Lemon Chicken Skillet

  • Prep 15 min
  • Total 30 min
  • Ingredients 9
  • Servings 4

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 2 cups skim milk
  • 1/4 cup grated Parmesan cheese
  • 2 to 3 teaspoons grated lemon peel (1 medium)
  • 1 1/2 tablespoons fresh lemon juice (1/2 medium)
  • 2 boneless skinless chicken breasts, cooked, shredded or sliced
  • 1 1/2 cups frozen sweet peas
  • 1 can (11 oz) refrigerated Pillsbury™ Original Breadsticks (12 Count)

Steps

  • 1
    Heat oven to 375°F.
  • 2
    In large ovenproof skillet, heat oil over medium heat until it shimmers, about 1 minute. Add flour; quickly beat with whisk until it comes together. Cook and stir 1 minute. Gradually add milk, beating constantly with whisk until smooth. Heat sauce to boiling. Reduce heat to simmer; cook 5 minutes. At the same time, beat in cheese. Once mixture has thickened, cook about 5 minutes longer.
  • 3
    Add lemon peel and lemon juice; beat to combine. Season to taste with salt and pepper. Add chicken and peas.
  • 4
    Separate dough into 12 breadsticks. Twist each breadstick; arrange over chicken mixture in skillet, placing the last 3 across in the opposite direction.
  • 5
    Bake 10 to 12 minutes or until breadsticks are golden brown. Serve immediately.

  • Any kind of milk or whipping cream is fine to use depending on how healthy you want the sauce to be.
  • You can add even more nutrition by adding carrots, corn or even potatoes to the dish like a pot pie!
  • The sauce and chicken can be made an entire day ahead, then add the breadsticks and bake when you’re ready to serve.

No nutrition information available for this recipe
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