Skillet Lemon Pepper Chicken
Author: Becky's Best Bites
Serves: 6
- 1 tbsp. extra virgin olive oil
- 1 medium vidalia or yellow onion, chopped
- 3 cloves of fresh garlic, minced or pressed
- 1.5 lbs. boneless, skinless chicken breasts, chopped into 1 inch pieces
- 1 tbsp. lemon pepper seasoning
- 1 tsp. crushed red pepper flake (more or less depending on your taste)
- sea salt & fresh ground pepper, to taste
- ½ cup dry white wine
- ½ cup reduced-sodium chicken broth
- 2 tsp. fresh thyme, leaves removed from stems
- Heat olive oil in a large skillet over medium-high heat.
- Once oil is hot, add onion and garlic to the pan. Sauté for 3-4 minutes or until the onion is translucent and being to soften.
- Add chicken to the pan and continue to cook for 5-7 minutes or until the chicken is cooked through.
- Add lemon pepper seasoning, crushed red pepper flake, salt and pepper and stir to combine.
- Add wine to deglaze the pan and cook for a couple of minutes to cook out alcohol and reduce by about half.
- Add chicken broth to the pan and stir to combine. Sprinkle with thyme leaves.
- Serve immediately over brown rice, quinoa or whole grain pasta.
Recipe by Becky's Best Bites at https://beckysbestbites.com/super-simple-skillet-lemon-pepper-chicken/
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