Creamy Lemon Chicken & Vegetable Skillet
Okay, let's get cooking! I'm so excited to share this recipe with you because it's become a total staple in my home. Seriously, when I'm craving something comforting and satisfying but also need it to be gluten-free, this is the first thing I reach for. It's my "Rescue Me" dish, if you will. I actually stumbled upon it quite by accident one evening when I was staring into my fridge, trying to figure out how to use some leftover rotisserie chicken. What emerged was pure magic (and less takeout!). Let me introduce you to my go-to: Creamy Lemon Chicken & Vegetable Skillet. It's quick, it's flavorful, and it's genuinely delicious – even those who aren't gluten-free will ask for seconds. Ready to dive in?
Ingredients You'll Need
Alright, let's gather everything we need! Don't worry if you don't have *exactly* what's listed. I'm all about making things work with what's on hand. Let's embrace the flexible kitchen vibe, shall we?
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts or thighs (cooked and shredded or diced - rotisserie chicken is perfect!)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, seeded and chopped
- 1 zucchini, chopped
- 1 cup baby spinach
- 1 (14 ounce) can artichoke hearts, drained and quartered (the marinated ones add a nice depth of flavor, but plain work too!)
- 1/2 cup gluten-free chicken broth (low sodium is my preference!)
- 1/2 cup heavy cream or cashew cream for a dairy-free option
- 1/4 cup grated Parmesan cheese (optional, omit for dairy-free)
- 1/4 cup lemon juice, freshly squeezed (trust me, fresh makes a world of difference!)
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Red pepper flakes to taste (optional, for a bit of heat)
- Fresh parsley, chopped, for garnish (optional, but it adds such a fresh finish!)
Let's Get Cooking: Step-by-Step Instructions
Alright, let's get our chef hats on and start creating some deliciousness. Don't feel pressured to be a culinary genius right away – we're here to have fun and make something yummy!
- Sizzle Time: Heat the olive oil in a large skillet over medium heat. If you are looking to make this a one pan meal that can go in the oven and be presented to the table, consider a cast-iron skillet for this step. The even cooking and heat retention that cast iron offers can't be beat!
- Sauté the Aromatics: Add the chopped onion to the skillet and cook until softened, about 3-5 minutes. Then, stir in the minced garlic and cook for another minute until fragrant. Your kitchen should be smelling absolutely amazing right about now!
- Veggies Enter the Chat: Add the chopped bell pepper and zucchini to the skillet. Cook for about 5-7 minutes, until they're slightly tender. You'll notice they begin to brighten in color.
- Spinach and Artichokes Join the Party: Now it's time to add the baby spinach and artichoke hearts to the skillet. Cook, stirring occasionally, until the spinach is wilted. It should just take 1-2 minutes.
- Liquid Magic: Pour in the gluten-free chicken broth and bring it to a gentle simmer. This will help all of the flavors meld together.
- Creamy Dreamy Goodness: Reduce the heat to low, then stir in the heavy cream (or cashew cream), Parmesan cheese (if using), lemon juice, Italian herbs, salt, and pepper. If you're a fan of a little heat, now's the time to add those red pepper flakes. Simmer for about 2-3 minutes, allowing the sauce to thicken slightly.
- Chicken to the Rescue: Now's the moment - gently fold in the cooked shredded or diced chicken into the sauce and vegetables. Let it simmer for 2 or 3 minutes more, so the chicken warms through and soaks up all the delicious sauce.
- Serve It Up: Remove from the heat and garnish with fresh parsley, if desired. Serve hot. I often serve it over a bed of cauliflower rice for an extra veggie boost, but you could easily pair it with quinoa, gluten-free pasta, or even some crusty gluten-free bread.
Tips and Tricks to Make It Your Own
Okay, here's where we get to play around a bit. Think of this as your culinary canvas!
- Veggie Variety: Feel free to swap out or add other veggies based on what's in season or what you have on hand. Mushrooms, asparagus, broccoli, or cherry tomatoes would all be fantastic additions.
- Spice It Up: If you like a bit more heat, consider adding a pinch of cayenne pepper or a few dashes of hot sauce.
- Dairy Delight: If you don't have heavy cream, half-and-half or whole milk can work in a pinch, but the sauce won't be quite as thick. For a richer flavor (and extra calcium), use whole milk!
- Protein Power: Don't have chicken? Shrimp, white fish, or even some cannelini beans would be a suitable replacement.
- Citrus Zing: If you like a real pop of flavor, add some lemon zest into the mix along with the lemon juice!
- Make Ahead: This dish reheats beautifully and is perfect for meal prepping! Consider making extra to pack for a quick and easy lunch.
- Presentation: Serve over cooked gluten-free pasta and top with a sprinkle of parmesan and fresh herbs for a show stopping meal.
Recipe Card
Ingredients:
- 1 tablespoon olive oil
- 1 pound cooked shredded or diced chicken
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 cup baby spinach
- 1 (14ounce) can artichoke hearts, drained and quartered
- 1/2 cup gluten-free chicken broth
- 1/2 cup heavy cream (or cashew cream dairy free)
- 1/4 cup grated Parmesan cheese (omit for dairy-free)
- 1/4 cup lemon juice, freshly squeezed
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Red pepper flakes to taste (optional)
- Fresh parsley for garnish (optional)
Instructions:
- Heat olive oil in a large skillet. Add onion and cook until softened. Stir in garlic and cook until fragrant.
- Add bell pepper and zucchini. Cook until slightly tender.
- Add baby spinach and artichoke hearts. Cook until spinach is wilted.
- Pour in chicken broth and bring to a simmer.
- Reduce heat to low. Stir in heavy cream, parmesan, lemon juice, herbs, salt and pepper. Simmer until sauce thickens slightly.
- Gently stir in cooked chicken and simmer for 2-3 minutes.
- Remove from heat, garnish with parsley and serve hot.
Enjoy the process, and please let me know how it turns out! Happy cooking!
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