Skillet Roasted Chicken Breasts in Lemon Sauce
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
mins
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Total Time
1 hr 20 mins
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Servings
2 - 4
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Course
Main Course
-
Cuisine
American
Skillet Roasted Chicken Breasts in Lemon Sauce
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
Brine:
- ¼ cup salt
- 2 skin-on chicken breasts boneless
Chicken:
- freshly cracked black pepper to taste
- dried oregano to taste
- garlic powder to taste
- 1 tbsp olive oil
Sauce:
- 2 tbsp butter
- 1 shallot minced
- 1 garlic clove minced
- 4 tsp all-purpose flour
- 1 cup chicken broth
- 3 tsp grated lemon zest (divided)
- ¼ cup fresh juice 1-2 lemons
- 1 tbsp fresh parsley leaves chopped
- sea salt to taste
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Instructions
- Dissolve the ¼ cup of salt into a quart (four cups) of cold water in a large bowl.
- Refrigerate for 30-60 minutes.
- Remove the chicken from the brine and pat very dry with paper towels.
- Preheat the oven to 475 degrees. Place the rack in the center of the oven.
- Heat the olive oil in an OVENPROOF large skillet over medium-high heat.
- Season both sides of the chicken with freshly cracked pepper, dried oregano, and garlic powder, to taste.
- Place the chicken skin side down in the HOT skillet and cook until skin is golden brown and crisp, about 8-10 minutes.
- Transfer the breasts to a large plate.
- Pour off any excess fat in the skillet, then return it to the heat.
- Add the butter, shallot, and garlic and cook, stirring constantly, until fragrant, about 30-45 seconds.
- Sprinkle the flour evenly over the mixture and cook, stirring constantly, until flour is lightly browned, about 1-2 minutes.
- Slowly add the broth and lemon juice, scraping up any browned bits from the bottom of the skillet, and bring to a simmer.
- Cook for 2-3 minutes to thicken and reduce the sauce a bit.
- Add two teaspoons of lemon zest and remove the skillet from the heat; stir until well combined.
- Return chicken skin side UP (skin should be above the surface of the liquid), and any chicken juices from the plate to the skillet, and transfer to the oven.
- Cook, uncovered, until the breasts register 160 degrees, 10-12 minutes.
- While the chicken cooks, chop the parsley and one teaspoon of lemon zest together until finely minced and well combined.
- Remove the skillet from the oven and let the chicken stand for 5 minutes.
- Transfer chicken to a serving platter.
- Whisk the pan sauce, incorporating any browned bits from the sides & bottom of the pan, until smooth, about 30 seconds.
- Whisk half of the parsley-zest mixture into the sauce. Taste & season with sea salt and freshly cracked pepper, to taste, if needed.
- Slice the chicken breast, then sprinkle the remaining half of the parsley-zest mixture over the sliced chicken.
- Serve sauce on the side. Enjoy.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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