Lemon And Tomato Chicken Recipes

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LEMON AND GARLIC CHICKEN WITH CHERRY TOMATOES



Lemon and Garlic Chicken With Cherry Tomatoes image

This is a summery dish to make in the middle of a cold winter (or early spring), but you can find decent cherry tomatoes even now, from Florida or from Mexico. I marinate the breasts in lemon juice, olive oil, garlic and rosemary before I pound them. This makes them very flavorful, a great savory contrast to the sweet tomato topping.

Provided by Martha Rose Shulman

Categories     dinner, quick, main course

Time 30m

Yield Serves 4

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
2 garlic cloves, minced or pureed
1 teaspoon chopped fresh rosemary
Salt and freshly ground pepper to taste
2 boneless skinless chicken breasts (most weight 8 to 10 ounces)
1/4 cup dry white wine
2 heaped cups cherry tomatoes, - about 3/4 pound
Pinch of sugar
2 tablespoons all-purpose flour or a gluten- free flour such as rice flour or corn flour
2 tablespoons grapeseed, sunflower or canola oil
1 tablespoon chopped flat-leaf parsley
1/4 cup freshly grated Parmesan (optional)

Steps:

  • Stir together the olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into 2 equal pieces (3 if they weigh 12 ounces or more) and place in the bowl. Stir together and refrigerate 15 to 30 minutes.
  • Remove chicken from marinade and pat dry with paper towels (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. (Don't pound too hard or you'll tear the meat. If that happens it won't be the end of the world, you'll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
  • Season the pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you will not use all of it) and tap the breasts to remove excess.
  • Turn oven on low. Heat a wide, heavy skillet over high heat and add oil. When oil is hot, place one or two pieces of chicken in the pan - however many will fit without crowding. Cook for 1 1/2 minutes, until bottom is browned in spots. Turn over and brown other side, about 1 1/2 minutes. (Do not overcook or chicken will be dry.) Transfer to a platter or sheet pan and keep warm in the oven. If there is more than a tablespoon of fat in the pan, pour some off into a jar or bowl.
  • Turn heat on burner down to medium-high. Add wine to pan and stir with a wooden spoon to deglaze. Add cherry tomatoes and cook, stirring often or tossing in the pan, until they begin to shrivel and burst. Add sugar and salt and pepper to taste and continue to cook, tossing the tomatoes in the pan and stirring often, for 5 to 10 minutes, until tomatoes have collapsed but are still intact. Top chicken breasts with the tomatoes, sprinkle with parsley and with Parmesan if using, and serve.

Nutrition Facts : @context http, Calories 338, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 18 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 2 grams, Sodium 629 milligrams, Sugar 3 grams, TransFat 0 grams

CHICKEN AND TOMATO STEW WITH CARAMELIZED LEMON



Chicken and Tomato Stew with Caramelized Lemon image

Cooking lemon slices just to this side of burnt adds a layer of complex flavor to this comforting dish.

Provided by Andy Baraghani

Categories     Bon Appétit     Soup/Stew     Stew     Dinner     Chicken     Tomato     Lemon     Garlic     Honey     Cinnamon     Sesame

Yield 4 servings

Number Of Ingredients 19

Stew:
4 chicken legs (thigh and drumstick)
Kosher salt
4 tablespoons extra-virgin olive oil, divided
1 large onion, thinly sliced
6 garlic cloves, halved
2 tablespoons honey
1 tablespoon tomato paste
3/4 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1 (14.5-ounces) can whole peeled tomatoes, preferably San Marzano
3 cups low-sodium chicken broth
Caramelized lemon and assembly:
1 lemon
1 1/2 teaspoons sugar
2 tablespoons extra-virgin olive oil
1 tablespoon toasted sesame seeds
1/2 cup torn mint
Flatbread (for serving)

Steps:

