If there’s anything I’ve learned in my years as a recipe developer and dietitian, it’s that people love one-pan meals. Flavor is important, but it’s the simplicity of the process that’s attractive.
Pair that with the typical hands-off nature of the recipe, which often also involves minimal cleanup, and I agree, one-pan meals are very lovable—especially this simple, comforting chicken dinner from Lucille Ball.
It takes less than 30 minutes to make, but it tastes like you’ve been cooking all day. Here’s why it’s my new favorite dinner.
Lucille Ball’s Chicken Saute Recipe
The star of the “I Love Lucy Show” shared several of her recipes in a variety of cookbooks over the years, but her Chicken Saute With Mushrooms and Artichokes was recently recreated on Instagram, and it caught my eye. It’s a one-pot meal that starts with seasoning whole pieces of chicken with salt and pepper, then dredging them in flour and cooking them in oil in a hot pan.
After browning, the chicken is removed, and then onions, mushrooms, and garlic are cooked until softened. Next comes some white wine, and then the chicken is added back before everything simmers together for ten minutes.
My Honest Review of Lucille Ball’s Chicken Saute
Sara Haas/Allrecipes
I’m often tasked with recreating celebrity recipes, and sometimes they’re delicious. Other times, well, they’re not. After making this recipe, I can confirm that it’s not only delicious and comforting, but also nearly impossible to mess up (especially if you follow my tips below). There wasn’t much prep involved, and even though there was a bit more hands-on time (with my modified method), the dish was ready in just about 30 minutes.
The chicken was tender and juicy, and the sauce was rich and packed with flavor. I served it over egg noodles, which seemed like a delicious way to enjoy the sauce, and I was happy that it was also a big hit with my family.
Tips for Making Lucille Ball’s Chicken Saute
Use the Oven
The ingredients in Ball’s recipe are spot-on, but the method is not as clear. Because of that, I took my cooking experience and applied that knowledge where needed. The first move was to use my oven to finish cooking the chicken.
Since bone-in chicken can take some time to cook and because I didn’t feel like standing at the stove after sautéing, I added 1/4 cup of water, covered the skillet with a lid, and cooked the whole thing at 425 degrees F until it was cooked through. This took about 20 minutes.
Move the Chicken and the Juices
After taking the chicken out of the oven, I transferred it to a rimmed baking sheet and poured any juices collected while cooking over it. Then, when I was done cooking the vegetables, I added back both the chicken and the juices, which helped create that delicious sauce.
Add Some Acid
I happened to have a lemon in my fridge, so I finished the dish with a squeeze of fresh lemon juice which added the perfect hit of acidity and brightness. If you don’t have a lemon, you could try a splash of white wine vinegar as well.
