Creamy Lemon Chicken With Garlic Recipes

CREAMY GARLIC-LEMON CHICKEN

Steps:

• In a small bowl, combine the first six ingredients. Place chicken in a 5-qt. slow cooker; pour broth mixture over chicken. Cook, covered, on low 3-4 hours or until chicken is tender., Remove chicken from slow cooker; keep warm. In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat and stir in cream. Serve chicken and rice with sauce.

CREAMY LEMON CHICKEN RECIPE BY TASTY

Steps:

• On a cutting board, cut the chicken breasts in half, widthwise.
• Lay chicken flat and season both sides with salt and pepper.
• Gently coat the chicken pieces in the flour, shaking off any excess.
• Heat a skillet on medium-high heat and add the butter and oil, swirling together to coat the pan.
• Place the chicken breasts into the pan and cook for 3-5 minutes or until golden brown.
• Flip the chicken and cook the other side, another 3-5 minutes, or until chicken is cooked through.
• Remove the chicken from the skillet and set aside.
• Pour ¼ cup (60 ml) of the chicken stock in the pan and scrape up any bits that may have stuck to the bottom of the pan.
• Add the rest of the stock and the cream and stir.
• Season with salt and pepper, and add the lemon juice.
• Simmer for 5 minutes. Add the chicken back to the pan and top with sliced lemons.
• Spoon the sauce over the chicken.
• Remove from heat. Sauce will thicken as it cools.
• Serve with parsley and extra sauce.
• Enjoy!

CREAMY LEMON GARLIC CHICKEN

Steps:

• Season chicken breasts with salt and pepper, drench in flour until fully coated. [br][br]
• Heat a large pan to medium/high heat. Place butter and oil. Add chicken breasts and cook 3-5 minutes per side or until golden. Remove from pan and set aside. [br][br]
• Add minced garlic into the same pan and cook for 30 seconds or until fragrant Add the stock and simmer for 1 minute, scrapping down the sides of the pan. Add the cream and simmer for 2-3 minute or until creamy (the mixture will thicken as it cooks).[br][br]
• Return chicken to the pan, and sprinkle with lemon. Season with more salt and pepper to taste. Garnish with fresh parsley or parmesan if desired. Serve hot.

CREAMY LEMON CHICKEN WITH GARLIC

Steps:

• Season the chicken on both sides with salt and pepper.
• Heat a large, heavy-bottomed skillet over medium heat. Add the oil and heat until shimmering.
• Add the chicken to the skillet and cook until browned on each side and cooked through, about 8 minutes total. Remove chicken to a plate and set aside.
• Add the chicken broth, to the pan and whisk to deglaze the pan. Add the lemon juice and garlic to the pan and bring to a boil over medium heat.
• Allow chicken stock to reduce by half, about 10 minutes.
• Whisk the butter and cream into the chicken stock until butter has melted and mixture is smooth and creamy.
• Return chicken to the skillet and sprinkle with fresh dill. Cook for 1 minute to rewarm the chicken.
• Serve immediately.

EASY CREAMY LEMON CHICKEN

Steps:

• Cut each chicken breast in half lengthwise to get thinner cutlets. Over plastic wrap, slightly pound the chicken to even thickness as needed using a meat mallet. This is for even cooking and to tenderize the chicken a bit.
• Season both sides of the chicken cutlets with salt, pepper, and Italian seasoning (per chicken cutlet, use about ¼ teaspoon each: Kosher salt, ground black pepper, Italian herb seasoning). Dredge the seasoned chicken in flour and shake off any excess.
• Heat some olive oil in a large nonstick skillet over medium heat. Cook prepared chicken on both sides, about 4-5 minutes per side, until golden brown or until internal temperature reaches 165 degrees F. Remove chicken from pan and set aside.
• Don't wipe the pan clean. Melt 2 tablespoons unsalted butter, then add garlic, and cook until fragrant. Add chicken broth and 1 tablespoon lemon juice. Taste it, and add the second tablespoon of lemon juice if desired (I ended up adding 2 tablespoons). Bring to a light simmer. Then, stir in heavy cream plus salt and pepper to taste until evenly combined.
• Return chicken to pan and bring to a simmer. Simmer for another 4-5 minutes until the sauce has thickened a bit.
• Serve with lemon slices and freshly chopped parsley. Enjoy!

CHICKEN IN CREAMY, LEMON, GARLIC & PARMESAN SAUCE

Steps:

• Slice chicken breasts so that each is a thin cutlet; making sure that all cutlets are as equal in size as possible.
• Sprinkle each side of the chicken cutlets with salt and pepper.
• Coat lightly with flour and shake off excess flour.
• Melt butter in large skillet on medium-high heat.
• Add onions, chicken and garlic. Saute until golden crust develops . . . about 5 minutes on each side if thickly cut, or 3 minutes on each side if thinly cut.
• Add the chicken broth/stock and lemon juice. This will deglaze the flavor bits on the bottom of the pan to blend into the cream sauce.
• Lower the flame heat to low and add the cream.
• Add Parmesan cheese.
• Simmer for a few minutes to bring up the heat of the sauce.
• Sprinkle with minced parsley.
• Garnish with lemon slices and sprigs of Italian parsley.
• Serve with pasta, mashed potatoes, or rice.

