Lemon Chicken Recipe

This parmesan-crusted Lemon Chicken Recipe is so EASY to make and completely ready in 30 minutes! The quick garlic and lemon butter sauce enhances the flavor of the chicken and adds so much flavor to the dish!

Hey, hey! Valentina with Valentina’s Corner sharing our Lemon Chicken with the best Lemon Butter Sauce.

Lemon Chicken with BEST Lemon Butter Sauce

This parmesan-crusted Lemon Chicken Recipe is easy and done in 30 minutes! The quick lemon butter sauce pairs so well with the chicken.

Prep: 18min

Total: 30min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 560 kcal, Carbohydrate 9 g, Protein 46 g, Fat 38 g, Saturated Fat 20 g, Cholesterol 273 mg, Sodium 1109 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 1 1/2 lb chicken breast ((2 large), patted dry with paper towels)
• 1 Tbsp olive oil (to sautee)
• 1 Tbsp parsley (to garnish (optional))
• 1/2 lemon (sliced for garnish (optional))
• 2 large eggs
• 1 garlic clove (minced)
• 1/2 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1 cup Parmesan cheese (grated)
• 3 Tbsp all-purpose flour
• 8 Tbsp unsalted butter
• 2 garlic cloves (minced)
• 1/4 cup lemon juice
• 1/4 cup chicken broth
• 1/4 tsp ground black pepper

Instruction:

1. Cut the chicken breasts in half lengthwise. Lightly beat with a meat mallet until even in thickness.
2. In a bowl, whisk together the ingredients for the egg mixture. In another bowl, combine the ingredients for the parmesan mixture. Dip chicken into the egg mixture, then dredge chicken in the parmesan mixture. Allow any excess ingredients to fall off from each bowl.
3. In a large skillet, heat enough oil to cover the bottom of a skillet. Once hot, add the chicken and cook 4-5 minutes per side, or until crispy, golden and cooked through to 165˚F on an Instant Read Thermometer. Reduce the heat if chicken browns too quickly.
4. Meanwhile, in a separate saucepan, melt butter and garlic, cook until fragrant. Add the chicken broth, lemon juice and pepper. Allow the sauce to cook for about 2 minutes. Pour the sauce over the cooked chicken, turning to coat. Garnish with lemon slices and finely chopped parsley if desired.

Lemon Chicken Breasts

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.

Prep: 0 15min0

Total: 0 1 0

Yield: 4 servings

Nutrition Facts: calories 393 calorie, Fat 19.5 grams, Saturated Fat 3 grams, Cholesterol 145 milligrams, Sodium 745 milligrams, Carbohydrate 3 grams, Fiber 0.5 grams, Protein 49 grams, Sugar 0 grams

Ingredients:

• 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

Instruction:

1. Preheat the oven to 400 degrees F.
2. 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.
3. 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.
4. 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.

Juicy Lemon Chicken | होटल जैसा नींबू चिकन | नींबू चिकन टंगड़ी कबाब easy recipe | Chef Ranveer Brar

FAQ

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