Lemon Chicken Skillet Recipes

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.

LEMON-DIJON CHICKEN SKILLET

Steps:

• In small bowl, mix 2 teaspoons of the mustard, the chopped rosemary, garlic and 1 teaspoon of the lemon juice. Rub mixture all over chicken thighs; season with salt.
• In 12-inch nonstick skillet, heat oil over medium heat. Add thighs; cook 4 minutes on each side until brown. Add onion; cook 2 to 3 minutes or until just softened. Add white wine; stir to deglaze bottom of pan. Add broth and sprigs of rosemary; increase heat to medium-high; heat to simmering. Reduce heat to medium-low; cover and simmer 10 to 13 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken to plate, and keep warm.
• Strain cooking liquid; discard solids. Heat butter in same skillet over medium heat. Stir in flour until smooth; cook 1 minute, stirring constantly, until mixture is lightly browned and bubbling. Slowly add cooking liquid; beat with whisk to combine. Add remaining 1 teaspoon mustard and remaining 1 teaspoon lemon juice; cook 1 to 2 minutes or until slightly thickened. Spoon some of sauce over chicken; top with parsley. Serve remaining sauce on the side.

EASY MEDITERRANEAN LEMON CHICKEN RECIPE

Steps:

• In a small bowl, add the spices and mix to make the spice mixture.
• In another bowl or large measuring cup, combine the lemon juice, olive oil and garlic to make the marinade.
• Pat the chicken dry and season with kosher salt and pepper and sprinkle the spice mixture on both sides.
• Place the chicken in a bowl and add the onions. Pour in the marinade and work the chicken a bit to make sure all the pieces are well covered with the marinade.
• Leave the chicken to marinate at room temperature while you heat up the grill or griddle. OR, if you have the time, cover and refrigerate for 2 to 4 hours (or up to 8 hours).
• When ready, heat a grill pan over medium-high heat (or an outdoor grill over medium-high heat). Do not add oil yet to the pan. Add the lemon halves, flesh side down, and grill briefly. Remove the grilled lemons and set aside for now.
• Now, brush the pan with a little extra virgin olive oil. Using a pair of tongs, add the chicken pieces in one layer (discard any remaining marinade). Cook for 6 minutes or so on each side or until chicken is well cooked through (you can adjust heat to medium, if needed. If using an outdoor grill, carefully oil the grates and cook the chicken over medium-high heat for the same amount of time. (Chicken's internal temperature should register 165 degrees F).
• Transfer the grilled lemon chicken to a serving platter. Add the grilled lemons (which you can squeeze for a little more juice), and garnish with parsley. See notes for serving ideas.

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.

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 to 15 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 and the leaves of 1 rosemary sprig, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken into quarters, and serve hot with the pan juices, cooked lemon, and onion.

SKILLET CREAMY LEMON CHICKEN

Steps:

• In a nonstick skillet, heat olive oil over med high.
• Stir in garlic butter until melted.
• Add chicken.
• Cook 5 min to brown, then reduce heat to med.
• Turn chicken and cook about 4-5min more until juice runs clear when pierced.
• Transfer chicken to a warm dish.
• Lower heat if needed to maintain medium-low to medium heat so as not to scorch the garlic, then add garlic to the drippings in the skillet.
• In a cup, mix stock, wine, lemon juice, and 1 1/2 teaspoons of flour until smooth.
• Stir into mixture in skillet. Scrape skillet to incorporate any browned bits from the chicken.
• Heat to a boil, boil 1 minute. Stir in capers and remaining 1 tablespoon of butter and the heavy cream, simmer until thickened.
• Pour sauce over chicken, sprinkle with parsley and garnish with additional lemon slices.
• **This recipe is to make double the sauce to add to add to pasta if you are laying the chicken on top.
• Note: Occasionally, this has turned out a little more "tangy" than I would like with too much lemon. If this happens, just dilute with a little extra chicken stock or broth mixed with cornstarch or flour to keep thicker consistency.

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).

SKILLET-ROASTED LEMON CHICKEN WITH POTATOES

Steps:

• Preheat oven to 450°. Grease a 10-inch cast-iron or other ovenproof skillet with 1 teaspoon oil. Arrange lemon slices in a single layer in skillet., Combine 1 teaspoon oil, 2 minced garlic cloves, lemon zest, 1/4 teaspoon salt and 1/8 teaspoon pepper; rub over chicken. Place over lemon., In a large bowl, combine rosemary and the remaining oil, garlic, salt and pepper. Add potatoes and tomatoes; toss to coat. Arrange over chicken. Bake, uncovered, 25-30 minutes or until chicken is no longer pink and potatoes are tender. If desired, sprinkle with minced parsley before serving.

SKILLET LEMON CHICKEN BREASTS

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).