Lemon Pepper Chicken And Pasta Recipes

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ONE-POT LEMON-PEPPER CHICKEN PASTA



One-Pot Lemon-Pepper Chicken Pasta image

What's better than lemon-pepper chicken pasta? A recipe for One-Pot Lemon-Pepper Chicken Pasta of course! Full of spaghetti, fresh baby spinach and lemon-pepper seasoned chicken, this recipe has bright flavors that are welcome any time of the year. Make it with Progresso™ Chicken Broth and garnish with Parmesan cheese for a full and hearty dinner with little cleanup.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces (16 oz)
1 teaspoon lemon pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon finely chopped garlic
1 carton (32 oz) Progresso™ chicken broth
8 oz spaghetti pasta, broken in half (from 16-oz box)
1/2 cup shredded Parmesan cheese
2 tablespoons butter
1 tablespoon lemon juice and 2 teaspoons grated lemon peel from 1 large lemon
2 bags (5 oz each) baby spinach

Steps:

  • In 5- to 6-quart Dutch oven, heat olive oil over medium-high heat. Season chicken with lemon pepper, salt and black pepper. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink. Remove chicken to plate; cover and keep warm.
  • Add garlic to Dutch oven; cook 30 to 60 seconds, stirring constantly, until fragrant and lightly browned. Add chicken broth and spaghetti; heat to boiling. Reduce heat to medium; simmer uncovered 13 to 15 minutes, stirring occasionally, until most of liquid is absorbed and pasta is al dente.
  • Stir in 1/4 cup of the Parmesan, the butter, lemon juice, lemon peel and cooked chicken. Remove from heat. Gradually add spinach; stir just until starting to wilt. Let stand 5 minutes before serving. Serve warm with remaining 1/4 cup shredded Parmesan cheese.

Nutrition Facts : Calories 370, Carbohydrate 37 g, Cholesterol 65 mg, Fat 1/2, Fiber 3 g, Protein 28 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 2 g, TransFat 0 g

PEPPERED LEMON CHICKEN PASTA



Peppered Lemon Chicken Pasta image

A quick pasta recipe with delicious lemon chicken. It's quick to make and easy to clean up!

Provided by Land O'Lakes

Categories     Lemon     Chicken     Chicken     Pasta and noodles     Main Course     Meat, poultry, and seafood     Fruit

Yield 4 servings

Number Of Ingredients 7

8 ounces uncooked dried spaghetti or linguine, broken in half
1/4 cup * Land O Lakes® Unsalted Butter
1 pound chicken stir-fry meat **
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground red pepper
3/4 cup sliced green onions

Steps:

  • Cook spaghetti according to package directions; drain. Keep warm.
  • Melt butter in 12-inch skillet until sizzling; add chicken. Cook over medium-high heat, stirring often, 6-8 minutes or until chicken is golden brown. Stir in lemon juice, salt and ground red pepper. Add cooked spaghetti to chicken mixture; toss to coat. Continue cooking 1-2 minutes or until heated through. Remove from heat. Stir in green onions.

Nutrition Facts : Calories 450 calories, Fat 15 grams, SaturatedFat grams, Transfat grams, Cholesterol 100 milligrams, Sodium 350 milligrams, Carbohydrate 44 grams, Fiber 2 grams, Sugar grams, Protein 33 grams

LEMON PEPPER CHICKEN PASTA



Lemon Pepper Chicken Pasta image

This Lemon Pepper Chicken Pasta makes a great, easy, inexpensive meal for the family; just perfect for weeknight dinners.

Provided by Kristy Bernardo

Categories     Main Dish

Time 30m

Number Of Ingredients 9

2 teaspoons extra-virgin olive oil
3-4 Nature's Promise boneless, skinless chicken breast
kosher salt & freshly ground black pepper
1 13.25 ounce box Nature's Promise whole wheat penne pasta
1 red bell pepper, cut into strips
3 cups broccoli florets
2 tablespoons lemon-pepper seasoning
3/4 cup Nature's Promise Low Sodium Organic Chicken Broth*
1/4 heavy cream

Steps:

  • Cook penne pasta according to package directions.
  • Meanwhile, heat oil in a large skillet over medium heat. Season chicken breast with salt and pepper; add to skillet. Cook until chicken is well-browned on both sides and cooked through; about 8-10 minutes. Remove chicken from skillet and set aside on a cutting board to rest.
  • Add broccoli and bell pepper to skillet and cook until just starting to soften, about two minutes. Add chicken broth, turn heat to high and boil rapidly to reduce slightly. Add pasta, lemon pepper seasoning, cream and chicken to skillet. Cook 1-2 minutes longer, stirring frequently, until chicken and pasta are heated and sauce has slightly thickened. Serve immediately.

LEMON PEPPER BASIL CHICKEN AND PASTA



Lemon Pepper Basil Chicken and Pasta image

This lemon pepper chicken pasta is EASY and ready in 15 minutes with comforting pasta, juicy chicken, plus there is so much ZESTY flavor!

Provided by Averie Sunshine

Categories     30-Minute Meals

Time 15m

Number Of Ingredients 9

1 pound rotini, cooked according to package directions (small shells, wheels, bowtie, penne, or small-shaped pasta may be substituted)
1.25 pound boneless skinless chicken breasts, diced into bite-sized pieces
4 tablespoons olive oil, divided
1 to 2 teaspoons lemon pepper, or to taste
1 teaspoon kosher salt, or to taste
3 to 4 cloves garlic, finely minced or pressed
1/4 cup lemon juice
6 ounces fresh baby spinach
1/2 cup fresh basil, minced, or to taste

Steps:

  • To a large pot, boil the pasta according to package directions; drain and return to the large pot.
  • While pasta cooks, to a separate large skillet, add the chicken, drizzle with 2 tablespoons olive oil, evenly season with lemon pepper, salt, and cook for about 5 minutes, or until chicken is cooked through. Stir and flip intermittently to ensure even cooking.
  • Add the garlic and cook for one minute, or until fragrant. Stir nearly constantly.
  • Add the lemon juice, half the spinach, stir to combine, and cover skillet with a lid for about 2 minutes to encourage spinach to wilt.
  • Add the remaining half of the spinach, and stir to combine until wilted.
  • Add the chicken, spinach, and all cooking juices to the pot with the cooked pasta, and stir to combine.
  • Add the basil, remaining 2 tablespoons olive oil, and stir to combine. Serve immediately. Recipe will keep airtight in the fridge for up to 5 days.

Nutrition Facts : Calories 368 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 80 milligrams cholesterol, Fat 13 grams fat, Fiber 2 grams fiber, Protein 35 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 748 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

LEMON PEPPER TENDERLOIN PASTA



Lemon Pepper Tenderloin Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

1 1/2 teaspoons grated lemon zest, left at room temperature for 30 minutes to dry
1 1/2 teaspoons freshly cracked black pepper
1 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon mustard powder
1/4 teaspoon onion powder
Kosher salt
1 pound bucatini
2 tablespoons olive oil
8 tablespoons salted butter
2 pounds beef tenderloin, cubed into bite-size pieces
1 1/2 cups grated Parmesan or pecorino, plus more for serving
Minced fresh parsley, for serving

Steps:

  • For the lemon pepper seasoning: Mix the lemon zest, pepper, salt, garlic powder, mustard powder and onion powder in a bowl. Set aside.
  • For the pasta: Bring a large pot of salted water to a boil. Add the bucatini and cook for 1 to 2 minutes under the recommended time. Reserve 2 cups of the pasta water. Drain the pasta and set aside.
  • Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Season the tenderloin with 1 tablespoon of the lemon pepper seasoning. Add the steak to the skillet and cook, stirring as needed, until desired doneness, 4 to 5 minutes for medium rare. Remove to a plate and return the skillet to the heat.
  • Add 1 1/2 cups of the reserved pasta water to the skillet. Add the remaining lemon pepper seasoning, the pasta and remaining 6 tablespoons butter to the skillet. Stir to combine and let the pasta start to simmer. Begin adding the Parmesan a handful at a time, tossing the pasta with each addition. Remove from the heat and continue to toss the pasta until well coated, thinning with the extra pasta water if needed. Divide the pasta into bowls. Top with the steak and garnish with the parsley. Serve with more Parmesan on the side.

LEMON-PEPPER CHICKEN PASTA



Lemon-Pepper Chicken Pasta image

Thinly sliced chicken breast strips sauteed in lemon-pepper, lemon juice, olive oil, and minced garlic then tossed with bow-tie pasta and green onions. Must love lemon!

Provided by Valerie Sword

Categories     Main Dish Recipes     Pasta     Chicken

Time 30m

Yield 8

Number Of Ingredients 8

4 skinless, boneless chicken breasts, thinly sliced
¼ cup olive oil
¼ cup lemon juice
2 teaspoons lemon-pepper seasoning
1 teaspoon minced garlic
1 (16 ounce) package farfalle (bow-tie) pasta
1 tablespoon thinly sliced green onion
1 lemon, cut into wedges

Steps:

  • Saute chicken strips in olive oil, lemon juice, lemon-pepper seasoning, and garlic in a skillet over medium-high heat until no longer pink in the centers and juices run clear, 7 to 10 minutes.
  • While chicken cooks, bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Toss cooked pasta with chicken, sauce from the skillet, and green onion. Garnish with fresh lemon wedges.

Nutrition Facts : Calories 329.1 calories, Carbohydrate 43.2 g, Cholesterol 32.3 mg, Fat 9.4 g, Fiber 2.6 g, Protein 19.5 g, SaturatedFat 1.6 g, Sodium 147.3 mg, Sugar 2.1 g

EASY LEMON PASTA WITH CHICKEN



Easy Lemon Pasta with Chicken image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 35m

Yield 3 to 5 servings

Number Of Ingredients 9

1 pound dried penne
2 chicken cutlets, cut into fingers
Salt and freshly ground black pepper
3 cloves garlic, sliced
1/4 teaspoon red pepper flakes
3 tablespoons olive oil
3 tablespoons roughly chopped fresh parsley, for garnish
2 lemons, juiced
1/2 cup grated Parmesan

Steps:

  • Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.
  • Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.
  • Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.
  • Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.

CREAMY LEMON CHICKEN PASTA



Creamy Lemon Chicken Pasta image

A delicious blend of sauteed chicken and light, but creamy, lemon sauce and pasta, baked til the top is crispy and lightly browned. Asparagus or broccoli is a great addition to this dish. Serve topped with a little extra lemon juice if desired.

Provided by EmmLee

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h5m

Yield 6

Number Of Ingredients 18

2 skinless, boneless chicken breast halves
½ teaspoon salt, or to taste
⅛ teaspoon ground black pepper, or to taste
1 (16 ounce) package farfalle (bow-tie) pasta
2 tablespoons unsalted butter
2 tablespoons olive oil
½ cup dry white wine
3 cloves garlic, minced, or more to taste
1 lemon, zested and juiced, divided
½ (8 ounce) package cream cheese
2 tablespoons all-purpose flour
1 cup sour cream
2 cups chicken stock, or more as needed
1 tablespoon dried parsley
1 teaspoon dried thyme
½ teaspoon crushed red pepper, or to taste
salt and ground black pepper to taste
¾ cup grated Parmesan cheese, divided

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish or 9x13-inch pan.
  • Slice or cube chicken and season lightly with 1/2 teaspoon salt and 1/8 teaspoon pepper.
  • Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, for 6 minutes. Drain, cover, and set aside.
  • Heat butter and olive oil in a large pan over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes. Add wine and cook, 1 to 2 minutes. Add garlic and lemon juice and cook, 1 to 2 minutes. Don't allow garlic to brown.
  • Reduce heat to medium-low and add cream cheese, stirring until melted and blended. Add flour to sour cream, mix well, and stir into the pan. Add chicken stock, parsley, thyme, red pepper, salt, and pepper. Bring to a simmer until slightly thickened. Add more stock if sauce is too thick. Remove from heat.
  • Add 1/2 cup Parmesan and lemon zest, stir well. Taste and adjust seasoning. Add partially cooked farfalle and blend well. Pour into the prepared baking or casserole pan and sprinkle with remaining Parmesan cheese.
  • Bake, covered, in the preheated oven for 15 minutes. Uncover and continue to bake until lightly browned, 7 to 10 minutes more.

Nutrition Facts : Calories 611.3 calories, Carbohydrate 62.6 g, Cholesterol 78.2 mg, Fat 28.7 g, Fiber 3.7 g, Protein 25.2 g, SaturatedFat 14.6 g, Sodium 703 mg, Sugar 3.1 g

PEPPERED LEMON CHICKEN PASTA



Peppered Lemon Chicken Pasta image

Make and share this Peppered Lemon Chicken Pasta recipe from Food.com.

Provided by CookingONTheSide

Categories     One Dish Meal

Time 31m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 7

8 ounces uncooked dried spaghetti (or linguine)
1/4 cup unsalted butter
1 lb chicken breast, cut in small chunks
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground red pepper
3/4 cup sliced green onion

Steps:

  • Break spaghetti in half; cook according to package directions in 4-quart saucepan.
  • Drain; remove pasta from pan; keep warm.
  • Melt butter in same pan until sizzling; add chicken.
  • Cook over medium-high heat, stirring often, until chicken is golden brown, about 6-8 minutes.
  • Stir in lemon juice, salt and ground red pepper.
  • Return cooked spaghetti to pan; toss to coat.
  • Remove from heat, stir in green onions.
  • Variation: Fresh, unpeeled, uncooked shrimp can be substituted for chicken.

Nutrition Facts : Calories 517.2, Fat 22.9, SaturatedFat 10.5, Cholesterol 103.1, Sodium 370.3, Carbohydrate 44.8, Fiber 2.4, Sugar 2.3, Protein 31.6

LEMON CHICKEN PASTA



Lemon Chicken Pasta image

My grandmother made chicken wings and served them over rice. To speed things up, I cook lemony chicken breasts and serve them over capellini pasta. -Aileen Rivera, Bronx, New York

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 12

4 boneless skinless chicken breast halves (6 ounces each)
1 teaspoon salt, divided
1/4 teaspoon plus 1/8 teaspoon pepper, divided
1/2 cup all-purpose flour
8 ounces uncooked capellini or angel hair pasta
3 tablespoons olive oil, divided
1/4 cup peeled and thinly sliced garlic cloves (about 12 cloves)
1 cup white wine or chicken broth
2 tablespoons lemon juice
1/2 cup grated Parmigiano-Reggiano cheese
1/3 cup plus 3 tablespoons minced fresh parsley, divided
Lemon wedges, optional

Steps:

  • Pound chicken breasts with a meat mallet to 1/4-in. thickness. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess., Cook pasta according to package directions for al dente. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium heat. Add chicken; cook 2-3 minutes on each side or until no longer pink. Remove and keep warm., In same pan, heat remaining oil over medium heat; add garlic. Cook and stir 30-60 seconds or until garlic is lightly browned. Add wine to pan; increase heat to medium-high. Cook, stirring to loosen browned bits from pan, until liquid is reduced by half. Stir in lemon juice., Drain pasta, reserving 1/2 cup pasta water; place in a large bowl. Add cheese, 1/3 cup parsley, half of the garlic mixture, and remaining salt and pepper; toss to combine, adding enough reserved pasta water to moisten pasta. Serve with chicken. Drizzle with remaining garlic mixture; sprinkle with remaining parsley. If desired, serve with lemon wedges.

Nutrition Facts : Calories 403 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 577mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges

LEMON-PEPPER CHICKEN



Lemon-Pepper Chicken image

"This lemon pepper chicken is a favorite for days when I volunteer for area activities and don't have much time for dinner." -Phyl Broich-Wessling, Garner, IA

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 8

2 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons butter, divided
2 tablespoons thinly sliced green onion
4-1/2 teaspoons lemon juice
1 tablespoon sherry or chicken broth
1 tablespoon Worcestershire sauce
1/8 teaspoon ground mustard
1/8 teaspoon lemon-pepper seasoning

Steps:

  • Flatten chicken to 1/2-in. thickness. In a large skillet, cook chicken in 1 tablespoon butter over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm., In the same skillet, combine the green onion, lemon juice, sherry, Worcestershire sauce, mustard, lemon-pepper and remaining butter. Cook and stir over medium heat for 3-4 minutes or until heated through. Serve with chicken.

Nutrition Facts : Calories 238 calories, Fat 14g fat (8g saturated fat), Cholesterol 93mg cholesterol, Sodium 249mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 23g protein.

ONE-PAN LEMON PEPPER CHICKEN RECIPE BY TASTY



One-Pan Lemon Pepper Chicken Recipe by Tasty image

Here's what you need: aspargus, olive oil, salt, pepper, garlic, chicken breast, salt, pepper, dried oregano, lemon, parchment paper

Provided by Tiffany Lo

Categories     Dinner

Yield 4 servings

Number Of Ingredients 11

½ lb aspargus, trimmed
olive oil, to taste
salt, to taste
pepper, to taste
1 clove garlic, minced
1 chicken breast
salt, to taste
½ teaspoon pepper
½ teaspoon dried oregano
1 lemon, half for the juice, half for slices
parchment paper

Steps:

  • Preheat oven to 400°F (200°C).
  • Place asparagus into mixing bowl and thoroughly coat with olive oil, salt, pepper, and garlic.
  • Tear off a sheet of parchment paper, large enough to fold into a packet.
  • Place asparagus and chicken breast on top of parchment paper. Season with salt, pepper, oregano, and lemon juice. Garnish with 2-3 lemon slices.
  • Fold the edges of the parchment paper widthwise 2-3 times then twist the ends until fully closed.
  • Bake for 20-25 minutes or until internal temperature reaches 165°F (74°C).
  • Enjoy!

Nutrition Facts : Calories 144 calories, Carbohydrate 5 grams, Fat 8 grams, Fiber 2 grams, Protein 13 grams, Sugar 1 gram

LEMON PEPPER CHICKEN AND PASTA



Lemon Pepper Chicken and Pasta image

Discover the easy way to enjoy classic tender lemon-pepper chicken with bow-tie pasta. Try this Lemon Pepper Chicken and Pasta on weeknights.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 2 servings

Number Of Ingredients 8

1-1/2 cups farfalle (bow-tie pasta), uncooked
1 Tbsp. butter
1 Tbsp. olive oil
1 clove garlic, mashed
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Lemon Pepper Chicken Breast Strips
1 cup frozen peas
1/4 cup KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh parsley

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, melt butter with oil in large skillet on medium-high heat. Add garlic; cook and stir 30 sec. Add chicken and peas; cook 2 to 3 min. or until heated through, stirring occasionally.
  • Drain pasta; stir into chicken mixture. Top with cheese and parsley.

Nutrition Facts : Calories 640, Fat 21 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 100 mg, Sodium 960 mg, Carbohydrate 71 g, Fiber 6 g, Sugar 8 g, Protein 42 g

LEMON CHICKEN PASTA



Lemon Chicken Pasta image

I first tasted this dish at our local grocery store and then brought home the recipe changed it to meet my family's taste. My son and daughter just love this chicken and pasta. I serve it with salad and garlic bread - yummy!! NOTE: Since some chef's aren't able to find this butter to buy, here is what the ingredients state on the stick of butter. Butter, chives, parsley, garlic, salt, dill, pepper & paprika. They sell it in the Publix grocery store by the stick.

