Tulo

Ground Chicken Skillet with Garlic and Herbs Recipe

A cast iron skillet of browned crumbled ground chicken mixed with sautéed garlic, chopped parsley, and lemon wedges on the side.
Photo by Valeria Boltneva on Pexels

Ground chicken cooks fast and stays juicy when it's browned in batches instead of steamed in one crowded pile, and a hit of lemon juice and butter stirred in at the end balances its mild flavor without masking it.

Prep
10 min
Cook
18 min
Total
28 min
Servings
4

Ingredients

Servings4
  • 1 1/2 lb ground chicken
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1/2 medium yellow onion, diced
  • 2 tbsp unsalted butter
  • 2 tbsp lemon juice, fresh
  • 1/4 cup fresh parsley, chopped
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper

Nutrition per serving

Calories
179
Protein
7g
Carbs
3g
Fat
16g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Pat the ground chicken lightly with a paper towel to remove excess surface moisture, this helps it brown instead of steam.
  2. 2Heat the olive oil in a large skillet over medium-high heat. Add the ground chicken in an even layer, breaking it into large chunks, and let it sit undisturbed for 2-3 minutes before stirring.
  3. 3Continue cooking, breaking the chicken into smaller crumbles, for 6-8 minutes total, until no longer pink and lightly browned in spots. Transfer to a plate and set aside.
  4. 4Lower the heat to medium. Add the diced onion to the same skillet and cook for 3-4 minutes, until softened and translucent.
  5. 5Add the garlic and cook for 30-60 seconds, stirring constantly, until fragrant but not browned.
  6. 6Return the chicken to the skillet along with the oregano, salt, and pepper. Stir to combine and cook for 2 minutes to let the flavors meld.
  7. 7Remove the skillet from the heat. Stir in the butter and lemon juice until the butter melts and coats everything.
  8. 8Fold in the fresh parsley just before serving.

Tips & variations

  • Ground chicken breast (all white meat) cooks up leaner but drier; if using it, cut the cook time by a minute or two and add an extra tablespoon of butter at the end.
  • For a Mexican-leaning version, swap the oregano and parsley for cumin and cilantro, and finish with lime instead of lemon.
  • Stir in a couple handfuls of baby spinach right after adding the butter, it wilts in under a minute from the residual heat.
  • This base recipe works well spooned over rice, tucked into lettuce cups, or piled onto toasted buns with a slice of cheese.

Storage & reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium-low heat with a splash of water or broth to loosen it, or microwave in 30-second bursts, stirring between. Freezes well for up to 3 months; thaw overnight in the fridge before reheating.

Tips from the Tulo kitchen

  • Ground chicken releases more liquid than ground beef as it cooks; resist the urge to drain it early, most of that liquid cooks off if you keep the heat at medium-high.
  • A wide skillet gives the meat more surface contact with the pan than a narrow saucepan, which means better browning in the same amount of time.

FAQ

Why is my ground chicken always mushy instead of browned?

Overcrowding the pan traps steam against the meat. Cook it in a single layer in a wide skillet, and let it sit untouched for the first 2-3 minutes before stirring.

What internal temperature should ground chicken reach?

165°F (74°C), checked with an instant-read thermometer inserted into the thickest clump of meat. Since it's ground and cooked in small pieces, visual cues like no pink remaining and clear juices are usually reliable too.

Is ground chicken healthier than ground beef?

It's generally lower in saturated fat, especially if it's a mix of white and dark meat rather than all thigh meat, but the difference shrinks once you factor in added oil or butter during cooking.

Can I use this ground chicken mixture for meatballs or burgers instead?

Not directly as written since this version is fully cooked loose in a skillet, but the same garlic, oregano, salt, and pepper seasoning works well mixed into raw ground chicken for patties before shaping and cooking.

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