Breaded Lemon Chicken
A one-skillet chicken dinner made with lots of lemon and cherry tomatoes and seasoned with butter, garlic and fresh herbs.
Servings: 4 servings
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 3 tablespoons extra-virgin olive oil
- 1 lemon zest and juice
- kosher salt and freshly ground pepper
- 1/2 cup all-purpose flour
- 3 tablespoons salted butter
- 1/2 lemon sliced
- 3 cups cherry tomatoes
- 4 garlic cloves, smashed
- 2 tablespoons fresh thyme leaves
- crushed red pepper flakes
- 1/2 cup dry white wine, such as pinot grigio
- 1 handful fresh basil leaves,roughly chopped
- grated Parmesan cheese, optional
Instructions
- Rub the chicken all over with 1 tablespoon of the olive oil and the lemon zest, and season generously with the salt and pepper. Sprinkle the flour evenly over the chicken, pressing it to adhere.
- Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken and sear until golden, about 5 minutes per side. Remove the chicken from the skillet and set aside on a large plate.
- In the same skillet, combine the butter and the lemon slices. Sear the lemon until caramelized, about 30 seconds per side. Remove the lemon from the pan and set it aside with the chicken.
- Increase the heat under the skillet to high and add the tomatoes, garlic, thyme, and a pinch of salt, pepper and red pepper flakes. Cook until the tomatoes begin to burst, 4 to 5 minutes. Reduce the heat to medium-low and stir in the wine and lemon juice, scraping up any browned bits on the bottom. Return the chicken to the skillet, increase the heat to medium and simmer until the chicken is cooked through, 10-15 minutes.
- Transfer the chicken to a serving platter and top it with basil and the caramelized lemon slices. Spoon the sauce over the top and scatter tomatoes all around. If you want, you can add a sprinkle of Parmesan cheese to the top.
Notes
The recipe author says you can swap out the wine for 1/4 cup apple cider or champagne vinegar and 1/4 cup low-sodium chicken broth.