Provided by diner524

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 lemon
1/4 cup flour
1 1/4-1 1/2 teaspoons seasoning salt
1 1/2 lbs chicken breasts, thin sliced cutlets
1/4 cup garlic butter (I use Kerrygold Garlic & Herb Butter, which is imported from Irelend)
8 ounces penne pasta (I use the Barilla Mini Penne)
2 teaspoons chicken base (I use Better Than Bouillon Chicken Base but can use regular bouillon but you might want to decrease )
3/4 cup white wine
1/2 cup whipping cream

Steps:

  • Cut lemon in half and set aside.(Or could sub 2 tablespoons bottled lemon juice.).
  • Fill Large saucepan 1/2 full of water. Cover and bring to boil on high heat for pasta. Preheat large saute pan on medium-high 2-3 minutes.
  • Place flour and seasoned salt in zip-top bag; shake to mix. Cut chicken into bite size pieces, then add to bag and shake to coat the chicken, make sure to get all the flour mix absorbed by chicken.
  • Put the garlic butter in saute pan and then add the chicken, reduce heat to medium. Cook several minutes to brown and until no longer pink.
  • Add pasta to boiling water; cook 6-8 minutes or to your liking.
  • Stir chicken base into chicken; cook 2 minutes. Squeeze juice from lemon into chicken; stir in wine and cream. Reduce heat to low; cook 4-5 minutes.
  • Drain pasta and stir into chicken mixture.
  • Enjoy.
  • Note: Can substitute rice for pasta.

ONE-POT LEMON PEPPER CHICKEN & RICE RECIPE BY TASTY



One-pot Lemon Pepper Chicken & Rice Recipe by Tasty image

Here's what you need: lemon pepper, paprika, garlic, olive oil, chicken thighs with skin, butter, yellow onion, arborio rice, white wine, chicken broth, milk, pepper, parmesan cheese, fresh parsley

Provided by Claire Nolan

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

3 tablespoons lemon pepper
1 tablespoon paprika
2 cloves garlic, minced
1 tablespoon olive oil
2 lb chicken thighs with skin
4 tablespoons butter
1 yellow onion, diced
1 ½ cups arborio rice
¼ cup white wine
4 cups chicken broth
1 ½ cups milk
pepper, to taste
1 cup parmesan cheese
¼ cup fresh parsley, optional

Steps:

  • Combine lemon pepper, paprika, and 2 cloves of minced garlic in a small bowl.
  • In a large oven-proof pot, heat olive oil on medium heat. Season both sides of the chicken and place in the pot skin side down. Cook for three minutes, turn the heat up to medium high and cook for an additional two minutes (or until browned). Turn the chicken over and cook for another 3-4 minutes. Remove chicken from the pot and set aside. (Don't worry! It will finish cooking when you put it in the oven.)
  • With a paper towel, carefully wipe out excess fat, leaving the seasoning.
  • Preheat your oven to 350˚F (175˚C).
  • On medium high, melt two Tbsp. of butter in the pot and add the diced onions and the rest of the minced garlic. Cook until onions are translucent (1-2 minutes).
  • Add the rice and stir until it becomes translucent (1-2 minutes).
  • Pour in the white wine and let it cook until most of the wine has evaporated (about two minutes).
  • Add the chicken broth, one cup of milk, and a dash of pepper and stir. Bring it to a simmer.
  • Place the chicken back into the pot. Cover with a lid or foil and bake for 30 minutes (remove lid after 20 minutes).
  • Remove the chicken from the pot and broil on high for 2-3 minutes or until the skin has nicely browned.
  • Add the other two Tbsp. butter, parmesan, ½ cup (118 ml) of milk and parsley to the rice. Stir until well combined. Return the chicken on top of the rice.
  • Enjoy!

Nutrition Facts : Calories 1478 calories, Carbohydrate 104 grams, Fat 88 grams, Fiber 3 grams, Protein 58 grams, Sugar 16 grams

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BEST EVER LEMON RECIPES ROUNDUP - PAKISTANS TASTE
2022-05-10 Ingredients: pasta, rotisserie chicken, sun-dried tomatoes, jarred marinated artichoke hearts, of 1 full English cucumber, kalamata olives, lightly packed fresh arugula, fresh flat leaf Italian parsley, small avocado, feta cheese, red wine vinegar, and ½ tablespoons dijon mustard, dried oregano, dried basil, garlic, honey, olive oil, freshly squeezed lemon juice, Fine …
From spicyfoodsrecipes.blogspot.com


