Lemon and white wine and bacon simmering in a hot cast iron skillet are what my cold weather foodie dreams are made of!
This crispy, saucy, delicious skillet chicken helps me to sloooow down and recharge during this crazy end of December season. Dotted with little salty bits of bacon, tart slices of lemon and garlicky shallots, the chicken is pan fried to a golden brown before swimming in that lemon white wine sauce. You’ll definitely need a few slices of crusty bread to sop it all up. And a glass of chilled wine, because the bottle was already open right? 🙂
1 pan + 11 simple ingredients + 40 minutes is all you need to pull together this protein-packed, fool-proof recipe. And really, you can kick up your heels with that glass of wine and a good book for half of that time while the chicken does it’s thang in the oven. Now that’s my kind of recipe.
A heavy, rustic cast iron skillet is my favorite, go-to kitchen tool right now. I got my very first one earlier this year, and I honestly don’t know how I survived without it for so long! It’s amazing in so many ways:
- Heats super evenly, so there are no hot spots.
- Non stick! No need for that spray or drizzles of oil — just season it properly before using it and you can fry an egg on it, no problem. I still use a bit of oil or butter in recipes because yum, but I don’t need as much that’s for sure.
- Make pretty much anything. For reals. I’ve seen recipes from chicken and steak to cookies and pies (yes, pies!).
- Adds great depth of flavor to your recipes — since you don’t wash it with soap, the pan gets more and more seasoned over time.
- Boosts the iron content of your food. Yep, your cast iron skillet actively makes your recipes HEALTHIER by adding trace amounts of iron, boosting iron content by up to 20 times.
- Makes you feel super fancy cooking all your favorite recipes 🙂
- Inexpensive — I got mine for around $20.
You can definitely make this skillet chicken with lemon white wine sauce in any other pan that goes from stove to oven, without any problems — but I highly recommend investing in a cast iron skillet if you haven’t already. I’m so glad I did!
Happy Holidays, safe travels and good eats, my food-loving friends!
- 2 slices thick cut bacon, coarsely chopped
- 2 lbs boneless skinless chicken thighs
- ⅓ cup whole wheat flour
- 1 tsp salt
- ½ tsp black pepper
- 2 shallots, thinly sliced
- ½ cup dry white wine
- ½ cup chicken broth
- 1 tsp fresh thyme (or ½ tsp dry)
- ½ lemon, thinly sliced
- 2 tbsp fresh lemon juice
- Preheat your oven to 400 degrees F. Heat a cast iron skillet (or other skillet that can go in the oven) over medium heat. Add the chopped bacon and cook down until browned and crispy, stirring often. Remove to a paper towel-lined bowl or plate. Set aside. Turn the heat down or off on your pan while you prep the chicken.
- Combine the flour, salt and pepper in a shallow bowl. Make sure the chicken is dry by patting it with paper towels, and then dredge in the flour mixture, coating evenly on both sides, shaking off the excess. Once all of your chicken is coated in the flour mixture, turn the heat back up to medium on your pan and arrange the chicken thighs in the pan, allowing to sear in the bacon drippings for 4-5 minutes on each side, until they form a brown crust. Once browned on both sides, remove to a cooling rack placed over paper towels.
- Drop your shallots into the hot pan, stirring frequently for 2-3 minutes until starting to soften. Pour in the white wine, and use a wooden spoon to scrape up all the brown bits from the bottom of the pan. The white wine will likely cause a lot of bubbles and steam -- this is good! Add the chicken stock, lemon juice, and thyme -- stirring to combine. Place your chicken back in the pan, sprinkle with the cooked bacon, and scatter the lemon slices.
- Bake on the middle rack of your oven for 18-20 minutes until cooked through -- a meat thermometer should read 165-170 degrees F. Remove from the oven and allow to rest in the pan for 10 minutes (this allows the juices to redistribute inside the chicken and the carryover cooking to finish) before serving.
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