Lemon Chicken Breasts

LEMON CHICKEN BREASTS



Lemon Chicken Breasts image

Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.

Recipe From foodnetwork.com

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients: 10

1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon

Steps:

  • Preheat the oven to 400 degrees F.
  • 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.
  • 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.
  • 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.


BAKED LEMON CHICKEN BREASTS



Baked Lemon Chicken Breasts image

Lemon chicken baked in a wonderful lemon juice sauce. Great served over rice.

Recipe From allrecipes.com

Provided by Sarah

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 3h55m

Yield 4

Number Of Ingredients: 7

½ cup unsalted butter, melted
2 lemons, juiced
1 tablespoon paprika
1 tablespoon dried oregano
1 teaspoon garlic salt
salt and ground black pepper to taste
4 (6 ounce) skin-on, bone-in chicken breasts, split
Calories447.8 calories
Carbohydrate7.8 g
Cholesterol156.6 mg
Fat32.4 g
Fiber3.8 g
Protein35.2 g
SaturatedFat17.2 g
Sodium578.1 mg
Sugar0.2 g

Steps:

  • 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.
  • Preheat the oven to 325 degrees F (165 degrees C). Transfer chicken to a baking dish, skin-side up. Pour marinade around the chicken.
  • 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).


CHICKEN BREASTS WITH LEMON



Chicken Breasts With Lemon image

In this recipe, which Pierre Franey brought to The Times in 1992 in one of his 60-Minute Gourmet columns, two teaspoons of lemon zest are added to a simple sauce of lemon juice, thyme, garlic and shallots. It is, at once, lively and elegant. To round it out, it needs a sturdy accompaniment. Mr. Franey suggested mashed potatoes with garlic and basil, with just a little olive oil swirled in.

Recipe From cooking.nytimes.com

Provided by Pierre Franey

Categories     dinner, easy, quick, weekday, times classics, main course

Time 25m

Yield 4 servings

Number Of Ingredients: 11

1/2 cup flour for dredging
Salt and freshly ground pepper to taste
4 skinless boneless chicken breasts, about 6 ounces each
2 tablespoons olive oil
4 sprigs fresh thyme or 1 teaspoon dried
2 tablespoons finely chopped shallots
2 teaspoons finely chopped garlic
2 teaspoons grated lemon zest
3 tablespoons lemon juice
1/2 cup chicken broth, fresh or canned
2 tablespoons butter
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Calories396
UnsaturatedFat10 grams
Carbohydrate16 grams
Fat18 grams
Fiber1 gram
Protein41 grams
SaturatedFat6 grams
Sodium584 milligrams
Sugar1 gram
TransFat0 grams

Steps:

  • Season flour with salt and pepper, and dredge the chicken all over. Remove the excess flour.
  • 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.
  • 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 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.
  • Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 minutes longer. Serve immediately.


LEMON GARLIC CHICKEN BREASTS



Lemon Garlic Chicken Breasts image

Its so easy and so tasty. Serve over cooked vermicelli.

Recipe From allrecipes.com

Provided by Karina Mitchell

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients: 6

cooking spray
1 clove garlic, minced
4 skinless, boneless chicken breast halves
salt and ground black pepper to taste
¾ cup chicken broth
1 tablespoon lemon juice
Calories130.9 calories
Carbohydrate0.8 g
Cholesterol65.5 mg
Fat2.9 g
Protein23.8 g
SaturatedFat0.8 g
Sodium275.2 mg
Sugar0.3 g

Steps:

  • Lightly spray a nonstick skillet with cooking spray and place over low heat; cook and stir garlic until fragrant and lightly browned, 2 to 3 minutes.
  • Season chicken with salt and pepper and place in skillet with garlic; cook over medium heat until browned on both sides, 10 to 12 minutes. Add chicken broth and lemon juice; bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until chicken is no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Transfer chicken to a serving dish, reserving liquid in skillet. Continue simmering liquid until slightly reduced, about 3 minutes. Pour liquid over chicken.


