SKILLET LEMON CHICKEN BREASTS

Skillet Lemon Chicken Breasts image

This was created after I had to go on a low-fat diet due to gallstones. Cooked on a cast iron skillet, the flavors really mix well and the chicken is very tasty. I can't wait until summer to try it on the BBQ and using it on skewered kabobs.

Provided by Yorkpuddin

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Time 20m

Yield 4

Number Of Ingredients 6

Ingredients

olive oil cooking spray
1 lemon, quartered
4 skinless, boneless chicken breast halves
¼ teaspoon dried cilantro, or to taste
¼ teaspoon ground black pepper, or to taste
¼ teaspoon onion salt, or to taste

Steps:

Spray a large cast iron skillet with cooking spray and heat over low heat.
Poke a fork into each chicken breast about 5 times and place in the hot skillet. Squeeze 1 lemon quarter onto each chicken breast, leaving a little juice in each quarter. Sprinkle each breast with some cilantro, onion salt, and pepper; cook until golden brown, about 7 minutes. Flip, poke holes and repeat the seasoning process again. Cook until no longer pink in the center and the juices run clear, 5 to 7 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 132.2 calories, Carbohydrate 3.1 g, Cholesterol 64.6 mg, Fat 2.9 g, Fiber 1.4 g, Protein 23.9 g, SaturatedFat 0.8 g, Sodium 170.5 mg