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Lemon Chicken Skillet

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Carrian Cheney
Updated Aug 23, 2016
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Please the pickiest of eaters and serve this fresh 30-minute skillet with creamy chicken, peas and breadsticks.

Lemon Chicken Skillet

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

Instructions

  • Step 
    1
    Heat oven to 375°F.
  • Step 
    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.
  • Step 
    3
    Add lemon peel and lemon juice; beat to combine. Season to taste with salt and pepper. Add chicken and peas.
  • Step 
    4
    Separate dough into 12 breadsticks. Twist each breadstick; arrange over chicken mixture in skillet, placing the last 3 across in the opposite direction.
  • Step 
    5
    Bake 10 to 12 minutes or until breadsticks are golden brown. Serve immediately.

Nutrition

No nutrition information available for this recipe

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