What To Know
- Prepared in a single cast iron skillet, this recipe promises a hassle-free cooking experience while delivering a flavorful and visually appealing dish.
- Add a pinch of cayenne pepper or red pepper flakes to the seasoned flour mixture for a spicy kick.
- Pair the lemon chicken with roasted vegetables, mashed potatoes, or a fresh salad for a complete and satisfying meal.
Embark on a culinary journey with our tantalizing lemon chicken recipe cast iron, a dish that marries the zesty brightness of lemons with the succulent tenderness of chicken. Prepared in a single cast iron skillet, this recipe promises a hassle-free cooking experience while delivering a flavorful and visually appealing dish.
Ingredients:
1. 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
2. 1 tablespoon olive oil
3. 1 tablespoon butter
4. 1/2 cup all-purpose flour
5. 1 teaspoon garlic powder
6. 1 teaspoon paprika
7. 1/2 teaspoon dried thyme
8. 1/2 teaspoon salt
9. 1/4 teaspoon black pepper
10. 1/2 cup fresh lemon juice
11. 1/4 cup chicken broth
12. 2 tablespoons honey
13. 1 tablespoon Dijon mustard
14. 1/4 cup chopped fresh parsley
15. Lemon wedges, for garnish
Instructions:
1. Prepare the Chicken:
- In a medium bowl, combine the chicken pieces, olive oil, and butter. Toss to coat evenly.
2. Season the Chicken:
- In a separate bowl, whisk together the flour, garlic powder, paprika, thyme, salt, and pepper.
3. Dredge the Chicken:
- Dredge the chicken pieces in the seasoned flour mixture, ensuring they are evenly coated.
4. Sear the Chicken:
- Heat a large cast iron skillet over medium-high heat.
- Add the chicken pieces and sear until golden brown on all sides, about 5-7 minutes.
5. Create the Sauce:
- Remove the chicken from the skillet and set aside.
- Add the lemon juice, chicken broth, honey, and Dijon mustard to the skillet.
6. Simmer the Sauce:
- Bring the sauce to a simmer and cook for 5 minutes, stirring occasionally.
7. Return the Chicken:
- Add the seared chicken back to the skillet and stir to coat in the sauce.
8. Finish Cooking:
- Reduce the heat to medium-low and simmer for an additional 10 minutes, or until the chicken is cooked through.
9. Garnish and Serve:
- Transfer the lemon chicken to a serving dish and garnish with chopped parsley and lemon wedges.
- Serve hot with your favorite sides.
Variations:
1. Spicy Lemon Chicken: Add a pinch of cayenne pepper or red pepper flakes to the seasoned flour mixture for a spicy kick.
2. Lemon Garlic Chicken: Add 2 minced garlic cloves to the butter and olive oil mixture before searing the chicken.
3. Lemon Herb Chicken: Incorporate 1 tablespoon of chopped fresh rosemary or oregano to the sauce for an aromatic twist.
4. Lemon Butter Chicken: Replace the chicken broth with an additional 1/4 cup of butter for a richer and creamier sauce.
Tips:
1. Use a Well-Seasoned Cast Iron Skillet: A properly seasoned cast iron skillet will prevent the chicken from sticking and will enhance the flavor of the dish.
2. Don’t Overcrowd the Skillet: Sear the chicken in batches if necessary to avoid overcrowding the skillet, which can result in steamed chicken rather than seared.
3. Use Fresh Lemon Juice: Fresh lemon juice provides a brighter and more vibrant flavor compared to bottled lemon juice.
4. Adjust the Sauce Consistency: If you prefer a thicker sauce, simmer for a few minutes longer until it reaches your desired consistency.
5. Serve with Your Favorite Sides: Pair the lemon chicken with roasted vegetables, mashed potatoes, or a fresh salad for a complete and satisfying meal.
Nutritional Information:
Per serving (approximately 4 ounces of chicken and sauce):
- Calories: 350-400
- Total Fat: 15-20 grams
- Saturated Fat: 5-7 grams
- Cholesterol: 70-80 milligrams
- Sodium: 500-600 milligrams
- Carbohydrates: 15-20 grams
- Protein: 30-35 grams
“The Perfect Pairing” – Lemon Chicken and Side Dish Suggestions:
1. Roasted Vegetables: Toss your favorite vegetables (such as broccoli, carrots, and potatoes) with olive oil, salt, and pepper, and roast them in the oven until tender.
2. Mashed Potatoes: Prepare creamy and fluffy mashed potatoes using Yukon Gold potatoes, butter, milk, and a touch of garlic.
3. Fresh Salad: Create a vibrant salad with mixed greens, cherry tomatoes, cucumbers, and a tangy lemon vinaigrette dressing.
4. Steamed Asparagus: Steamed asparagus spears drizzled with melted butter and a sprinkle of lemon zest offer a light and flavorful accompaniment.
5. Rice Pilaf: Cook long-grain rice with chicken broth, sautéed onions, and a blend of herbs for a savory side dish.
Frequently Asked Questions
Q: Can I use boneless, skinless chicken thighs instead of breasts?
A: Yes, boneless, skinless chicken thighs can be used as a substitute for chicken breasts. They are typically more flavorful and juicy due to their higher fat content.
Q: Can I make this recipe in a regular skillet if I don’t have a cast iron skillet?
A: While a cast iron skillet is ideal for this recipe, you can use a regular skillet if necessary. However, ensure that it is a heavy-bottomed skillet to distribute heat evenly and prevent the chicken from sticking.
Q: How can I thicken the sauce if it’s too thin?
A: If you prefer a thicker sauce, simmer it for a few minutes longer until it reaches your desired consistency. You can also add a cornstarch slurry (a mixture of cornstarch and water) to thicken the sauce quickly.
