Lemon Chicken Recipes

So quick, so easy. And the garlicky lemon herb sauce is THE BEST. Serve with a light salad + crusty bread!

It’s all in the name. Weeknight chicken goodness. Yup, we can absolutely whip this out on those super busy weeknights when dinner just feels utterly impossible.

So thaw those chicken breasts and let’s get to it! It comes together fast – lightening fast.

The only time consuming part is letting those chicken breasts cook through completely. From there, you can melt some butter in those pan drippings alongside some garlic, fresh rosemary and lemon juice for all that saucy saucy goodness.

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.

Lemon Chicken

This easy lemon chicken recipe is one of our most popular main dish chicken recipes. With simple flavor additions that don’t overpower the dish, the natural flavor of the chicken is allowed to shine. The low ingredient list also makes for a level of ease that allows this dinner to come together in no time at all, which is perfect for a busy weeknight. All you need is 30 minutes. Pair this dish with crisp veggies and a side of rice for a delicious dinner that your family is sure to love.

Total: 30min

Yield: Makes 8 servings

Ingredients:

• 4 skinned and boned chicken breasts (about 1 1/2 lb.)
• 1 teaspoon salt
• ½ teaspoon pepper
• ⅓ cup all-purpose flour
• 4 tablespoons butter, divided
• 2 tablespoons olive oil, divided
• ¼ cup chicken broth
• ¼ cup lemon juice
• 8 lemon slices
• ¼ cup chopped fresh flat-leaf parsley
• Garnish: lemon slices

Instruction:

1. Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Sprinkle chicken with salt and pepper. Lightly dredge chicken in flour, shaking off excess.
2. Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat. Cook half of chicken in skillet 2 to 3 minutes on each side or until golden brown and done. Transfer chicken to a serving platter, and keep warm. Repeat procedure with 1 Tbsp. butter and remaining olive oil and chicken.
3. Add broth and lemon juice to skillet, and cook 1 to 2 minutes or until sauce is slightly thickened, stirring to loosen particles from bottom of skillet. Add 8 lemon slices.
4. Remove skillet from heat; add parsley and remaining 2 Tbsp. butter, and stir until butter melts. Pour sauce over chicken. Serve immediately. Garnish, if desired.

Weeknight Lemon Chicken Breasts

So quick, so easy. And the garlicky lemon herb sauce is THE BEST. Serve with a light salad + crusty bread!

Prep: 10min

Total: 30min

Yield: 4

Ingredients:

• 4 small boneless skinless chicken breasts (about 1 1/2 pounds)
• Kosher salt and freshly ground black pepper (to taste)
• 1 1/2 tablespoons canola oil
• 2 tablespoons unsalted butter (divided)
• 3 cloves garlic (minced)
• 1/2 medium shallot (diced)
• 2 teaspoons chopped fresh rosemary
• 1 tablespoon all-purpose flour
• 1 cup chicken stock
• 2 tablespoons freshly squeezed lemon juice

Instruction:

1. Season chicken with salt and pepper, to taste.
2. Heat canola oil in a large cast iron skillet over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown, about 4-5 minutes. Reduce heat to medium low. Using tongs, flip and cook, covered, until cooked through, reaching an internal temperature of 165 degrees F, an additional 8 minutes; set aside and keep warm.
3. Melt 1 tablespoon butter in the skillet over medium low heat. Add garlic, shallot and rosemary, and cook, stirring frequently, until fragrant, about 2 minutes; season with salt and pepper, to taste.
4. Whisk in flour until lightly browned, about 1 minute.
5. Stir in chicken stock, scraping any browned bits from the bottom of the skillet. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and thickened, about 4-5 minutes.
6. Stir in lemon juice and remaining 1 tablespoon butter; season with salt and pepper, to taste. Return chicken to the skillet.
7. Serve immediately.

Quick and Easy Lemon Chicken

This Quick and Easy Lemon Chicken Recipe requires only a handful of pantry ingredients, but don’t let the simplicity fool you — it’s outrageously delicious!

Prep: 5min

Total: 19min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 210 kcal, Carbohydrate 6 g, Protein 24 g, Fat 10 g, Saturated Fat 1 g, Cholesterol 72 mg, Sodium 278 mg, Fiber 2 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 4 boneless skinless chicken breasts
• 2 lemons (juiced (1/2 cup))
• 2 tablespoons extra virgin olive oil
• 2 teaspoons lemon pepper
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ¼ teaspoon salt

Instruction:

1. Place chicken breasts in a gallon-size resealable plastic bag. Pour in lemon juice, olive oil, lemon pepper, basil, oregano, and salt. Shake it a bit so all the chicken get covered.
2. Let marinate in the fridge for 30 minutes or up to 8 hours.
3. Heat a heavy skillet over medium high heat.
4. Remove the chicken from the marinade and place directly into the hot skillet. Discard any remaining marinade.
5. Cook chicken 6 to 7 minutes per side, flipping halfway through. Continue cooking until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
6. Serve hot. Garnish with freshly chopped parsley and lemon slices (optional).

How to make The BEST Juicy Lemon Chicken Recipe | Views on the road

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