Lemon Chicken Recipe

DIRECTIONS Dredge chicken in flour. In medium skillet, melt butter and oil until it sizzles. Saute chicken until cooked through. Remove chicken

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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How to Make Lemon Chicken: Cut chicken in half lengthwise and beat with a meat mallet to an even thickness. Prepare Egg Mixture – whisk …

Rating: 5/5(349)
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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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(35)
Calories: 599 per serving

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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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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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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: 94%
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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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(106)
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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But basically, we coat the chicken breasts in a thick, olive oil-based herb paste flavored with oregano, thyme, garlic powder, salt and pepper. Make the lemon chicken

Rating: 4.9/5(20)
Total Time: 35 mins
Cuisine: American
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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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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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 …

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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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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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: 4.4/5(41)
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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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 …

Rating: 4.6/5(64)
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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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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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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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 …

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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HOW TO MAKE CHINESE LEMON CHICKEN. Once your chicken has marinated, pour chicken WITH the marinade out into the corn starch. Coat chicken pieces evenly, …

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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Frequently Asked Questions

How do you make a lemon chicken?

The key ingredients for Chinese lemon chicken

  • Chicken: breast versus thigh meat. You can use either chicken breast or thigh meat for the Chinese lemon chicken. ...
  • Corn flour versus plain flour. Cornflour is included in the marinade, the flour mix for coating the chicken and as the thickening agent for the sauce.
  • Soy sauce. ...
  • Egg white. ...
  • Lemon. ...
  • Honey. ...

What is a good recipe for lemon chicken?

Lemon chicken recipes

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  • Broccoli lemon chicken with cashews. ...
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  • Preserved lemon roast chicken with freekeh salad
  • Chicken & lemon skewers
  • Succulent honey & lemon chicken
  • Rosemary & lemon roast chicken

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How to make lemon chicken?

Make your own super-simple vinaigrette with olive oil and lemon, lime or orange juice ... What’s the difference between your sad-looking plain chicken breast and the kind of complex, delicious entrée you order at your favorite restaurant?

What other ingredients are in lemon chicken?

For the Lemon Sauce:

  • 3 cups/700 milliliters chicken stock
  • 1 ½ tablespoons/25 grams unsalted butter
  • 2 garlic cloves, peeled and minced
  • 1 tablespoon superfine sugar (caster sugar), or granulated sugar
  • ⅛ teaspoon ground turmeric
  • 1 ½ teaspoons cumin seeds, toasted and roughly crushed in a mortar and pestle
  • 1 ½ tablespoons cornstarch (cornflour)

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