Lemon Chicken Skillet

Recipe View 12 mins Bring a large pot of lightly salted water to a boil. Cook gemelli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving 1 cup of the pasta water. (12 minutes)

Recipe View 10 mins Meanwhile, heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Season chicken strips with Italian seasoning, garlic granules, and salt. Once the butter is melted, add the seasoned chicken strips and cook until golden brown, about 5 minutes. Add portobello mushrooms (if using) and cook until softened, about 5 minutes. (10 minutes)

Recipe View 0 mins Remove chicken and mushrooms from the skillet. Set aside on a plate and keep warm.

Recipe View 4 mins Wipe out skillet and add 1 tablespoon of vegetable oil and 1 tablespoon of butter. Melt butter over medium heat and add minced garlic; cook until fragrant, about 30 seconds. Add thyme sprigs and lemon zest. Cook for another 30 seconds, stirring often. Pour in Chardonnay wine and lemon juice. Continue to cook and stir until the sauce has reduced by half, about 3 minutes. (4 minutes)

Recipe View 2 mins Whisk in flour to thicken the sauce, creating a roux. Gradually add chicken broth, whisking continuously, until you have a thick sauce. Add fresh spinach and cook until wilted, about 1 minute. (2 minutes)

Recipe View 0 mins Stir in half of the shredded Gruyere cheese and stir until well combined and melted. Add the remaining cheese and stir until melted. If the sauce is too thick, gradually stir in the reserved pasta cooking water to reach desired consistency.

Recipe View 0 mins Add cooked pasta to the skillet and toss until well coated with the sauce. Add the cooked chicken and mushrooms, adjust seasoning to taste, and serve immediately.