For an extra layer of flavor, try browning the butter before adding the garlic. Feel free to substitute other types of pasta, such as fettuccine or penne. A squeeze of fresh lemon juice just before serving will brighten the flavors even more. If you don't have Chardonnay, a dry Sauvignon Blanc works well as a substitute.
Lemon Chicken Skillet
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PREP TIME10 mins
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COOK TIME20 mins
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TOTAL TIME30 mins
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SERVING6 People
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VIEWS19
A symphony of bright citrus and creamy Gruyere, this Lemon Chicken Skillet transforms simple ingredients into an elegant, weeknight-friendly masterpiece. Ready in under 45 minutes, it's a guaranteed crowd-pleaser!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate48 g
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Cholesterol107 mg
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Fiber4 g
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Protein42 g
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Saturated Fat9 g
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Sodium596 mg
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Sugar3 g
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Fat21 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
12 mins
Bring a large pot of lightly salted water to a boil. Cook gemelli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving 1 cup of the pasta water. (12 minutes)
02
Step
10 mins
Meanwhile, heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Season chicken strips with Italian seasoning, garlic granules, and salt. Once the butter is melted, add the seasoned chicken strips and cook until golden brown, about 5 minutes. Add portobello mushrooms (if using) and cook until softened, about 5 minutes. (10 minutes)
03
Step
0 mins
Remove chicken and mushrooms from the skillet. Set aside on a plate and keep warm.
04
Step
4 mins
Wipe out skillet and add 1 tablespoon of vegetable oil and 1 tablespoon of butter. Melt butter over medium heat and add minced garlic; cook until fragrant, about 30 seconds. Add thyme sprigs and lemon zest. Cook for another 30 seconds, stirring often. Pour in Chardonnay wine and lemon juice. Continue to cook and stir until the sauce has reduced by half, about 3 minutes. (4 minutes)
05
Step
2 mins
Whisk in flour to thicken the sauce, creating a roux. Gradually add chicken broth, whisking continuously, until you have a thick sauce. Add fresh spinach and cook until wilted, about 1 minute. (2 minutes)
06
Step
0 mins
Stir in half of the shredded Gruyere cheese and stir until well combined and melted. Add the remaining cheese and stir until melted. If the sauce is too thick, gradually stir in the reserved pasta cooking water to reach desired consistency.
07
Step
0 mins
Add cooked pasta to the skillet and toss until well coated with the sauce. Add the cooked chicken and mushrooms, adjust seasoning to taste, and serve immediately.
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Eleanora Kutch
Jun 17, 2025I didn't have any mushrooms on hand, but it was still fantastic without them.
Carley Lind
Jun 2, 2025I added some red pepper flakes for a touch of heat. It was delicious!
Miguel Stracke
Apr 30, 2025This recipe was a lifesaver on a busy weeknight! The lemon sauce is so flavorful and the Gruyere adds a wonderful richness.
Carlotta Moore
Apr 21, 2025My kids are picky eaters, but they all loved this!