  • Stew:
  • Pat chicken dry and season with salt. Let sit at room temperature at least 15 minutes and up to 1 hour ahead (or cover and chill for up to 24 hours).
  • Heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Cook chicken, adjusting heat as needed to avoid scorching, until deep golden brown on both sides, 10-12 minutes. Transfer chicken to a plate, leaving drippings behind.
  • Add onion to pot and cook, stirring often, until softened, 6-8 minutes. Add garlic and cook, stirring often until onion begins to brown around the edges, about 3 minutes. Stir in honey, tomato paste, turmeric, and cinnamon and cook until fragrant, about 2 minutes. Add tomatoes and juices and smash tomatoes with a wooden spoon until pieces are no larger than 1". Return chicken to pot, pour in broth (it should barely cover chicken), and bring to a simmer. Reduce heat to low, mostly cover pot with lid (to allow steam to escape), and gently simmer until chicken is tender and juices thicken, 70-80 minutes.
  • Caramelized lemon and assembly:
  • Meanwhile, trim the top and bottom from lemon, perch on a flat end, and cut lengthwise into quarters; remove seeds and white pith in the center. Thinly slice quarters crosswise into quarter-moons. Place in a medium skillet, pour in water to cover, and bring to a boil. Cook 3 minutes, then drain and pat dry with paper towels. Transfer to a small bowl; sprinkle with sugar and toss to coat.
  • Wipe out skillet and heat oil over medium-high. Arrange lemon pieces in a single layer in skillet. Cook, turning halfway through, until deeply browned in most spots, about 3 minutes. Transfer back to bowl and season with salt.
  • Ladle stew into bowls and top with caramelized lemon, sesame seeds, and mint. Serve with flatbread.
  • Do Ahead
  • Stew (without mint) can be made 3 days ahead. Let cool; cover and chill. Add mint just before serving.

LEMON AND TOMATO CHICKEN



Lemon and Tomato Chicken image

This is a fairly simple, absolutely delicious recipe that I adapted from a couple of Lemon Chicken recipes that I came across when I was feeling creative. The green beans were somewhat of an afterthought, but I felt that they worked very well in this mixture.

Provided by stealmystapler

Categories     Chicken

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 -6 boneless skinless chicken breasts
salt and pepper
2 tablespoons olive oil
4 garlic cloves, minced
1 finely chopped small onion
1/2 cup white wine
10 ounces chicken broth
2 tablespoons lemon juice
1 pinch sugar
2 cups grape tomatoes
2 cups green beans (for this I used a microwavable bag and tossed them in after I'd heated them up)

Steps:

  • Season chicken with salt and pepper, to taste. Then, heat the olive oil in a large pan and add the chicken. Saute on each side for about 4 minutes on medium heat, or until the chicken is no longer pink in the center. When it is cooked, remove it from the pan and set it aside.
  • Add the garlic and onion to the pan and cook for about a minute on medium heat. Then, add the wine, lemon juice, sugar and salt and pepper and cook for about another minute, stirring frequently. Then, add the chicken broth and cook for about 4-5 minutes, or until the liquid is reduced by about half. Turn down the heat and add the tomatoes and green beans and simmer for about 5 minutes, or until the tomatoes are wrinkled and squishy. Add the chicken to the pan for the last minute or two to reheat it. This goes really well over hot cooked pasta.

HUNT'SANDREG; LEMON-TOMATO CHICKEN PASTA



Hunt'sandreg; Lemon-Tomato Chicken Pasta image

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 11

8 ounces dry cavatappi or rotini pasta, uncooked (8 oz = 2-1/2 cups)
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into bite-size pieces
3 cloves garlic, finely chopped
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
1 can (8 oz each) Hunt's® Tomato Sauce
2 tablespoons fresh lemon juice
1/2 cup soft cream cheese spread
1 pkg (0.75 oz each) fresh basil, coarsely chopped (about 1/4 cup)
1/4 teaspoon shredded lemon peel
Cracked black pepper, optional

Steps:

  • Cook pasta according to package directions, omitting salt. Meanwhile, heat oil in large nonstick skillet over medium heat. Add chicken and garlic; cook 4 minutes or until chicken is no longer pink, stirring occasionally. Remove from skillet; keep warm.
  • Stir together undrained tomatoes, tomato sauce and lemon juice in same skillet; bring to a boil. Add cream cheese; stir until cream cheese is melted completely. Simmer 2 to 3 minutes to thicken slightly.
  • Drain pasta. Add to sauce in skillet; stir to coat. Stir in chicken, basil and lemon peel. Sprinkle with pepper, if desired.

