Easy Skillet Chicken
When you’re in the mood for a quick and delicious meal, this Easy Skillet Chicken is the perfect recipe. With just a few simple ingredients and minimal prep time, you can have a flavorful and satisfying dinner ready in just 30 minutes. The creamy lemon sauce and tender chicken make this dish a family favorite. Let’s dive into the details!
Ingredients:
- 4 boneless, skinless chicken breasts (about 2 pounds total), pounded to 1/2-inch thickness
- 1/2 teaspoon kosher salt, plus more for seasoning
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 1 small shallot, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup half-and-half or whole milk
- 1/2 cup low-sodium chicken broth
- Juice of 1 medium lemon (about 3 tablespoons)
- 2 tablespoons chopped fresh parsley leaves
- 1 small lemon, thinly sliced
Directions:
- Prep the Chicken: Thoroughly dry the chicken with paper towels. Generously season all over with salt and pepper.
- Sear the Chicken: Heat the oil in a 10-inch or larger skillet over medium-high until shimmering. Working in batches if needed, add the chicken and sear until deeply browned on the bottom, 6 to 7 minutes. Flip with tongs and sear the other side until browned, 6 to 7 minutes. Transfer the chicken to a plate; set aside.
- Make the Sauce: Reduce the heat to medium and add the butter. When melted, add the shallot, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until just starting to soften, about 1 minute. Add the flour, stir to evenly coat the shallots and garlic, and cook for 1 minute more.
- Combine Ingredients: Stir in the half-and-half or milk and broth until no lumps from the flour remain, making sure to scrape up any browned bits from the bottom of the pan. Bring to a boil. Reduce the heat to a simmer. Return the chicken to the pan and simmer until the sauce is thickened enough that it coats the back of a spoon and the chicken is cooked through, 3 to 4 minutes.
- Finish and Serve: Stir the lemon juice into the sauce. Garnish with the parsley and lemon slices and serve immediately.
Quick Tips:
- Pounding the Chicken: Ensures even cooking and tenderness.
- Season Generously: Don’t skimp on the salt and pepper for maximum flavor.
- Scrape the Pan: Incorporate the browned bits from the bottom of the pan into the sauce for extra depth of flavor.
Nutritional Information:
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
This Easy Skillet Chicken is perfect for a weeknight dinner or when you’re entertaining guests. It’s simple, quick, and absolutely delicious. Enjoy!
Feel free to add any variations or personal touches to this recipe, and don’t forget to share your culinary creations on your blog. Happy cooking!
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Easy Skillet Chicken
- Total Time: 30 minutes
Ingredients
4 boneless, skinless chicken breasts (about 2 pounds total), pounded to 1/2-inch thickness
1/2 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1 tablespoon olive oil
3 tablespoons unsalted butter
1 small shallot, finely chopped
4 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup half-and-half or whole milk
1/2 cup low-sodium chicken broth
Juice of 1 medium lemon (about 3 tablespoons)
2 tablespoons chopped fresh parsley leaves
1 small lemon, thinly sliced
Instructions
Thoroughly dry the chicken with paper towels. Generously season all over with salt and pepper.
Heat the oil in a 10-inch or larger skillet over medium-high until shimmering. Working in batches if needed, add the chicken and sear until deeply browned on the bottom, 6 to 7 minutes. Flip with tongs and sear the other side until browned, 6 to 7 minutes. Transfer the chicken to a plate; set aside.
Reduce the heat to medium and add the butter. When melted, add the shallot, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until just starting to soften, about 1 minute. Add the flour, stir to evenly coat the shallots and garlic, and cook for 1 minute more.
Stir in the half-and-half or milk and broth until no lumps from the flour remain, making sure to scrape up any browned bits from the bottom of the pan. Bring to a boil. Reduce the heat to a simmer. Return the chicken to the pan and simmer until the sauce is thickened enough that it coats the back of a spoon and the chicken is cooked through, 3 to 4 minutes. Stir the lemon juice into the sauce. Garnish with the parsley and lemon slices and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes