Lemon Chicken With Lemon Butter Recipes

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LEMON BUTTER CHICKEN



Lemon Butter Chicken image

The easiest yet tastiest chicken recipe! Pan seared chicken breasts are coated with a bright, tangy and rich lemon butter sauce that will leave you craving more! Perfect recipe for busy weeknights. Serve with orzo and asparagus to complete the meal.

Provided by Jaclyn

Categories     Main Course

Time 30m

Number Of Ingredients 10

4 (5 oz) chicken breasts*, (pounded to an even 1/3-inch thickness)
Salt and freshly ground black pepper
1/3 cup all-purpose flour
1 Tbsp olive oil
4 Tbsp unsalted butter, (sliced into 1 Tbsp pieces, divided)
1 1/2 tsp minced garlic
1/2 cup low-sodium chicken broth
3 Tbsp fresh lemon juice
1/2 tsp fresh lemon zest
1 1/2 Tbsp minced fresh parsley ((optional))

Steps:

  • Season both sides of chicken with salt and pepper.
  • Place flour in a shallow dish then dredge both sides of chicken breasts in flour, one at a time.
  • Heat 12-inch skillet over medium-high heat.
  • Add olive oil and 1 Tbsp butter, let butter melt, then add in chicken breasts in a single layer.
  • Sear until golden brown on bottom, about 4 - 5 minutes then flip and continue to cook until chicken registers 165 degrees in center, about 4 - 5 minutes longer.
  • Transfer chicken to a plate while leaving any little bit of excess oil in pan.
  • Reduce to medium heat, add garlic and saute 20 seconds, or until just lightly golden brown, then pour in chicken broth while scraping browned bits up.
  • Pour in lemon juice then bring mixture to a simmer, reduce heat slightly and let simmer until liquid has reduced by about half, about 2 minutes.
  • Add in remaining 3 Tbsp butter and lemon zest, stir to melt butter.
  • Return chicken to skillet, spoon sauce over chicken and garnish with parsley. Serve warm.
  • Recipe source: inspired by my Lemon Butter Salmon

Nutrition Facts : Calories 341 kcal, Carbohydrate 9 g, Protein 32 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 121 mg, Sodium 176 mg, ServingSize 1 serving

LEMON BUTTER CHICKEN



Lemon Butter Chicken image

I love lemons on everything and created this quick and easy recipe one night. You can reduce the lemon juice for a less lemony taste. I use tenderloins for a shorter cooking time. It is even better if you have the time to marinate. The leftover juice is great served with rice or to dip with Texas Toast or rolls.

Provided by paynes

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Breasts

Time 40m

Yield 4

Number Of Ingredients 8

1 tablespoon butter
⅓ cup Italian salad dressing
1 lemon, zested and juiced
1 tablespoon Worcestershire sauce
8 chicken tenderloins
lemon pepper to taste
garlic salt to taste
onion powder to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place the butter in a 9x9 inch baking dish, and melt in the oven. Remove from heat, and mix in Italian salad dressing, lemon juice, and Worcestershire sauce.
  • Arrange the chicken tenderloins in the baking dish, coating with the melted butter mixture. Season both sides of chicken with lemon pepper, garlic salt, and onion powder. Sprinkle with lemon zest.
  • Bake 25 minutes in the preheated oven, or until chicken juices run clear.

Nutrition Facts : Calories 214.1 calories, Carbohydrate 6 g, Cholesterol 70.3 mg, Fat 11.2 g, Fiber 1.3 g, Protein 23.3 g, SaturatedFat 3.5 g, Sodium 581.5 mg, Sugar 2.2 g

CREAMY LEMON BUTTER CHICKEN RECIPE BY TASTY



Creamy Lemon Butter Chicken Recipe by Tasty image

Here's what you need: bone-in, skin-on chicken thighs, paprika, salt, pepper, unsalted butter, garlic, heavy cream, parmesan cheese, lemon, fresh baby spinach, dried thyme, chicken broth

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

6 bone-in, skin-on chicken thighs
1 tablespoon paprika
salt, to taste
pepper, to taste
3 tablespoons unsalted butter
3 cloves garlic
½ cup heavy cream
¼ cup parmesan cheese
1 lemon, juiced
2 cups fresh baby spinach
1 teaspoon dried thyme
1 cup chicken broth

Steps:

  • Season chicken thighs with salt, pepper, and paprika.
  • Melt 2 Tbsp. butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown. Drain excess fat and set aside.
  • Melt 1 Tbsp. butter in the skillet. Add garlic, stir until fragrant, then add chicken broth, heavy cream, Parmesan, lemon juice, thyme, and stir. Bring to boil, then reduce heat to low.
  • Stir in spinach, simmer until spinach has wilted and the sauce has thickened.
  • Return chicken to the skillet. Bake at 400˚F (200˚C) for 25 minutes.
  • Enjoy!

Nutrition Facts : Calories 713 calories, Carbohydrate 22 grams, Fat 47 grams, Fiber 2 grams, Protein 52 grams, Sugar 4 grams

AMAZING ITALIAN LEMON BUTTER CHICKEN



Amazing Italian Lemon Butter Chicken image

About eight years ago, a dear Italian woman introduced me to this dish. She has since passed away and taken her recipes with her, as she had nothing written down. This is the closest of all my attempts to duplicate her dish. It is delicious and easier to make than it looks.

