Lemon-Basil Butter Chicken Skillet

Lemon-Basil Butter Chicken Skillet
Preparation time
10 mins
Cooking time
45 mins
Easy Recipes
4 people

Lemon-Basil Butter Chicken Skillet.

This pan-fried chicken comes together in a snap with basic pantry staples, but tastes anything but ordinary.


Lemon-Basil Butter Chicken Skillet


  • 1 1/2 cups Progresso™ chicken stock or broth (from 32-oz carton)
  • 3 tablespoons lemon juice
  • 1 teaspoon dried basil leaves
  • 3 tablespoons cornstarch
  • 2 tablespoons butter
  • 4 bone-in chicken thighs with skin (about 1 lb)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 teaspoons finely chopped garlic


  1. Heat oven to 400°F. In 2 cup glass measuring cup, stir chicken stock, lemon juice, basil leaves and cornstarch until well blended.
  2. In 10-inch nonstick ovenproof skillet, melt 1 tablespoon of the butter over medium-high heat. Sprinkle both sides of chicken with salt and pepper. Cook chicken 5 to 10 minutes, turning once until golden brown. Transfer to a plate.
  3. Reduce heat to medium-low. In same skillet, melt remaining 1 tablespoon butter. Stir in broth mixture and garlic, cook 3 to 5 minutes or until sauce is slightly thickened.
  4. Return chicken to skillet. Bake uncovered 15 to 20 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165° F).

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