If I need a quick dinner that is elegant and delicious, this skillet chicken with lemon sauce is my go-to meal! It really only takes 30 minutes to whip up but looks ultra fancy and tastes even better. The sauce is light but flavorful and the perfect compliment to whatever you serve it with.
The thing that makes my skillet chicken such a quick meal is I cut the chicken into smaller pieces. You can cut the chicken breasts in half vertically, as I did when I took these photos, or horizontally. If I’m using pretty large chicken breasts, I opt for horizontally to help them cook more quickly. If they are smaller to begin with, I just cut them in half vertically so all the pieces are about the same size. It’s all up to you!
The chicken is braised, which means you quickly brown the outside and then let it finish cooking in a liquid. I love to make this in my cast iron skillet, but I don’t have a lid for it so I just use a lid to another pan that fits over the top. It’s important to cover the chicken while it finishes cooking so all of the sauce doesn’t evaporate.
The sauce is super simple. It’s chicken broth and lemon, finished off with a little butter. When you make a sauce and then add cold butter at the very end, that is called “mounting the sauce” with butter. Basically it just gives the sauce some extra shine and butter flavor. Which makes it automatically delicious!
The sauce uses the juice from half a lemon. I like to thinly slice the other half and lay a half slice over the chicken pieces. This just let’s everyone know what they are going to be eating and what flavors to expect. If you wanted to be extra fancy you could place the lemon slices on and then broil the pan for just a couple minutes so they were a bit browned. But most of the time I’m in too much of a hurry to eat!
I LOVE this dish, and you will too! If you’re looking for an easy side to whip up, my easy & delicious canned corn recipe goes perfect. Or if you want something a little more substantial, try my 60 minute homemade herb bread!