Monte Cristo Skillet Chicken

Prep Time: 5m
Total Time: 30m
Nut free

Monte Cristo Skillet Chicken is an easy, delicious weeknight dinner that is ready in under 30 minutes.
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Monte Cristo Skillet Chicken is an easy, delicious weeknight dinner that is ready in under 30 minutes |

I am a huge sucker for a one skillet dinner, and if it is ready in 30 minutes or less I am going to try that recipe and if its good, it will become a regular at our dinner table.   Sometimes with the boys crazy schedule, homework, sports and when ever Dad may get home, you need a dinner that you know is healthy, easy to prepare and will please the picky eaters in your house.  We all have one!
Here you have it, a lean healthy, super simple recipe that is easy to make and a breeze to clean up because everything is prepared in one skillet.
  Monte Cristo Skillet Chicken is an easy, delicious weeknight dinner that is ready in under 30 minutes | ahelathylifeforme.comA quick tip: I like to place my chicken back in the fridge uncovered on a plate for at least 30 minutes before I season {this is optional}.  I read once that doing this with my Thanksgiving turkey would produce a crisper skin.  I know this is not a turkey and that their is not even skin involved since these are skinless chicken breasts, but your refrigerator pushed air in a circular motion and that helps to reduce moisture, which guarantees you a nice crisp crust, which is important in this dish.
Give it a try and let me know if it works for you.  If you are short on time just use a paper towel to blot dry the chicken to ensure that the tenders are dry before seasoning.
Monte Cristo Skillet Chicken is an easy, delicious weeknight dinner that is ready in under 30 minutes |
Monte Cristo Skillet Chicken
Prep time
Cook time
Total time
Serves: 4
  • 2 tablespoon extra virgin coconut oil
  • 4 boneless, skinless chicken breasts or chicken tenders {about 1½ pounds}
  • 1 generous tablespoon dry Italian Seasoning mix
  • All-purpose flour {for dusting} if you are gluten free use gluten free flour mix
  • 2 cloves garlic, minced {about 1 generous tablespoon}
  • 1 shallot, chopped
  • ¼ cup dry white wine
  • ¼ cup low sodium chicken stock
  • 1 tablespoon unsalted butter, melted
  • Juice of ½ lemon
  • Basil Pesto {recipehere}, optional
  • ¼ cup Grated Parmesan cheese {optional}
  1. Pat chicken dry with paper towel and season with Italian seasoning. Place in the refrigerator, uncovered for 1 hour {optional}. Leaving the chicken in the refrigerator will allow it to dry and a better crust will form when you cook.
  2. In a small bowl add chicken stock, butter and wine. Set aside
  3. Preheat oven to 375°
  4. Heat coconut oil large oven ready pan over medium-high heat.
  5. Dredge chicken breasts in flour, making sure to shake off excess flour before adding to pan. {chicken should immediately sizzle when added to pan}
  6. Add chicken without over crowding pan and cook until lightly browned, about 3-5 minutes.
  7. Flip chicken and ook an additional 3-5 minutes, until browned.
  8. Stir in shallots and garlic. Cook a minute or two and add chicken stock mix.
  9. While stirring squeeze in lemon juice. Juices should be bubbling at edge of pan.
  10. Transfer pan to middle rack of preheated oven and bake for 12-15 minutes.
  11. Remove sautee pan from oven and add a small dollop of Basil pesto to the top of each breast.
  12. Place chicken in a shallow plate with rim and spoon juice over top.
  13. Sprinkle with cheese if desired.
  14. Enjoy


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