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Lemon-Basil Butter Chicken Skillet

  • Prep 15 min
  • Total 45 min
  • Ingredients 9
  • Servings 4

This pan-fried chicken comes together in a snap with basic pantry staples, but tastes anything but ordinary. MORE+ LESS-

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

Hide Images
  • 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 Facts

Serving Size: 1 Serving
Calories from Fat
90
% Daily Value
Trans Fat
0g
% Daily Value*:
Vitamin A
4%
4%
Exchanges:
Free
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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