What’s not to love about lemon and basil together? Add a bit of bacon, tender chicken, and plenty of juicy tomatoes and I am going to be all over that dish.
When I first saw this sauce in my friend Shawn’s cookbook, I couldn’t get it out of my head. As she wrote the original recipe, the chicken in this recipe is replaced with scallops, which I imagine tastes fantastic too. However, I already had chicken on hand, so I went with the option I already had in the house.
This Chicken with Lemon Basil Sauce is amazingly flavorful, with a sprinkling of bacon, plenty of lemon and a surprising richness in the simple sauce.
I served the chicken with the sauce over crisp spiralized zucchini and the lemony sauce was absolutely perfect with the vegetables. If rice or pasta is more your style, the chicken is great served that way as well.
Chicken Thighs with Lemon Basil Sauce
Ingredients
- 4 strips of bacon cut into 1-inch pieces
- 1 1/2 pounds boneless skinless chicken thighs cut into 1-inch pieces
- 1/2 teaspoon cornstarch
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup chicken broth
- zest from 1 lemon about 1 tablespoon minced
- juice from 1 lemon about ¼ cup
- 1 tablespoon butter
- 8 large basil leaves about 2 tablespoons finely sliced
- 1 cup grape tomatoes halved
- For serving choose one:
- 3 raw medium-size Italian zucchini spiralized or julienned
- 8 ounces angel hair pasta cooked
- 2 cups Jasmine rice cooked
Instructions
- Heat a large stainless skillet over medium heat and cook the bacon. While the bacon is cooking, sprinkle the cornstarch, salt, and pepper over the cut up chicken. Remove the cooked bacon from the pan with a slotted spatula and drain on a paper towel lined plate. Drain the grease from the pan, leaving 2 tablespoons in the pan.
- Place the hot pan back over medium heat and spread the chicken across the pan. Let it cook without stirring for 2 minutes. Turn the chicken pieces over and cook an additional 2-3 minutes, just until cooked through. Remove the chicken to a plate or bowl.
- Add the chicken broth, lemon juice, and lemon zest to the skillet and bring to a simmer. Cook for 3 minutes. Stirring occasionally and scraping the browned bits off the bottom of the skillet as it cooks. When the sauce has thickened slightly, add the butter and basil. Taste and add more salt and pepper, only if needed. Add the chicken and tomatoes to the sauce.
- Serve the zucchini noodles, pasta, or rice topped with the chicken and sauce. Sprinkle each serving with the cooked and crumbled bacon. Enjoy!
Notes
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Anonymous says
Turkey burgers on porter sourdough with some really nice smoked Gouda, tortilla chips, and tomatillo salsa. [email protected]
Anonymous says
What I had for dinner last night: trout croquettes (using up leftover fish), green beans, and corn on the cob. I have some boneless chicken thighs in the freezer which I will promptly thaw today! Recipe looks great. Hello, my name is Ginny, and I have a cookbook addiction. [email protected]
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PAM says
to satisfy your addiction, have you ever shopped an "Ollies" store? We have them in Ohio and they have a huge selection of cookbooks. GOOD cookbooks. Not only that, they are cheap! I have purchased several for less than $10. Actually less than $8! My favorites are anything by Southern Living, except the yearbooks. I don't care for those. I wish you could come to my garage sale!
kimberly torpey says
Salmon with green beans and wilted kale…
Sharyl Wolter says
Yesterday was a no cook night. I picked up Popeye's fried chicken.
Anonymous says
Stir fried pork and Bok Choy with onions and fresh tomatoes!!
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Anonymous says
Steak & Veggie Kabobs with Wild Rice & Grilled Pineapple-
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casey710 says
Lean Cuisine. 😞 [email protected]
SallyBR says
Just found your blog a couple of days ago, and subscribed via Facebook… I love this type of meal, and think you nailed it with your description of zucchini noodles – it is not "like" pasta, just a fun and creative method to enjoy a tasty veggie… I use it a lot, love my spiralizer!
Jessica DeMay says
Dinner last night was Chipotle Sausage Stuffed Mushrooms-
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Lynn says
We had Chicago style hot dog stacks and Thomas Keller's summer vegetable gratin. Such a good and summery meal! [email protected]
Anonymous says
Medium Rare Filet Mignon; cooked Sous Vide style, then seared on HOT grill. Baked potato's with sour cream & fresh chives & frozen green beans in butter sauce. Orange Swirl ice cream for dessert. WE wanted a special Tuesday night for no reason at all! IT WAS SUPER FUN! [email protected]
Laura Lazier says
Meatball and spinach soup.
Del says
About last night – a treat of Chipotle burrito bowl! [email protected]
Michele Moore says
Yippee…I have chicken in the fridge and was planning on using it tonight. I'll be making Lemon Basil Chicken using boneless chicken breasts. Thank you for all the delicious recipes that you have on Barefeet In The Kitchen. Regards, Michele
Amanda @ I Am Baker says
This looks so yummy!
Shawn @ I Wash You Dry says
Oh I love what you did with this recipe!! Thank you so much for sharing!! 🙂
Anonymous says
We just had hot dogs, since hubby had to work very late.
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Bows says
Your honey Siiracha chicken! Love it!
Adina says
This looks delicious, I would love some right now. Last night we had sauteed mushrooms and some leftover rice, which I fried with spring onions, corn and peppers.
Anonymous says
Had a garden vegetable salad with beets, green beans, carrots, tomatoes, basil and green onions all from my garden! The only thing I purchased was lettuce. It was yummy with balsamic vinaigrette.
Anonymous says
my e-mail address is [email protected]