Lemon Pepper Chicken with White Wine Sauce
Lemon Pepper Chicken in White Wine Sauce – the perfect finish for any pan seared chicken. Quick, Simple and an impressive dinner for a casual meal at home or for dinner guest.
I came home feeling drained tonight. It’s been a long week. I had chicken thighs thawed out and decided to pan sear them in a skillet. I was just going to prepare them plain with olive oil, salt and pepper and a side of rice. Plain, bland, blah.
It was going to be a lemony night
Then I saw my Sicilian Lemon infused Olive Oil sitting next to the plain Olive Oil and thought “OH……….”! Lemon and chicken go pretty well together, why not give it a go. And then lemon pepper came to mind. I smiled and a sense of satisfaction came over me knowing I wasn’t having plain chicken. I mentally created a brand new recipe for me.
I started by heating my stainless steel skillet and adding about 3 tablespoons of Sicilian Lemon infused Olive Oil, enough to coat the bottom well. Then added 4 chicken thighs with the skin on to the heated Sicilian Lemon infused Olive Oil in the pan. I love the sound of the sizzle as meat hits a hot pan. I sprinkled a generous helping of Lemon Pepper all over the tops of the chicken thighs and then put the lid on to cover and do it’s magic. Turning the chicken over once it browned on one side so it could brown on the other side.
The joys of having White Wine
While the chicken was browning I poured myself a glass of my favorite Sauvignon Blanc. And then that most wonderful thought of a white wine reduction sauce with that chicken would be the perfect finish. Usually I just put about 1-1 1/2 cups of water in the skillet and cover to loosen up the bits on the bottom as it simmers, but tonight I added the Sauvignon Blanc. The smell emanating from that skillet was divine! If I had had fresh thyme, that would’ve topped it off to perfection, but nonetheless, it came out delicious. I love when I create a meal on the go all by myself.
I served the Lemon Pepper in White Wine Sauce over Basmati Rice for a light meal. It would also pair nicely with asparagus or broccoli or even a fresh crisp garden salad.
Lemon Pepper Chicken with White Wine Sauce
Ingredients
- 4 Chicken Thighs – Skin on
- 3 TBSP Sicilian Lemon infused Olive Oil
- 2 TBSP Lemon Pepper Seasoning use desired amount
- 1 Cup White Wine Sauvignon Blanc or Chardonnay
- 1 ½ Cups Basmati Rice
- 3 Cups Water
Instructions
- Add 1 ½ Cups of Basmati Rice and 3 Cups of water in a large saucepan. Cover and bring to a boil on medium-high heat.
- Once the rice begins to boil, lower the heat and simmer for about 15 minutes or until the water is absorbed.
- Place cooked rice to the side with the lid remaining on to keep warm.
- Just before serving the rice you can add butter to taste if so desired and mix well.
- In a large skillet over medium high heat add 3 Tablespoons of Sicilian Lemon infused Olive Oil and heat.
- Place the chicken thighs carefully into the skillet and space evenly apart.
- Generously sprinkle the Lemon Pepper seasoning over each chicken thigh and cover the skillet with a lid.
- Brown the chicken thighs on one side (About 4-5 minutes). Then turn them over and brown the other side (About 4-5 minutes).
- Once both sides of the chicken thighs have been browned, add 1 cup of White Wine and gently scrape the bottom of the skillet to lift any bits that stuck.
- Reduce heat to simmer the chicken for about 15 minutes or until done. (Chicken should be 165° in the center)
- If the sauce begins to reduce too much, add another ½ cup of wine and stir well. The White Wine Sauce will not be as thick as gravy.
- Serve the Chicken Thighs over the Basmati Rice and then drizzle the White Wine Sauce over the top.
- ENJOY!