LEMON-THYME CHICKEN WITH HEIRLOOM TOMATO SALAD



Lemon-Thyme Chicken with Heirloom Tomato Salad image

Provided by Food Network

Categories     main-dish

Time 53m

Yield 4 servings

Number Of Ingredients 10

4 boneless skinless chicken breasts, cut in half crosswise
1 lemon
4 tablespoons extra-virgin olive oil, plus more for frying
4 fresh thyme sprigs
2 garlic cloves, finely chopped
1 pound mixed heirloom tomatoes
2 tablespoons red wine vinegar
Kosher salt
Freshly ground black pepper
Fresh basil leaves

Steps:

  • Put the chicken into a shallow dish. Grate the zest from the lemon over the chicken. Cut the lemon in half and squeeze over the juice. Add 3 tablespoons of the oil along with the thyme, and garlic. Mix everything together so the chicken is well coated with all the flavorings. Cover and let sit for 30 minutes, or refrigerate for up to 4 hours.
  • While the chicken is marinating, prepare the tomato salad: Cut the tomatoes into 1/2-inch pieces and put them into a bowl. Add the vinegar, and remaining 1 tablespoon olive oil. Season, to taste, with salt and pepper, tear in the basil leaves, and gently mix to combine.
  • When you are ready to cook, remove the chicken from the marinade, scrape off the herbs, and season with salt and pepper. Heat a large skillet over medium-high heat and put a thin coating of olive oil into it. Cook the chicken, working in batches if necessary, until it is golden brown and cooked through, about 3 to 4 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes.
  • To serve, place 2 pieces of chicken onto a plate, and spoon 1/4 of the tomato salad over the chicken. Spoon on some of the tomato juices as well. Repeat with the remaining chicken and tomatoes and serve.

Nutrition Facts : Calories 225, Fat 10 grams, SaturatedFat 1.6 grams, Cholesterol 68 milligrams, Sodium 83 milligrams, Carbohydrate 5 grams, Fiber 1.5 grams, Protein 28 grams

TOMATO LEMON CHICKEN BREASTS WITH SAGE



Tomato Lemon Chicken Breasts with Sage image

I got this recipe from a borrowed cookbook (I can't remember the name of it) a few years ago. I've since adapted it a little bit, but not too much. It has become one of my tried-and-true recipes. I usually serve it with rice pilaf and a tossed salad, but once I served it with new potatoes and crusty rolls, and that was good too.

Provided by Rainberry Blues

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

4 boneless skinless chicken breasts
3 tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon pepper
1 yellow onion, chopped
2 cloves garlic, minced
1 large carrot, finely chopped
1 tablespoon finely grated fresh lemon rind
1 tablespoon chopped fresh sage or 1 teaspoon dried sage
1 large tomatoes, chopped
1 chicken bouillon cube, dissolved in
1/3 cup water
3 tablespoons lemon juice
fresh sage leaf, for garnish (optional)
lemon slice, for garnish (optional)

Steps:

  • Sprinkle chicken with a bit of salt and pepper.
  • Over medium heat, lightly brown chicken on both sides for 5- 7 minutes.
  • Remove chicken from pan and set aside.
  • In the same pan, saute onion, garlic, and carrot for about 5 minutes, stirring often, until onion just starts to brown.
  • Add sage, lemon rind, and remaining salt and pepper.
  • Cook 1 minute.
  • Add tomato and bouillon.
  • Scrape up any browned bits in the pan and stir them in.
  • Bring to a boil.
  • Return chicken and any juices to pan.
  • Reduce heat, cover and simmer for 15 minutes.
  • Turn chicken once.
  • Stir in lemon juice and cook, uncovered, 5- 10 minutes or until chicken is no longer pink inside.
  • Serve with pan juices.
  • Garnish with sage and lemon, if desired.

SICILIAN LEMON CHICKEN WITH RAISIN-TOMATO SAUCE



Sicilian Lemon Chicken with Raisin-Tomato Sauce image

Seared lemon chicken breasts are complimented with a sweet and tangy sauce and served over angel hair pasta. A garnish of lemon zest, shaved Parmesan cheese, and a basil sprig lends this dish a professional look.

