Best 2 Skillet Chicken With White Beans And Caramelized Lemon Recipes
Craving a delectable and wholesome one-pot meal? Look no further than this skillet chicken with white beans and caramelized lemon. This flavorful dish combines tender chicken, creamy white beans, and bright lemon in a delightful symphony of flavors. The caramelized lemon adds a touch of sweetness and tanginess that perfectly complements the savory chicken and beans.
This recipe is not only delicious but also incredibly easy to make. With just a few simple ingredients and minimal prep time, you'll have a satisfying and nutritious meal on the table in no time.
Alongside the main recipe, this article offers a collection of additional recipes that explore different variations of this classic dish. From a zesty lemon-herb chicken with white beans to a smoky paprika chicken with cannellini beans, each recipe brings its own unique twist to the classic combination of chicken, beans, and lemon.
Whether you're looking for a quick and easy weeknight meal or a flavorful dish to impress your friends and family, this comprehensive guide has everything you need to create a delicious and satisfying skillet chicken dish that will tantalize your taste buds.
CARAMELIZED LEMON CHICKEN
Making a chicken shine with glaze typically requires combining a form of sugar (like honey or maple syrup) with something to balance that sweetness, like lemon juice. But there is an ingredient in your baking arsenal that does both of those things: lemon curd. The sugars in the curd help the skin caramelize to a deep mahogany, while the curd's fat and moisture keep the meat juicy. Spread it on chicken and each bite gets perfumed with sunny lemon. While you can make this recipe using chicken just as you purchased it, the added step of removing the backbone (also known as spatchcocking or butterflying) ensures all parts get browned.
Provided by Ali Slagle
Categories dinner, poultry, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat the oven to 400 degrees. Season the lemon curd with 2 teaspoons salt and 1 teaspoon black pepper.
- To butterfly the chicken, place the chicken on a cutting board, breast side down. Using sharp kitchen shears, remove the backbone by cutting on either side of the backbone. (Save the backbone for stock.) Flip the chicken, setting it breast side up, and flatten by pressing firmly in the center; you should hear a crack.
- Pat chicken dry. Season the chicken on both sides with 2 teaspoons salt and a generous grind of black pepper. Use the handle of a fork or spoon to loosen the skin from the chicken breasts and thighs (you'll find openings at their tops).
- Spread about three-quarters of the lemon curd between the skin and meat. Use your fingers to massage the curd around so it spreads out under the skin. Spread the rest of the lemon curd in a thin layer all over the chicken skin. Drizzle with the olive oil.
- Pour 3/4 cup water into a large (at least 12-inch) oven-safe skillet, shallow roasting pan or sheet pan. (The water keeps the pan drippings from burning and keeps the chicken moist.) Add the chicken, skin side up. Tuck the wings under to prevent burning and turn the legs so the thighs face up. Roast until a thermometer registers 165 degrees in the thickest part of the thigh, 45 minutes to 1 hour, starting to check the chicken at 30 minutes. If at any point it starts getting too brown, cover it with foil. Let rest 10 minutes before carving.
LEMON CHICKEN SKILLET
This delicious chicken dinner will be on your table in about 30 minutes. Garnish with extra lemon zest on top if you like.
Provided by thedailygourmet
Categories Main Dishes Pasta Chicken
Time 30m
Yield 6
Number Of Ingredients 18
Steps:
- Bring a large pot of lightly salted water to a boil. Cook gemelli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and reserve 1 cup pasta cooking water.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add 1 tablespoon butter and allow to melt. Season chicken strips with Italian seasoning, garlic granules, and salt. Once butter is melted, add seasoned chicken strips and cook until strips are a golden color, about 5 minutes. Add portobello mushrooms and cook until softened, about 5 minutes.
- Remove chicken and mushrooms from the skillet. Set aside on a plate and keep warm.
- Wipe out skillet and add 1 tablespoon oil and 1 tablespoon butter. Melt butter over medium heat and add garlic; cook until fragrant, about 30 seconds. Add thyme sprigs and lemon zest. Cook for 30 seconds, stirring often. Pour in wine and lemon juice. Continue to cook and stir until sauce has reduced by half, about 3 minutes. Whisk in flour to thicken sauce and create a roux. Gradually add broth, whisking continuously, until you have a thick sauce. Add spinach and cook for 1 minute.
- Stir in 1/2 of the Gruyere cheese and stir until well combined. Once cheese has melted, add remaining cheese and stir until melted. If sauce is too thick, gradually stir in reserved pasta cooking water to thin out the sauce.
- Add cooked pasta to the skillet and toss until well combined with the sauce. Add chicken and mushrooms, adjust seasoning to taste, and serve immediately.
Nutrition Facts : Calories 552.3 calories, Carbohydrate 48.3 g, Cholesterol 106.9 mg, Fat 21.3 g, Fiber 3.7 g, Protein 42.2 g, SaturatedFat 8.9 g, Sodium 596 mg, Sugar 2.7 g
Tips:
- Use a good quality skillet: A well-seasoned cast iron skillet will give you the best results, but a non-stick skillet will also work.
- Don't overcrowd the skillet: If you overcrowd the skillet, the chicken will not cook evenly and will release too much moisture, preventing the caramelization of the lemon.
- Sear the chicken until it is golden brown: This will help to lock in the juices and flavor.
- Use a variety of vegetables: This recipe calls for bell peppers and zucchini, but you can use any vegetables that you like.
- Caramelize the lemon: This is the key to the flavor of this dish. Be patient and let the lemon cook until it is golden brown and slightly sticky.
- Serve the chicken with a side of rice or bread: This will help to soak up the delicious sauce.
Conclusion:
This skillet chicken with white beans and caramelized lemon is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The chicken is tender and juicy, the vegetables are flavorful, and the caramelized lemon adds a touch of sweetness and tang. This dish is sure to be a hit with the whole family.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
