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How to Make Lemon Chicken Skillet - A Step-by-Step Guide

There's something about the combination of zesty citrus and tender chicken that just screams summer. And with its bright and tangy flavor, this Lemon Chicken Skillet recipe is the perfect dish to bring a taste of sunshine to your dinner table. Whether you're looking for a quick and easy weeknight meal or a dish to impress your dinner guests, this recipe has you covered. Plus, the best part is that it all comes together in one skillet, making cleanup a breeze.

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Ingredients

  • 12 ounces gemelli pasta
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 ½ pounds boneless, skinless chicken breast, cut into 2-inch strips
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon granulated garlic
  • ¼ teaspoon salt
  • ½ cup quartered portobello mushrooms (optional)
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 4 cloves garlic, minced
  • 2 sprigs fresh thyme
  • 1 small lemon, zested and juiced
  • 2 tablespoons Chardonnay wine
  • 2 tablespoons flour
  • 13 ounces chicken broth
  • 8 ounces fresh spinach
  • 5 ounces shredded Gruyere cheese

Information

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Servings: 6
  • Yield: 6 servings

  • Bring a large pot of lightly salted water to a boil. Cook gemelli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and reserve 1 cup pasta cooking water.
  • Meanwhile, heat olive oil in a large skillet over medium heat. Add 1 tablespoon butter and allow to melt. Season chicken strips with Italian seasoning, garlic granules, and salt. Once butter is melted, add seasoned chicken strips and cook until strips are a golden color, about 5 minutes. Add portobello mushrooms and cook until softened, about 5 minutes.
  • Remove chicken and mushrooms from the skillet. Set aside on a plate and keep warm.
  • Wipe out skillet and add 1 tablespoon oil and 1 tablespoon butter. Melt butter over medium heat and add garlic; cook until fragrant, about 30 seconds. Add thyme sprigs and lemon zest. Cook for 30 seconds, stirring often. Pour in wine and lemon juice. Continue to cook and stir until sauce has reduced by half, about 3 minutes. Whisk in flour to thicken sauce and create a roux. Gradually add broth, whisking continuously, until you have a thick sauce. Add spinach and cook for 1 minute.
  • Stir in 1/2 of the Gruyere cheese and stir until well combined. Once cheese has melted, add remaining cheese and stir until melted. If sauce is too thick, gradually stir in reserved pasta cooking water to thin out the sauce.
  • Add cooked pasta to the skillet and toss until well combined with the sauce. Add chicken and mushrooms, adjust seasoning to taste, and serve immediately.

    • Nutrition

    552 cal.

    • Total Fat: 21g
    • Saturated Fat: 9g
    • Cholesterol: 107mg
    • Sodium: 596mg
    • Total Carbohydrate: 48g
    • Dietary Fiber: 4g
    • Total Sugars: 3g
    • Protein: 42g
    • Vitamin C: 22mg
    • Calcium: 317mg
    • Iron: 4mg
    • Potassium: 623mg

    Categories

    Main recipes
    Chicken recipes
    Skillet recipes
    Lemon recipes
    Easy recipes