Skillet chicken with green garlic and lemon thyme from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 147) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Quinoa with black pepper, brown butter, and arugula

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • wester on January 18, 2022

    Good technique, good flavors. Easy to make.

  • stockholm28 on May 08, 2015

    Great weeknight meal. Delicious sauce.

  • sarahcooks on April 18, 2012

    This was very good! French inspired recipes like this are probably my weakest area in terms of cooking skills, but it turned out very well (just not as pretty as the picture). I actually skinned the chicken - probably a mistake, but we don't usually eat it and I like maximum flavor in the flesh, not the skin. It didn't stick too much, though it didn't brown as nice as if it had skin. The sauce was to die for, it had so much flavor. It was delicious spooned over the chicken and the quinoa. I would definitely make this again, but for our small family I'd probably do thighs, or even (sacrilege, I know) boneless skinless breasts.

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