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Monte Cristo Skillet Chicken Recipe

This Monte Cristo Skillet Chicken Recipe is an easy weeknight dinner that is ready in under 30 minutes. Juicy chicken, savory herbs, wine, garlic, and shallot make this dish a classic.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Italian
Keyword: monte cristo recipe, one pan chicken recipes, skillet chicken recipe
Servings: 4
Author: Amy Stafford

Ingredients

  • 2 tablespoon extra virgin olive oil or ghee
  • 1.5 pounds chicken breasts boneless and skinless, or chicken tenders
  • 1 tablespoon Italian seasoning
  • gluten-free flour for coating
  • 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 ghee melted
  • Juice of 1/2 lemon
  • Basil Pesto optional (recipe here)
  • ¼ cup grated parmesan cheese optional

Instructions

  • Pat chicken dry with paper towels and season with Italian seasoning. Place in the refrigerator, uncovered, for 1 hour (this is optional - leaving the chicken in the refrigerator will allow it to dry, and a better crust will form when you cook it).
  • In a small bowl, whisk together the chicken stock, ghee and wine. Set aside.
  • Preheat oven to 375°F.
  • Heat extra virgin olive oil large oven-ready pan over medium-high heat.
  • Dredge the chicken breasts in flour, shaking off excess flour.
  • Add chicken to pan, working in batches if necessary to avoid crowding. Cook until lightly browned, about 3-5 minutes. (Chicken should immediately sizzle when added to pan.)
  • Flip chicken and ook an additional 3-5 minutes, until browned on both sides.
  • Stir in shallots and garlic. Cook a minute or two and add chicken stock mixture.
  • While stirring, squeeze in lemon juice. The pan sauce should be bubbling at edge of pan.
  • Transfer pan to middle rack of preheated oven and bake for 12-15 minutes.
  • Remove 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!

Notes

Leftover Monte Cristo chicken can be stored in your fridge for about four days, sealed in airtight containers. Make sure to refrigerate the sauce, too. Reheat both in a covered skillet over medium-low heat, just until heated through. Don't overcook, or the chicken will dry out.