Lemon Chicken Skillet Whole30 Recipes

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).

LEMON CHICKEN SKILLET

Lemon Chicken Skillet image

This delicious chicken dinner will be on your table in about 30 minutes. Garnish with extra lemon zest on top if you like.

Provided by thedailygourmet

Categories Main Dishes Pasta Chicken

Time 30m

Yield 6

Number Of Ingredients 18

Ingredients

12 ounces gemelli pasta
1 tablespoon olive oil
1 tablespoon butter
1 ½ pounds boneless, skinless chicken breast, cut into 2-inch strips
½ teaspoon Italian seasoning
¼ teaspoon granulated garlic
¼ teaspoon salt
½ cup quartered portobello mushrooms (optional)
1 tablespoon vegetable oil
1 tablespoon butter
4 cloves garlic, minced
2 sprigs fresh thyme
1 small lemon, zested and juiced
2 tablespoons Chardonnay wine
2 tablespoons flour
13 ounces chicken broth
8 ounces fresh spinach
5 ounces shredded Gruyere cheese

Steps:

Bring a large pot of lightly salted water to a boil. Cook gemelli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and reserve 1 cup pasta cooking water.
Meanwhile, heat olive oil in a large skillet over medium heat. Add 1 tablespoon butter and allow to melt. Season chicken strips with Italian seasoning, garlic granules, and salt. Once butter is melted, add seasoned chicken strips and cook until strips are a golden color, about 5 minutes. Add portobello mushrooms and cook until softened, about 5 minutes.
Remove chicken and mushrooms from the skillet. Set aside on a plate and keep warm.
Wipe out skillet and add 1 tablespoon oil and 1 tablespoon butter. Melt butter over medium heat and add garlic; cook until fragrant, about 30 seconds. Add thyme sprigs and lemon zest. Cook for 30 seconds, stirring often. Pour in wine and lemon juice. Continue to cook and stir until sauce has reduced by half, about 3 minutes. Whisk in flour to thicken sauce and create a roux. Gradually add broth, whisking continuously, until you have a thick sauce. Add spinach and cook for 1 minute.
Stir in 1/2 of the Gruyere cheese and stir until well combined. Once cheese has melted, add remaining cheese and stir until melted. If sauce is too thick, gradually stir in reserved pasta cooking water to thin out the sauce.
Add cooked pasta to the skillet and toss until well combined with the sauce. Add chicken and mushrooms, adjust seasoning to taste, and serve immediately.

Nutrition Facts : Calories 552.3 calories, Carbohydrate 48.3 g, Cholesterol 106.9 mg, Fat 21.3 g, Fiber 3.7 g, Protein 42.2 g, SaturatedFat 8.9 g, Sodium 596 mg, Sugar 2.7 g

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