Easy Skillet Lemon Chicken
 
Prep time
Cook time
Total time
 
A flavorful and healthy chicken dinner with bold Mediterranean flavors that the whole family is going to love!
Author:
Recipe type: Main course
Cuisine: Mediterranean
Serves: 3-4
Ingredients
  • 3 medium boneless chicken breasts or, thighs (about 1.5 lb.)
  • ¼ cup extra virgin olive oil
  • --- zest of one medium lemon
  • 2 TBSPS. fresh lemon juice
  • 1 tsp. mustard
  • 1 tsp. fine sea salt
  • ½ tsp. freshly ground pepper
  • 4 sprigs of fresh thyme
  • 1 tsp dried Greek oregano
  • ½ tsp. paprika
  • -- extra virgin olive oil for the skillet
  • 1 medium shallot, diced
  • --- half a lemon, sliced
  • --- campari tomatoes, chopped (for the salad)
  • --- ¼ small red onion slivers (for the salad)
  • --- fresh parsley, minced (for the salad)
Instructions
  1. Pat the chicken dry with paper towels. Trim it and butterfly each chicken breast by cutting it into half lengthwise. If you are using chicken thighs, pound them gently with a mallet for even thickness.
  2. In a large bowl stir together the ingredients for the marinade: the olive oil, the lemon zest & juice, mustard, salt & pepper, thyme, oregano and paprika.
  3. Place the chicken into the bowl with the marinade, cover and refrigerate for at least 1 to 2 hours or, overnight.
  4. Place a large non-stick skillet over high heat. Once the skillet is hot, add enough olive oil to cover the bottom of it and then lower the heat to medium. Lift the chicken pieces from the marinade, let them drip a little in the bowl and carefully add them to the skillet (always lowering each piece away from you in the skillet, so the oil doesn't splatter you). Sauté on the first side for a couple of minutes until it gets a nice light brown color. Turn the chicken on the other side, and sauté it for a couple more minutes. Transfer to a platter and cover with foil.
  5. To the skillet, add the shallot and sauté until lightly brown. Stir in the lemon slices and sauté briefly on both sides as well. Next, pour in the reserved marinade to deglaze the skillet. Cook for a few minutes, until it slightly reduces.
  6. Return the chicken to the skillet and simmer for 4-5 more minutes or, until the internal temperature reaches 165ºF.
  7. To serve, place the chicken of a platter and pour the pan sauce and the caramelized onions over it.
  8. Garnish with a simple salad of tomatoes, red onions, and fresh parsley.
Notes
If there are any leftovers, place them in an airtight container and store in the refrigerator for up to 4 days.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/easy-skillet-lemon-chicken/