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    Herb-Infused Lemon Chicken Skillet

    clock-icon80 minutes
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    Pixicook editorial team

    A flavorful lemon chicken dish infused with aromatic herbs, cooked to perfection in a skillet.

    Ingredients for Herb-Infused Lemon Chicken Skillet

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Boneless, Skinless Chicken Breasts

    0 oz

    Substitute chevron-down

    Kosher Salt

    teaspoons

    Substitute chevron-down

    Ground Black Pepper

    teaspoons

    Substitute chevron-down

    Olive Oil

    cups

    Substitute chevron-down

    Lemon, thinly sliced into rounds, seeds discarded

    each

    Substitute chevron-down

    Dry White Wine

    cups

    Substitute chevron-down

    Garlic Clove, smashed

    each

    Substitute chevron-down

    Dried Herbes de Provence

    tablespoons

    Substitute chevron-down

    How to Make Herb-Infused Lemon Chicken Skillet

    1. Season Chicken

    Season the chicken breasts with kosher salt and ground black pepper, ensuring that each piece is evenly coated.

    2. Prepare Marinade

    In a gallon-size resealable freezer bag, combine 1/2 cup of olive oil, the lemon slices, dry white wine, smashed garlic cloves, and dried herbes de Provence. Add the seasoned chicken breasts to the bag, seal it, and give it a good massage to ensure the marinade coats every part of the chicken. Place the bag in the refrigerator and let it marinate for at least 1 hour, but up to 8 hours if time allows.

    3. Cook Chicken

    Heat 2 tablespoons of olive oil in a large, deep skillet over medium-high heat. Once the oil is hot, carefully add the marinated chicken breasts to the skillet, along with all the marinade contents. Cook the chicken for about 8 minutes on one side, letting it brown and develop a golden crust.

    4. Finish Cooking

    Turn the chicken breasts over, cover the skillet with a lid, and let them cook for another 7 minutes. Remove the chicken from the skillet and serve immediately, garnishing with the cooked lemon slices and drizzling the remaining sauce over the top.

    Variations

    Coconut Lime Chicken Skillet

    Lime, coconut milk, cilantro, lemongrass, served over jasmine rice.

    Curry Chicken Skillet

    Curry powder or paste, ginger, garlic, lime, coconut milk, served with basmati rice or naan.

    Mediterranean Chicken Skillet

    Olives, tomatoes, feta, white wine, oregano, served with orzo or rice.

    Dijon Mustard Chicken Skillet

    Dijon mustard, tarragon, heavy cream, served with roasted potatoes.

    Cajun Chicken Skillet

    Cajun seasoning, Worcestershire sauce, green bell peppers, onions, served with dirty rice.

    Pitfalls and tips

    Quality of Ingredients

    Choose organic, free-range chicken and fresh, aromatic herbs for better flavor and texture.

    Caramelizing Lemon

    Take your time to caramelize the lemon slices properly for added depth of flavor and a delightful garnish.

    Resting the Chicken

    Allow the chicken to rest before slicing to ensure moist and tender meat.

    Deglazing

    Scrape up all the fond from the skillet thoroughly to incorporate concentrated flavors into the sauce.

    Garnish

    Use fresh herbs liberally as garnish to add color, freshness, and aroma before serving.


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