Hey everyone! Kristin from Iowa Girl Eats here, back sharing another fresh and simple 30 minute meal from the BHG.com archives. Actually, make that a 20 minute meal. Oh yes, this simple, scrumptious Lemon Butter Skillet Chicken goes from fridge to table in under half an hour!
I was talking with a friend the other day about cooking healthy meals for our families that everyone actually enjoys. She confessed that while she’s inspired to use fresh and healthy ingredients, her meals are often lacking in the flavor department. I immediately suggested that she start incorporating citrus into her dishes, specifically fresh lemon juice which adds a wonderful brightness, zip and zing to othwerwise flat recipes, as evidenced by this Lemon Butter Chicken Skillet.
Homemade chicken cutlets are dredged in flour, seasoned with lemon pepper seasoning, and then sauteed in butter (yes, butter definitely helps in the flavor department, too!) Fresh lemon slices are browned in the drippings then the two sizzle together with fresh lemon juice before serving. This meal is quick and flavorful – did I mention it’s a cinch to make, too?
Start by making the homemade chicken cutlets, which is just fancy talk for chicken breasts sliced in half. You’ll need a really sharp knife to do this, but it’s such a great way to make chicken go farther. Especially if you’re serving the meal with a side salad and rice pilaf, for instance. You don’t really need a big honkin’ chicken breast per person when you’ve got other filling meal components on the table. Plus, since the chicken is sliced thin it cooks in half the time!
Dredge the chicken breasts in gluten-free or regular all-purpose flour, seasoned with salt and lemon pepper seasoning, then saute in melted butter for just a few minutes on each side.
Remove the chicken to a plate then saute fresh lemon slices for 1-2 minutes a side. Then, add the chicken back into the skillet, drizzle a couple Tablespoons of fresh lemon juice on top, and let the lemons and chicken saute together for a minute or so, or until the pan sauce is thickened and reduced.
Serve the chicken with a few sides, and dinner is served. Hope you enjoy this quick and yummy chicken skillet recipe. See you next week with a quick, clean out the fridge salad recipe!
Roast chicken is a classic.
It is the one recipe we all have tucked away in our collections (usually committed by heart and prepared by instinct) that is always reliable and delicious. I tend to rely on roast chicken for weeknight dinners as well as my occasional entertaining needs. It is that versatile! I have a lemon roast chicken recipe that I seriously make every single week but something about a sweet twist on this classic appealed to me.
I knew as soon as I saw the Honey Roast Chicken recipe on BHG.com that I located exactly what I was looking for. Honey always lends such a naturally sweet touch to poultry that enhances any other flavors it is coupled with. I thought orange flavor would be a beautiful compliment to its taste.
I simply made the following small changes to the recipe:
- I added 1 tablespoon of fresh orange zest to the honey before brushing it on the chicken. I also omitted the tarragon.
- I replaced spring peas with string beans and carrots.
- I also replaced 1/2 of the champagne with fresh orange juice in the vegetable instructions to enhance the orange flavor even more.
The final result was a glorious blend of citrus enhancements and sweet decadence. The chicken was wonderfully moist with a fantastic crispy skin (my favorite part), and the best part was how complete the meal was with its surrounding tender and well flavored vegetables. I am so in love with this recipe. I definitely plan on making it again and again with new pairings for the honey this Spring!
Fun fact, today is National Bologna Day. Another fun fact, there are very few bloggers who have tried to use this lunch meat in creative ways. But I thought I’d celebrate the holiday by sharing some great lunch sandwiches and wraps! I hope you enjoy!
I just love the flavors in pesto. Combine them with a hearty tomato and slice of mozzarella and you can’t go wrong! The Pioneer Woman shows how to make your own pesto in this great Pesto, Tomato and Mozzarella Sandwich.
Happy almost-end-of-August, Delish Dish-ers! I found some really fabulous wraps that will quickly become your go-to lunch favorites! Pack them for yourself or for your kids’ lunch bags.
I know what my lunch bag will look like for the next couple of days! What are your tips and tricks for planning lunchtime? Let me know!
Hi! I’m Kit of The Kittchen, a blog sharing recipes, restaurants reviews, and travel stories. My goal is to create recipes that are hearty, wholesome, and practical for people without much time. I live in Chicago, and the city’s ever changing culinary landscape, is a constant source of inspiration. I’m excited to be sharing a fun Enchilada Suizas Grilled Cheese with you today.