Provided by Larry Elder

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h25m

Yield 4

Number Of Ingredients 20

¾ cup golden raisins
3 tablespoons extra virgin olive oil
1 medium onion, halved and thinly sliced
1 tablespoon minced garlic
2 tablespoons pine nuts
2 tablespoons chopped black olives
2 bay leaves
¼ teaspoon dried oregano
¼ teaspoon cayenne pepper
1 (15 ounce) can diced tomatoes, drained
salt and pepper to taste
1 tablespoon balsamic vinegar
1 teaspoon white sugar
2 tablespoons julienned fresh basil
1 (16 ounce) package angel hair pasta
1 tablespoon extra virgin olive oil
4 (6 ounce) skinless, boneless chicken breast halves
1 lemon, zested and juiced
¼ cup shaved Parmesan cheese
4 sprigs fresh basil

Steps:

  • Soak the raisins in warm water until they plump, about 10 minutes. Drain and set aside.
  • Heat 3 tablespoons of olive oil in a saucepan over medium-high heat. Stir in the onion, garlic, pine nuts, and olives. Season with bay leaves, oregano, and cayenne. Cook until the onions have softened and begun to turn golden, about 5 minutes. Stir in the tomatoes and season with salt and pepper; cook for 5 more minutes. Add the raisins, balsamic vinegar, and sugar; cook, stirring occasionally until thickened, about 5 more minutes. Remove the bay leaves, and stir in the julienned basil. Cover and keep warm.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • While the pasta is cooking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. While the skillet is heating, toss the chicken with the lemon juice to coat (the lemon zest will be used later). Cook the chicken on both sides until golden brown and the juices run clear, about 15 minutes. Transfer to a warm plate, and allow to rest for about five minutes.
  • To serve, slice each chicken breast against the grain into thin slices. Divide the pasta into four wide, shallow bowls. Fan the chicken slices out over top of the pasta, and spoon the tomato sauce over them. Sprinkle with lemon zest, Parmesan cheese, and a sprig of basil to garnish.

Nutrition Facts : Calories 823.2 calories, Carbohydrate 99.4 g, Cholesterol 102.4 mg, Fat 23 g, Fiber 8.4 g, Protein 57.3 g, SaturatedFat 3.8 g, Sodium 782.3 mg, Sugar 25.9 g

SKILLET CHICKEN WITH LEMON AND ROSEMARY



Skillet Chicken with Lemon and Rosemary image

Quick and good one-pan chicken - very flavorful.

Provided by Avid Rkfan

Categories     Skillet Chicken Breasts

Time 1h15m

Yield 4

Number Of Ingredients 13

3 tablespoons olive oil, divided
4 medium skinless, boneless chicken breast halves
2 medium leeks, white parts only, chopped
3 slices bacon, chopped
4 cloves garlic, mashed
2 tablespoons white balsamic vinegar
2 cups cherry tomatoes, halved
1 lemon, juiced and zested
3 sprigs chopped fresh rosemary
2 sprigs fresh sage
salt and freshly ground black pepper to taste
1 cup chicken broth
1 lemon, cut into wedges

Steps:

  • Heat 2 tablespoons olive oil in a skillet over medium heat and brown chicken breasts on both sides for 7 to 10 minutes. Remove from the skillet, cover with foil, and keep warm.
  • Add remaining tablespoon olive oil to the pan and cook leeks over medium heat until softened, about 3 minutes. Stir in bacon and garlic and cook until bacon is crispy, about 5 minutes. Deglaze pan with vinegar and scrape up any browned bits from the bottom.
  • Add tomatoes, lemon zest, lemon juice, rosemary, and sage to the skillet. Return chicken to the pan and season with salt and pepper.
  • Pour in broth and bring to a simmer. Reduce heat to low, cover, and cook until sauce is reduced by half and chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with lemon wedges.

Nutrition Facts : Calories 325.8 calories, Carbohydrate 12.8 g, Cholesterol 78.1 mg, Fat 17.1 g, Fiber 1.8 g, Protein 29.8 g, SaturatedFat 3.4 g, Sodium 525.3 mg, Sugar 3.2 g

DOUBLE LEMON CHICKEN



Double Lemon Chicken image

The universally loved crispy chicken - from Austrian schnitzel to Korean fried chicken to the westernized lemon chicken that you'd get at your local Chinese restaurants - is found in multiple corners of the world, and is therefore served on many tables. That lemon chicken is the inspiration for this dish, where a sweet lemony sauce coats crispy fried chicken pieces. This Middle Eastern version uses a cheater's preserved lemon paste and plenty of fresh lemon to brighten it up. You'll make a little more preserved lemon paste than you need; use it for salad dressing, toss it with roasted vegetables, or swirl it into soups. Serve this dish with some lightly cooked greens and plain white rice.

