium-high heat. Add floured chicken breasts and cook for 3-4 minutes per side or until lightly browned. The butter will begin to foam then settle down. [br
• Remove chicken from the pan and add the lemon slices and thyme to pan. Cook lemon slices for 1 about 1 minute per side. Return chicken to pan and top with the cooked lemons.
• Serve with a rice, veggies, or salad.

SKILLET-ROASTED LEMON CHICKEN

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.

WEEKNIGHT LEMON CHICKEN SKILLET DINNER RECIPE - (3.9/5)

Steps:

• Preheat oven to 450°F. Place potatoes in a medium saucepan; cover with water. Bring to a boil and simmer 10 minutes or until almost tender. Drain. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan. Sprinkle chicken with kosher salt and pepper. Add chicken and thyme sprigs to pan; cook 5 minutes or until chicken is browned. Turn chicken over. Place pan in oven; bake at 450°F for 10 minutes or until chicken is done. Remove chicken from pan. Return pan to medium-high heat. Add remaining 2 teaspoons oil. Add potatoes, cut sides down; mushrooms, and 1 tablespoon thyme; cook 3 minutes or until browned, stirring once. Combine milk and flour in a small bowl, stirring with a whisk. Add flour mixture, stock, lemon, and beans to pan; simmer 1 minute or until slightly thickened. Add chicken; cover, reduce heat, and simmer 3 minutes or until beans are crisp-tender.