This is an exciting day on The Rose Table! I am finally publishing my Lemon Skillet Chicken recipe. My mom taught me how to make this when I was a teenager. It’s the first chicken dinner I ever learned how to cook in my college apartment! This was literally the main way I cooked chicken for several years. It’s so easy to make and turns out perfectly every time.
This chicken dish is fall-apart tender with tons of fabulous lemon flavor. It’s delicious served over rice or couscous with veggies. It’s a super healthy way to cook chicken too! (On the evening I shot this, I roasted Brussels sprouts to go with dinner. Get the recipe here.) I sure hope you can tell from the photos how incredibly moist this chicken is. If you hate dry chicken, this is the recipe for you!
The method is simple: pan fry chicken breast that’s been dredged in flour, salt, pepper, and herbs for about five minutes per side, then cook the chicken low and slow in liquid until you don’t even need a knife to cut it. Delicious! Another great thing about this recipe for beginners cooks and easy entertaining is that you can easily leave it on the stove on low while you finish up your sides. (Making sure all dishes were ready at the same time was a struggle for me when I first started to cook!)
My mom almost never makes this the same twice, always subbing out the liquid for whatever she has lying around. (She’ll add marinades to it, use orange juice, salad dressings etc.) You need enough liquid to go halfway up the chicken. I pretty consistently made this exactly as it’s written below, though sometimes I use Herbes de Provence instead of oregano. (Yum!)
Lemon Skillet Chicken
2 boneless skinless chicken breasts
1/4 cup all-purpose flour
1 tsp salt
1/4-1/2 tsp pepper
1/4 tsp dried oregano
1 cup chicken broth
2 Tbsp olive oil, divided
1 lemon, squeezed
2-4 garlic cloves
Italian parsley and rice for serving
- Measure flour, salt, pepper, and oregano on a piece of wax paper and give it a little whisk with a fork or mix it up with your hands.
- Rinse chicken and pat dry. Dredge chicken in flour mixture. Heat 1 Tbsp olive oil in a medium skillet that has a lid. Brown the chicken for five minutes per side.
- Turn the heat down and add the liquid chicken broth and olive oil. Squeeze a lemon directly over the chicken and add the lemon halves and garlic cloves to the pan. Cover and simmer for thirty minutes, turning halfway through. Delicious served over rice with a bit of parsley sprinkled on top.
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