Lemon Chicken with Basil

Lemon chicken with basil is a sneaky little skillet dinner that turns pantry staples into something genuinely interesting. The twist is the whole lemon wedges that go into the pan with rind and all, softening as they simmer until the peel turns tender and sweet instead of bitter.

White wine does the deglazing and builds the pan sauce, while a cup of tomato sauce pulls it all together into something between a braise and a stew. The basil and chives go in early so their flavor cooks into the sauce rather than sitting on top.

A long enough simmer is key here. Twenty minutes under the lid is what tames the lemon rind and thickens the sauce so it clings to the chicken breast instead of pooling on the plate. Serve it spooned generously over steamed rice with the cooked lemon wedges right there on top.

Chef Tips

• Cube the chicken for a faster weeknight version, or leave breasts whole for a more rustic plate.
• Scrub the lemon well before wedging since you’ll eat the peel.
• A dry unoaked wine like Pinot Grigio or Sauvignon Blanc works better than anything buttery.
• Let the sauce reduce uncovered at the end if it looks thin.

Variations

• Swap the chicken for boneless thighs for a richer, more forgiving braise.
• Stir a handful of capers in at the end for a piccata lean.
• Finish with a shower of grated parmesan and torn fresh basil for an Italian American feel.