Easy Skillet Lemon Chicken

Method

1. 1

   Adjust oven rack to middle position and preheat oven to 400°F ( 205℃). Zest lemons to yield 4 teaspoons zest. Juice 1 zested lemon to yield 2 tablespoons of juice (save any remaining lemon juice for another use); set aside. Halve remaining lemon crosswise and set aside. Place zest in a small bowl and add 3 tablespoons oil, black pepper, and 1 tablespoon thyme leaves; stir until well-combined.

2. 2

   Pat chicken dry with paper towels, then gently loosen chicken skin on top of each breast without tearing. Rub lemon zest–oil mixture under skin and all over each chicken breast. Season chicken generously with salt and pepper.

3. 3

   In a 12-inch stainless steel or enameled cast-iron skillet, heat remaining 1 tablespoon oil and add lemon halves, cut sides down, over medium heat and cook, undisturbed, until edges begin to brown, 2 to 4 minutes. Transfer lemon halves to a plate and set aside. Heat remaining oil in skillet over medium-high heat until just smoking and carefully lay chicken breasts skin side down to skillet. Cook without moving until skin is golden brown and crisp, 6 to 7 minutes. Carefully flip chicken breasts skin side up, and nestle reserved seared lemon halves to skillet alongside the chicken, cut side down.

4. 4

   Transfer skillet to oven and roast until a thermometer inserted into the thickest part of the chicken registers 155°F (68℃), 12 to 15 minutes. Transfer chicken breasts to a cutting board and let rest while preparing the pan sauce. Do not wipe out pan.

5. 5

   Using tongs or a kitchen towel to handle, carefully juice the caramelized lemon halves (they will be very hot from the oven still) into a small bowl to yield 2 tablespoons juice. Whisk in fresh lemon juice and miso until smooth. Set aside.

6. 6

   Taking care if handle is still hot, return skillet with any remaining fat and browned bits to stovetop over medium-high heat and add garlic, chile, if using, and 2 thyme sprigs. Cook, stirring constantly, until garlic is softened and fragrant, about 1 minute. Add chicken broth and bring to a boil over medium-high; cook, stirring occasionally, until reduced by half, about 5 minutes. Stir in reserved lemon-miso mixture. Whisk in butter a few pieces at a time and cook at a boil until just emulsified, about 30 seconds. Remove from heat and set aside. Remove chile, if using.

7. 7

   If desired, slice chicken on a sharp bias and transfer to individual serving plates. Serve sauce with chicken.

Nutrition

calories

574 kcal

fatContent

34 g

fiberContent

7 g

sugarContent

13 g

sodiumContent

1217 mg

proteinContent

42 g

cholesterolContent

142 mg

carbohydrateContent

32 g

saturatedFatContent

13 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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