There’s something quietly satisfying about the ritual of cooking chicken under a skillet. It’s not fancy, but it feels intentional—like a small act of care after a long day. I remember the last time I made this dish, the sizzle of the chicken hitting the hot oil made me pause, just for a moment, to breathe in that rich, savory aroma. The kitchen filled with a warm, cozy vibe, sunlight sneaking through the window and catching the glint of the lemon sauce simmering gently on the stove. I wasn’t in a rush; I let the skillet do its work, pressing down on the chicken to create that perfect crust. The only hiccup was that I almost forgot to flip the chicken at the right time—classic me, distracted by the smell and the soft hum of the house settling in for the evening.
This isn’t a dish that demands fancy techniques or exotic ingredients, just a bit of patience and a skillet that feels like an old friend. And the result? Juicy, tender chicken with a tangy, buttery sauce that’s bright enough to lift the whole meal.
- It’s straightforward cooking, which means you can focus less on fuss and more on enjoying dinner.
- The lemon pan sauce adds a fresh, lively note but isn’t overpowering—you won’t need a dozen extra ingredients cluttering your counter.
- Using a heavy skillet to press the chicken down helps develop a crust that’s just right, though it does require a bit of attention to timing.
- This recipe is cozy without being heavy, so it works well for those nights when you want comfort food that doesn’t weigh you down.
If you’ve got a skillet and a few minutes, you’re halfway there already.
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Chicken Under a Skillet with Lemon Pan Sauce
- Total Time: 30 minutes
- Yield: 2 1x
Description
A simple and flavorful dish featuring juicy chicken breasts cooked under a heavy skillet to achieve a golden crust, finished with a bright and tangy lemon pan sauce.
Ingredients
2 boneless, skinless chicken breasts, pounded to even thickness
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
2 tablespoons olive oil
1 tablespoon unsalted butter
2 cloves garlic, minced
1/2 cup low-sodium chicken broth
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley
Instructions
Season both sides of the chicken breasts evenly with kosher salt, black pepper, and garlic powder.
Heat the olive oil in a 10-inch oven-safe skillet over medium-high heat until shimmering.
Place the chicken breasts in the skillet and cook for 4 minutes without moving to develop a golden crust.
Place a heavy skillet or a cast iron pan on top of the chicken breasts to weigh them down and continue cooking for an additional 6 minutes.
Remove the top skillet carefully and flip the chicken breasts. Cook for another 4 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Transfer the chicken to a plate and tent loosely with foil to keep warm.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the minced garlic and sauté for 30 seconds until fragrant.
Pour in the chicken broth, scraping the bottom of the skillet with a wooden spoon to loosen any browned bits.
Stir in the lemon juice and lemon zest, and simmer the sauce for 2-3 minutes until slightly reduced.
Return the chicken to the skillet and spoon the lemon pan sauce over the top.
Sprinkle with chopped fresh parsley and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Cooking this chicken under a skillet is easier than it sounds, especially if you have a sturdy pan that fits nicely inside another. I usually use a cast iron, but anything heavy enough to press down gently will do. Serving this with simple sides like steamed green beans or a crisp salad keeps things light and fresh, balancing the richness of that lemon butter sauce. Sometimes I swap fresh parsley for basil or add a pinch of red pepper flakes into the sauce for a little kick—though I haven’t tried it with other citrus fruits yet, so I’m not sure how that would turn out. If you’re in a hurry, you can skip the pressing step and just cook the chicken longer, but it won’t have quite the same crust.
And reheating leftovers? Just warm them gently in a pan with a splash of broth to keep everything tender.
FAQ
Can I use chicken thighs instead of breasts? You can, though the cooking times will vary a bit. Thighs might need longer to cook through, and the crust may develop differently.
What if I don’t have a second skillet? A heavy plate or even a small cast iron griddle can work to weigh down the chicken—just be careful handling hot items.
Is the sauce good without lemon? The lemon is key to the brightness, but you could try a splash of vinegar or white wine for a different tang.
This dish turns weekday cooking into a moment worth savoring. Give it a try, and you might find yourself reaching for that skillet a little more often.