This has been my recipe of the month, so my family says. They talk about it all the time and so can't wait for me to make it again! I happen to agree, this was one of the yummiest dinners I've made in a long time!
Like the title says this is a one skillet dish, which is awesome for clean up. I do use a cookie sheet to set the chicken aside while I make the sauce, so ok. there's 2 dishes. But that's better then the 25 I'll use to make something else!
When you make this, don't think, a blast of lemon flavor. This has a subtle, yet noticeable lemon flavor. I think to much lemon would be, to much. Anyway, this is SO yummy!! I saved some for my brother for his lunch for work the next day......I kind of.....snitched a bit.....this is SO good!
One Skillet Lemon Chicken
8 boneless skinless chicken breasts (tenders work great too!)
salt and pepper
2 cup chicken broth
4 tablespoons lemon juice
2 tablespoon minced garlic
1 teaspoon red pepper flakes (or more to taste)
coconut oil (the kind that DOESN'T taste like coconut)
2/3 cup finely diced onion
4 tablespoons salted butter
1/2 cup heavy cream
Using a kitchen mallet, pound down the chicken breasts so that they are the same thickness throughout. The thinner the better. Sprinkle a pinch of salt and pepper on both sides of the chicken, rub it in a bit and set them aside.
In a 4 cup measuring cup, combine the chicken broth, lemon juice, garlic, and red pepper flakes.
Heat a spoonful of coconut oil in a large cast-iron skillet over medium high heat. Add the chicken in batches and allow to brown on both sides for 3-4 minutes per side. It's okay if it's not cooked all they way through, it'll be finished in the oven. Remove the chicken to a cookie sheet and put it in the oven at 300 degrees and leave then there till your ready for them.
Reduce the flame to medium, add the onions to the skillet along with the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Let sauce reduce for about 8-10 minutes or until about 2/3 cup of the sauce remains.
When the sauce has thickened, remove from the flame, add the butter and whisk until it melts completely. With the skillet off the flame, slowly add the heavy cream, whisk to combine. Place the skillet back over the flame for just 30 seconds, DO NOT allow the sauce to boil. Remove from heat, add the chicken back into the skillet and drizzle the sauce over the chicken (I had to use another small skillet for my "overflow"). Place the skillet in the oven for 8 minutes or until the chicken is completely cooked through.
Top with chopped parsley if you want and serve warm over rice.