Baked Buffalo Chicken Dip
Tangy hot sauce, tender shredded chicken, and a bubbling cheddar top. This scoopable dip comes together in one bowl before a short trip to the oven.
Lemon Herb Chicken Skillet
Golden chicken, a bright lemon pan sauce, and just one skillet to wash. A splash of cream softens the citrus without making dinner feel heavy.
Lemon Herb Chicken Skillet
10 minPrep20 minCook30 minTotal
Amounts scale with servings. Pan size and cooking time may need adjusting for larger batches.
Ingredients
Let’s make it
- 1
Pat the chicken dry and season both sides with salt and pepper. Heat the oil in a large skillet over medium-high heat.
- 2
Lay the chicken in a single layer. Cook for 6–7 minutes without moving it, until browned underneath. Turn and cook for another 5–7 minutes, until the thickest part reaches 165°F. Transfer to a plate.
- 3
Lower the heat to medium. Add the garlic and stir for 30 seconds. Pour in the broth and scrape the browned bits from the pan. Simmer for 2 minutes.
- 4
Stir in the cream, lemon juice, and thyme. Simmer gently for 2 minutes, then return the chicken and its juices to the pan. Spoon the sauce over the chicken and serve.
A few things that help
Dry chicken browns more readily; blot it before seasoning.
Keep the sauce at a gentle simmer after adding cream. A hard boil can split it.
Use what you have
Use thin chicken breast cutlets instead of thighs; check the temperature early because they cook faster.
No fresh thyme? Use ⅓ teaspoon dried thyme.
Your questions, answered
What goes with lemon chicken?
Rice, couscous, or crusty bread catches the sauce. Add a simple green salad or steamed beans for crunch.
Can I make this ahead?
Yes. Refrigerate promptly in a shallow, covered container and use within 3–4 days. Reheat gently until the chicken reaches 165°F.
Keep something good going
Weeknight White Chicken Chili
White beans give this green-chile chicken chili its body. Mash a few against the pot for a creamy broth, then finish with lime for a clean, bright bite.
Creamy Garlic Pasta with Spinach
A little starchy pasta water turns cream and garlic into a silky sauce. Spinach wilts right into the pan, so there is no separate vegetable pot to clean.