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Preserved Lemon Chicken Skillet

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One skillet dish with seared chicken, potatoes and a lemon cream sauce made from preserved lemons.

Preserved Lemon Chicken Skillet


  • 1 lb boneless skinless chicken breast
  • 2 tbs oil
  • ½ cup fresh lemon juice
  • 2 tbs minced preserved lemon
  • ½ cup chicken broth
  • 1 clove garlic diced
  • 2 tsp fresh thyme
  • 8 oz halved small golden potatoes
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ cup heavy cream
  • ¼ cup diced pimentos


  1. Sear chicken in a heated cast iron skillet over medium high in 2 Tbs oil until browned, turn and brown the other side, then put in a separate container on the side.
  2. heat oven to 375F
  3. Add ½ cup lemon juice to deglaze the pan and add in minced rind, broth, thyme, garlic and potatoes and simmer over medium heat until the liquid reduces by half (10 mins).
  4. Nestle chicken in the potatoes in the juice, season with salt and pepper, scatter the pimentos and pour over the cream.
  5. Place skillet in the oven at 375F for 10 to 15 minutes until the potatoes are browned on top and the chicken registers 175F.

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Full recipe with special prep details: Preserved Lemon Chicken Skillet

January in Arizona means citrus and we've got a family tradition of preserving lemons. With all of those leftover preserved lemons, I love to make zinged up one pot dinners like this Lemon Chicken Skillet.


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