Description
This recipe is for a lovely weeknight dinner that is fast and simple. Easy Lemon Garlic Skillet Chicken is a family-favorite recipe!
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts (4 breast halves)
- 1 tablespoon ghee or avocado oil
- salt and pepper
- 1/4 cup chicken stock
- 1 tablespoon dijon mustard
- 1 tablespoon balsamic vinegar
- 1 tablespoon avocado oil
- 2 teaspoons minced garlic
- 2 lemons, sliced
- 1/2 teaspoon arrowroot powder+1 teaspoon water
Instructions
- Preheat the oven to 400 degrees.
- Pat your chicken breasts dry and season them with salt and pepper on both sides.
- Heat the ghee in a large cast iron skillet (or other oven-proof skillet) over medium heat until it melts.
- Add the chicken breasts to the skillet and cook until browned, about 5 minutes per side.
- Meanwhile, whisk together the chicken stock, mustard, vinegar, oil, and garlic.
- Pour the mixture into the skillet. Use a spoon or spatula to deglaze the pan. (I don’t always remove the chicken first because I’m kind of a lazy cook. I just work around it. You can totally remove the chicken to do this and then add it back to the skillet if you want.)
- Add 1-2 lemon slices to the top of each chicken breast and the remaining slices around them in the pan.
- Finish cooking the chicken in the preheated oven until it reaches an internal temperature of 165 degrees, about 12-15 minutes more.
- Once the chicken is cooked, remove it from the skillet to a plate and keep it covered to stay warm.
- Make a slurry with the arrowroot powder and water in a small bowl.
- Bring the sauce to a simmer on the stove top and add the arrowroot slurry. Whisk for one minute and then remove from the heat.
- Top each chicken breast with sauce and serve. Enjoy!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 353
- Sugar: 1.6 grams
- Fat: 13 grams
- Carbohydrates: 4.6
- Protein: 52 grams