Weeknight Skillet Lemon Chicken
At just over 30 minutes to make, this Skillet Lemon Chicken is a tasty, one-pan meal that makes a wonderful weeknight dinner for two!
Servings: 2 servings
Ingredients
For the chicken:
- ¼ cup all-purpose flour
- ½ teaspoon dried thyme
- ¼ teaspoon coarse ground pepper
- ¼ teaspoon salt
- 8-12 ounces boneless skinless chicken breast
- 2 tablespoons olive oil
- 2-4 slices of lemon
For the sauce:
- 1 tablespoon all-purpose flour
- ¼ cup 1% milk
- ¼ cup white wine
- 3 tablespoons fresh lemon juice
- 1 teaspoon dried thyme
- 1 tablespoon creme fraîche
Instructions
- Preheat the oven to 425°F.
- Dredge the chicken. Mix the flour, thyme, pepper and salt in a shallow dish. Dredge the chicken in the flour mixture and place on a plate. If a few spots on the chicken don't stay floured you can sprinkle some of the excess mixture over those spots to ensure the chicken is well coated.
- Cook the chicken. Heat the oil in an oven-safe pan over medium-high heat. Add the chicken to the pan and cook for 4 minutes or until it starts to turn golden brown. Flip the chicken breasts and cook for an additional 2 minutes then transfer the pan to the oven. Bake for 17 minutes in the oven.
- Make the roux. While the chicken is baking mix 1 tablespoon of flour with the milk, using a fork to ensure the flour is well incorporated.
- Make the sauce. When the chicken is done baking, remove the pan from the oven and remove the chicken from the pan. Return the pan to medium heat on the stove top. Add the wine to the pan and deglaze by scraping the brown bits off the bottom with a silicone spatula. Add the milk mixture and lemon juice then stir to incorporate. Add the thyme and crème fraîche and stir again. Return the chicken to the pan and cook for 2 minutes to ensure the chicken is warm.
- Serve. Transfer the chicken to two plates and spoon additional sauce on top of the chicken. Serve immediately.