Aloha! My name is Shanna and I am the cook and baker, food stylist and photographer of the blog, Pineapple and Coconut . My awesome husband is my number 1 taste tester and dishwasher, and my two young daughters eat all of what I make! That is a win in my book. My focus for my recipes is fresh whole ingredients, always organic, non-gmo and locally sourced when possible and of course I love adding in tropical flavors as often as possible since I adore all things Hawaiian and tropical. Living in Las Vegas makes for finding 100% local tricky sometimes, but we have some amazing farmers markets and food co-ops and even our own little backyard container garden. I also believe in life is too short not to eat dessert, so I make sure all my desserts have the highest quality ingredients I can get. I like to eat and make food that looks and tastes amazing.
I was thrilled when Better Homes and Gardens invited me to make a recipe for them for their Delish Dish blog. I sat down at my computer and surfed their recipe page looking for the perfect dish to make. With it almost summer, ( yay my favorite season) barbecues and grills are coming out from their winter hiding spots and are gearing up for a long summer BBQ season, I knew I wanted to make a delicious summer BBQ recipe. I saw this Jerk Chicken and Slaw recipe and I knew that was what I wanted to make. But I wanted to make a few changes. I am a huge fan of BBQ chicken drumsticks, they are such a great summer BBQ food, kids love them because they can hold on to them and not have to worry about using a fork to eat ( something my kids always forget to do anyway) and the possibilities are endless with flavor combinations with them. They also go amazing with a variety of side dishes.
I started out with the drumsticks rinsed and patted dry and then seasoned well with this amazing organic Jamaican Jerk Spice I have. I have a funny story about Jamaican Jerk Spice…
When my husband and I were first dating, we lived in Vail, Colorado. We would venture over to Breckenridge, CO now and then to eat out at some of the awesome restaurants there. There was one place in particular that we tried on one of our very first dates, Rasta Pasta, that left a very lasting impression on us, and our mouths. They had all these amazing Carribbean and Jamaican inspired pasta dishes, one was with Jamaican Jerk chicken, another with bananas and pineapple, there was a dish called “Spicy Jammin” and a “Chicken Montego Bay”. Lots of fun dishes. Since my husband and I like heat and spicy foods we ordered our pasta dishes HOT. And let me tell you this, we thought the waiter made a mistake by leaving the entire pitcher of water on our table instead of just pouring two glasses and taking it to full other patron’s glasses. Oh no. He left it there on purpose.
Those pasta dishes were quite possible the spiciest food we have ever eaten. Even to this day almost 10 years later, we still talk about how we drank 2 pitchers of water and our mouths were still on fire. It was years until I ate Jamaican Jerk spice again. And that time I asked for way less spice, which was a wise decision. I love the flavor of Jamaican jerk spice so when I saw this recipe I knew I wanted to make it, but make it so I didn’t need 2 pitchers of water to go with it.
The original recipe for this Jerk Chicken and Slaw called for chicken breasts and cooked either on a skillet or grill pan. I decided to marinate the chicken drumsticks overnight and grill. A few steps I did differently were:
- 3lbs of organic chicken drumsticks marinated with 2 Tbsp Jamaican Jerk Spice, 1 tsp sea salt, 1/2 tsp fresh ground black pepper, 1/4 c light brown sugar, 2 Tbsp EACH cider vinegar and white wine vinegar. Marinate in a baggie in the refrigerator 6 hours up to overnight.
- Preheat a grill to 450 Deg F. I placed the drumsticks on a baking sheet and sprinkled with another tablespoon of the spice ( obviously use more or less depending on how spicy you want it) and more salt and pepper. Place on the grill and I flip eer 5-7 min until a meat thermometer inserted into the thickest part of the drumsticks is 185 Deg F. About 20-25 min depending on the thickness of the chicken.
- Once the chicken drumsticks are fully cooked, let rest for 10 min before serving.
This slaw is a perfect side dish to go with the spicy jerk chicken drumsticks. Its cool, sweet, crunchy and tangy. The original slaw recipe from the Jerk Chicken and Slaw, called for just pineapple, baby bok choy ( another fave of mine) red cabbage and cider vinegar. I decided since the chicken drumsticks had the cider vinegar in the marinade that I wanted to go a slightly different route with the slaw. I used half pineapple balsamic and half white balsamic vinegars in place and I also added in julienned mango and cilantro. I made this an hour before I grilled the drumsticks so it had a chance for all the flavors to come together. I also made a side of sticky rice to finish off the meal.
Either way that you prepare this recipe, the original way for the Jerk Chicken and Slaw, or my adapted version which I am calling Jamaican Jerk Chicken Drumsticks with Pineapple Mango Slaw, you will have a 100% guaranteed amazing meal. Perfect to eat out on the back deck or patio or to bring to a BBQ potluck! Aloha!