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Lemon-Basil Butter Chicken Skillet

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  • Prep 15 min
  • Total 45 min
  • Servings 4
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This pan-fried chicken comes together in a snap with basic pantry staples, but tastes anything but ordinary.
Created May 29, 2018
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Ingredients

  • 1 1/2 cups chicken broth
  • 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/500 g)
  • 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 broth, 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

  • Tip 1
    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

240 Calories, 15g Total Fat, 19g Protein, 7g Total Carbs

Nutrition Facts

Serving Size: 4
Calories
240
Total Fat
15g
Saturated Fat
6g
Trans Fat
0g
Cholesterol
75mg
Sodium
mg
Total Carbs
7g
Dietary Fiber
0g
Protein
19g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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