Lemon Chicken Recipe

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3 hours ago Slow Cooker Lemon Garlic Chicken II. Rating: 4.16 stars. 1615. Seasoned, browned chicken breasts slow cooked with lemon juice, garlic, and chicken bouillon. A wonderful 'fix and forget' recipe that is easy and pleases just about everyone. Great served with rice or pasta, or even alone. By Carla Joy.

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6 hours ago This easy lemon chicken recipe is one of our most popular main dish chicken recipes. With simple flavor additions that don't overpower the dish, the natural flavor of the …

Rating: 5/5(48)
Total Time: 30 mins
1. Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Sprinkle chicken with salt and pepper. Lightly dredge chicken in flour, shaking off excess.
2. Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat. Cook half of chicken in skillet 2 to 3 minutes on each side or until golden brown and done. Transfer chicken to a serving platter, and keep warm. Repeat procedure with 1 Tbsp. butter and remaining olive oil and chicken.
3. Add broth and lemon juice to skillet, and cook 1 to 2 minutes or until sauce is slightly thickened, stirring to loosen particles from bottom of skillet. Add 8 lemon slices.
4. Remove skillet from heat; add parsley and remaining 2 Tbsp. butter, and stir until butter melts. Pour sauce over chicken. Serve immediately. Garnish, if desired.

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3 hours ago Preheat the oven to 400 degrees F. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but …

Reviews: 914
Difficulty: Easy
Category: Main-Dish
Steps: 4
1. Preheat the oven to 400 degrees F.
2. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
3. Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
4. Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

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3 hours ago Dredge chicken in flour. In medium skillet, melt butter and oil until it sizzles. Saute chicken until cooked through. Remove chicken and set aside. …

Rating: 5/5(8)
Total Time: 25 mins
Category: Chicken Breast
Calories: 229 per serving
1. Dredge chicken in flour.
2. In medium skillet, melt butter and oil until it sizzles.
3. Saute chicken until cooked through.
4. Remove chicken and set aside.

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6 hours ago Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry …

Reviews: 253
Difficulty: Easy
Category: Main-Dish
Steps: 2
1. Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium.
2. Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk. Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce.

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7 hours ago this link opens in a new tab. Chicken is roasted in a mixture of white wine, oil, shallots, lemon zest, lemon juice, oregano, and thyme. "The smell was so good while baking," says reviewer Sherry. "Chicken was so moist and flavorful and looked so …

Estimated Reading Time: 7 mins

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9 hours ago Reduce the heat if chicken browns too quickly. Meanwhile, in a separate saucepan, melt butter and garlic, cook until fragrant. Add the chicken

Rating: 4.9/5(180)
Total Time: 30 mins
Category: Easy
Calories: 560 per serving
1. Cut the chicken breasts in half lengthwise. Lightly beat with a meat mallet until even in thickness.
2. In a bowl, whisk together the ingredients for the egg mixture. In another bowl, combine the ingredients for the parmesan mixture. Dip chicken into the egg mixture, then dredge chicken in the parmesan mixture. Allow any excess ingredients to fall off from each bowl.
3. In a large skillet, heat enough oil to cover the bottom of a skillet. Once hot, add the chicken and cook 4-5 minutes per side, or until crispy, golden and cooked through to 165˚F on an Instant Read Thermometer. Reduce the heat if chicken browns too quickly.
4. Meanwhile, in a separate saucepan, melt butter and garlic, cook until fragrant. Add the chicken broth, lemon juice and pepper. Allow the sauce to cook for about 2 minutes. Pour the sauce over the cooked chicken, turning to coat. Garnish with lemon slices and finely chopped parsley if desired.

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2 hours ago Place lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper in a large, non-reactive bowl, whisk to combine. With the tip of a sharp …

Rating: 4.9/5(36)
Calories: 599 per serving

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1 hours ago Pour in lemon juice then bring mixture to a simmer, reduce heat slightly and let simmer until liquid has reduced by about half, about 2 minutes. Add in remaining 3 Tbsp butter …

Rating: 5/5(104)
Calories: 341 per serving
Category: Main Course
1. Season both sides of chicken with salt and pepper.
2. Place flour in a shallow dish then dredge both sides of chicken breasts in flour, one at a time.
3. Heat 12-inch skillet over medium-high heat.
4. Add olive oil and 1 Tbsp butter, let butter melt, then add in chicken breasts in a single layer.

