When the weather gets too cold to fire up the grill bring it indoors by grilling the chicken in a grilling pan or cast iron skillet on your stove top. Rubbed with fresh herbs and garlic, grilled alongside fresh lemons, turns ho-hum into one delicious and tender dish.
The ease of this dish makes it one of my favorites. Cooks up quick for an easy weeknight dinner. I always make extra to cut up in my salads, chop into a quick quesadilla, or tear into strips and place between layers of pesto and mozzarella for a quick and tasty panini.
Cut 2 large chicken breasts in half vertically. Salt and pepper the chicken. Lay chicken between two sheets of wax paper on a cutting board. Using a meat tenderizer, pound the meat into an even thickness. Do not beat the chicken up. You just want to make it uniformed pieces.
Brush a tablespoon of olive oil over the chicken. Heat a grilling pan over medium heat. Place the chicken in the grill and cook 5 – 8 minutes per side, without disturbing the meat to ensure you get those nice grill marks. Grill some lemon slices for garnish later.
Place the grilled chicken on a plate and cover with a pot lid.
In a medium skillet add 1 cup broth, 2 tablespoons fresh lemon juice, 2 cloves smashed & minced garlic, 1 tablespoon oregano, 1 tablespoon tarragon, 1/4 teaspoons ground pepper, and 2 tablespoons butter. Cook over high heat until reduced to half. Reduce the heat to medium-low. Place the chicken in the skillet and turn to cover both sides with sauce.
Serve with a plate of roasted root vegetables. Set the chicken aside. Remove the vegetables from the oven and stir into the skillet with the extra sauce. Toss to coat.
Spoon the vegetables between four plates. Place a piece of chicken on top of vegetables. Garnish with grilled lemons. – Ella💙
- 4 medium red potatoes
- 4 medium carrots
- 3 tablespoons olive oil divided
- 2 large chicken breast
- 1 cup chicken broth
- 2 tablespoons fresh lemon juice
- 2 cloves garlic smashed and minced
- 1 tablespoon fresh oregano leaves
- 1 tablespoon fresh thyme
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons butter
- 1 cup greens roughly chopped
Preheat oven to 400°F.
Wash and quarter the potatoes. Wash, peel, and cut carrots into 2” chunks. Spread on a baking sheet and drizzle with 2 tablespoons oil. Roast for 30 minutes.
Meanwhile, cut each chicken breast vertically in half. Salt and pepper each breast. Lay down parchment paper over a cutting board. Place the breast on the paper and top with another sheet of parchment paper. Using a meat tenderizer and pound the meat into an even thickness.
Brush the remaining olive oil over the chicken and rub in the garlic, oregano, and tarragon.
Heat a grilling pan over medium heat.
Place the chicken in the grill and cook 5 – 8 minutes per side, without disturbing the meat to ensure you get those nice grill marks.
Place the grilled chicken on plate and cover with pot lid.
In a medium skillet add the broth, lemon juice, ground pepper, and butter. Cook over high heat until reduced to half. Reduce the heat to medium-low. Place the chicken in the skillet and turn to cover both sides with sauce. Add the greens.
Remove the vegetables from the oven and stir into the skillet with the chicken and greens. Toss to coat heating for 3-4 minutes, or until the greens are wilted.