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The Toasted Pine Nut
By The Toasted Pine Nut

One Skillet Lemon Butter Chicken

13 steps
Prep:20minCook:30min
This One Skillet Lemon Butter Chicken is my favorite weeknight meals! It's low carb + gluten free, you'll be slurping the sauce with a spoon, it's so good!
Updated at: Mon, 09 Dec 2024 07:07:51 GMT

Nutrition balance score

Unbalanced
Glycemic Index
37
Low

Nutrition per serving

Calories1668.3 kcal (83%)
Total Fat107.9 g (154%)
Carbs58.5 g (22%)
Sugars15.6 g (17%)
Protein119.8 g (240%)
Sodium2875.8 mg (144%)
Fiber16.2 g (58%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Preheat oven to 400F.
Step 2
Season chicken liberally with paprika, salt and pepper.
Step 3
Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat.
Step 4
Add chicken, top side down, and sear both sides until golden brown, about 2-3 minutes per side.
Step 5
Remove the chicken and set aside on a separate plate.
Step 6
In the same pan, with the chicken juices, melt the remaining tablespoon butter in the skillet.
Step 7
Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
Step 8
Stir in chicken broth, heavy cream, Parmesan, lemon juice, and thyme sprigs.
Step 9
Bring to a boil and then reduce heat.
Step 10
Stir in arugula (or spinach), and simmer until the arugula has wilted and the sauce has slightly thickened, about 3-5 minutes.
Step 11
Add the chickpeas and cauliflower and cook for an additional 5 minutes.
Step 12
Return chicken to the skillet. I used tongs and nuzzled the chicken into the veggies so the bottom of the chicken was touching the pan.
Step 13
Place the pan in oven and roast until completely cooked through, about 30 minutes.
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