Lemon Curd Chicken Breast Recipe

Lemon Curd Chicken is an Asian-inspired recipe featuring crispy pan-seared chicken breast pieces topped with a decadent, sweet, and savory sauce made with lemon

Rating: 4.6/5(5)
Total Time: 25 mins
Category: Main Dish
Calories: 237 per serving
1. Pour the flour and salt into a large plastic bag and add the chicken pieces. Shake well and make sure all pieces are evenly coated.
2. Heat the olive oil in a large skillet over medium-high heat. Shake off any excess flour. Add the pieces and pan-sear for two to three minutes on each side or until they are almost cooked through and golden brown.
3. Remove the meat from the pan and reduce the heat to medium. Add the vinegar and chicken stock and scrape up any drippings or brown bits with a whisk.
4. Add the lemon curd and ¼ cup of water and stir well to combine.

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Place the chicken, breast side up, on a broiler pan coated with cooking spray. Pierce the skin several times with a meat fork. Insert a meat thermometer into the meaty part …

Rating: 5/5(6)
Calories: 269 per serving
Servings: 5
1. Preheat oven to 450°.
2. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
3. Combine the rosemary and the next 4 ingredients (rosemary through garlic). Rub mixture under loosened skin, and rub over breast and drumsticks. Lift wing tips up and over back; tuck under chicken.
4. Place the chicken, breast side up, on a broiler pan coated with cooking spray. Pierce the skin several times with a meat fork. Insert a meat thermometer into the meaty part of thigh, making sure not to touch bone; brush chicken with Lemon Curd. Arrange lemons around chicken. Bake at 450° for 30 minutes. Reduce the oven temperature to 350° (do not remove chicken from oven), and bake for an additional 1 hour or until thermometer registers 180°. (Cover the chicken loosely with foil if it gets too brown.) Remove the chicken from the oven. Cover the chicken loosely with foil, and let stand for 10 minutes. Discard skin. Serve with lemon halves, and garnish with rosemary, if desired.

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Insert a meat thermometer into the meaty part of thigh, making sure not to touch bone; brush chicken with Lemon Curd. Arrange lemons around chicken. Bake at 450° for 30 …

Servings: 1
Total Time: 1 hr 50 mins
Category: Chicken
Calories: 1071 per serving
1. Preheat oven to 450°.
2. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
3. Combine the rosemary and the next 4 ingredients (rosemary through garlic). Rub mixture under loosened skin, and rub over breast and drumsticks. Lift wing tips up and over back; tuck under chicken.
4. Place the chicken, breast side up, on a broiler pan coated with cooking spray. Pierce the skin several times with a meat fork. Insert a meat thermometer into the meaty part of thigh, making sure not to touch bone; brush chicken with Lemon Curd. Arrange lemons around chicken. Bake at 450° for 30 minutes. Reduce the oven temperature to 350° (do not remove chicken from oven), and bake for an additional 1 hour or until thermometer registers 180°. (Cover the chicken loosely with foil if it gets too brown.) Remove the chicken from the oven. Cover the chicken loosely with foil, and let stand for 10 minutes. Discard skin. Serve with lemon halves, and garnish with rosemary, if desired.

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Cut the lemon in 8 wedges and tuck it among the pieces of chicken. Bake for 30 to 40 minutes, depending on the size of the chicken

Reviews: 939
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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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

Rating: 5/5(17)
Total Time: 25 mins
Category: Chicken
Calories: 329 per serving
1. Coat the chunked chicken lightly in flour, seasoned with a little salt.
2. Heat a large skillet or a wok-shaped nonstick pan over high heat.
3. Stir fry chicken until golden, 3 or 4 minutes.
4. Remove chicken from the pan and return pan to heat.