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9 hours ago Pour in lemon juice, olive oil, lemon pepper, basil, oregano, and salt. Shake it a bit so all the chicken get covered. Let marinate in the fridge for 30 minutes or up to 8 hours. …

Rating: 4.9/5(27)
Total Time: 19 mins
Category: Main Course
Calories: 210 per serving
1. Place chicken breasts in a gallon-size resealable plastic bag. Pour in lemon juice, olive oil, lemon pepper, basil, oregano, and salt. Shake it a bit so all the chicken get covered.
2. Let marinate in the fridge for 30 minutes or up to 8 hours.
3. Heat a heavy skillet over medium high heat.
4. Remove the chicken from the marinade and place directly into the hot skillet. Discard any remaining marinade.

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7 hours ago Flatten skinned and boned chicken breasts, sprinkle with salt and pepper, then dredge through flour. Cook on the stovetop in a little olive oil and melted butter. The sauce, …

Total Time: 30 mins
1. Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Sprinkle chicken with salt and pepper. Lightly dredge chicken in flour, shaking off excess.
2. Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat. Cook half of chicken in skillet 2 to 3 minutes on each side or until golden brown and done. Transfer chicken to a serving platter, and keep warm. Repeat procedure with 1 Tbsp. butter and remaining olive oil and chicken.
3. Add broth and lemon juice to skillet, and cook 1 to 2 minutes or until sauce is slightly thickened, stirring to loosen particles from bottom of skillet. Add 8 lemon slices.
4. Remove skillet from heat; add parsley and remaining 2 Tbsp. butter, and stir until butter melts. Pour sauce over chicken. Serve immediately. Garnish, if desired.

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1 hours ago Deep fry the breaded chicken for about 3-4 minutes until the coating is golden brown. In a small frying pan, combine the chicken stock, …

Rating: 95%
Category: Dinner
1. Combine all marinade ingredients with the chicken breast and leave for 20 minutes.
2. Coat the chicken breast first in flour, then eggs, and finally panko breadcrumbs.
3. In a medium-sized saucepan heat the oil to 325˚F (170°C),
4. Deep fry the breaded chicken for about 3-4 minutes until the coating is golden brown.

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6 hours ago Set remaining flour mixture aside. In a skillet, brown chicken in oil; transfer to an ungreased 9-in. square baking dish. In a saucepan, saute onion in butter. Add reserved flour mixture; stir to …

Rating: 4.4/5(18)
Category: Dinner
Servings: 4
Total Time: 50 mins
1. In a shallow bowl, combine flour and pepper; dredge the chicken.
2. Set remaining flour mixture aside. In a skillet, brown chicken in oil; transfer to an ungreased 9-in. square baking dish. , In a saucepan, saute onion in butter.
3. Add reserved flour mixture; stir to form a thick paste.
4. Gradually add broth, lemon juice, basil and thyme; mix well.

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1 hours ago Lemon chicken is really just a simple baked chicken recipe, jazzed up with some punchy ingredients that add lots of flavor without taking away from how super-healthy …

Ratings: 7
Total Time: 35 mins
Servings: 6
Calories: 465 per serving
1. Heat the oven to 400 degrees F.Pat the chicken breasts dry and place them in a 9 x 13 baking dish
2. In a small bowl, mix the olive oil, oregano, thyme, garlic powder, 1 teaspoon salt and pepper to create a thick marinade/paste
3. Coat the chicken breast with seasoning paste
4. Using the same bowl mix together the white wine, garlic, lemon zest, lemon juice, sugar and remaining 1 teaspoon salt

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Just Now Place chicken in a large roasting pan, breast-side up. Tuck the tips of the wings under the bottom of the bird. Transfer pan to oven. After 40 minutes, baste. If using lemon

