Description
Mexican-inspired skillet chicken brings sizzling flavors to your dinner table with minimal effort. Tender chicken and colorful vegetables combine in one pan, creating a quick, delicious meal you can enjoy in under 30 minutes.
Ingredients
Scale
Protein:
- 2 boneless, skinless chicken breasts (pounded to ½-inch thickness)
Fats and Liquids:
- 3 tablespoons (44 milliliters) unsalted butter
- 1 tablespoon (15 milliliters) olive oil
- 1 cup (240 milliliters) half-and-half or whole milk
- ½ cup (120 milliliters) low-sodium chicken broth
- Juice of 1 medium lemon (about 3 tablespoons or 45 milliliters)
Aromatics, Seasonings, and Herbs:
- 4 cloves garlic (minced)
- 1 small shallot (finely chopped)
- ½ teaspoon kosher salt (plus more for seasoning)
- ¼ teaspoon freshly ground black pepper (plus more for seasoning)
- 2 tablespoons all-purpose flour
- 1 small lemon (thinly sliced)
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Pat chicken breasts completely dry using paper towels, then generously season with salt and pepper across all surfaces.
- Warm vegetable oil or olive oil in a large cast-iron or stainless steel skillet over medium-high heat until surface appears shimmery and hot.
- Carefully place chicken into the hot skillet, ensuring pieces do not overlap; sear for 6 to 7 minutes until a deep golden-brown crust forms on the first side.
- Using tongs, gently flip chicken and continue cooking for an additional 6 to 7 minutes until second side achieves similar rich coloration and internal temperature reaches 165°F (74°C).
- Remove chicken from skillet and transfer to a clean plate, allowing it to rest momentarily.
- Reduce skillet heat to medium and add unsalted butter, allowing it to melt completely and become slightly foamy.
- Add finely chopped shallots and minced garlic, stirring frequently for approximately 1 minute until aromatics become translucent and fragrant.
- Sprinkle all-purpose flour over shallots and garlic, stirring consistently to create a smooth, even coating.
- Slowly pour half-and-half or whole milk and chicken broth into the skillet, whisking continuously to prevent flour lumps and incorporate browned pan remnants.
- Bring sauce to a gentle boil, then immediately reduce heat to create a soft simmer, allowing mixture to thicken for 3 to 4 minutes.
- Return chicken to the skillet, nestling pieces into the creamy sauce and allowing them to warm through completely.
- Finish by drizzling fresh lemon juice over the dish, garnishing with chopped parsley and optional lemon wedges before serving immediately.
Notes
- Quick-dry chicken ensures perfect seasoning, creating a flavorful foundation for the entire dish.
- Searing locks in juices, developing a gorgeous golden-brown crust that enhances overall texture and taste.
- Butter transforms pan drippings into a luxurious sauce, infusing shallots and garlic with rich, aromatic depth.
- Flour acts as a magical thickening agent, transforming liquid into a silky, smooth coating that clings perfectly to chicken.
- Half-and-half or milk introduces creamy richness, while broth adds layers of complex, savory undertones.
- Gentle simmering marries all ingredients, allowing flavors to meld and sauce to reach ideal consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 395 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 27 g
- Cholesterol: 110 mg