LEMON PEPPER CHICKEN I
A simple, single-serving lunch or dinner. Chicken breasts sauteed with butter, fresh lemon juice and fresh ground black pepper. That's it - and that's enough for this tasty, tangy lemony peppery dish.
Provided by LionHert65
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 20m
Yield 1
Number Of Ingredients 4
Steps:
- Melt butter in a small skillet. Pepper the skillet with 1/2 tablespoon of the pepper, then lay the chicken breast onto the pepper. Squeeze fresh lemon juice onto the chicken, then season with the remaining pepper.
- Saute chicken breast for about 5 to 7 minutes, then turn to the other side, squeeze lemon juice onto the other side and saute for another 5 to 7 minutes (or until chicken is cooked through and juices run clear).
Nutrition Facts : Calories 221.6 calories, Carbohydrate 5.5 g, Cholesterol 89.9 mg, Fat 9.8 g, Fiber 1.8 g, Protein 28.1 g, SaturatedFat 5.6 g, Sodium 137.3 mg, Sugar 0.4 g
LEMON-PEPPER CHICKEN STEW
Steps:
- 1. Heat oil in large saucepan over medium-high heat until hot. Add chicken; cook 4 to 5 minutes or until browned, stirring occasionally.
- 2. Add frozen vegetables, contents of seasoning packet from meal starter and water; mix well. Bring to boil. Reduce heat to medium; cover and cook 6 to 8 minutes or until chicken is no longer pink in center and vegetables are tender. stirring occasionally. (If red potatoes, bring to boil and put potatoes in boil until potatoes are soft then drained out water, add to vegetables.
- 3. Add soup; mix well. Cook an additional 2 to 3 minutes or until thoroughly heated.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
LEMON PEPPER CHICKEN STEW
The lemon pepper seasoning in this sauce gives the chicken a fresh flavor. Note: I had found the lemon pepper starter kit in a small rural town in Alberta, Canada. Not sure if it is available other places. You may have to sub your favorite veggies and add some lemon pepper seasoning.If someone comes up with a good alternative for this recipe, I'd love to see it.
Provided by Shirl J 831
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil in large pan over medium heat until hot.
- Add chicken; cook 4-5 minutes until brown, stir occasionally.
- Add frozen vegetables, contents of seasoning packet from meal starter, and water; mix well.
- Bring to boil.
- Reduce heat to medium; cover and cook 6-8 minutes until chicken is no longer pink and vegetables are tender; stir occasionally.
- Add soup; mix well.
- Cook an additional 2-3 minutes until heated.
Nutrition Facts : Calories 227.7, Fat 9.3, SaturatedFat 2.1, Cholesterol 74.5, Sodium 577, Carbohydrate 5.5, Sugar 0.4, Protein 29.1
LEMON-PEPPER CHICKEN
This chicken has fantastic flavour - succulent and juicy with just the right 'bite'. Marinating time is not included. DO try this on the bbq when you fire up!
Provided by evelynathens
Categories Chicken
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- In a large, shallow bowl, whisk together lemon juice, garlic, shallots, oregano, rosemary, bay leaf, lemon zest, pepper and oil.
- Add chicken, turning it to coat with marinade, and let it marinate, skin side up, covered and chilled, for 3 hours.
- Preheat oven to 450 degrees F.
- Put rack in middle position of oven.
- Arrange chicken, skin side up, on a rack in a roasting pan.
- Season lightly with salt.
- Roast for 35-45 minutes. Halfway through, sprinkle on pepper and lemon zest.
- This is also great grilled on the bbq.
Nutrition Facts : Calories 1973.5, Fat 156.7, SaturatedFat 36.8, Cholesterol 510.3, Sodium 481.3, Carbohydrate 8.5, Fiber 1.1, Sugar 0.9, Protein 127.7
LEMON CHICKEN STEW
Once the chopping's done, it's ready in an hour. Great for a informal, stress-free Saturday lunch with brown rice and crunchy salad. This recipe is for four people, but you can easily double up the ingredients to make in bulk.