Rating: 3.5/5(47)
Category: Chicken Recipes
1. In a small bowl, combine salt and lemon juice. Loosen the skin of the chicken from the flesh. Rub mixture under the skin and in the cavity of the chicken. Place chicken in a large resealable plastic bag; chill at least 4 hours and up to 48 hours, turning occasionally.
2. Preheat oven to 425 degrees. Rinse all of the salt off the chicken with cold water; pat dry with a paper towel. Set aside.
3. In a small bowl, combine gremolata and softened butter. Rub two-thirds of the gremolata mixture under the chicken's skin; rub the rest on the outside. Stuff the cavity with the bay leaves and the quartered lemons.
4. Place chicken in a large roasting pan, breast-side up. Tuck the tips of the wings under the bottom of the bird. Transfer pan to oven. After 40 minutes, baste. If using lemon halves, place in pan, cut side down. Cover chicken with a 14-by-18-inch piece of aluminum foil. Reduce heat to 375 degrees.

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7 hours ago 2. Heat oil in 12-inch skillet over medium-high heat. Cook chicken, lemon juice and lemon peel in oil 15 to 20 minutes, turning chicken once and …

Rating: 4/5(73)
Category: Entree
Servings: 8
Total Time: 25 mins
1. Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper. Sprinkle both sides of chicken with lemon pepper.
2. Heat oil in 12-inch skillet over medium-high heat. Cook chicken, lemon juice and lemon peel in oil 15 to 20 minutes, turning chicken once and stirring juice mixture occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut.
3. Serve chicken topped with juice mixture, nuts and lemon slices.

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7 hours ago Flip the chicken and cook for 5 minutes more, or until cooked through. Carefully remove the oil from the skillet, leaving the chicken. Discard the oil. Add the …

Rating: 5/5
Total Time: 25 mins
Servings: 4
Calories: 396 per serving
1. Season flour with salt and pepper, and dredge the chicken all over. Remove the excess flour.
2. Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add chicken and cook, uncovered, over medium heat for 5 minutes or until lightly browned.
3. Flip the chicken and cook for 5 minutes more, or until cooked through. Carefully remove the oil from the skillet, leaving the chicken. Discard the oil.
4. Add the thyme, shallots and garlic, and cook for about a minute. Do not burn the garlic. Add the lemon rind, the lemon juice and the broth.

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4 hours ago Preparation. On a cutting board, cut the chicken breasts in half, widthwise. Lay chicken flat and season both sides with salt and pepper. Gently …

Rating: 97%
Calories: 730 per serving
Category: Dinner
1. On a cutting board, cut the chicken breasts in half, widthwise.
2. Lay chicken flat and season both sides with salt and pepper.
3. Gently coat the chicken pieces in the flour, shaking off any excess.
4. Heat a skillet on medium-high heat and add the butter and oil, swirling together to coat the pan.

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8 hours ago 4 boneless chicken breasts, skin on (6 to 8 ounces each) 1 lemon. Preheat the oven to 400 degrees. Warm the olive oil in a small saucepan over medium-low …

1. Preheat the oven to 400 degrees. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 × 12-inch baking dish.
2. Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
3. Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

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4 hours ago Remove chicken from skillet. Add lemon slices to skillet; cook for 2 to 3 minutes or until lightly browned, turning once. Return all of the chicken to …

Rating: 4/5
Calories: 258 per serving
1. Place each chicken breast half between two pieces of plastic wrap. Pound lightly into a rectangle about 1/4 to 1/8 inch thick. Remove plastic wrap. In a shallow bowl, combine the flour, salt. and lemon pepper. Coat chicken breasts with flour mixture.
2. In a 12-inch skillet cook the chicken breasts in the hot butter, half at a time, over medium-high heat for about 3 minutes on each side or until brown and no longer pink. Remove chicken from skillet. Add lemon slices to skillet; cook for 2 to 3 minutes or until lightly browned, turning once. Return all of the chicken to the skillet, overlapping chicken breasts slightly. Drizzle lemon juice over the chicken breasts. Cook for 2 to 3 minutes more or until pan juices are slightly reduced. Serve chicken, lemon slices, and pan juices over hot cooked rice or pilaf, if desired. Makes 6 servings.

