Rabu, 13 November 2019
This is definitely our kind of meal for just Ben and I or for friends who come over. We love having friends over, and thankfully they are always gracious and we always come away closer.
Skillet Lemon Chicken
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course: Main Course Keyword: chicken Servings: 4
Ingredients
- 4 6-ounce skinless, boneless chicken breast halves
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh thyme
- 1 1/2 tablespoons all-purpose flour
- 3/4 teaspoon kosher salt divided
- 1/2 teaspoon freshly ground black pepper divided
- 8 ounces small red potatoes halved
- 8 thin lemon slices seeds removed
- 8 ounces baby carrots
- 1 1/2 cups whole milk divided
- 1 1/2 teaspoons grated lemon rind
- 1/3 cup fresh flat-leaf parsley
- Preheat oven to 425°.
- Heat a large skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 5 minutes or until golden brown. Turn and cook 2 minutes. Remove chicken from pan. Place carrots and potatoes, cut side down, in pan; sprinkle with thyme. Place pan in oven; bake at 425° for 10 minutes. Return chicken to pan; top with lemon slices. Bake at 425° for 12 minutes. Remove pan from oven. Place chicken and vegetables on a plate.
- Combine 1/2 cup milk, flour, and rind in a bowl. Return pan to medium-high heat (do not wipe out pan). Add flour mixture and remaining 1 cup milk to the pan, scraping loosen browned bits; cook 3 minutes. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken and vegetables to pan. Sprinkle with parsley.
Notes
Adapted from Cooking Light Magazine