Provided by URBANCHICK

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 6

Number Of Ingredients 16

¼ cup white wine
5 tablespoons fresh lemon juice
5 tablespoons heavy cream
1 cup butter, chilled
salt and pepper to taste
½ pound dry farfalle (bow tie) pasta
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 tablespoon olive oil
1 tablespoon butter
¼ cup all-purpose flour
salt and pepper to taste
4 ounces bacon
6 ounces mushrooms, sliced
6 ounces artichoke hearts, drained and halved
2 teaspoons capers, drained
chopped fresh parsley for garnish

Steps:

  • To make the sauce, pour the wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in cream, and simmer until it thickens. Gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated. Season with salt and pepper. Remove from heat, and keep warm.
  • Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
  • To make the chicken, heat oil and 2 tablespoons butter in a large skillet over medium heat. In a bowl, stir together flour, salt, and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in hot oil. (If necessary, cook in batches.) Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels. Stir the bacon, mushrooms, artichokes, and capers into the oil; cook until the mushrooms are soft.
  • Cut the chicken breasts into bite-size strips, and return them to the skillet. Stir half of the lemon butter sauce into the chicken mixture.
  • To serve, place pasta in a large bowl. Stir the chicken mixture into the pasta. Taste, and adjust seasonings. Stir in additional lemon butter sauce as desired. Toss well, and garnish with parsley.

Nutrition Facts : Calories 659.6 calories, Carbohydrate 37.4 g, Cholesterol 155 mg, Fat 44.9 g, Fiber 2.9 g, Protein 26.8 g, SaturatedFat 25.4 g, Sodium 660.3 mg, Sugar 2.2 g

ROASTED CHICKEN WITH LEMON BUTTER



Roasted Chicken with Lemon Butter image

Provided by Guy Fieri

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 12

6 tablespoons butter, at room temperature
2 lemons, zested and sliced into 1/4-inch rounds
Kosher salt and freshly cracked black pepper
One 4 to 5-pound chicken (organic and free range, if possible)
Extra-virgin olive oil, for drizzling
1/2 fennel, bulb sliced and fronds cut into 2-inch lengths
1/2 fennel, bulb sliced and fronds cut into 2-inch lengths
1 onion, sliced
4 cloves garlic
3 sprigs fresh thyme
2 to 3 sprigs fresh oregano
3/4 cup dry white wine

Steps:

  • Preheat the oven to 425 degrees F. Place a large skillet or roasting pan in the oven to preheat while you prepare the chicken.
  • Begin by preparing a lemon butter. Place 4 tablespoons of the butter in a mixing bowl and add about 1 teaspoon of zest from the lemons. Season with salt and pepper and mix well.
  • Flatten the chicken by cutting out the backbone and flattening the breast by firmly pressing with the heel of your hand. Sprinkle both sides of the chicken with salt and pepper. Using your fingers, loosely separate the skin from the breast and thighs. Smear the lemon butter evenly in the cavity between the skin and meat, ensuring it is worked evenly over the bird. With the skin side facing up, drizzle olive oil over the chicken.
  • Remove the preheated pan from the oven and place the chicken in the pan, skin-side down.
  • Place the lemon slices over the bird along with fennel, onions, garlic, thyme and oregano. As it cooks, this will flavor the bird.
  • Place in the oven and roast for 30 minutes. Remove from the oven, flip the chicken to skin-side up and add half the wine to the pan. Return to the oven and roast until an instant-read thermometer inserted into the joint between the leg and thigh registers 165 degrees F, approximately 30 minutes longer. When the chicken is done, remove from the pan to a serving platter and allow to rest for 15 minutes before carving and plating.
  • Meanwhile, make a pan sauce. Place the chicken pan over medium-high heat and add the remaining butter and wine. Stir until the butter is melted and the sauce thickens slightly. Pour the pan sauce over the platter of chicken. Serve immediately.

CHICKEN IN LEMON CAPER BUTTER



Chicken in Lemon Caper Butter image

The first dish I ever served to guests and the response I got was so positive I've been making it ever since. Needless to say, it's a very simple recipe. One of the few chicken dishes I still make using bone-in, skin-on chicken parts. When feeding known garlic-lovers, I'll increase the garlic. I generally serve it with noodles. While I post the original amounts from the recipe below, I actually do not measure the butter & lemon juice when I make this, but rather use 1 lemon's worth lemon juice and approximately the same or just slightly more butter, so that the butter comes to about 2-3 Tbs I would guess.

Provided by echo echo

Categories     Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/2 cup butter
2 tablespoons fresh lemon juice
1 teaspoon salt
1 garlic cloves, pressed or 1 garlic clove, minced
1/8 teaspoon pepper
1/2 teaspoon paprika
1 (6 ounce) can sliced mushrooms, drained
1 tablespoon drained capers
1 (3 lb) frying chickens, cut up or 3 lbs chicken parts

Steps:

  • Put the ingredients on the list from butter through capers in a skillet and bring to a boil over medium-high heat.
  • Arrange the chicken in the skillet and bring to a boil again.
  • Cover, lower heat and simmer about 30 minutes until the chicken is tender, turning several times. 4.

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