Cranberry Lemon Chicken one Skillet...
Prep Notes
If I could say two things about this recipe, it would be this. First, I love one skillet meals. There is nothing worst than finishing up your dinner, sitting back, only to peer over to a kitchen with a sink full of dishes. So, I’ve become kinda obsessed with meals that come together in one skillet. One pan. Wham. Bam. Done and delicious.
Second, I love chicken thighs. Chicken breasts can be so touchy. Overcooking by just one minute or two can make them dry and disappointing. Thighs, on the other hand, are juicy and moist and give you a little wiggle room when you’re cooking them.
You can remove the skin or buy skinless boneless.
Ingredients
- 1 lb. chicken thighs, boneless and skinless
- 1 teaspoon vegan butter
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. pepper
- 3 garlic cloves, pressed
- 1 head cauliflower, chopped
- 1 cup chicken broth
- 1/2 coconut milk
- 1 lemon, juiced
- ½ cup fresh cranberries
Directions
- Preheat the oven to 400F. Heat a large skillet over medium-high heat and drizzle evoo.
- Rub the paprika, ½ teaspoon of the salt and ½ teaspoon of the pepper all over the chicken.
- Sear the chicken thighs, about 2 minutes per side. Once seared, set the chicken aside on a plate and turn the heat down to medium.
- Add the vegan butter , garlic, and cauliflower to the skillet and saute for about 5 minutes before adding the broth, cocnut milk, , lemon juice, and remaining salt and pepper to the skillet.
- Bring the mixture to a boil and reduce the heat to simmer for 5 minutes.
- Remove the skillet from the heat and add the, cranberries, and chicken back to the skillet.
- Slide the skillet into the oven and bake for about 30 minutes, or until the chicken is fully cooked.
Notes
I love to serve this with arugula, endive, radicchio, golden tomatos and pomagrates with a squeeze of lemon and drizzle of evoo.