Garlic Lemon Butter Sauce With Pan Chicken Recipes

LEMON GARLIC CHICKEN

Steps:

• Melt butter in a skillet over medium-high heat.
• Season chicken with salt and pepper; place in the melted butter. Cook chicken, flipping frequently, until browned, about 5 minutes. Sprinkle 1 tablespoon garlic powder over chicken; flip and sprinkle 1 tablespoon garlic powder on second side. Cook each side for 2 minutes.
• Pour lemon juice over each side of chicken and cook until no longer pink in the center, 5 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

PAN ROASTED CHICKEN WITH LEMON GARLIC BUTTER

Steps:

• Pre-heat the oven to 200°c.
• To prepare the chicken, cut the backbone out of the chicken using sharp kitchen scissors, to spatchcock the chicken and then carefully cut through the breastbone to produce two halves. (If you are squeamish, ask your butcher to do this bit for you.)
• Heat a skiller or large oven-proof pan over high heat.
• Drizzle the chicken with olive oil then season with salt and pepper.
• Place the chicken, breast and thigh side down in the hot pan and press down with another frying pan or foil-wrapped bricks to allow it to brown sufficiently. When the chicken is golden brown, flip it over and add the fresh herbs to the pan.
• Allow to brown on the other side then place the chicken in the oven and allow to roast for 20-25 minutes until cooked through.
• Remove the cooked chicken from the oven then transfer to a plate and cover with foil to rest.
• Place the skillet on the stove over medium heat. Melt the butter in the pan then add the garlic. Allow to butter to simmer very gently, taking care to not burn it, and allow the garlic to soften and cook.
• When the garlic is cooked, add the lemon juice and parsley and stir through. Add any of the chicken juices that might have accumulated on the plate.
• Serve the chicken with the garlic lemon butter and crusty bread.

SKILLET GARLIC LEMON BUTTER CHICKEN

Steps:

• CHICKEN: Add the flour, parmesan, ¼ teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon pepper to a shallow dish and whisk. Add each piece of chicken to the flour mixture and coat on both sides, dust off any excess flour. Heat a skillet over medium-high heat and add the olive oil. Add the chicken to the skillet and let cook for 4-6 minutes per side depending on the thickness. Prepare the sauce while the chicken cooks. Remove chicken to a plate when cooked.
• GARLIC BUTTER SAUCE: In a small saucepan over medium heat, combine the lemon juice, minced garlic, red pepper flakes, and Italian seasoning and allow the mixture to reduce to 3 tablespoons. Add 1 tablespoon of butter and remove the pan from heat and swirl so the butter stars to melt. Place back on the heat for a few seconds, remove and continue to swirl until butter melts completely. Repeat with remaining tablespoons of butter. When butter is completely melted, remove sauce from stove; set aside.
• ASSEMBLE: Add a small drizzle of oil to the pan you cooked the chicken in (if it needs it.) Add the lemon slices and push them around the pan with tongs to pick up all the bits left behind by the chicken. Add the green beans and sauté them for 3-5 minutes or until done to preference. Season with salt, pepper, and the remaining ¼ teaspoon of garlic powder. Pile the chicken on the green beans if you'd like or divide into personal servings. You can drizzle the sauce over the entire skillet or serve it on each individual serving!

LEMON GARLIC CHICKEN ( WITH LEMON BUTTER SAUCE)

Steps:

• Cut each chicken breast in half horizontally to make 4 fillets. Season with salt and black pepper. Set aside.
• In a large bowl whisk together all the ingredients for the egg wash: eggs, garlic, Italian seasoning, salt and pepper.
• In a separate shallow bowl, mix together the flour and grated Parmesan cheese.
• Dip each chicken fillet into the egg wash, then dredge in the parmesan mixture. Shake off any excess ingredients.
• In a large skillet heat olive oil over medium high heat. Once it is hot, add the chicken and cook for 10 minutes ( 5 minutes per side) or until crispy and cooked through. The internal temperature should be 165°F |73°C. You might need to reduce the heat if the chicken browns too quickly. Transfer to a plate.
• In the same skillet melt butter over medium heat. Add the garlic and rosemary sprigs, and cook until fragrant, about 40 seconds. Pour the chicken broth and lemon juice into the skillet. Season with salt and pepper. Cook for 1-2 minutes.
• Return the chicken back to the skillet and cook further for 1 minute.
• Garnish with lemon slices and fresh parsley.
• Serve with mashed potatoes or over pasta of your choice. Enjoy!

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.