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Skillet Lemon Chicken Breasts

Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This was created after I had to go on a low-fat diet due to gallstones. Cooked on a cast iron skillet, the flavors really mix well and the chicken is very tasty. I can't wait until summer to try it on the BBQ and using it on skewered kabobs.

By Yorkpuddin

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Recipe Summary

prep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Spray a large cast iron skillet with cooking spray and heat over low heat.

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  • Poke a fork into each chicken breast about 5 times and place in the hot skillet. Squeeze 1 lemon quarter onto each chicken breast, leaving a little juice in each quarter. Sprinkle each breast with some cilantro, onion salt, and pepper; cook until golden brown, about 7 minutes. Flip, poke holes and repeat the seasoning process again. Cook until no longer pink in the center and the juices run clear, 5 to 7 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts

Per Serving:
132 calories; protein 23.9g; carbohydrates 3.1g; fat 2.9g; cholesterol 64.6mg; sodium 170.5mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
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France C
Allstar
Rating: 3 stars
05/29/2020
A simple recipe, however I suggest some changes. 1/4 teaspoon of each seasoning is nowhere near enough to coat 4 chicken breasts. I used that amount on EACH breast. I also found the poking with a fork to not only be unnecessary, but actually causes juices to escape from the chicken. I would also season BOTH sides of the chicken before putting it in the skillet. You will also need to cook this at a higher temp. Low is not really going to brown the chicken. I started mine at medium, then lowered it to medium-low for 7 minutes on the first side, and 5 on the second. I had pounded the chicken breasts down to an even 1" thickness before starting. The breasts came out juicy and I liked the added lemon flavor. Read More
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