Provided by Yotam Ottolenghi

Categories     poultry, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 21

2 medium egg whites (About 2 ounces/60 grams) (save the yolks for another use)
2 tablespoons soy sauce
2 tablespoons cornstarch (cornflour)
Salt and black pepper
4 large boneless, skinless chicken breasts
1/3 cup/80 milliliters neutral oil, such as sunflower oil
1 spring onion, trimmed and finely sliced at an angle
1 tablespoon (about 5 grams) roughly chopped cilantro (coriander) leaves
2 tablespoons lemon juice (from 1 to 2 lemons)
1 large unwaxed (or well-scrubbed) lemon (about 4 ounces/150 grams), ends trimmed and discarded, then cut into 1/4-inch / 1/2-centimeter-thick rounds, seeds (pips) removed
1/4 cup/60 milliliters lemon juice (from 2 lemons)
2 teaspoons flaky sea salt
3 cups/700 milliliters chicken stock
1 1/2 tablespoons/25 grams unsalted butter
2 garlic cloves, peeled and minced
1 tablespoon superfine sugar (caster sugar), or granulated sugar
1/8 teaspoon ground turmeric
1 1/2 teaspoons cumin seeds, toasted and roughly crushed in a mortar and pestle
1 1/2 tablespoons cornstarch (cornflour)
2 tablespoons lemon juice (from 1 to 2 lemons)
Salt and black pepper

Steps:

  • Prepare the chicken: In a large bowl, whisk together the egg whites, soy sauce, cornstarch (cornflour), 1/2 teaspoon salt and a good grind of pepper just until there aren't any lumps, about 30 seconds. Working one breast at a time, place the chicken between 2 pieces of parchment paper and use a meat mallet (or the bottom of a pan) to pound the chicken evenly so it's a scant 1/2-inch/1-centimeter thick. Transfer to the egg white bowl and continue with the remaining. Stir everything together gently to coat, and refrigerate to marinate for at least an hour (or overnight if you're getting ahead).
  • Meanwhile make the preserved lemon paste: Add all the ingredients to a small, lidded saucepan set over medium-high heat. Bring to a simmer, then lower the heat to medium-low, cover and cook for 12 to 14 minutes, or until the rinds start to look translucent and the juice has reduced by about half. Set aside to cool slightly, then transfer everything to a small food processor and blitz until you have a smooth, spreadable paste. (You should have about 1/4 cup.) Set aside 3 tablespoons for the sauce, then store the rest in a sealed container in the fridge for up to 4 weeks.
  • Make the sauce: Add the 3 tablespoons preserved lemon paste, the stock, butter, garlic, sugar, turmeric and half the cumin to a medium saucepan, then place it over medium-high heat. Bring to a boil, then cook, stirring occasionally, for 15 minutes, until reduced by about a third. Measure out roughly 3 tablespoons of the sauce into a small bowl, then add the cornstarch (cornflour) and whisk until there are no lumps. Whisk this back into the sauce pot and cook for 1 minute, whisking continuously, until smooth and thickened slightly. Remove from the heat.
  • Heat the oil in a large high-sided frying pan over a medium-high heat. Once hot (a sprinkle of cornstarch dropped into the oil should sizzle right away), fry two of the chicken breasts for 3 minutes per side, or until nicely browned and just cooked through. It should release easily from the skillet with a little help from a metal spatula. Transfer to a paper towel-lined plate and continue with the remaining 2 breasts. It might spit, so turn down the heat if needed. Wipe out the frying pan, add the sauce and bring to a simmer over medium-high heat. 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. In a small bowl, toss together the spring onion, cilantro and remaining 2 tablespoons of lemon juice, and spoon this all over.

LEMON CHICKEN AND TOMATOES WITH COUSCOUS



Lemon Chicken and Tomatoes with Couscous image

Dinner ready in 25 minutes! Peppered chicken with a hint of lemon served over couscous and tomato slices - a deliciously mouth-watering meal!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 10

4 boneless skinless chicken breasts (about 1 1/4 lb)
3 tablespoons all-purpose flour
1/4 teaspoon pepper
4 teaspoons olive or canola oil
2/3 cup uncooked whole wheat couscous
1 cup water
1 cup fat-free chicken broth with 33% less sodium
2 tablespoons lemon juice
4 very thin slices lemon
2 large tomatoes, thinly sliced

Steps:

  • Between pieces of plastic wrap or waxed paper, place each chicken breast, smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
  • In shallow dish, mix flour and pepper. Coat chicken with flour mixture.
  • In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 2 to 3 minutes on each side or until golden brown and no longer pink in center. Remove skillet from heat. Place chicken on plate; cover to keep warm.
  • Cook couscous in water as directed on package.
  • Add broth, lemon juice and lemon slices to same skillet. Heat to boiling over high heat. Cook, stirring constantly, until broth is reduced by half. Return chicken to skillet; cook 1 to 2 minutes to glaze. Remove lemon slices from skillet; discard. Spoon couscous onto serving plates; top with tomato slices. Place chicken over tomato; drizzle with juices in skillet.