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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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Advertisement. Step 2. Preheat the oven to 325 degrees F (165 degrees C). Transfer chicken to a baking dish, skin-side up. Pour marinade around the chicken. Step 3. Bake, uncovered, in …

1. Mix butter, lemon juice, paprika, oregano, garlic salt, salt, and pepper together in a bowl or resealable bag. Add chicken breasts and marinate in the refrigerator for 3 to 4 hours.
2. Preheat the oven to 325 degrees F (165 degrees C). Transfer chicken to a baking dish, skin-side up. Pour marinade around the chicken.
3. Bake, uncovered, in the preheated oven until no longer pink in the centers and juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

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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 …

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: 4.5/5(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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Place the chicken, breast side up on a broiler pan coated with cooking spray. Pierce the skin several times with a meat fork. Insert a meat thermometer into the meaty part …

Rating: 5/5(8)
Total Time: 1 hr 55 mins
Category: Main Course
Calories: 407 per serving
1. Preheat the oven to 450 degrees F.
2. Discard the giblets and the neck. Rinse the chicken and pat dry with paper towels. Trim the excess fat. Starting at the neck cavity, loosen the skin from the breast and drumsticks by inserting your fingers gently pushing between the skin and the meat.
3. In a small bowl, combine the rosemary, thyme, salt, pepper and garlic. Rub the mixture under the skin and over the breast. Lift the wing tips over the back and tuck under the chicken.
4. Place the chicken, breast side up on a broiler pan coated with cooking spray. Pierce the skin several times with a meat fork. Insert a meat thermometer into the meaty part of the thigh (don't hit the bone). Brush the chicken with lemon curd. Arrange the lemon wedges around the chicken.

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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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Directions. In a small saucepan, combine the lemon curd, broth, soy sauce and ginger. Cook and stir until combined and heated through; keep warm. In a shallow bowl, combine buttermilk and …

Rating: 5/5(7)
Category: Dinner
Servings: 4
Total Time: 25 mins
1. In a small saucepan, combine the lemon curd, broth, soy sauce and ginger.
2. Cook and stir until combined and heated through; keep warm. , In a shallow bowl, combine buttermilk and lemon zest.
3. In another bowl, combine flour and cornstarch.
4. Dip chicken in buttermilk mixture, then coat with flour mixture., In a large skillet, heat oil to 375°.

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Lift wing tips up and over back, tuck under chicken. Place the chicken, breast side up on a broiler pan coated with cooking spray. Peirce the skin several …

Rating: 5/5(4)
Total Time: 1 hr 30 mins

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Chicken breast recipes can be so dull – time to step it up! Cream and lemon are a luscious combination and is sensational served over golden …

Rating: 5/5(114)
Total Time: 15 mins
Category: Dinner
Calories: 497 per serving
1. Slice chicken breast horizontally to create two thin steaks (so you end up with 4 thin steaks in total).
2. Add a touch of butter if your pan is dry - but you shouldn't need it. Add garlic, stir 10 seconds.

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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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red onion, peppers, garlic, white rice, lemon curd, lemon, chicken breast and 1 more Breton Shortbread Cookies with Lemon Curd and Apricots Murmures lemon zest, egg yolk, salt, shortbread, egg yolks, lemons, butter and 5 more

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Directions. Position a rack in the bottom third of the oven and preheat to 425 degrees . In a small bowl, mix the peppercorns, coriander seeds, rosemary and sage. In …

Total Time: 1 hr 50 mins
1. Position a rack in the bottom third of the oven and preheat to 425 degrees . In a small bowl, mix the peppercorns, coriander seeds, rosemary and sage. In another small bowl, mix three-quarters of the peppercorn mixture with the lemon curd.
2. In the bottom of a roasting pan, toss the carrots with the oil; season with salt and pepper. Place the chicken on a rack over the carrots. Using your fingers, gently separate the skin from the breast meat. Spoon the lemon curd mixture under the skin and, using your fingers, spread it evenly over the breast meat. Using kitchen twine, tie the ends of the drumsticks together. Sprinkle the remaining peppercorn mixture over the chicken; season with salt.
3. Roast the chicken and carrots 30 minutes. Reduce the oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted into the chicken thigh registers 165 degrees , 45 minutes to 1 hour. Transfer the chicken to a cutting board; let rest 10 minutes. Carve the chicken; serve with the carrots.

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Frequently Asked Questions

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.

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 do you make lemon butter chicken?

Instructions Wrap the chicken breasts in plastic wrap and pound into 1/2″ thickness with a meat mallet Season chicken with lemon pepper seasoning and dredge the chicken in flour Over medium high heat, melt butter with olive oil and pan-fry the chicken in batches until browned, about 3 minutes per side. Remove chicken and set aside

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.

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