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4 hours ago Chicken: I am using chicken breast for this recipe, sliced in half to get a thinner form.Boneless chicken thighs work as well. Eggs: Two large eggs will be used to help the …

Rating: 4.5/5(26)
Total Time: 30 mins
Category: Dinner, Main Course
Calories: 255 per serving
1. Butterfly the chicken breasts: Slice the chicken breasts in half lengthwise (butterflied) to get two thinner pieces from each breast.
2. Prepare the dredge: Combine the eggs with salt and pepper in a shallow bowl. In another bowl combine the ½ cup cornstarch with the flour and mix well.
3. Dredge the chicken: Dredge the chicken through the egg first, then through the flour mixture.
4. Fry chicken in batches: Heat the olive oil in a large skillet over medium heat. Add the chicken to the skillet, as many as you can fit, and fry for 3 to 4 minutes on each side or until golden and crispy. Transfer the chicken to a paper towel lined plate and repeat with remaining chicken.

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6 hours ago Sauté the garlic and ginger until fragrant (about 30 seconds). Add stock, soy sauce, lemon juice, sugar, honey, and a pinch of salt. Whisk, bring to a simmer until the sugar …

Rating: 5/5(17)
Total Time: 30 mins
Category: Dinner
Calories: 549 per serving
1. In a large shallow bowl whisk egg, soy sauce and wine. Add in chicken, mix well and allow to marinate for 20 minutes, covered.
2. Heat oil over medium-high heat. Sauté the garlic and ginger until fragrant (about 30 seconds). Add stock, soy sauce, lemon juice, sugar, honey, and a pinch of salt. Whisk, bring to a simmer until the sugar dissolves.

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8 hours ago Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden …

Rating: 4.9/5(477)
Servings: 8

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4 hours ago Add back all the chicken breasts and cook for just 3 minutes, gently turning them halfway. Remove from the heat and stir in the 2 tablespoons of lemon juice. Transfer the chicken breasts (cut them into strips, if you like) to a large serving platter with a lip and pour the sauce all over. Sprinkle with the remaining cumin.

Rating: 4/5
Category: Poultry, Main Course
Servings: 4
Total Time: 1 hr 15 mins

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3 hours ago Transfer the chicken to a plate; set aside. Reduce the heat to medium and add the butter. When melted, add the shallot, garlic, 1/2 teaspoon …

Estimated Reading Time: 3 mins

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8 hours ago Lemon chicken recipe, an easy Indo chinese chicken starter recipe with step by step photos. This lemon chicken recipe yields tender …

Rating: 4.9/5(69)
Total Time: 1 hr 30 mins
Category: Appetizer, Side
Calories: 312 per serving
1. Marinate chicken with all the ingredients mentioned under marinade. Set this aside for about 1 hour 15 minutes. It can also be refrigerated for longer to over night.
2. Heat a pan with oil, add ginger and garlic and fry until nice smell begins to waft.

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9 hours ago 1 of 21. Lemon Asparagus Chicken Pasta. This pasta tastes like spring! Get the recipe from Delish. GET A FRY PAN: All-Clad Non-Stick Fry …

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9 hours ago Instructions. Marinate the chicken with the Marinade, for 30 minutes. Mix all the ingredients for the Sauce. Set aside. Coat the marinated chicken with the corn starch and all …

Rating: 4.5/5(57)
Total Time: 20 mins
Category: Chinese Recipes
Calories: 280 per serving
1. Marinate the chicken with the Marinade, for 30 minutes. Mix all the ingredients for the Sauce. Set aside.
2. Coat the marinated chicken with the corn starch and all-purpose flour mixture. Heat up a wok with about two inches of oil. As soon as the oil is fully heated, deep-fry the chicken until golden brown. Transfer the chicken out to a dish lined with paper towels to sock up the excess oil.
3. Add all the ingredients in the Sauce into a small sauce pan and bring it to a quick boil. Transfer the fried chicken into the sauce, stir to coat well with the lemon sauce.
4. Dish out, top with the white sesame, and serve immediately.