ONE POT CREAMY LEMON CHICKEN PASTA | LITTLE SUNNY KITCHEN
2021-04-07 In a pan, heat oil and add the chicken. Season with salt and pepper and cook the chicken for 4-5 minutes. If you have an instant read thermometer, the internal temperature of the chicken must register at 160°F. Move the chicken to the sides of the pan, and melt the butter. Add the garlic and cook for 1 minute.
From littlesunnykitchen.com


LEMON PEPPER CHICKEN | RECIPETIN EATS
2016-10-10 Mix flour, salt, pepper and garlic powder in a shallow bowl. Dip chicken into flour mixture, shaking to remove excess. Heat oil in a skillet over medium high heat. Cook chicken for 2 minutes on each side, or until golden. Optional: …
From recipetineats.com


LEMON CHICKEN RECIPE WITH PASTA : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes ...
From recipeschoice.com


LEMON CHICKEN PASTA (VIDEO) - NATASHASKITCHEN.COM
2019-07-05 Make Lemon Chicken: While pasta is cooking, set up 2 bowls. In first bowl, beat together 1 egg and 1 Tbsp milk. In second bowl, combine 1 cup bread crumbs, 1/2 tsp salt and 1/8 tsp black pepper. Dip each chicken cutlet in egg wash, letting excess drip back into the bowl, then dip in bread crumbs, turning to coat.
From natashaskitchen.com


LEMON PEPPER VINAIGRETTE PASTA SALAD – VALENTE PASTA
To make the vinaigrette, combine salt, pepper, mustard and vinegar in a small mixing bowl and mix well. Slowly whisk in olive oil, blend well, and add juice from the lemon. Toss remaining ingredients with pasta and vinaigrette. Serves 4. *The lemon vinaigrette can be used as a dressing over a stir-fry vegetables
From valentepasta.com


LEMON PEPPER CHICKEN PASTA - KELLER MEATS
Slice and sauté chicken with lemon zest and 1 tsp lemon pepper. Remove from skillet. Chop and sauté broccoli and pepper. Remove from skillet. Cook pasta according to instructions adding lemons rinds to water. Drain, reserving 2/3 pasta water. Add lemon juice to goat cheese. Place in skillet with pasta water. Stir until cheese is melted.
From kellermeats.com


CREAMY LEMON CHICKEN PASTA PRIMAVERA - SIMPLY DELICIOUS
2022-03-23 Add the butter and oil to the pan. Add the chicken and cook for 6-7 minutes until golden on both sides and cooked through. Remove from the pan and set aside. Cook the lemon slices for a minute per side then remove. Make the sauce: In the same pan, add another small knob of butter then add the onion and garlic.
From simply-delicious-food.com


LEMON PEPPER CHICKEN FETTUCCINE - WILL COOK FOR SMILES
2016-08-17 Thinly slice the leek halves into half circles. Set aside. Preheat a medium cooking pan, over medium heat. Add some vegetable oil. Cut chicken breast in half, width-wise, and season each side generously with lemon pepper seasoning. Cook seasoned chicken breasts until done. Take them out of the pan and set aside.
From willcookforsmiles.com


LEMON CHICKEN PASTA • SALT & LAVENDER
2021-10-30 Boil a pot of water for the pasta and cook it according to package directions. Meanwhile, slice the chicken breasts lengthwise to get 4 thinner pieces, then season them with garlic powder, lemon pepper, and some salt & pepper. Heat the oil in a skillet and cook the chicken until golden and cooked through, then transfer it to a plate.
From saltandlavender.com


LEMON PEPPER CHICKEN PASTA RECIPE – COLORADO KELLY
2020-09-25 Reduce heat and simmer for 1-2 minutes Remove from heat. Add 1 tbsp of butter, 1/2 cup shredded Parmesan cheese and 4 tbsp of sour cream to the sauce. Stir until melted and combined. Combine sauce, pasta, chicken and zucchini mixture in one bowl or pot. Mix thoroughly and serve!
From coloradokelly.com


