Skillet Chicken Recipe | PJ's Paleo Recipe's and More

Five Ingredients one great marinade! Sorry forgot the garlic in the photo!

This recipe is totally inspired by a stand I found on School St. in Chatham. We were driving down this little street and we came across an honor stand where a family was selling their own homemade Maple Syrup (made in New York) and their own sea salt harvested from Mill Pond in Chatham. Crazy!! Couldn’t resist buying some and all you did was shove some cash in a slot on the table. If you are in Chatham take a drive down School St. just two blocks off Shore Rd. near the light house.

The marinade is so simple and makes great leftover chicken for salads. Try making a chicken salad for your lunch the next day. Easy and delicious.

Monomoy Wild Sea Salt and Monomoit Maple Syrup from School St. in Chatham, MA

Lemon and Garlic Marinated Skillet Chicken

Servings: 4-6
Time: 1hour
Difficulty: easy
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Ingredients

1.75-2 lbs skinless boneless chicken breasts
2 tsp sea salt
1-2 tsp fresh ground pepper
Juice from 1-2 lemons
1/4 cup extra virgin olive oil
2-3 chopped garlic cloves

Directions

Season chicken with salt and pepper
Combine lemon juice, olive oil and garlic in a small dish and whisk or beat together with a fork
Place chicken in a glass dish or plastic bag and cover with the marinade.
Let sit in fridge overnight or for at least 1 hour.
Preheat oven to 350 degrees
Heat heavy bottomed skillet (preferably ovenproof such as cast iron) over medium high heat.
Oil pan so chicken doesn’t stick.
Shake excess oil off of your chicken and then place in the pan
Cook for 3-4 minutes until you have a great sear on one side. Turn over your chicken.
Cook for 3-4 more minutes to get a good sear or golden color on your chicken if you are not using the same pan in the oven otherwise go ahead and cook in the oven.
Cook for 15-20 minutes until your chicken reaches an internal temperature of 160-165. 165 is the safe temperature but you can let it finish cooking in the hot pan on top of the stove.

Note: My chicken breasts were all different sizes and thicknesses so I took the two smaller ones out after 15 minutes and the thicker ones took almost 25! So you can either cut your chicken pieces to an even thickness of say 3/4 to 1″ or check the smaller pieces and take them out earlier.