Several months ago, some girlfriends and I got together for a freezer cooking party. Having attended several commercially-run events over the past few years, we decided to try our hands at creating our own menu and shopping list. This allowed us to share ingredients and accommodate a variety of allergies and preferences. And I must say, the effort was well worth it!
This recipe was intended for the crock pot, but Husband and I are picky about chicken meals. Unless you plan to shred the chicken for tacos, for example, whole chicken breasts can come out a bit rubbery after being in a slow cooker all day. So for an easy Monday meal, I defrosted this freezer bag recipe and pan-seared the chicken in a seasoned steel skillet. This was so delicious served over steamed rice with a quick pan gravy.
(RE: Lodge Seasoned Steel – if you don’t know, now you know.)
Lemon Garlic Chicken
2 tsp minced garlic
1/4 cup olive oil
2 Tbsp minced parsley
2 Tbsp lemon juice
2 Tbsp lemon zest
Salt to taste
Place all ingredients into a gallon-size freezer bag, Mix well to ensure chicken is coated, then place in freezer.
The night before serving, move the freezer bag to the refrigerator to defrost.
For slow cooker preparation: cook for 5 hours on high, or 7 hours on low.
For pan-seared preparation with gravy (optional, but highly recommended): Add 2 Tbsp olive oil to pan and turn heat to medium-high. While pan heats up, use meat tenderizer to flatten the chicken breasts until they have even thickness throughout. Sear chicken for 4 minutes on one side. Flip to other side and cook for another 4 minutes or until cooked through and juices run clear. Remove chicken from pan.
With heat still on medium-high, add 3 Tbsp flour to the pan and stir quickly with a fork or whisk until absorbed. Slowly add in 1 cup milk while stirring, continuing to stir until gravy reaches desired consistency. Salt and pepper to taste.