Nutrition Facts : Calories 360, Carbohydrate 33 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 4 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 3 g, TransFat 0 g

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  • Pat chicken dry and season with salt. Let sit at room temperature at least 15 minutes and up to 1 hour ahead (or cover and chill for up to 24 hours).
  • Heat oil in a large Dutch oven or other heavy pot over medium-high. Cook chicken, adjusting heat as needed to avoid scorching, until deep golden brown on both sides, 10–12 minutes. Transfer chicken to a plate, leaving drippings behind.
  • Add onion to pot and cook, stirring often, until softened, 6–8 minutes. Add garlic and cook, stirring often until onion begins to brown around the edges, about 3 minutes. Stir in honey, tomato paste, turmeric, and cinnamon and cook until fragrant, about 2 minutes. Add tomatoes and juices and smash tomatoes with a wooden spoon until pieces are no larger than 1". Return chicken to pot, pour in broth (it should barely cover chicken), and bring to a simmer. Reduce heat to low, mostly cover pot with lid (to allow steam to escape), and gently simmer until chicken is tender and juices thicken, 70–80 minutes.
  • Meanwhile, trim the top and bottom from lemon, perch on a flat end, and cut lengthwise into quarters; remove seeds and white pith in the center. Thinly slice quarters crosswise into quarter-moons. Place in a medium skillet, pour in water to cover, and bring to a boil. Cook 3 minutes, then drain and pat dry with paper towels. Transfer to a small bowl; sprinkle with sugar and toss to coat.


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From thewholecook.com


PAN ROASTED CHICKEN THIGHS WITH LEMON AND CHERRY TOMATOES
Step 1. Preheat oven to 400°F. Sprinkle chicken all over with 2 1/2 teaspoons salt and pepper. Heat 1 tablespoon oil in a deep 14-inch ovenproof skillet over high; swirl to coat. Place chicken ...
From foodandwine.com


ONE PAN SPICY LEMON CHICKEN PASTA WITH TOMATOES
2021-11-01 Instructions. Heat olive oil in a large skillet over medium-high heat. Add onion and stir, cooking until soft and nearly translucent. Stir in garlic and cook for 30 seconds. Add chicken and cook until just browned. Stir in the pasta, tomatoes, chicken broth, lemon juice, water, basil, red pepper flakes, salt and pepper.
From yellowblissroad.com


SHEET PAN LEMON CHICKEN WITH POTATOES, TOMATOES, AND …
2022-02-10 Cut the remaining lemon half into several wedges and reserve for later. In the small bowl with the lemon, whisk in the olive oil, cumin, garlic, and 1 teaspoon salt. Pour over the potatoes, tomatoes, and capers and use your hands to coat everything. Spread out the potatoes, tomatoes, and capers into a single layer.
From simplyrecipes.com


CREAMY LEMON CHICKEN - THE COZY COOK
2021-07-19 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.
From thecozycook.com


LEMON CHICKEN ORZO WITH TOMATOES AND ASPARAGUS - EMILY BITES
2017-03-16 Add the chicken broth to the pan and bring it to a boil. Reduce the heat to low to simmer and cover the pan. Simmer covered for 4-5 minutes and then add the asparagus. Stir and re-cover. Simmer for an additional 10 minutes. Remove from heat and stir. Add the lemon juice, tomatoes and basil along with salt to taste.
From emilybites.com


ZESTY LEMON PEPPER CHICKEN WITH CHERRY TOMATOES
2017-07-03 Clean the chicken pieces in a vinegar or lemon bath. Pat dry and set aside. Mix flour and Lemon & Pepper Seasoning in shallow dish. Coat evenly with seasoned flour. Melt 3 tablespoons of butter in a large dutch oven over medium heat. Cook 1/2 of the chicken pieces 4 to 5 minutes per side or until golden brown.
From caribbeangreenliving.com


