Lemon Garlic Olive Chicken Recipe
- 1 Lemon
- 1/4 Cup Sonoma Farm Garlic Olive Oil
- 1-1/4 teaspoon Italian seasoning
- 1/2 cup Italian parsley
- 2 Chicken breasts
-Make the marinade. Zest and juice one lemon into a large bowl. Add garlic olive oil, Italian seasoning and chopped parsley. Whisk to combine and set aside.
-Slice the breasts into cutlets.
-Dry and season the chicken with salt and pepper Add the chicken to the marinade and turn to coat. Cover the bowl and place in the fridge for 30 minutes and up to 2 hours.
–Cook the chicken. In a large cast iron skillet set over medium heat, add 2 tablespoons of olive oil. Once the oil begins to shimmer, arrange the chicken pieces in the skillet. Do this in batches if you need to as you do not want to crowd the pan. Sear until both sides are golden brown and the chicken is nearly cooked through, about 4 minutes per side.
–Rest. When the chicken’s internal temperature reaches 160°F, remove it from the heat. Tent with foil and let the chicken rest for another 5 minutes. The chicken will come up to 165°F and completely lose its pink center while it’s under the foil. While it rests, trim and cut a lemon into slices.
–Garnish and serve. Garnish the chicken with chopped parsley and lemon slices.
Skillet Chicken and Asparagus Cooked In Garlic Infused Olive Oil RecipeRated 5.00 out of 5Read more
Grilled Chicken with Lemon Infused Olive Oil and Dijon Mustard RecipeRated 5.00 out of 5Read more
Stuffed Rosemary Olive Oil Chicken With White Wine Sauce RecipeRead more
Baked Chicken Topped With Blood Orange Olive Oil, Dates, Apples, Apricots RecipeRead more