LEMON PEPPER CAJUN CHICKEN FETTUCCINE ALFREDO. - HALF ...
2022-03-07 Drain. 2. In bowl, toss together the olive oil, chicken, cajun seasoning, 2 tablespoons parmesan, and a big pinch of pepper. 3. Melt 2 tablespoons butter in a large pan set over medium-high heat, add the chicken and sear until deeply golden on both sides, 5 minutes per side. Turn the heat off and pour over the lemon juice.
From halfbakedharvest.com


BOW TIE PASTA RECIPE WITH FRESH LEMON, BASIL, GARLIC ...
2022-05-05 1. Add one tablespoon of salt to a large pot of water and bring to a boil on high heat. 2. Cook pasta al dente according to the pasta instructions; reserve …
From foxnews.com


LEMON PEPPER CHICKEN RECIPE WITH CREAMY GARLIC LEMON SAUCE
Cook garlic until fragrant. Add heavy whipping cream, chicken broth, Worcestershire, lemon zest, lemon juice, and mustard. Season with additional salt and pepper to taste. Whisk the sauce until completely combined. Return the chicken breasts to the skillet. Place the skillet in the oven and bake the chicken for about 20-30 minutes, or until the ...
From bestrecipebox.com


BEST LEMON BUTTER CHICKEN PASTA RECIPE - HOW TO MAKE LEMON ...
2022-03-31 Stir in crushed red pepper flakes and cook for another 4-5 minutes or until lemon slices start to soften. Pour in 1/4 cup reserved pasta …
From delish.com


LEMON PEPPER CHICKEN LINGUINE RECIPE | HELLOFRESH
Once water boils, add linguine to pot. Cook until al dente, 9-11 minutes. During the last minute of cooking, stir in spinach and let wilt. Reserve 1 cup cooking water, then drain linguine and spinach. Set aside. 3. Meanwhile, pat chicken dry with a paper towel; season all over with salt and a pinch of crushed peppercorns.
From hellofresh.com


LEMON PEPPER CHICKEN TENDERLOIN RECIPES - THERESCIPES.INFO
https://www.foodnetwork.com › recipes › rachael-ray › lemon-pepper-chicken-tenders-recipe-2013552. All information about healthy recipes and coo
From therecipes.info


LEMON BUTTER GARLIC CHICKEN PASTA - AVERIE COOKS
2021-02-09 Add the butter, lemon juice, and stir nearly continuously until butter melts and chicken is cooked through, another 5 minutes, or as necessary. Add the cooked pasta to the skillet with the chicken and stir well to combine and coat evenly. Add the parsley and stir to combine. Evenly sprinkle the Parmesan and stir to combine if desired (or keep ...
From averiecooks.com


BEST LEMON PEPPER CHICKEN - HOW TO MAKE LEMON PEPPER CHICKEN
2022-03-09 Sprinkle the chicken evenly with this lemon-pepper mixture. Dredge the chicken in remaining flour mixture to coat. Set aside. Thinly slice one of the lemons and cut the other lemon into wedges; set them all aside. Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat until bubbly.
From thepioneerwoman.com


LEMON CHICKEN PASTA - I AM HOMESTEADER
2020-01-20 In a large pot, heat salted water and cook gemeli pasta according to package directions (about 10-12 minutes). Meanwhile, in a large skillet, melt butter over medium heat. Add garlic and cook until fragrant (about 1 minute). Add lemon juice, heavy whipping cream, chicken, and black pepper. Cook until heated through (about 5 minutes).
From iamhomesteader.com


LEMON PEPPER CHICKEN WINGS {GAME DAY!} - WELL SEASONED STUDIO
2022-05-12 Preheat the oven to 425F. Pat the wings dry with a paper towel. Place in a large bowl, then season with 2 Tbsp olive oil, 2 tsp baking powder, 1 ½ tsp Kosher salt, 1 tsp garlic powder, ½ tsp sweet paprika, and ¼ tsp black pepper. Toss to combine. Place the wings on a foil lined baking sheet on top of a wire rack.
From wellseasonedstudio.com


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