Last week’s Grilled Salmon with Creamy Cucumber-Dill Salad recipe reminded me how much I like recipes that include a main and a side. They make meal planning so much easier, and I’m all for that! That’s why I chose Skillet Garlic Lemon Butter Chicken for this week’s recipe. Well, not the only reason–it does sound delicious. And I get to use my cast-iron pan, which has become my newest kitchen obsession. I lost my mom’s cast iron skillets in one of our moves, so it’s been a long time since I used one. I forgot how wonderful cast iron is, especially for searing meat.
An easy skillet garlic lemon butter chicken recipe that you can make in a flash! The chicken is dusted with parmesan and flour so it’s nice and crispy, the veggies are cooked in the same pan so it’s easy to clean up. And the lemon butter sauce is to die for! What’s not to love?
The Ingredients
Besides being a complete meal, another thing I liked about this recipe was how few ingredients there are and that many are pantry basics. I had to shop for the chicken breasts, fresh produce, and parmesan cheese. The rest was already in my pantry, so my grocery list was pretty short this week.
Oh, and I bought four lemons to be on the safe side. I wasn’t sure how many I would need to get a 1/4 cup of lemon juice. It turns out that I only needed 2 (they were pretty large).
The Process
The instructions divide making this recipe into three parts: making the chicken, making the garlic butter sauce, and assembling everything. Each section was easy to follow, and I didn’t have any head-scratching moments of confusion.
First up was breading and frying the chicken. That was very straightforward, and I was able to make the garlic butter sauce while the chicken was frying. I even had the sauce done by the time the chicken breasts were ready.
Next up was cooking the green beans. This was done with slices of lemon, which gave the green beans a lovely flavor. I cooked mine for a minute longer than what was listed (6 minutes) because I like my green beans a little more well done. They were still a bit crunchy, though, and nowhere close to soggy.
When the beans were done, I piled them onto a platter along with the lemon slices. Then I added the chicken breasts and spooned the sauce over everything.
