Winner winner chicken dinner! But, in all seriousness, this chicken dish is a WINNER. There is an explosion of flavor in every bite, but made with the ease of a weeknight meal. This is a meal that you (and everyone around you) are going to want over and over again. A new dinner staple? I think so! Also, I think its super fun to make and my house smelled like wine, butter, garlic, herbs, lemon and chicken and it was a very wonderful thing.
I love how versatile this chicken dish can be. I ended up serving it with parmesan couscous and asparagus, but it could be served with any veggie of your choosing and any starch of your choice. Pasta, rice, potatoes, and risotto are all excellent choices in my opinion. Whatever you have in your fridge, or whatever you are whipping up to go along side, this chicken will shine. Now, lets talk about the sauce. YOU NEED THIS SAUCE IN YOUR LIFE. Making it in the same pan that you cooked the chicken in is vitally important for the depth of flavor that you will achieve in making this sauce. I literally wanted to lick it off the plate. My husband loved it, I loved it, and the leftovers were equally as delicious (meal prep, anyone?).
The chicken can either be cooked in a cast iron skillet, or a large skillet that you have on hand. You can slice the chicken diagonally and serve it up with the sauce swooshed over it as a scrumptious garnish, or you can serve it on a platter family-style for everyone to pass around and take their own.
Make this skillet chicken dish a winner at your house.
Skillet Chicken with Lemon-Herb Pan Sauce
- 4 chicken breasts
- 2 Tablespoons olive oil
- 3/4 cup white wine
- 6 Tablespoons butter
- 1 cup sliced cherry tomatoes
- 1/4 cup chopped fresh parsley
- 2 teaspoons chopped garlic
- 1 lemon, juiced
- Salt and pepper
- In the bottom of a large skillet, heat the olive oil over medium-high heat. Season the chicken breasts on both sides with salt and pepper. Cook the chicken breasts in the skillet, turning them after the first side is browned, about 8 minutes. Continue cooking the other side until equally browned. Remove the chicken from the skillet and place on a plate and set aside.
- Pour the white wine into the skillet to de-glaze the pan, scrapping the browned bits off of the bottom of the pan. Add in the butter, tomatoes, parsley, garlic and lemon juice and bring to a quick simmer.
- Add the chicken breasts back into the pan sauce and reduce the heat to medium-low. Cover and let cook for an additional 10-15 minutes, or until the chicken breasts are cooked through and tender. Remove from the heat.
- Serve the chicken with the pan sauce.