Provided by English_Rose
Categories < 4 Hours
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Warm the oil in a large casserole dish with a tight-fitting lid on a medium heat and gently brown the chicken pieces on all sides, skin side first. When they are a rich golden colour, remove and put to one side.
- Add the onion, carrots and celery and fry in the oil until just beginning to soften. Add the garlic and stir for a further minute, then return the chicken pieces to the casserole.
- Pour in the tomatoes and stock and bring to the boil. Pop the whole chili and bay leaves into the casserole and, using a spoon, push them under the surface of the liquid. Season with salt and pepper. Put on the lid, reduce the heat to low and simmer for 20 minutes Stir in the cannellini beans, replace the lid and cook for a further 20 minutes.
- When the cooking time is up, stir in the chopped parsley and cilantro, the lemon zest and lemon juice. Serve immediately in warm flat bowls.
Nutrition Facts : Calories 559, Fat 22.9, SaturatedFat 6.4, Cholesterol 141.2, Sodium 350.8, Carbohydrate 45.4, Fiber 11.3, Sugar 9, Protein 45.3
LEMON-PEPPER ROAST CHICKEN
This veggie-stuffed roast chicken has all the flavor of savory lemon-pepper and garlic. A recipe that consists of everyday ingredients. A meal big enough to feed an entire family.
Provided by Bridget
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h50m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine lemon-pepper, garlic salt, black pepper, thyme, and salt in a bowl. Set aside. Slice 2 lemons into rounds for stuffing; reserve 1 for juice.
- Place both chickens in a roasting pan, not touching. Squeeze 1 lemon over both chickens, making sure juice coats evenly. Split sliced lemons, celery, green onions, and garlic in half and stuff each chicken. Use cooking string to tie legs together, making sure legs are facing up. Pat dry rub all over chickens.
- Bake, uncovered, in the preheated oven for 1 hour. Rotate the pan and baste chicken with juices. Continue to bake, basting often, for 50 minutes. Increase oven temperature to 375 degrees F (190 degrees C) and continue to baste and bake until juices run clear and chickens are no longer pink in the centers, about 40 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 266.9 calories, Carbohydrate 5.7 g, Cholesterol 111.7 mg, Fat 10.1 g, Fiber 2.1 g, Protein 38.1 g, SaturatedFat 2.7 g, Sodium 2135 mg, Sugar 0.6 g
LEMON CHICKEN AND PEPPERS
Store-bought packages of lemon-pepper chicken breasts speed assembly of this main dish. From Evansville, Indiana, Gertrudis Miller writes, "I usually prepare this when I want a fast meal that tastes good."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Sprinkle chicken with paprika and thyme. In a large nonstick skillet, cook chicken in butter for 4-6 minutes on each side or until chicken juices run clear; drain and set aside. Saute peppers for 3-4 minutes or until tender. Return chicken to the pan; heat through.
Nutrition Facts : Calories 207 calories, Fat 7g fat (2g saturated fat), Cholesterol 77mg cholesterol, Sodium 1157mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.
LEMON-PEPPER CHICKEN
"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
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.
LEMON-PEPPER CHICKEN
Moist and tasty, these chicken breasts are a staple at our house. Four 7-ounce breasts will yield 6 servings that are a smidgen over 4 1/2 ounces. For best results, try to use chicken breasts that are roughly the same size. Check the internal temperature at 10 minutes if sizes are irregular or if they are thicker than normal.
Provided by Bren
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Combine lemon-pepper, oregano, and pepper in a small bowl; pour onto a plate.
- Pour 1 to 2 tablespoons avocado oil into the bottom of a skillet, just enough to cover the bottom, and heat over medium-high heat until it shimmers.