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6 hours ago In a small bowl whisk together chicken broth, lemon juice, honey, garlic, Italian seasoning, and salt and pepper. Pour sauce over chicken. Bake 20-30 minutes (closer to 20 …

Rating: 4.9/5(279)
Total Time: 30 mins
Category: Main Course
Calories: 156 per serving
1. Preheat oven to 400 degrees and grease a baking sheet or large casserole dish.
2. Melt butter in a large skillet over medium-high heat. Add chicken and cook chicken 2-3 minutes on each side just until browned. Transfer chicken to prepared baking sheet.
3. In a small bowl whisk together chicken broth, lemon juice, honey, garlic, Italian seasoning, and salt and pepper.
4. Pour sauce over chicken. Bake 20-30 minutes (closer to 20 for smaller chicken breasts, closer to 30 for larger) until chicken is cooked through. Every 5-10 minutes spoon the sauce from the pan over the chicken.

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8 hours ago Lemon & yogurt chicken flatbreads. A star rating of 4.5 out of 5. 22 ratings. Make these family-friendly chicken wraps with lemon, garlic and cinnamon marinade on a barbecue if the sun is shining. Serve in flatbreads with yoghurt. 30 mins. Easy.

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3 hours ago Season chicken breasts generously with garlic powder, parsley, pepper, and if desired (for a more lemon taste) lemon pepper. Sprinkle a light amount of salt of the chicken. …

Rating: 5/5(1)
Total Time: 45 mins
Category: One Dish Meal
Calories: 242 per serving
1. Season chicken breasts generously with garlic powder, parsley, pepper, and if desired (for a more lemon taste) lemon pepper. Sprinkle a light amount of salt of the chicken.
2. Heat up a skillet on high heat, and add butter and olive oil. Once hot (a sprinkle of water will "sizzle" in the oil), add seasoned chicken breasts.
3. Sear chicken on both sides until lightly browned, then remove the chicken from the skillet to a plate (keep burner on high the entire time).
4. Add lemon juice to the hot skillet and swirl it around to loosen all the chicken juices and flavor from the pan, but DO NOT DISCARD.

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1 hours ago Instructions. In a small mixing bowl, whisk together olive oil, lemon juice, garlic, salt, thyme, oregano and black pepper. Remove 3 tablespoons of the marinade and set aside …

Rating: 4.8/5(9)
Total Time: 1 hr 15 mins
Category: Dinner
Calories: 387 per serving
1. In a small mixing bowl, whisk together olive oil, lemon juice, garlic, salt, thyme, oregano and black pepper. Remove 3 tablespoons of the marinade and set aside in a small cup; cover and refrigerate.
2. Pour the remaining marinade into a large resealable bag; add chicken breasts to the bag.
3. Seal the bag; turn to coat and set aside for 30 minutes, or refrigerate for up to 8 hours.
4. Preheat oven to 350˚F. Remove bag with chicken breasts from the fridge and let stand on kitchen counter for 12 to 15 minutes, while the oven preheats.

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9 hours ago Instructions. Pre-heat the oven to 220ºC/430ºF. Place the chicken in an oven-proof dish and season generously with salt and pepper on both sides. Add the garlic, thyme …

Rating: 4.9/5(8)
Total Time: 35 mins
Category: Easy Dinner, Gluten Free
Calories: 318 per serving
1. Pre-heat the oven to 220ºC/430ºF.
2. Place the chicken in an oven-proof dish and season generously with salt and pepper on both sides.
3. Add the garlic, thyme and lemon slices.
4. Mix the lemon juice and wine/stock and season with a pinch of salt and pepper. Pour into the dish with the chicken.

