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Lemon-Basil Butter Chicken Skillet

(28)
  24 reviews
  • 15 min prep time
  • 45 min total time
  • 9 ingredients
  • 4 servings
  • Pinterest
    1K
  • Facebook
    357
  • Save
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This pan-fried chicken comes together in a snap with basic pantry staples, but tastes anything but ordinary.

Carrian Cheney Carrian Cheney
September 20, 2016

Ingredients

1 1/2
cups Progresso™ chicken stock or broth (from 32-oz carton)
3
tablespoons lemon juice
1
teaspoon dried basil leaves
3
tablespoons cornstarch
2
tablespoons butter
4
bone-in chicken thighs with skin (about 1 lb)
1/4
teaspoon salt
1/8
teaspoon pepper
2
teaspoons finely chopped garlic

Steps

  • 1 Heat oven to 400°F. In 2-cup glass measuring cup, beat chicken stock, lemon juice, basil leaves and cornstarch with whisk until well blended.
  • 2 In 10-inch nonstick ovenproof skillet, melt 1 tablespoon of the butter over medium-high heat. Sprinkle both sides of chicken with salt and pepper. Cook chicken in butter 5 to 10 minutes, turning once, until golden brown. Transfer to a plate.
  • 3 Reduce heat to medium-low. In same skillet, melt remaining 1 tablespoon butter. Stir in broth mixture and garlic; cook 3 to 5 minutes, stirring frequently, until sauce is slightly thickened.
  • 4 Return chicken to skillet. Bake uncovered 15 to 20 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
  • 1 Heat oven to 400°F. In 2-cup glass measuring cup, beat chicken stock, lemon juice, basil leaves and cornstarch with whisk until well blended.
  • 2 In 10-inch nonstick ovenproof skillet, melt 1 tablespoon of the butter over medium-high heat. Sprinkle both sides of chicken with salt and pepper. Cook chicken in butter 5 to 10 minutes, turning once, until golden brown. Transfer to a plate.
  • 3 Reduce heat to medium-low. In same skillet, melt remaining 1 tablespoon butter. Stir in broth mixture and garlic; cook 3 to 5 minutes, stirring frequently, until sauce is slightly thickened.
  • 4 Return chicken to skillet. Bake uncovered 15 to 20 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).

Expert Tips

For a complete meal, serve chicken with a fresh tossed salad and Pillsbury™ crusty French loaf.

Searing chicken in a pan on the stovetop, then finishing in the oven is a classic restaurant technique that frees up burners while ensuring a succulent end product that’s less likely to overcook or burn.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
371.3
Calories from Fat
90
% Daily Value
Total Fat
25.6g
39%
Saturated Fat
8.8g
44%
Trans Fat
0g
Cholesterol
131.1mg
44%
Sodium
635.9mg
26%
Total Carbohydrate
7.9g
3%
Dietary Fiber
0.2g
1%
Sugars
0.3g
Protein
26.5g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
7.50%
8%
Calcium
1.70%
2%
Iron
5.50%
6%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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