ONE-SKILLET LEMONY CHICKEN WITH FENNEL AND TOMATOES …
2018-07-24 Step 7. Adjust heat to medium-high and add sliced fennel, shallots, and lemon rounds to skillet. Cook, stirring occasionally, until fennel just begins to soften, about 4 minutes. Season with salt ...
From bonappetit.com


ROASTED LEMON CHICKEN WITH POTATOES AND TOMATOES
2013-12-04 Spray two large 10×15” baking dishes with olive oil cooking spray. Place chicken pieces into the dishes. (Avoid overcrowding). Place potatoes around the edge of the baking dish. Arrange red onion rings over top of chicken and potatoes. Slice two small lemons thinly, and place over top of the chicken and potatoes.
From cantstayoutofthekitchen.com


10 BEST LEMON CHICKEN THIGHS RECIPES | YUMMLY
2022-05-05 honey, sea salt, lemon juice, soy sauce, plain flour, jam, chicken thighs and 3 more Moroccan Pie La Cocina de Babel ground cumin, garlic, butter, parsley, saffron, lemon juice, chicken thighs and 10 more
From yummly.com


LEMON CHICKEN FETTUCCINE RECIPE | EASY ONE POT PASTA DINNER IDEA
2014-03-26 Instructions. Heat olive oil in a large skillet over medium heat; add cubed chicken pieces. Season with salt and pepper; cook until chicken is browned on all sides, stirring occasionally. Add halved grape tomatoes, sliced mushrooms and parsley; frequently stirring, continue to cook for 3 to 4 minutes, or until chicken is thoroughly cooked. Add ...
From diethood.com


GRILLED LEMON CHICKEN WITH TOMATO SALAD RECIPE | MYRECIPES
Directions. Instructions Checklist. Step 1. Combine rind, 2 tablespoons juice, and 1 tablespoon oil in a large zip-top plastic bag. Add chicken; turn to coat. Let stand 8 minutes. Advertisement. Step 2. Combine remaining 2 tablespoons juice, remaining 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
From myrecipes.com


QUICK SAUTéED LEMON AND GARLIC CHICKEN - OLIVE TOMATO
In a pan, large enough to fit the chicken heat the olive oil and sauté the garlic for about 30 seconds. Add the chicken and sauté for about 10 minutes until it starts to brown on the edges. Add the lemon juice and half of the lemon zest, and bring to a boil, while deglazing the pan with a wooden spatula, scraping all the pieces stuck on the pan.
From olivetomato.com


BRIGHT AND CREAMY ONE-SKILLET LEMON GARLIC CHICKEN - 12 TOMATOES
Reduce heat to medium and cook, stirring occasionally, for 8-10 minutes, or until thickened. Make sure to scrape up browned bits from the bottom of skillet. Remove skillet from heat and whisk in heavy cream. Return to low heat and cook for 30 seconds, then remove from heat again. Return chicken to pan and cover it in sauce.
From 12tomatoes.com


LEMON AND TOMATO CHICKEN RECIPE - WEBETUTORIAL
Lemon and tomato chicken is the best recipe for foodies. It will take approx 55 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make lemon and tomato chicken at your home.. The ingredients or substance mixture for lemon and tomato chicken recipe that are useful to cook such type of recipes are:
From webetutorial.com


GREEK CHICKEN WITH LEMON, TOMATO, & OLIVES | GOLD'N PLUMP
Instructions. Heat oil in large skillet over medium-high heat. Add chicken; cook, turning occasionally, for about 10 to 12 minutes or until lightly browned and almost cooked. Stir in tomatoes, olives, lemon juice, garlic, oregano, pepper, and salt; continue to cook for about 5 minutes or until chicken is thoroughly cooked.
From goldnplump.com


ONE-PAN LEMON ROASTED CHICKEN AND POTATOES - LITTLE BROKEN
2019-10-26 Instructions. Preheat the oven to 425 F. Line a rimmed baking pan with parchment paper and set aside. Combine the olive oil, lemon zest, lemon juice, garlic, Italian seasoning, onion powder, thyme, paprika, and red pepper flakes. Add …
From littlebroken.com


HUNTS® LEMON TOMATO CHICKEN PASTA RECIPE
Crecipe.com deliver fine selection of quality Hunts® lemon tomato chicken pasta recipes equipped with ratings, reviews and mixing tips. Get one of our Hunts® lemon tomato chicken pasta recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 84% Hunts(R) Lemon Tomato Chicken Pasta Photos Allrecipes.com . 45 Min; 4 Yield; …
From crecipe.com