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4 hours ago Prep Chicken: Season the chicken with salt and pepper. Dredge chicken in flour and shake off any excess. Cook Chicken: In a large skillet melt …

Rating: 4.6/5(319)
Calories: 289 per serving
Category: Dinner, Lunch, Main Course
1. Prep Chicken: Season the chicken with salt and pepper. Dredge chicken in flour and shake off any excess.
2. Cook Chicken: In a large skillet melt 2 tbsp of butter with the olive oil, over medium to high heat. Add chicken pieces to the skillet and cook for about 3 to 4 minutes per side until browned. When the chicken is cooked, remove it from the skillet.
3. Add Ingredients: Remove skillet from heat. Add lemon juice, chicken stock or wine, capers and scrape up the brown bits from the pan for extra flavor. Return skillet to heat and bring to a boil. Taste the sauce and season with additional salt and pepper if needed. Add chicken back to skillet and simmer for about 5 minutes. Transfer the chicken to a platter. Add remaining butter to the sauce in the skillet and whisk for about a minute. Sauce will thicken a bit.
4. Finish and Serve: Pour the sauce over the chicken garnish with parsley and lemon wedges.

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4 hours ago INSTRUCTIONS. 1 Mix flour and Lemon & Pepper Seasoning in shallow dish. Moisten chicken lightly with water. Coat evenly with seasoned flour. 2 Melt …

Cuisine: American
Category: Entrees
Servings: 4

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8 hours ago Method. Heat the oven to 190C/170C fan/gas 5. Arrange the chicken in a layer, skin-side up, in a shallow ovenproof dish. Put all the …

Cuisine: Spanish
Total Time: 50 mins
Category: Dinner, Main Course
Calories: 250 per serving
1. Heat the oven to 190C/170C fan/gas 5. Arrange the chicken in a layer, skin-side up, in a shallow ovenproof dish. Put all the remaining ingredients in a bowl and warm in the microwave or a small pan for 1 min. Stir everything together and pour over the chicken.
2. Roast the chicken for 30-40 mins, basting every 10 mins. The juices will gradually thicken and give the chicken a shiny coating. Leave the chicken to stand for 5 mins before serving with new potatoes and a green salad.

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9 hours ago Heat the oil in a large saucepan to 190°C. Fry the chicken breasts, 2 at a time for 5 minutes or until golden, crisp and cooked through. Drain on paper towel. For the lemon sauce, place the

Rating: 4.2/5(52)
Servings: 4
Cuisine: Chinese
Category: Dinner

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2 hours ago Chinese Lemon Chicken. Chinese Lemon Chicken is a close match to the super popular Orange chicken in flavor but not presentation. The classic orange chicken is made …

Rating: 4.9/5(29)
Total Time: 30 mins
Category: Main Course
Calories: 256 per serving
1. Slice the chicken breasts in half butterflied into two thinner pieces each.
2. To coat the chicken add the egg, salt, pepper and oil into a bowl and whisk together in a large bowl.
3. In a separate bowl, add 1/2 cup corn starch and 1/4 cup flour and mix well.
4. In a large frying pan or a wok, heat more canola oil in a wok 375 degrees (medium high heat).

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3 hours ago Method. For the chicken, mix together the chicken stock, lemon zest and juice, sherry and garlic clove in a large casserole. Bring to the boil, then reduce the heat until the mixture is just

Servings: 4
Category: Main Course

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2 hours ago Directions. Prepare Chicken. Heat the oven to 400 degrees F. Make the rub for chicken. Combine mustard, one teaspoon of the lemon zest, …

Reviews: 75
Calories: 319 per serving
Category: Dinner

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3 hours ago Return the pan to the oven and bake for 30 minutes at 375 degrees F, basting occasionally with the melted butter. Combine the lemon juice, onion, garlic, salt, …

Rating: 4/5(15)
Total Time: 1 hr 20 mins
Servings: 4
Calories: 397 per serving

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Just Now Mix flour, salt, pepper and garlic powder in a shallow bowl. Dip chicken into flour mixture, shaking to remove excess. Heat oil in a skillet over …

Rating: 5/5(22)
Total Time: 15 mins
Category: Dinner
Calories: 291 per serving
1. Cut the chicken in half horizontally to make 2 steaks. Optional: pound to make them even thickness around 1cm / 2/5" thick (I do this).
2. Zest the lemons to make 1 1/2 - 2 tbsp lemon zest. Avoid grating too much of the white part - it's bitter.
3. Place zest into bowl with 1 tbsp olive oil and mix to combine. Add chicken and use your hands to slather oil mixture onto chicken.
4. Mix flour, salt, pepper and garlic powder in a shallow bowl.

