Main Dishes

Lemon Chicken with White Wine Skillet

By Emma :

Everyday Culinary Delights👩‍🍳

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:

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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Lemon Chicken with White Wine Skillet

Lemon Chicken with White Wine Skillet


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  • Author: Emma
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Description

This Lemon Chicken with White Wine Skillet recipe is the perfect combination of simplicity and sophistication. Tender chicken breasts are cooked in a zesty white wine sauce with lemon, garlic, and aromatic herbs, creating a dish that’s bursting with flavor. Ideal for a quick weeknight dinner or a special occasion, this dish is sure to impress.


Ingredients

Scale
  • 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
  • Lemon slices and additional parsley, for garnish

Instructions

  1. Prepare Chicken: Season chicken breasts with salt and pepper.
  2. Cook Chicken: In a large skillet, heat olive oil over medium-high. Add chicken and cook until golden, about 3-4 minutes each side. Remove from skillet.
  3. Sauté Aromatics: Reduce heat to medium. Add butter, garlic, and onion to skillet, cooking until tender.
  4. Deglaze: Pour in white wine, scraping the skillet to loosen browned bits.
  5. Add Liquids and Herbs: Stir in lemon juice, zest, chicken broth, thyme, and rosemary. Bring to a simmer.
  6. Cook Chicken: Return chicken to skillet, cover, and simmer until cooked through, about 10-15 minutes.
  7. Serve: Garnish with parsley and lemon slices.

Notes

  • Wine Selection: Choose a white wine that you enjoy drinking, as its flavor will infuse the dish.
  • Searing the Chicken: Ensure the chicken is well-seared to develop deep flavors in the sauce.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 2 g
  • Sodium: 200 mg
  • Fat: 15 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 5 g
  • Fiber: 1 g
  • Protein: 25 g
  • Cholesterol: 75 mg

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