How To Make The Best Skillet Lemon Chicken In Virginia
December 7, 2023
Ashburn, VA: My father recently passed away. I miss him dearly.
As I’ve gotten older, I’ve realized my father was a unique man. He was warm, present, affectionate, and supportive in ways most men aren’t. When I was a kid, he was always happy to pick me up from school or parties. He took time to learn and perfect my favorite dishes. He would listen intently to me whine about my stupid friend drama. I really feel like he helped me to become a generally happy and secure adult.
When he passed away I went to stay with my mom. She is one of those women who cleans when she gets stressed out. I was at the house the day after the funeral. I sat down in my Dad’s recliner and watched TV. My mother was behind me cleaning an already spotless kitchen.
Between me sitting in the chair and her cleaning, she must have zoned out. She needed some help so she called out for my Dad. When he didn’t respond, she said his name louder because she thought I was him.
A split second later she broke into sobs. I matched her tear for tear. It was heartbreaking.
To honor him, the next day we made one of his favorite meals. I hope you enjoy this recipe as much as he did.
- 4 (5 oz) chicken breasts*, pounded to an even 1/3-inch thickness
- Bald Buck Seasoning: Bold Taste (or Slow Burn for Spicy)
- Freshly ground black pepper
- 1/3 cup all-purpose flour
- 1 Tbsp olive oil
- 4 Tbsp unsalted butter, sliced into 1 Tbsp pieces, divided
- 1 1/2 tsp minced garlic
- 1/2 cup low-sodium chicken broth
- 3 Tbsp fresh lemon juice
- 1/2 tsp fresh lemon zest
- 1 1/2 Tbsp minced fresh parsley (optional)
- Season both sides of chicken with Bald Buck Seasoning and black pepper.
- Place flour in a shallow dish then dredge both sides of chicken breasts in flour, one at a time.
- Heat 12-inch skillet over medium-high heat.
- Add olive oil and 1 Tbsp butter, let butter melt, then add in chicken breasts in a single layer.
- Sear until golden brown on bottom, about 4 – 5 minutes then flip and continue to cook until chicken registers 165 degrees in center, about 4 – 5 minutes longer.
- Transfer chicken to a plate while leaving any little bit of excess oil in pan.
- Reduce to medium heat, add garlic and saute 20 seconds, or until just lightly golden brown, then pour in chicken broth while scraping browned bits up.
- Pour in lemon juice then bring mixture to a simmer, reduce heat slightly and let simmer until liquid has reduced by about half, about 2 minutes.
- Add in remaining 3 Tbsp butter and lemon zest, stir to melt butter.
- Return chicken to skillet, spoon sauce over chicken and garnish with parsley. Serve warm.
- You can use any cut of chicken you want. I prefer thighs or breasts.
- Flatten out thick cuts of chicken breasts. Or, buy thin chicken cutlets. This will help your chicken cook faster and evenly. You can use a meat hammer to flatten the breast, or you can butterfly them.
- Bald Buck Seasoning is my best secret ingredient. BBQ Pitmasters use it for their meat but I learned it makes for one hell of a seasoned salt. Try it in this dish but more importantly, experiment with it as the salt in your other dishes. It adds this unique flavor that is amazing but nobody will be able to put their finger on what that flavor is. There are reviews about it on YouTube but below is the best video about it.