I am always looking for new and easy ways to make chicken. It is the main dish that everyone will eat at my house (except the vegetarians of course!). This Lemon Basil Chicken came to mind because it didn’t require a grill, is quick enough for a weeknight meal and still tastes fresh and extra special. The flavors are so simple and straightforward that it goes well with just about any side dish or simple salad.
Day Ahead Prep (if you can)
After seeing the series Salt, Fat, Acid, Heat and reading Samin Nosrat’s book with the same title, I have adopted the salting technique for meat that she suggests. And I do it, because it works wonders! If you can make time a day ahead, generously salt both sides of the chicken breasts and store covered in the fridge. This helps to tenderize the meat, keeps moisture inside and allows the salt to be absorbed into the meat instead of just sitting on the exterior. The result is a much more tender, juicy and flavorful piece of meat.
Cooking the Chicken
Rinse the chicken breast with cool water to remove excess salt and pat it dry with paper towels. Heat olive oil in your skillet over medium high heat then add the chicken and brown on both sides. Remove the chicken and allow it to rest on a plate or serving platter.
Easy Pan Sauce
Keep the skillet on a medium-high heat and add the garlic, pepper flakes, wine, chicken stock and lemon juice. Allow it to boil and reduce a little, then add the butter, stirring to incorporate everything well. Taste the sauce and adjust the seasonings as needed. You probably won’t need salt, but possibly fresh cracked black pepper, pepper flakes for more heat, lemon juice, wine or chicken stock… depending on what you feel it needs. Turn the heat off and add the basil. Stir to combine, then pour over the chicken and enjoy!
Did I Say Sides & Salads?
This Lemon Basil Chicken is great with Pesto Zoodles, Kim’s Salad, Mediterranean Quinoa, Garden Fresh Quinoa, Veggie Feta Pasta Salad, Audrey’s Salad, Roasted Gourmet Potatoes, Santorini Inspired Rice, Garlic Pepper Roasted Squash or Rainbow Veggie Gratin to name a few!
Lemon Basil Chicken
Ingredients
- 4 boneless skinless chicken breasts
- 3 tsp kosher salt for day ahead salting
- 1 tbsp olive oil
- 2 tsp finely chopped garlic
- ¼ cup white wine
- ¼ cup chicken stock
- 1 lemon, juiced
- 3 tbsp butter
- pinch red pepper flakes *optional
- freshly cracked pepper
- 2 tbsp fresh basil, roughly chopped
Instructions
- 24-36 hours ahead of cook time, generously salt the chicken on all sides with 3 teaspoons of salt, cover and store in the fridge.
- When you are ready to start cooking, rinse the salt off of the chicken and pat it dry with paper towels.
- Heat olive oil in a large skillet on medium high heat. Sear the chicken until lightly browned on both sides and cooked through. Remove from the pan and set aside on a serving platter.
- Add garlic, pepper flakes, wine, chicken stock and lemon juice to the pan. Allow it to boil and reduce a little, then add the butter, stirring to incorporate well.
- Taste and adjust the seasonings as needed. You probably won’t need salt if you prepped it with salt a day ahead, but possibly pepper, lemon juice, wine or stock… depending on what you feel it needs. Turn the heat off and add the basil. Stir to combine, pour over the chicken and enjoy!