I cannot tell you how many times I’ve under cooked or literally over cooked my chicken to the point that it turns into a shoe. My girls used to interrogate me when they were told we were having chicken for dinner…literally tie me to a chair and not let me free if my pan roasted chicken was on the menu. This was all in fear of the above mentioned- eating a shoe for dinner.
Well, I have come a long way since my chicken nightmares.. Now my kids scream, “Yes!!! Chicken!!!” They run around the house chanting when its dinnertime.
There is only one technique I owe my sincere, perfectly cooked chicken gratitude to: The Joy of Cooking (circa 1936). This technique is fool-proof and an easy way to cook perfect pan chicken EVERY TIME. I combined my own recipe of lemon cream sauce to create a juicy magical meal.
Toss out your bad chicken skills and come cook with me!
I hope you enjoyed cooking together. Until next time….:)
Printable recipe below!
The Guiding Spoon
Easy Lemon Chicken
Credit: The Joy of Cooking
- 3-4 boneless, skinless chicken breasts
- 2-3 tablespoons olive oil
- salt and pepper to taste
- lemon zest from 1 lemon
- 2 tbsp plus a squeeze of fresh lemon juice
- 1 cup heavy cream
- 1/2 cup of chicken stock
- dash of salt and pepper
- dash red pepper flakes (optional)
- 1/2 lemon sliced thin and quartered
- chopped cilantro
- In a small saucepan, add the cream, lemon zest and bring to a boil. Cover with a lid and turn down to simmer. Let simmer for about 8-10 mins (until thickened). Remove from burner and stir in chicken stock, lemon juice, salt and pepper.
- Take your chicken breasts and flatten each breast evenly (this will help your chicken cook evenly) You can use the bottom of a jar or a meat mallet.
- Rub both sides of the chicken breasts with salt and pepper (generously).
- In a large skillet, heat the oil on high. Add the chicken breast seam side up.
- Set your timer for 1 minute and let the one side of chicken brown for 1 minute ONLY. (no longer).
- Immediately flip chicken, pour cream sauce over and cover with lid.
- Turn heat down to low and set the timer for 10 minutes.
- DO NOT PEEK OR CHECK CHICKEN (this is key!! Sorry for caps!)
- After 10 mins, turn the stove off and set the timer again for 10 minutes. The chicken is steam cooking perfectly. Please do not lift the lid to check–TRUST ME.
- Once 10 mins is up, remove the lid and use a knife to check the meat–it will be perfectly cooked!!
- To Serve: Drizzle with sauce, squeeze with lemon and garnish with cilantro.