AUTHENTIC GREEK LEMON ROASTED CHICKEN AND POTATOES - OLIVE …
2013-12-04 Wash the chicken with some wine and dry with paper towels. Rub in pepper, oregano and a bit of salt. Set aside. Cut the potatoes in wedges or half wedges. Put in a large bowl. Add about ½ cup olive oil to 2 pounds potatoes, the lemon juice, 1 tablespoon oregano, pepper and ½ teaspoon salt.
From olivetomato.com


LEMON TOMATO CHICKEN - RECIPES - PAGE 5 | COOKS.COM
Cut avocado in half; discard ... gently combine with tomato, green onion, cilantro, 1 tablespoon soy sauce, lemon juice, and hot pepper sauce. Cover and set aside. Place chicken breast, skin side down, on ... Serve with avocado salsa.
From cooks.com


EASY ROASTED LEMON CHICKEN WITH TOMATOES AND POTATOES
2010-08-16 Preheat oven to 400 degrees F. Spray a rimmed 13-in. x 9-in. baking dish with cooking spray. Into the baking dish arrange chicken parts (skin side up), potatoes, sliced onion and lemon slices evenly in pan. In a small bowl, whisk together lemon juice, olive oil, garlic, Italian seasoning, crushed red pepper flakes, paprika, salt and pepper.
From thecomfortofcooking.com


LEMON GARLIC CHICKEN FOIL PACKETS - KITCHN
2020-05-21 Prepare the following, placing them all in the same large bowl: Thinly slice 1 medium lemon, trim 8 ounces green beans, and mince 4 garlic cloves. Add 10 ounces cherry tomatoes, 2 tablespoons olive oil, 1/2 teaspoon of the kosher salt, and 1/2 teaspoon of the black pepper. Toss to combine. Divide the vegetable mixture between the 4 sheets of ...
From thekitchn.com


LEMON-TOMATO CHICKEN PASTA - READY SET EAT
Cook pasta according to package directions, omitting salt. Meanwhile, heat oil in large nonstick skillet over medium heat. Add chicken and garlic; cook 4 minutes or until chicken is no longer pink, stirring occasionally. Remove from skillet; keep warm.
From readyseteat.com


LEMON BUTTER CHICKEN | 12 TOMATOES
Preparation. Cut chicken breasts in half lengthwise to create thinner cutlets. Season with salt, pepper, and garlic powder. Dredge in flour, shaking off excess. In a skillet over medium-high heat, add the olive oil and 1 tablespoon of the butter. Once hot, add chicken and cook until golden brown, 4-5 minutes per side.
From 12tomatoes.com


ONE-PAN SKILLET CHICKEN WITH TOMATOES AND LEMON
In the now-empty skillet, add the sliced lemon, onion, and garlic. Cook, stirring occasionally, until the onion just begins to soften and brown, about 6 minutes. Add the tomatoes and red pepper flakes. Season everything with salt and plenty of black pepper and give the mixture another stir. Bring the sauce to a simmer, then remove skillet from ...
From tastykitchen.com


HUNTS(R) LEMON TOMATO CHICKEN PASTA RECIPE
Crecipe.com deliver fine selection of quality Hunts(r) lemon tomato chicken pasta recipes equipped with ratings, reviews and mixing tips. Get one of our Hunts(r) lemon tomato chicken pasta recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Hunts(R) Lemon Tomato Chicken Pasta Photos Allrecipes.com. 45 Min; 4 Yield; …
From crecipe.com


LEMON CHICKEN RECIPES - MY FOOD AND FAMILY
225. By Kraft Heinz. Greek-Style Lemon Roast Chicken. (191) 4.5 out of 5 stars. 191 reviews. 191. By Kraft Heinz. Lemon-Chicken Piccata Recipe. (72)
From myfoodandfamily.com


HUNTS® LEMON TOMATO CHICKEN PASTA - LUNCH RECIPES
Hunts® Lemon Tomato Chicken Pasta might be just the main course you are searching for. This recipe covers 18% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 24g of protein, 9g of fat, and a total of 329 calories. This recipe serves 6. A mixture of lemon peel, basil, lemon juice, and a ...
From fooddiez.com


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