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7 hours ago Take individual pieces of chicken out of batter with tongs and let batter drip, then add to hot oil. Cooking until golden brown on each side. Repeat …

Rating: 3.7/5(76)
Category: Main
Servings: 4
Total Time: 40 mins
1. Sift the flours and baking powder together into a bowl.
2. Mix egg yolks and milk together, then add to the flour mix and whisk until well combined.
3. It should look like runny pancake batter. Set the batter aside and make the lemon sauce.
4. Place all the sauce ingredients except cornflour in saucepan over medium heat stirring occasionally for 5 minutes.

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5 hours ago The chicken in this simple recipe is coated in a mixture of bread crumbs and spicy adobo seasoning, cooked in a skillet and drenched in lemon juice. The bread crumbs from the …

Rating: 3/5(1)
Calories: 256 per serving
Total Time: 35 mins
1. Split chicken breast halves in half horizontally. Place milk in a shallow bowl. In a shallow dish, combine bread crumbs and adobo seasoning. Dip chicken pieces into milk, allowing excess to drip off. Dip chicken pieces into crumb mixture, turning to coat evenly.
2. In a very large nonstick skillet, heat margarine or cooking oil over medium heat. Add chicken; cook about 5 minutes or until browned, turning occasionally.
3. Add the water and garlic to skillet. Squeeze juice from one of the lemon halves over chicken. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until sauce is thickened, stirring occasionally. Cut the remaining lemon half in half and then into slices.
4. Sprinkle chicken with parsley and, if desired, lemon peel. Serve with the lemon slices.

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6 hours ago Why this recipe works? This lemon chicken recipe hits all the notes for a busy home cook. It's ready in just over 20 minutes; healthy (if you need something with a little …

Rating: 4.8/5(33)
Calories: 239 per serving
Category: Dinner
1. In a small bowl, add the spices and mix to make the spice mixture.
2. In another bowl or large measuring cup, combine the lemon juice, olive oil and garlic to make the marinade.
3. Pat the chicken dry and season with kosher salt and pepper and sprinkle the spice mixture on both sides.
4. Place the chicken in a bowl and add the onions. Pour in the marinade and work the chicken a bit to make sure all the pieces are well covered with the marinade.

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Frequently Asked Questions

What is a good recipe for lemon chicken?

Directions Dredge chicken in flour. In medium skillet, melt butter and oil until it sizzles. Saute chicken until cooked through. Remove chicken and set aside. Add lemon juice to chicken stock and whisk into skillet. Whisk in flour and cook until mixture boils. Reduce heat to a simmer and return chicken to skillet to heat through.

How do you make lemon chicken in crock pot?

Instructions Place your chicken into the slow cooker and turn to high. Pour the soup into a medium sized bowl and add the lemon pepper and lemon juice. Add half a soup can of water to the mix. Pour the mixture over the chicken in the crock pot. Let cook for 3 hours on high or 6 hours on low.

What does lemon chicken taste like?

Lemons have a sour taste. It has the unique property of activating one's salivary glands. If you simply concentrate on imagining the taste of lemons or limes (if you are familiar with them), you will often get a sudden increase in the flow of saliva. Thanks for reading.

How long do you cook lemon chicken in the oven?

Bake in preheated oven for 15 minutes, turning once. In a small saucepan over medium-low heat, stir together sugar, lemon juice, and curry powder, stirring until sugar dissolves, about 5 minutes. Drizzle lemon sauce over chicken, return to oven, and bake 5 minutes more.

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