One Pot Lemon Herb Chicken Recipes

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SIMPLE LEMON HERB CHICKEN



Simple Lemon Herb Chicken image

This is a simple, quick and delicious dish. All you need are a few spices and, of course, the chicken! The amount of spices are completely up to you. You can add more or less according to your taste. Enjoy!

Provided by Carolyn Stilwell

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 25m

Yield 2

Number Of Ingredients 6

2 skinless, boneless chicken breast halves
1 lemon
salt and pepper to taste
1 tablespoon olive oil
1 pinch dried oregano
2 sprigs fresh parsley, for garnish

Steps:

  • Cut lemon in half, and squeeze juice from 1/2 lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat.
  • When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.

Nutrition Facts : Calories 211.9 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 8.6 g, Fiber 3.7 g, Protein 28.8 g, SaturatedFat 1.4 g, Sodium 94.2 mg, Sugar 0.3 g

MOIST LEMON HERB CHICKEN



Moist Lemon Herb Chicken image

I wanted a healthy, flavorful chicken recipe that was fast, easy and a real crowd-pleaser. I got lucky and hit the jackpot with this one! -Kali Wraspir, Olympia, Washington

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 tablespoon herbes de Provence
2 teaspoons grated lemon zest
3 tablespoons lemon juice

Steps:

  • Sprinkle chicken with salt and pepper. In a large ovenproof skillet coated with cooking spray, brown chicken in oil. Sprinkle herbes de Provence and lemon zest over chicken; add lemon juice to pan., Bake, uncovered, at 375° for 12-15 minutes or until a thermometer reads 170°.

Nutrition Facts : Calories 220 calories, Fat 7g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 378mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges

LEMON-HERB-ROASTED CHICKEN



Lemon-Herb-Roasted Chicken image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     main-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 8

1 (4-pound) chicken
3 tablespoons salt
4 tablespoons butter, at room temperature
1 teaspoon freshly ground black pepper
2 tablespoons fresh rosemary, stems discarded before measuring, finely chopped
4 cloves garlic, minced
1 lemon, zested, then juiced
8 potatoes (ideally Yukon gold), halved

Steps:

  • Rearrange oven racks so that the bird can be placed in the center of the oven. Preheat oven to 475 degrees F.
  • Discard giblets (and any other foreign objects) that you find inside the bird. Rinse bird under cold water, then pat dry. Rub generously with salt, inside and out.
  • In a small bowl, blend butter, pepper, rosemary, garlic and lemon zest. Rub the butter mixture all over the birds. Use your fingers to separate the skin from the breast meat and slide some of the mixture underneath the skin. Cross the legs and bind with twine.
  • Place potatoes, cut side down in a large shallow roasting pan, or some facsimile. Perch bird atop potatoes. Roast for 30 minutes. Remove to baste and squeeze juice of 1/2 lemon overtop. Reduce temperature to 375 degrees F. Roast for 60 more minutes, or until the juices of the thigh meat run clear when pricked. If bird begins to burn on top, cover loosely with a sheet of aluminum foil.
  • Squeeze other lemon 1/2 overtop, then cover tightly with aluminum foil, and let sit at room temperature for 5 minutes before serving (this locks in the juices).

LEMON HERB CHICKEN



Lemon Herb Chicken image

Our home economists created this mouthwatering main course. A flavorful sauce nicely glazes the tender moist chicken.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 11

2 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons olive oil
1/2 cup chicken broth
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2 garlic cloves, minced
1 teaspoon lemon juice
1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
1/4 teaspoon grated lemon zest
Dash pepper
1 teaspoon cornstarch
2 tablespoons water

Steps:

  • In a nonstick skillet, brown chicken in oil on both sides over medium heat. Add the broth, basil, garlic, lemon juice, rosemary, lemon zest and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until a thermometer reads 170°. Remove chicken and keep warm. , Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Serve with chicken.

Nutrition Facts : Calories 179 calories, Fat 6g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 307mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

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