Lemon Chicken Skillet Whole30 Recipes

LEMON CHICKEN SKILLET (WHOLE30)

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

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.