Best Chicken With Lemon Thyme Pesto Recipes

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CHICKEN WITH LEMON THYME PESTO



Chicken with Lemon Thyme Pesto image

Make and share this Chicken with Lemon Thyme Pesto recipe from Food.com.

Provided by Polar Bear

Categories     Chicken

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 7

3 1/2 lbs meaty chicken pieces (breast bhalves, thighls, and drumsticks)
salt and black pepper
1 1/3 cups lemon thyme (if you dont have lemon thyme, use 1 1/§ cup fresh thyme plus 2 teaspoons findly shredded lemon peel)
1/2 cup salted pistachio nut
1/2 cup olive oil
1/4 teaspoon fresh ground black pepper
lemon wedge

Steps:

  • If desired, skin chicken.
  • Season with salt and pepper.
  • In a food processor or blender combine lemon thyme and pistachio nuts; cover and process or blend with several on/off turns until finely chopped.
  • With procesor or blender running, gradually drizzle in oil, stopping to scrape down sides as necessary.
  • Stir in freshly ground black pepper to taste.
  • Set aside.
  • For a charcoal grill, arrange medium hot coals around a drip pan.
  • Test for medium heat above pan.
  • Place chicken, bone side down, on a grill rack over drip pan.
  • For gas grill place chicken adjacent to heat source.
  • Cover and grill for 50 to 60 minutes or until chicken is no longer pink (instant read thermometer reads 180°C for breasts or 180°C for thighs and drumsticks), turning chicken and brushing with half the pesto during the last 5 minutes of grillling.
  • Reserve remaining pesto for another use.
  • Serve with lemon wedges.

Nutrition Facts : Calories 562.6, Fat 46.8, SaturatedFat 10, Cholesterol 120.8, Sodium 113.2, Carbohydrate 2.9, Fiber 1.1, Sugar 0.8, Protein 32.1

LEMON PESTO CHICKEN



Lemon Pesto Chicken image

This easy Lemon Pesto Chicken recipe is a brainless crowd-pleaser! Cook on the grill, in a slow cooker, or bake in the oven for endless healthy dinner options!

Provided by Kate

Categories     Main Course

Time 25m

Number Of Ingredients 4

1 pound package chicken breast cutlets, or chicken breasts sliced in half
1 jar pesto
2 lemons
fresh, ground pepper, to taste, (about 1/2 teaspoon)

Steps:

  • Roll lemons on cutting board to activate juices. Squeeze juice from two lemons, should be approximately 1/4 cup lemon juice.
  • Whisk pesto, lemon juice and black pepper.
  • Place chicken in marinade (be sure it is thoroughly coated), cover, and refrigerate for 2 -24 hours. Remove from refrigeration.
  • To bake: Pour marinade and chicken into glass baking dish. Bake at 400 for 20 minutes or until internal temperature reaches 165.
  • To slow cook: Pour marinade and chicken into slow cooker. Cook on low for 6 hours.
  • To grill: Place chicken breast cutlets on grill over low heat. Grill 5-6 minutes on each side, brushing with marinade after turning.

Nutrition Facts : Calories 188 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 52 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 20 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 4 ounces, Sodium 122 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

LEMON AND THYME GRILLED CHICKEN BREASTS



Lemon and Thyme Grilled Chicken Breasts image

These classic herb and lemon-seasoned chicken breasts will win over fans, especially when cooked over charcoal to give them the deepest, smokiest taste. For dark meat lovers, this recipe will also work with boneless, skinless thighs, though you might have to add a minute or so to the cooking time. Or use a combination of breasts and thighs and make everyone happy.

Provided by Melissa Clark

Categories     barbecues, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 8

4 (6-ounce) boneless, skinless chicken breasts
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons chopped thyme leaves
4 garlic cloves, crushed and peeled
2 lemons, as needed
2 tablespoons extra-virgin olive oil, more as needed
Torn basil or mint leaves, as needed

Steps:

  • Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
  • Place chicken in a large bowl and toss with salt, pepper, thyme, garlic and the zest and juice of 1 lemon. Mix in olive oil. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you heat the grill.
  • Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
  • Transfer chicken to a platter. Drizzle with oil and garnish with additional lemon juice, olive oil and basil or mint leaves.

Nutrition Facts : @context http, Calories 282, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 2 grams, Sodium 496 milligrams, Sugar 1 gram, TransFat 0 grams

LEMON THYME CHICKEN



Lemon Thyme Chicken image

Buttered onions are a great addition to this easy lemon chicken recipe. Best of all, it takes only a few minutes to brown the lightly breaded chicken on the stove top. -Kay Shimonek, Corsicana, Texas

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons olive oil
1 medium onion, chopped
1 tablespoon butter
1/2 teaspoon dried thyme
1 cup chicken broth
3 tablespoons lemon juice
2 tablespoons minced fresh thyme

Steps:

  • In a small bowl, combine flour, salt and pepper. Set aside 4-1/2 teaspoons for sauce. Sprinkle remaining flour mixture over both sides of chicken. , In a large nonstick skillet, heat oil over medium heat. Add chicken; cook until juices run clear, 7-9 minutes on each side. Remove and keep warm. , In the same pan, melt butter over medium-high heat. Add onion; cook and stir until tender, 3-5 minutes. Stir in thyme and reserved flour mixture until blended. Gradually stir in broth and lemon juice, scraping up any browned bits from bottom of pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve over chicken. Sprinkle with thyme.

