Lemon Chicken with White Wine Skillet

Dear food enthusiasts,

Thank you so much for joining me again in my culinary adventures! Your continued support and enthusiasm for the recipes I share fill me with gratitude. It’s you, my dear readers, who make this journey so incredibly rewarding. Today, I’m thrilled to share a recipe that’s as delightful to cook as it is to eat – the Lemon Chicken with White Wine Skillet. This dish is a true celebration of flavors, combining zesty lemon, aromatic herbs, and a delicate white wine sauce that will make your taste buds sing!

Ingredients

For this scrumptious meal, you’ll need:

• 4 boneless, skinless chicken breasts
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 4 cloves garlic, minced
• 1 onion, finely chopped
• 1 cup dry white wine (such as Sauvignon Blanc)
• 1 lemon, juiced and zested
• 1 cup chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 tablespoons fresh parsley, chopped
• Extra lemon slices and parsley for garnish

How to Make

1. Prepare the Chicken: Season the chicken breasts generously with salt and pepper on both sides.
2. Brown the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear until golden brown on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
3. Cook the Aromatics: In the same skillet, reduce the heat to medium. Add the butter, chopped onion, and minced garlic. Cook, stirring frequently, until the onion is translucent and the garlic is fragrant, about 2-3 minutes.
4. Deglaze the Pan: Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom of the skillet. Allow the wine to simmer and reduce by half, about 5 minutes.
5. Simmer the Sauce: Add the lemon juice, zest, chicken broth, thyme, and rosemary. Bring the mixture to a boil, then reduce the heat and simmer for another 5 minutes to meld the flavors.
6. Finish Cooking: Return the chicken to the skillet. Cover and simmer until the chicken is thoroughly cooked and the sauce has thickened slightly, about 10-15 minutes.
7. Garnish and Serve: Sprinkle with fresh parsley and garnish with lemon slices. Serve hot!

Helpful Tips

• Searing Is Key: For the best flavor, make sure to get a good, golden-brown sear on your chicken before simmering it in the sauce.
• Wine Selection: Choose a good quality dry white wine that you enjoy drinking. The flavor of the wine is prominent in this dish, so it makes a difference!

Substitutions/Variations

• Non-Alcoholic Version: Replace the white wine with an equal amount of white grape juice mixed with a tablespoon of vinegar to mimic the acidity of the wine.
• Herb Choices: Feel free to experiment with other herbs like basil or oregano for a different flavor profile.

Frequently Asked Questions

Q: Can I use chicken thighs instead of breasts? A: Absolutely! Chicken thighs will work wonderfully and add extra flavor. Just adjust the cooking time accordingly.

Q: What should I serve with this dish? A: This dish pairs beautifully with a simple green salad, steamed vegetables, or over a bed of light pasta or rice to soak up the delicious sauce.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

More Relevant Recipes

If you loved this lemony delight, here are a few more recipes to try:

• Quinoa Salad with Beets, Oranges, and Pomegranate
• Oven-Fried Chicken

I hope you enjoy making and savoring this Lemon Chicken with White Wine Skillet as much as I do. It’s a dish that promises not only a feast for your taste buds but also a delightful cooking experience. Happy cooking, and as always, eat well and feel great!

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