Lemon-Basil Butter Chicken Skillet
Carrian Cheney
Updated Sep 26, 2017
This pan-fried chicken comes together in a snap with basic pantry staples, but tastes anything but ordinary.
Lemon-Basil Butter Chicken Skillet
- Prep Time 15 min
- Total 45 min
- Ingredients 9
- Servings 4
Ingredients
- 1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
- 3 tablespoons lemon juice
- 1 teaspoon dried basil leaves
- 3 tablespoons cornstarch
- 2 tablespoons butter
- 4 bone-in chicken thighs with skin (about 1 lb)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 teaspoons finely chopped garlic
Make With
Progresso Broth
Instructions
-
Step1Heat oven to 400°F. In 2-cup glass measuring cup, beat chicken broth, lemon juice, basil leaves and cornstarch with whisk until well blended.
-
Step2In 10-inch nonstick ovenproof skillet, melt 1 tablespoon of the butter over medium-high heat. Sprinkle both sides of chicken with salt and pepper. Cook chicken in butter 5 to 10 minutes, turning once, until golden brown. Transfer to a plate.
-
Step3Reduce heat to medium-low. In same skillet, melt remaining 1 tablespoon butter. Stir in broth mixture and garlic; cook 3 to 5 minutes, stirring frequently, until sauce is slightly thickened.
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-
Step4Return chicken to skillet. Bake uncovered 15 to 20 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
Nutrition
240
Calories
15g
Total Fat
19g
Protein
7g
Total Carbohydrate
0g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 240
- Calories from Fat
- 130
- Total Fat
- 15g
- 22%
- Saturated Fat
- 6g
- 30%
- Trans Fat
- 0g
- Cholesterol
- 75mg
- 25%
- Sodium
- 570mg
- 24%
- Potassium
- 180mg
- 5%
- Total Carbohydrate
- 7g
- 2%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 0g
- Protein
- 19g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 4%
- 4%
- Calcium
- 2%
- 2%
- Iron
- 6%
- 6%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;Carbohydrate Choice
1/2Tips from the
Pillsbury Kitchens
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