It’s pretty hard to go wrong with a recipe based off of one of Ina Garten’s, and this Lemon Skillet Chicken is no exception.
This recipe is absolutely delicious, and although the end result looks surprisingly decadent, it is actually really easy to make and pretty difficult to mess up. The lemony, peppery tastes blend so well with the sweetness of the white wine, and all together are exceptional with the chicken.
Though I hate to ever go against Ina, I don’t really like dealing with chicken with bones (which she calls for in the original recipe,) so I made this with chicken breasts and it still turned out terrific. You can make this recipe as big as whatever skillet you have handy!
Lemon Skillet Chicken
Yield 6 servings
- 4 teaspoons fresh thyme
- 3 teaspoon ground fennel
- sea salt
- freshly ground pepper
- 2/3 cup olive oil
- 2 lemons, sliced 1/4 inch thick (full rounds or cut in half)
- 2 yellow or vidalia onions, halved and sliced 1/4 inch thick
- 3 garlic cloves, minced
- 6 boneless, skinless chicken breasts
- 1 cup dry white wine
- juice of 2 lemons
- Preheat the oven to 450°F.
- In a mini food processor or spice grinder, place the thyme, fennel seeds, 2 tablespoons salt, and 2 tablespoons pepper, and pulse it to mix and grind the spices together.
- Pour the olive oil into a small bowl and mix in the herb mixture.
- In your cast iron pan, place a layer of lemon slices on the bottom, then top with a later of onion slices and garlic on top.
- Rub the chicken with the herb mixture and place the chicken on top of the onions in the skillet.
- Roast the chicken in the oven for about 30 minutes.
- Pour the wine into the skillet around the chicken and roast for another 15 minutes, or until fully cooked through.
- Remove the chicken from the oven and sprinkle with the lemon juice.
- Cover the skillet with aluminum foil and allow the chicken to rest for about 10 minutes.
- Serve with the pan juices.
Slightly adapted from Ina Garten's Cooking For Jeffrey.