- Dredge both sides of the chicken in the seasoning and place into the shimmering oil. Sear until golden, about 3 minutes on each side. Transfer to the prepared baking sheet.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 188.7 calories, Carbohydrate 0.3 g, Cholesterol 75.2 mg, Fat 7.9 g, Fiber 0.1 g, Protein 27.5 g, SaturatedFat 1.4 g, Sodium 219.5 mg, Sugar 0.1 g
SLOW-COOKER LEMON PEPPER CHICKEN
Lemon and chicken is a flavor combination that truly never goes out of style. In this recipe, lemon juice and zest combine to create a luscious sauce that's simply irresistible as a coating for savory chicken thighs. Prep the ingredients and you can leave the slow cooker to perform its magic. When the cook time is up, serve this slow-cooker lemon chicken over a bed of rice or steamed veggies for a memorable meal you'll turn to time and again.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h
Yield 8
Number Of Ingredients 10
Steps:
- Spray 3 1/2- to 4-quart slow cooker with cooking spray.
- In 12-inch nonstick skillet, heat 1 tablespoon of the butter over medium-high heat. Season chicken with 1/2 teaspoon of the lemon pepper and the salt. Place half of the chicken thighs skin-side down in skillet; cook 4 to 5 minutes or until skin is golden brown and chicken releases easily from surface. Turn chicken over; cook 2 minutes. Repeat for remaining chicken.
- Layer chicken thighs, skin-side up, inside slow cooker; sprinkle with garlic. In 2-cup measuring cup, mix chicken broth, lemon peel, lemon juice and remaining 1/2 teaspoon lemon pepper; pour over chicken thighs. Cover and cook on Low heat setting 3 to 3 1/2 hours or until chicken is tender (at least 165°F).
- Remove chicken to serving platter; cover and keep warm. In small bowl, mix water and cornstarch; beat with whisk into cooking juices in slow cooker. Cover and cook on High heat setting 20 to 30 minutes or until slightly thickened and bubbly around edges. Stir in remaining 2 tablespoons butter. Serve sauce with chicken and cooked rice.
Nutrition Facts : Calories 240, Carbohydrate 3 g, Cholesterol 85 mg, Fat 1, Fiber 0 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 0 g, TransFat 0 g
LEMON-PEPPER FRIED CHICKEN
This lemon-pepper chicken was popular with my friends in grad school. We used to do the prep work at our desk and coffee table in the living room since we had only about 1 1/2 square feet of counter space in our tiny kitchenette. Serve chicken over rice with gravy, garnished with freshly ground pepper and lemon zest.
Provided by Katieanne
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Mix bread crumbs, lemon-pepper seasoning, basil, oregano, garlic powder, and salt together in a shallow dish.
- Pat chicken pieces dry with paper towels, dip in beaten eggs, and dredge through bread crumb mixture.
- Heat enough oil to thickly coat the bottom of a frying pan over medium heat. Fry chicken until golden brown and no longer pink in the center, 8 to 10 minutes per side. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 506.7 calories, Carbohydrate 48 g, Cholesterol 157.6 mg, Fat 21 g, Fiber 3.3 g, Protein 29.7 g, SaturatedFat 4.8 g, Sodium 1717.5 mg, Sugar 4.2 g
ONE-PAN LEMON PEPPER CHICKEN RECIPE BY TASTY
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
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
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- In an 8-quart casserole stockpot, heat 2 tablespoons of the oil over medium high heat. Add the flour to a shallow bowl and season with about 1 teaspoon each of kosher salt and pepper. Dredge the chicken in the flour, shake off the excess.
- Place half of the chicken in the stockpot but do not overcrowd. Cook until golden, about 2 minutes per side then transfer the chicken to a bowl. Brown the remaining chicken in 2 more tablespoons of the oil.
- Add the remaining 1 tablespoon of oil and the carrots, celery and onion to the stockpot and cook over medium heat for 3 minutes. Add the sliced leek and garlic and cook for about 2 minutes and season with salt and pepper.
- Add the chicken stock and water and bring to a boil. Cover and simmer over low heat, stirring occasionally for about 20 minutes.
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