RECIPE: One-skillet Lemon Chicken

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This one-skillet dish handles both the main course, but also a side since it's made with potatoes. Fresh herbs like thyme give this dish a beautiful fresh taste.

Using cast iron means you can both on the stovetop and in the oven, according to food photographer and recipe developer Joanie Simon.

1 lb. boneless skinless chicken breasts
2 Tbsp. oil
1/2 cup fresh lemon juice
2 Tbsp. minced preserved lemon
1/2 cup Broth
1 clove garlic diced
2 tsp. fresh thyme
8 oz. halved small golden potatoes or red potatoes
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup heavy cream
1/4 cup diced pimentos

Sear chicken in a heated cast iron skillet over medium high in 2 tablespoons of oil until browned; turn and brown the other side. Put in a separate container on the side.

Heat oven to 375F.

Add 1/2 cup lemon juice to deglaze the pan and add in minced rind, broth, thyme, garlic and potatoes. Simmer over medium heat until the liquid reduces by half, about 10 minutes.

Nestle chicken in the potatoes in the juice; season with salt and pepper, scatter the pimentos and pour over the cream.

Place skillet in the oven at 375F for 10 to 15 minutes until the potatoes are browned on top and the chicken registers 175F.

Serve hot.?

[ Preserved Lemons]

[RELATED: Blood Orange Mahi en Papillote]

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