LEMON PEPPER CHICKEN WITH CREAMY GARLIC-LEMON SAUCE

Steps:

• Preheat oven to 375 F.
• Mix 3 teaspoons of lemon pepper seasoning with flour. Pat the tops (skin side) of chicken thighs with this seasoning mixture.
• Heat 2 tablespoons olive oil on high-medium heat in a large skillet.
• Add chicken thighs skin side down and cook for about 4 minutes on high-medium heat until browned, uncovered. Sprinkle the other side of chicken with 1 teaspoon more of lemon pepper seasoning.
• Flip the chicken thighs over and cook for 2 minutes on the other side. Remove from heat.
• Line baking sheet with aluminum foil. Place chicken thighs skin side up (crispy side up) on the baking sheet and bake at 375 F for about 15-20 minutes, until the chicken is fully cooked, the juices run clear and the chicken is no longer pink in the center.
• In the mean time, while the chicken is baking, make the sauce. Thoroughly clean and dry the skillet you used for cooking chicken thighs.
• Heat 1 teaspoon olive oil and 1/2 tablespoon butter on medium heat in this cleaned skillet.
• Add minced garlic and cook, constantly stirring, for about 30 seconds.
• Add chicken stock and 1 teaspoon lemon pepper seasoning to the skillet and bring to boil.
• Add heavy cream and bring to boil.
• Add shredded cheese and stir until melted. Reduce heat to simmer and keep stirring until the sauce is smooth. Remove from heat.
• Add 2 tablespoons freshly squeezed lemon juice and stir in. Top with chopped green onions (chop up only green portion of green onions and don't use white portion). Keep the sauce covered.
• The lemon pepper chicken should be cooked by now. Check it for doneness and if chicken is completely cooked through, add it to the skillet on top of the sauce and on top of green onions.
• Top with chopped parsley and decorate with a few slices of lemon.

CREAMY LEMON CHICKEN

Steps:

• Slice the chicken in half to create 2 thinner slices. Place the chicken in a gallon freezer bag (or in between saran wrap) and use the textured side of a meat mallet to pound it to ½ inch thick.
• Season with lemon pepper seasoning. You may also season with salt if desired, the Redmond Real Salt brand of lemon pepper seasoning that I use already contains sea salt.
• Combine the flour, Parmesan cheese, and garlic powder, on a large plate. Set aside.
• Pat the chicken dry and dredge each side in the flour mixture. Tap off excess.
• Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside and leave brown remnants in the pan.
• Add the wine and garlic. Set heat to medium. Bubble gently for about 4 minutes, until the liquid has reduced by half. Use a silicone spatula to "clean" any remaining brown flecks on the pan while the wine reduces and incorporate it into the liquid for more flavor.
• Add the chicken broth, chicken bouillon, and mustard powder. Bring to a gentle boil and let it simmer for 5 minutes or so, to thicken and concentrate the flavor. Reduce heat to low.
• Add the heavy cream slowly, stirring continuously.
• Stir in the lemon juice and slowly sprinkle in the Parmesan, stirring continuously, until combined. Add the chicken back and let the chicken warm through.
• Optional: Swirl in 2 Tbsp. cold butter to give the sauce a smooth, velvety finish.
• Boil up to 3/4 lb. of spaghetti once the chicken is added back to the sauce. Drain.
• Remove chicken and set on serving plates. Use kitchen tongs to add the spaghetti to the pot with the sauce until your desired sauce/pasta ratio is obtained. Toss to coat. (OR, serve this with my easy Buttered Noodles.)
• Garnish with parsley and lemon slices and serve!

CHICKEN TENDERS WITH CREAMY LEMON-GARLIC SAUCE

Steps:

• Season flour with salt and pepper. Dredge chicken tenders in flour mixture until coated.
• Heat 1 tablespoon olive oil and butter in a large pan over medium-high heat. Add chicken and brown for 2 to 3 minutes per side. Remove from the pan and keep warm.
• Reduce heat to medium and add remaining 1 tablespoon olive oil. Add garlic and saute until fragrant, about 30 seconds, being careful not to burn it.
• Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add chicken stock and cook until sauce has reduced, about 10 minutes. Add half-and-half, Parmesan cheese, and lemon juice; let reduce for 10 more minutes.
• Dissolve cornstarch in water and add to the pan. Add chicken and allow to heat through, about 10 more minutes. Season with salt and pepper and serve.