07.30.17

Lemon-Basil Chicken Skillet

If you haven’t made it yet, my Whole30 Skillet Chicken Piccata is a dream of a weeknight meal and definitely the recipe I make the most in my home of all my recipes. This recipe here is pretty much it without the capers and instead, a fresh hit of basil over the top. I LOVE capers, don’t get me wrong, but this was a nice change of “scenery” for a girl that eats Chicken Piccata way too much. Like, wayyyy too much. 

This easy, beautiful dish is one that the whole family can enjoy and will leave your tummies oh-so-satisfied!! You’ll never even know it’s Whole30 approved!! No kidding!

Lemon-Basil Chicken Skillet
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Ingredients
  1. 4 organic, boneless-skinless chicken breasts
  2. 1/4 cup arrowroot starch/flour
  3. salt and pepper, to taste
  4. 2-4 tbsp. olive oil
  5. 1 tbsp. ghee
  6. 2 cloves garlic, minced
  7. 1/4 tsp. crushed red pepper flakes (optional)
  8. 1 cup chicken broth
  9. juice of 1 lemon
  10. 5 large leaves of basil, julienned
Instructions
  1. Place a boneless, skinless chicken breast on a cutting board. Hold it flat with the palm of one hand and, with a chef's knife in the other hand, carefully slice it in half horizontally to make a thinner breast of chicken. Cut all of the chicken breasts this way.
  2. Season the chicken, to taste, with kosher salt and pepper on both sides.
  3. Pour arrowroot into a bowl or plate and dredge the chicken in the arrowroot so that it is just coated on both sides. Set aside on a plate while you continue to coat all of the chicken in the arrowroot.
  4. Heat 2 tbsp. olive oil over medium-high heat in a non-stick skillet. sear the chicken until golden brown, about 3-4 minutes per side and, when the chicken is browned set aside on a plate. Depending on the size of your skillet, you may need to do this in two batches and you may need to add more olive oil if your skillet dries out. Your chicken does not need to be cooked through, just golden brown. It will continue to cook in the sauce in a minute.
  5. Reduce heat on the skillet to medium-low. Add the tbsp. ghee and melt.
  6. Add the chopped garlic and crushed red pepper flakes (optional) and saute in the ghee for 30 seconds, being careful not to burn the garlic.
  7. Pour in the chicken broth and the lemon juice.
  8. Nestle the chicken back into the skillet into the sauce. Let the contents in the skillet simmer on medium to medium-low heat for about 10-15 minutes, or until the chicken is cooked through and the sauce has thickened.
  9. Top with the freshly chopped basil.
  10. Serve and enjoy!
The Defined Dish http://www.thedefineddish.com/

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  • Mary
    August 1, 2017 at 6:58 pm

    Can I use lime instead of lemon? I just have a bunch of limes laying around.

    • Alex
      August 1, 2017 at 7:20 pm

      If you are going to use limes, I’d top it with cilantro and not basil.

  • Maura
    August 3, 2017 at 4:58 pm

    Absolutely love this recipe! I have already made it twice in a week. Thanks!

    • Alex
      August 3, 2017 at 10:24 pm

      I love that!!

  • Elle
    August 3, 2017 at 5:19 pm

    Made this last night and it was incredible!! Hubby (who is tired of chicken) said he could eat this chicken every night!

    • Alex
      August 3, 2017 at 10:24 pm

      Woohooo!!! so glad I can revive good old chicken in your home 😉

  • Lacy McClure
    August 7, 2017 at 5:01 pm

    How would you recommend this as a make ahead dish for a friend who just had a baby? I love hte other one that is similar but I would rather do something that doesn’t take 2 hours in the oven. But chicken and a side salad or something sounds like a perfect dish to take over?

    • Alex
      August 7, 2017 at 6:11 pm

      Yes!!! this will be great to take over to a friend!! I just prefer the other one because I do all of the steps that only take 20 minutes then I take it over and pop in their oven and tell them when to take it out so its nice and fresh for their dinner if that makes sense? Both are the perfect dish to take to a friend though because everyone loves it! 🙂

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