Recipe Background
Country-Boy Chicken Skillet is a dish of two worlds. On the one hand, it's an ultra-tender, juicy chicken breast dish with a creamy sauce that screams homespun comfort food. On the other hand, Country-Boy Chicken Skillet is also an elegant, creamy, buttery, and savory chicken dish that would make the most distinguished palettes happy! Well, there's only one thing to do: make two batches of Country-Boy Chicken Skillet and try it in both settings.
Country-Boy Chicken Skillet is a dish of two worlds. On the one hand, it's an ultra-tender, juicy chicken breast dish with a creamy sauce that screams homespun comfort food. On the other hand, Country-Boy Chicken Skillet is also an elegant, creamy, buttery, and savory chicken dish that would make the most distinguished palettes happy! Well, there's only one thing to do: make two batches of Country-Boy Chicken Skillet and try it in both settings.
Ingredients
- 2 chicken breasts boneless and skinless, sliced in half horizontally
- salt to taste
- ground black pepper to taste
- 1 tablespoon olive oil
- 1 shallot finely diced
- 2 1/2 cups chicken broth
- 3/4 cup light cream or half-and-half
- 4 tablespoons butter unsalted
- 4 cloves garlic minced
- 1 teaspoon red pepper flakes crushed
- 3 tablespoons lemon juice
- 3 tablespoons Italian parsley chopped
Directions
- Preheat the oven to 400 degrees F.
- Season the chicken halves evenly with the salt and the black pepper.
- In a large, cast-iron skillet over medium heat, add the oil.
- Add the chicken halves to the hot oil and cook, flipping them once, until they are golden but not cooked through, about 3-4 minutes per side.
- Transfer the chicken halves to a plate and set them aside while keeping them warm.
- Add the shallots to the skillet and cook, while stirring, until soft and translucent, about 2-3 minutes.
- Add the chicken broth, the cream, the butter, the garlic, and the red pepper flakes to the shallots and cook, while stirring and scraping the bottom of the skillet to release the browned bits, until combined.
- Bring the sauce mixture to a simmer and allow it to simmer, uncovered, until the sauce reduces by half and thickens, about 12-15 minutes.
- Transfer the skillet from the heat.
- Add the lemon juice and the parsley to the sauce mixture and stir to combine.
- Add the chicken halves to the sauce mixture and toss lightly to coat.
- Transfer the skillet to the oven and roast until the chicken halves reach an internal temperature of 165 degrees F, about 6-8 minutes.
- Allow the chicken mixture to cool for 5 minutes.
- Serve.
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