Skillet Herbed Chicken
Juicy skillet-herbed chicken features tender meat infused with lemon, tarragon, mint, and pineapple syrup. Perfect for casual dinners or family gatherings, its savory and citrusy flavors are sure to delight those who enjoy aromatic, well-seasoned poultry dishes.
Ingredients
- 2 1/4 to 2 1/2 lb. frying chicken ⓘ
- 2 Tbsp. soft butter
- 1/8 tsp. grated lemon peel ⓘ
- 1/8 tsp. salt ⓘ
- 1/8 tsp. crumbled tarragon ⓘ
- 1/16 tsp. mint flakes ⓘ
- 1 chicken bouillon cube ⓘ
- 2 Tbsp. water
- 1 1/2 Tbsp. lemon juice ⓘ
- 1 1/2 Tbsp. prepared mustard ⓘ
- 1/4 cup syrup (from pineapple) ⓘ
- 1/16 tsp. white pepper ⓘ
Instructions
- Loosen the skin of the chicken with your fingers, working from the breast side, and cut off the wing tips.
- Blend the butter with lemon peel, salt, and herbs (tarragon, mint flakes, crumbled bouillon cube). Spread this mixture under the skin of the chicken and skewer the wing to the breast.
- Heat a 9-inch skillet over moderate heat and place the chicken, skin side down, in the dry pan.
- Cover and cook over medium heat for 25 minutes or until the chicken is nicely browned and tender.
Tips & Substitutions
For enhanced flavor, consider using fresh herbs instead of dried ones. If tarragon is hard to find, dill or parsley can be good substitutes. Make sure to use a heavy skillet to ensure even cooking. For a crispy skin, you can finish the chicken under the broiler for a few minutes after cooking. This recipe can also be adapted for other chicken parts, like thighs or drumsticks.
Serving Suggestions
Serve this dish with a fresh green salad or steamed vegetables for a light meal. It pairs beautifully with lemon herb chicken with hollandaise sauce for a delightful combination of flavors. For a heartier option, consider serving it alongside rice or mashed potatoes to soak up the flavorful juices. A light white wine, such as Sauvignon Blanc, complements the dish nicely.
Storage & Reheating
Leftover skillet herbed chicken can be stored in an airtight container in the refrigerator for up to 3 days. For best results, reheat it gently in the skillet over low heat to maintain moisture. You can also microwave it, but be cautious not to dry it out. If you have leftovers, try shredding the chicken for use in salads or sandwiches.
Nutrition & Diet Analysis (per serving)
Each serving of Skillet Herbed Chicken contains roughly 263 calories, with 2g protein, 29g carbohydrates, and 15g fat. It is a good source of iron (11% 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 boneless chicken for this recipe?
Yes, boneless chicken can be used, but the cooking time will be shorter. Monitor the internal temperature, cooking until it reaches 165°F. Adjust the seasoning to ensure the flavors penetrate the meat adequately, as boneless pieces can be less flavorful than whole chicken.
What can I substitute for chicken bouillon?
If you prefer not to use chicken bouillon, you can substitute with homemade chicken stock or broth. Alternatively, vegetable broth works well for a lighter flavor. Just keep in mind that you may need to adjust the salt content, as store-bought broths can vary in sodium levels.
Can I make this recipe in advance?
Yes, you can prepare the chicken and herb mixture in advance. Loosen the skin and apply the herb butter mixture, then cover and refrigerate for several hours or overnight. This allows the flavors to meld. Just be sure to bring the chicken to room temperature before cooking to ensure even cooking.
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).