Skip to main content

Lemon-Basil Butter Chicken Skillet

(0 reviews)
Lemon-Basil Butter Chicken Skillet
  • Prep Time 15 min
  • Total Time 45 min
  • Servings 4
  • Pinterest
    1K
  • Fave
    0
  • Email
    0
  • Facebook
    152
  • Print
    0

  • Pinterest
    1K
  • Fave
    0
  • Email
    0
  • Facebook
    152
  • Print
    0

This pan-fried chicken comes together in a snap with basic pantry staples, but tastes anything but ordinary.

Ingredients

1 1/2
cups Progresso™ chicken stock or broth (from 32-oz carton)
3
tablespoons lemon juice
1
teaspoon dried basil leaves
3
tablespoons cornstarch
2
tablespoons butter
4
bone-in chicken thighs with skin (about 1 lb)
1/4
teaspoon salt
1/8
teaspoon pepper
2
teaspoons finely chopped garlic

Directions

  • 1 Heat oven to 400°F. In 2-cup glass measuring cup, beat chicken stock, lemon juice, basil leaves and cornstarch with whisk until well blended.
  • 2 In 10-inch nonstick ovenproof skillet, melt 1 tablespoon of the butter over medium-high heat. Sprinkle both sides of chicken with salt and pepper. Cook chicken in butter 5 to 10 minutes, turning once, until golden brown. Transfer to a plate.
  • 3 Reduce heat to medium-low. In same skillet, melt remaining 1 tablespoon butter. Stir in broth mixture and garlic; cook 3 to 5 minutes, stirring frequently, until sauce is slightly thickened.
  • 4 Return chicken to skillet. Bake uncovered 15 to 20 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
Tips  

For a complete meal, serve chicken with a fresh tossed salad and Pillsbury™ crusty French loaf.

Searing chicken in a pan on the stovetop, then finishing in the oven is a classic restaurant technique that frees up burners while ensuring a succulent end product that’s less likely to overcook or burn.

Nutrition Information 
No nutrition information available for this recipe
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet