Herb Skillet Chicken
You know what I love? Happy accidents. I love when happy accidents occur in my kitchen. A couple of weeks ago, I got home from work and did NOT feel like cooking. At all. It was a long day at work and after getting the baby to bed, I just wanted to sit on the couch and do nothing. Alas, my husband reminded me that we had decided that we were going to try really hard to cook at home during the weekdays and not spend money on takeout. Argh. Him and his stupid reminders.
So, I took a look around the kitchen and fridge and came up with this Herb Skillet Chicken and was pleasantly surprised because I really had no plan when making it, but it’s so flavorful! Chicken is cooked up in a skillet with some balsamic vinegar, lemon juice, and a splash of white wine. Then, I then threw on some finely chopped rosemary and thyme on top and then sprinkled some shredded Swiss and Gruyere cheese I had in the fridge and dinner was done! Yay for happy accidents because this recipe is going into my regular dinner rotation!
Herb Skillet Chicken
- 1 pound boneless chicken breasts, trimmed and cut in half lengthwise
- 2 tablespoons olive oil
- salt and pepper
- 1/4 cup balsamic vinegar
- 2 tablespoons lemon juice
- splash white wine (optional)
- 2 tablespoons finely chopped fresh thyme
- 2 tablespoons finely chopped fresh rosemary
- about 3/4 cup Swiss and/or Gruyere cheese, shredded
- Heat the olive oil in a non-stick skillet over medium heat. Sprinkle both sides of the chicken breasts with salt and pepper and place into the pan. Allow the chicken to cook about 3-4 minutes, then flip over and continue cooking for another 4 minutes or until the chicken is mostly cooked through.
- In a bowl, stir togehter the balsamic vinegar, lemon juice, and white wine (if using). Pour the mixture over the chicken. Then, divide the chopped herbs evenly amongst the top of each piece of chicken, followed by the cheese.
- Lower the heat to low. Cover the pan and allow the cheese to melt, about 2-3 minutes. Serve warm.