Chicken Little
A flavorful chicken dish featuring lemon, herbs, and vegetables, perfect for a comforting family meal with bright citrus notes and savory herbs.
Ingredients
Instructions
- Sprinkle the chicken with salt, pepper, and paprika.
- Heat oil in a skillet.
- Brown both sides of the chicken for 20 minutes.
- Add lemon juice, water, and herbs to the skillet.
- Cover and cook for 10 minutes.
- Add vegetables and cook covered for another 10 minutes or until tender.
Tips & Substitutions
For enhanced flavor, marinate the chicken in lemon juice, herbs, and spices for a few hours before cooking. If you don't have savory, you can substitute with oregano or basil. For a vegetarian twist, replace chicken with firm tofu or tempeh. Ensure the chicken is cooked to an internal temperature of 165°F for safety.
Serving Suggestions
Serve the chicken with a side of fluffy rice or mashed potatoes to soak up the delicious sauce. A fresh salad or a serving of Corny Coleslaw would complement the dish nicely. For a complete meal, pair it with crusty bread to mop up the juices and a glass of Miss Piggy'S Precious Pink Punch.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a skillet over low heat, adding a splash of water to keep it moist. Cover to retain steam and heat until warmed through. You can also microwave it in short intervals.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Little contains roughly 96 calories, with 4g protein, 20g carbohydrates, and 1g fat. It is an excellent source of vitamin C (59% of the Daily Value), iron (26% of the Daily Value), and dietary fiber (20% of the Daily Value), and a good source of vitamin A and calcium. Note that it is relatively high in sodium, at 1179mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but it's best to thaw it completely before marinating and cooking to ensure even cooking and flavor absorption. Thaw in the refrigerator overnight or use a microwave's defrost setting.
What can I substitute for lemon juice?
If you don’t have lemon juice, lime juice works as a great substitute, offering a similar tangy flavor. Alternatively, you can use vinegar, such as white wine or apple cider vinegar, but adjust the quantity to taste.
Can I add other vegetables?
Absolutely! Feel free to add your favorite vegetables like zucchini, carrots, or broccoli. Just adjust the cooking time as needed, ensuring they are tender but not overcooked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).