This Stovetop Grilled Lemon Chicken is bursting with fresh, citrusy flavor and just the right touch of smoky goodness. When the weather keeps you from firing up the outdoor grill, a stovetop grill pan is the perfect solution. It’s easy to use and offers its own unique advantages. One of my favorite perks? You can add a flavorful sauce right to the pan for an extra layer of depth and richness. Quick enough for a busy weeknight yet elegant enough for guests, this dish looks beautiful served over a bed of arugula with a few slices of fresh lemon.
Ingredients
2 tsp. dried thyme
1 tsp. crushed fennel seeds
Salt and pepper to taste
1/4 tsp. dried rosemary
1-1/2 tsp. dried oregano
2 lemons, one zested and sliced and one juiced and zested
1/2 cup white wine
1/2 cup chicken broth
4 cloves garlic, minced
1/3 cup extra virgin olive oil
4 boneless, skinless chicken breasts
1/4 cup butter
1 onion, halved and sliced
Fresh parsley, chopped for garnish
Instructions
In a small bowl, combine the thyme, fennel, salt, pepper, rosemary, lemon zest and oregano.
Sprinkle the herb mixture over the chicken.
In another bowl, combine the wine, chicken broth, juice and zest of one of the lemons.
Heat the olive oil in the grill pan. Grill the chicken until grill marks form on both sides. Remove and keep warm.
Add half of the butter to the pan. Sauté the onion and garlic until soft. Add salt and pepper to taste. Add the liquid to the pan. Cook until liquid begins to bubble, about a minute or two. Add the remaining butter. Taste to adjust seasoning.
Return the chicken to the pan and heat through. Serve simply with the sauce, or over a bed of greens with sliced lemons, with the sauce spooned over the top. Garnish with fresh, chopped parsley.
If you like this recipe, you may also like the following recipes:
Stovetop Grilled Lemon Chicken
Equipment
- Measuring spoons
- 1 knife
- 1 measuring cup
- 1 Small bowl
- 1 medium bowl
- 1 grill pan
- tongs
- 1 Large spoon
Ingredients
- 2 tsp. dried thyme
- 1 tsp. crushed fennel seeds
- Salt and pepper to taste
- 1/4 tsp. dried rosemary
- 1-1/2 tsp. dried oregano
- 2 lemons one zested and sliced and one juiced and zested
- 1/2 cup white wine
- 1/2 cup chicken broth
- 4 cloves garlic minced
- 1/3 cup extra virgin olive oil
- 4 boneless skinless chicken breasts
- 1/4 cup butter
- 1 onion halved and sliced
- Fresh parsley chopped for garnish
Instructions
- In a small bowl, combine the thyme, fennel, salt, pepper, rosemary, lemon zest and oregano.
- Sprinkle the herb mixture over the chicken.
- In another bowl, combine the wine, chicken broth, lemon zest and juice.
- Heat the olive oil in the grill pan.
- Grill the chicken until grill marks form on both sides.
- Remove and keep warm.
- Add the liquid to the pan.
- Cook until liquid begins to bubble, about a minute or two.
- Add the butter.
- Return the chicken to the pan and heat through.
- Serve simply with the sauce, or over a bed of greens with sliced lemons, with the sauce spooned over the top.
