Skillet meals remain a firm favorite in our home. I grew up in a really small town in NorthWestern Pennsylvania, and while we didn’t quite grow up on a farm, I will always consider myself a country girl. To me, skillet meals are the epitome of home-cooking. I learned how to wash and season a cast iron skillet before I learned how to boil water. The first injury I ever got was reaching up to a hot pan on fried chicken without protection.
I’m of the opinion that nothing tastes half so good as it would if you cooked it on cast iron.
I see people all over the internet getting excited about these “one pot meals.” But us country girls know this isn’t a new concept. If you’ve got yourself a skillet, you’ve got yourself all you need for a tasty dish. If you don’t have one, GET ONE.
Anyway, now that I’ve freaked you out with my unnatural love of metal cookware, let me get on the the actual recipe. This is one of my favorites. It’s simple and scrumptious, and it is perfect for entertaining. It’s an easy, breezy Lemon Mushroom Chicken Skillet.
Here’s what you’ll need:
4-6 chicken thighs (with the skin on)
3 tbsp olive oil
2 tbsp diced garlic
1 C of sliced mushrooms
3/4 C chicken broth
1/4 C whipping cream
1/2 small lemon, cut into slices
1/4 tsp cayenne pepper
1/4 C white wine
1/8 tsp salt or to taste
1 tsp sugar
1 tsp chopped Italian parsley leaves
1/4 C diced green onions
Salt / black pepper
The trick to a good skillet dish is to make sure your pan is properly seasoned. Then, think about what’s going to taste good together. A skillet picks up flavors from each dish it makes, and it holds on to them. You can use flavored oils and wines, and you’ll taste them in other dishes. It’s kind of awesome. I tend to have different skillets for different meats – I cook chicken in the chicken skillet and beef in the beef skillet. Maybe I’m just odd, but I think it adds so much to keep flavors together.
Anyway, for this dish, you want to start by seasoning your chicken thighs with salt and pepper. Use a good amount, as chicken needs to be seasoned well. In the meantime, heat up your skillet over medium heat, adding in 2 Tbsp of good olive oil. You can use regular EVOO or you can try a flavored variety. I like lemon or garlic flavor for this dish.
Pan fry the chicken until it is nicely browned. This takes about 5 minutes on each side. Then remove the chicken from the skillet.
Add the rest of your olive oil to the pan and then saute the mushrooms and garlic until slightly golden. Add in your chicken broth, heavy cream, lemon slices, cayenne pepper, white wine, salt and sugar, then lower the heat and simmer for a moment.
Add your chicken back into the skillet, and ladle your sauce onto the chicken.
Reduce the sauce until it’s how you like it. Then add the parsley and green onions and serve family style in the middle of the table.