Subscribe and Save 15% on every order
FREE SHIPPING ON ALL DOMESTIC ORDERS $75+

One Pan Lemon & Thyme Chicken Milanese

Print

There’s a new favorite meal around here, and it’s this One Pan Lemon & Thyme Chicken Milanese.

The flavors and fresh herbs in the dish make it light and fresh, yet buttery and satisfying, aka the perfect summer dinner! It can be served with oven roasted potatoes and salad for a Whole30 option or orzo if not! Both are equally delicious, and either way, this dish needs to make its way to your dining room table.

Make this for those busy weekdays or for those lazy weekends! There’s never a wrong time for this flavorful meal. Make it for a crowd or for a party of one, either way, it’ll be a hit!

Further Food Nutritionist Commentary:

Chicken breasts are a good source of lean protein. For people who eat meat, consuming chicken is a simple way to meet some of your body's protein needs without also consuming a lot of fat. Depending on the cooking method you choose, chicken breasts are also naturally low in sodium.

By Anna Lee

One Pan Lemon & Thyme Chicken Milanese

  • Prep Time:1 Hour 10 Minutes
  • Cook Time:30 Minutes
  • Servings: 4

Ingredients

4 chicken breasts

1 egg

½ cup milk

½ cup cassava flour

1 teaspoon paprika

1 tablespoon garlic salt

1 tablespoon onion powder

1 cup cherry tomatoes

2 tablespoons garlic, minced

1 shallot, diced

3 tablespoons fresh thyme

1 lemon, juiced

¼ cup fresh basil

4 tablespoons avocado oil, separated in half

½ cup ghee, separated in half

Instructions

  1. Whisk egg and milk together in a large bowl. Place all of your chicken into the bowl, ensuring it is all covered then sprinkle salt and pepper over top. Place the bowl in the fridge for at least 1 hour.
  2. Heat a pan on the stove over medium heat with 2 tbsp avocado oil for about five minutes or until warm.
  3. Once warm, add in tomatoes, shallot, garlic and 2 tbsp of the thyme. Sauté for about 5 minutes. While cooking, mix together cassava flour, paprika, garlic salt and onion powder in a large bowl and place next to the stove.
  4. Transfer the tomato mixture to a plate and remove the chicken from the refrigerator. Place the bowl next to the cassava flour mixture and add ¼ cup ghee and 2 tbsp avocado oil back into your skillet. Let heat until simmering.
  5. Piece by piece, move chicken from the milk to the flour using a fork and cover completely.
  6. Carefully transfer the chicken to the stove and cook for 5-7 minutes on each side.
  7. When you flip the chicken, add in the remaining ¼ cup of ghee and 1 tbsp thyme. Baste the chicken with the butter until fully cooked and golden.
  8. Turn off the heat and add the tomato mixture back into the pan, then top with lemon juice.
  9. Sprinkle fresh basil over top and serve right away.
Whisk egg and milk together in a large bowl. Place all of your chicken into the bowl, ensuring it is all covered then sprinkle salt and pepper over top. Place the bowl in the fridge for at least 1 hour. Heat a pan on the stove over medium heat with 2 tbsp avocado oil for about five minutes or until warm. Once warm, add in tomatoes, shallot, garlic and 2 tbsp of the thyme. Sauté for about 5 minutes. While cooking, mix together cassava flour, paprika, garlic salt and onion powder in a large bowl and place next to the stove. Transfer the tomato mixture to a plate and remove the chicken from the refrigerator. Place the bowl next to the cassava flour mixture and add ¼ cup ghee and 2 tbsp avocado oil back into your skillet. Let heat until simmering. Piece by piece, move chicken from the milk to the flour using a fork and cover completely. Carefully transfer the chicken to the stove and cook for 5-7 minutes on each side. When you flip the chicken, add in the remaining ¼ cup of ghee and 1 tbsp thyme. Baste the chicken with the butter until fully cooked and golden. Turn off the heat and add the tomato mixture back into the pan, then top with lemon juice. Sprinkle fresh basil over top and serve right away.

Nutrition Information

Per Serving: Calories: 392; Total Fat: 25 g; Saturated Fat: 7 g; Monounsaturated Fat: 12 g; Polyunsaturated Fat: 2 g; Cholesterol: 97 mg; Sodium: 240 mg; Potassium: 295 mg; Carbohydrate: 23 g; Fiber: 3 g; Sugar: 6 g; Protein: 20 g

Nutrition Bonus:

Vitamin C: 11%; Vitamin A: 15%; Iron: 5%; Calcium: 10%

Season your veggies and protein with Superfood Turmeric! Learn more here.

Print
further food collagen

Leave a comment

Your email address will not be published.

Send this to friend