Monte Cristo Skillet Chicken is an easy, delicious weeknight dinner that is ready in under 30 minutes. Made with lean chicken, fresh herbs and spices make this a high protein, healthy recipe.
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 it’s good, it will become a regular at our dinner table. Sometimes with the boys crazy schedule, homework, sports and whenever 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.
A 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 there 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
Servings: 4
Ingredients
- 2 tablespoon extra virgin coconut oil
- 4 boneless skinless chicken breasts or chicken tenders {about 1 1/2 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
- 1/4 cup dry white wine
- ¼ cup low sodium chicken stock
- 1 tablespoon unsalted butter melted
- Juice of 1/2 lemon
- Basil Pesto {recipehere} optional
- ¼ cup Grated Parmesan cheese {optional}
Instructions
- 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.
- In a small bowl add chicken stock, butter and wine. Set aside
- Preheat oven to 375°
- Heat coconut oil large oven ready pan over medium-high heat.
- Dredge chicken breasts in flour, making sure to shake off excess flour before adding to pan. {chicken should immediately sizzle when added to pan}
- Add chicken without over crowding pan and cook until lightly browned, about 3-5 minutes.
- Flip chicken and ook an additional 3-5 minutes, until browned.
- Stir in shallots and garlic. Cook a minute or two and add chicken stock mix.
- While stirring squeeze in lemon juice. Juices should be bubbling at edge of pan.
- Transfer pan to middle rack of preheated oven and bake for 12-15 minutes.
- Remove sautee pan from oven and add a small dollop of Basil pesto to the top of each breast.
- Place chicken in a shallow plate with rim and spoon juice over top.
- Sprinkle with cheese if desired.
- Enjoy
Delicious! I had to sub olive oil and red onion but it was still amazing! Thanks for sharing
Thanks for letting me know! I like to use red onion in cooking if I want a sweeter flavor.
Dear Amy, this chicken sounds and looks marvelous…perfect any day of the week! xo, Catherine
Thanks Catherine!
This is perfect for an easy weeknight meal or for food prep too! 🙂
Thank you, It is the perfect weeknight meal Arman, easy, quick but not sacrificing flavor.
My husband would love this dish! Thanks for sharing!
Your welcome Ally, I hope he enjoys it!
I love easy weeknight meals. This looks delicious.
Thanks Melissa.