Skillet Lemon Chicken Breasts

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.

• Preparation Time: 5 mins
• Cooking Time: 15 mins
• Total Time: 20 mins
• Calories: 132 Calories

Ingredients

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

Recipe Instructions

Step 1

Spray a large cast iron skillet with cooking spray and heat over low heat.

Step 2

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).