LEMON-THYME CHICKEN BREASTS



Lemon-Thyme Chicken Breasts image

Lemon-thyme chicken with a taste of Dijon mustard makes for a fantastic, lightly flavored chicken dish. Pairs great with white or yellow rice.

Recipe From allrecipes.com

Provided by Gemini26

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients: 13

¼ cup lemon juice
¼ cup chicken broth
4 tablespoons olive oil, divided
1 tablespoon Dijon mustard
1 tablespoon fresh lemon zest
2 cloves garlic, minced
1 cube chicken bouillon
1 teaspoon dried thyme
1 ½ tablespoons all-purpose flour
½ teaspoon salt
4 (4 ounce) skinless, boneless chicken breast halves
½ tablespoon unsalted butter
1 lemon, cut into thin slices
Calories288.9 calories
Carbohydrate8.7 g
Cholesterol69 mg
Fat17.9 g
Fiber1.8 g
Protein24.7 g
SaturatedFat3.6 g
Sodium803.5 mg
Sugar0.5 g

Steps:

  • Combine lemon juice, chicken broth, 2 tablespoons olive oil, Dijon mustard, lemon zest, garlic, chicken bouillon, and thyme in a small bowl. Mix together thoroughly.
  • Combine flour and salt on a small dish. Coat chicken with flour on both sides.
  • Heat butter and remaining olive oil in a large nonstick skillet over high heat. Cook chicken until lightly browned, about 3 minutes per side. Reduce heat to low and pour broth mixture and lemon slices over chicken. Cover and simmer until no longer pink in the centers, about 20 minutes. Remove from heat and serve with lemon slices on top, spooning the broth over the chicken.


LEMON CHICKEN BREASTS



Lemon Chicken Breasts image

Dijon mustard, rosemary and lemon juice season chicken breasts wonderfully in this fuss-free recipe. For an elegant and impressive finish, sprinkle on some toasted almonds and fresh parsley. -Kathy Evans, Lacey, Washington

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 6 servings.

Number Of Ingredients: 11

6 boneless skinless chicken breast halves (5 ounces each)
1 cup chicken broth, divided
1/4 cup lemon juice
3 tablespoons Dijon mustard
3 garlic cloves, minced
2 tablespoons butter, melted
1/4 teaspoon dried rosemary, crushed
3 tablespoons cornstarch
Hot cooked rice
1/2 cup slivered almonds, toasted
3 tablespoons minced fresh parsley
Calories 268 calories
Fat12g fat (4g saturated fat)
Cholesterol89mg cholesterol
Sodium440mg sodium
Carbohydrate9g carbohydrate (1g sugars
Fiber1g fiber)
Protein31g protein. Diabetic Exchanges

Steps:

  • Place chicken in a 3-qt. slow cooker. In a small bowl, combine 3/4 cup broth, lemon juice, mustard, garlic, butter and rosemary; pour over chicken. Cover and cook on low for 4-5 hours or until a thermometer reads 170°. Remove chicken; keep warm. , Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and remaining broth until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. , Serve chicken with rice and sauce. Sprinkle with almonds and parsley.


LEMON CHICKEN RECIPES



Lemon chicken recipes image

Give chicken a zing with lemon juice and zest. Whether it's sticky lemon chicken or a simple roast, this humble citrus fruit takes it to the next level.

Recipe From bbcgoodfood.com

Number Of Ingredients: 1

Lemon chicken recipes

Steps:


LEMON CHICKEN RECIPES



Lemon chicken recipes image

Give chicken a zing with lemon juice and zest. Whether it's sticky lemon chicken or a simple roast, this humble citrus fruit takes it to the next level.

Recipe From bbcgoodfood.com

Number Of Ingredients: 1

Lemon chicken recipes

Steps:




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  2. In a small bowl, mix the olive oil, oregano, thyme, garlic powder, 1 teaspoon salt and pepper to create a thick marinade/paste
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