Nutrition Facts : Calories 308 calories, Fat 14g fat (4g saturated fat), Cholesterol 103mg cholesterol, Sodium 647mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges

CHICKEN AND PASTA WITH LEMON PESTO



Chicken and Pasta With Lemon Pesto image

Chicken and pasta with lemon pesto uses store-bought pesto, making this an easy main dish made with cream, lemon, garlic, and Parmesan cheese.

Provided by Linda Larsen

Categories     Dinner     Entree     Pasta

Time 35m

Yield 6

Number Of Ingredients 13

1 (16-ounce) package linguine or spaghetti pasta
2 tablespoons unsalted butter
2 tablespoons olive oil
3 cloves garlic (minced)
5 boneless, skinless chicken breasts (cubed)
1/2 teaspoon salt
1/8 teaspoon white pepper
1 cup heavy cream
1 (9-ounce) package basil pesto (divided)
1/4 cup freshly squeezed lemon juice (divided)
1 teaspoon grated lemon zest
2 cups frozen baby peas
1/3 cup freshly grated Parmesan cheese

Steps:

  • Enjoy.

Nutrition Facts : Calories 808 kcal, Carbohydrate 38 g, Cholesterol 156 mg, Fiber 5 g, Protein 46 g, SaturatedFat 19 g, Sodium 603 mg, Sugar 5 g, Fat 52 g, ServingSize 6 servings, UnsaturatedFat 0 g

LEMON THYME PESTO



Lemon Thyme Pesto image

From More Recipes from a Kitchen Garden - Shepherd's Garden Seeds Spread on baguette or baked potatoes, cooked carrots, rice or pasta.

Provided by dicentra

Categories     < 15 Mins

Time 5m

Yield 1 cup

Number Of Ingredients 7

2/3 cup chopped lemon thyme leaves
2/3 cup lightly toasted almonds
1/2 cup freshly grated parmesan cheese
1/8 teaspoon fresh ground pepper
1 garlic clove, minced
1 tablespoon fresh lemon juice
4 -5 tablespoons olive oil

Steps:

  • Blend all ingredients in food processor or blender, making into a rough paste.
  • Store in refrigerator until ready to serve, up to 1 week.

Nutrition Facts : Calories 1277.5, Fat 117.4, SaturatedFat 20, Cholesterol 44, Sodium 1080.7, Carbohydrate 28.6, Fiber 14.7, Sugar 5.3, Protein 41.3

ROASTED CHICKEN THIGHS WITH LEMON, THYME AND ROSEMARY



Roasted Chicken Thighs With Lemon, Thyme and Rosemary image

The ease and deliciousness of this recipe, from the chef Nancy Silverton's cookbook "Mozza at Home," deserves to be emphasized. Though you need several hours of refrigeration to allow the chicken skin to dry out, which makes it crisp, you can be flexible about it; do what's convenient. No matter what, just be sure to pat the skin dry with paper towels. You may also find the final run under the broiler unnecessary. Use your judgment. And also consider swirling in a good splash of white wine or chicken stock to the juices in the baking dish before spooning them on the chicken.

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 8

12 chicken thighs, bone in and skin on
1 medium onion, peeled, quartered vertically and sliced 1/4-inch thick vertically
1 cup peeled garlic cloves (about 40)
1 lemon cut in 1/4-inch-thick slices, seeded
15 fresh thyme sprigs
4 (3-inch) rosemary sprigs
2 tablespoons kosher salt, or to taste
2 teaspoons ground black pepper

Steps:

  • Pat chicken thighs dry and place, skin side up, in a single layer on a baking sheet. Place in refrigerator, uncovered, for 8 hours or overnight to dry skin. Remove chicken from refrigerator at least 45 minutes before cooking.
  • Heat oven to 500 degrees. Spread onion slices and garlic cloves in a baking dish that can hold the chicken snugly in a single layer. Scatter lemon on the onion-garlic mixture and strew with thyme and rosemary sprigs.
  • Remove chicken from baking sheet and place on several layers of paper towels, skin side down. Sprinkle with half the salt and pepper. Turn thighs over and season with remaining salt and pepper. Transfer to the baking dish skin side up. Use your hands to arrange the bed of onions and garlic so they're completely under the chicken.
  • Bake for 40 to 50 minutes, until juices run clear when chicken is pierced with a knife point. If skin is not a deep golden brown and crispy, turn on broiler and broil chicken close to heat a few minutes to crisp and brown it.
  • To serve, move chicken off the bed of onions, garlic, lemon and herbs. Discard lemon and spoon the rest of the ingredients, along with pan juices, onto a serving platter. Place chicken on top and serve.

Nutrition Facts : @context http, Calories 537, UnsaturatedFat 23 grams, Carbohydrate 10 grams, Fat 38 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 10 grams, Sodium 628 milligrams, Sugar 1 gram, TransFat 0 grams

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