Grill Pan Chicken with Caramelized Lemons
Author: Ali Kerr
- 2 spilt chicken breasts with skin and bones
- 2 tablespoons olive oil, divided
- 2 lemons, halved
- 1 tablespoon Citrus seasoning, Borsari
- 1 cup low-sodium chicken broth
- 1 teaspoon finely grated lemon zest
- ¼ cup fresh lemon juice
- Preheat oven to 375°. Heat 1 tablespoon oil in a medium cast iron grill pan or skillet over high heat. Cook lemons, cut side down, until caramelized, about 3 minutes. Transfer to a plate.
- Rinse chicken and pat dry; rub chicken with 1 tablespoon oil and seasoning. Add chicken to skillet, skin side down, pressing down to flatten and help skin make contact with the pan. Cook until golden brown, about 8 minutes. Turn and cook 4 minutes longer. Transfer to oven and cook until an instant-read thermometer inserted in thickest part of breast registers 165°, 15-20 minutes. Transfer roasted chicken breasts to a plate and cover will foil; let rest for 15 minutes.
- Bring broth and lemon juice to a boil in skillet, stirring and scraping up any browned bits, and cook until liquid is reduced by half, 6–8 minutes; season pan sauce with salt and pepper. Place chicken on individual plates and drizzle with pan sauce; serve with caramelized lemons.
Pictured with the Chicken: Mushroom Risotto