Best Creamy Lemon Pepper Chicken Recipes
CREAMY LEMON-PEPPER ORZO WITH GRILLED CHICKEN
If you love risotto but want something quicker, this simple orzo takes half the time. Rich cheese and cream are switched out for tangy Greek yogurt and goat cheese for equally satisfying creaminess. Sweet green peas, fragrant fresh tarragon and basil scream spring--though this dish is a year-round classic. Get your fork--and appetite--ready.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a pot of water to a boil; prepare a grill or grill pan for medium heat.
- Whisk together the yogurt, garlic, lemon juice, 2 teaspoons of the oil and 1/2 teaspoon each salt and pepper in a medium bowl until well combined.
- Rub the chicken thighs with the remaining 1 teaspoon oil and sprinkle with 1/4 teaspoon salt and 1/2 teaspoon pepper. Grill until nicely marked and cooked through, 10 to 12 minutes per side. Transfer to a cutting board and let stand for at least 5 minutes.
- Add the orzo to the boiling water and cook according to the package directions for al dente, stirring in the peas during the last minute of cooking. Drain the orzo and peas, reserving 1 cup of the cooking liquid. Stir the orzo and peas into the yogurt mixture, along with the goat cheese, 3 tablespoons of the herbs and at least 3/4 cup of the cooking liquid, until well combined. Transfer to a platter.
- Thinly slice the chicken and arrange on top of the orzo. Sprinkle with the lemon zest and the remaining 1 tablespoon herbs.
Nutrition Facts : Calories 317 calorie, Fat 9.5 grams, SaturatedFat 3 grams, Cholesterol 50 milligrams, Sodium 266 milligrams, Carbohydrate 37 grams, Fiber 6 grams, Protein 21 grams, Sugar 4 grams
LEMON PEPPER CHICKEN WITH CREAMY GARLIC-LEMON SAUCE
This is one of our favorite recipes for chicken thighs. It comes together easily and tastes wonderful! The sauce is delicious on pasta. The chicken comes out nice and crispy. It's a great recipe to serve company, too!
Provided by Chef PotPie
Categories < 60 Mins
Time 55m
Yield 6 thighs, 3 serving(s)
Number Of Ingredients 15
Steps:
- Chicken Thighs:.
- Preheat oven to 375°F.
- In zip-top bag, place 2 teaspoons of lemon pepper seasoning with flour and shake to mix thoroughly. Briefly shake thighs, 2 or 3 at a time, till coated.
- Heat 2 tablespoons olive oil on medium-high heat in a large skillet. Add chicken thighs skin side down and cook for about 4 minutes until browned. Flip the chicken thighs over and cook for 2 minutes on the other side. Remove from heat. Put chicken thighs skin side up (crispy side up) on a baking sheet and bake at 375 F for about 20-25 minutes, until the chicken is fully cooked, the juices run clear and the chicken is no longer pink in the center.
- Creamy Sauce:.
- In the mean time, while the chicken is baking, make the sauce: Wipe the skillet you used for cooking the chicken thighs. Add 1 teaspoon olive oil and 1/2 tablespoon butter to skillet. Add minced garlic and cook, constantly stirring, for about 30 seconds. Add chicken stock and 1 teaspoon lemon-pepper seasoning to the skillet and bring to light boil. Add heavy cream and bring back to boil. Add shredded cheese and stir until melted. Reduce heat to simmer and keep stirring until the sauce is smooth. Remove from heat. Add 2 tablespoons freshly squeezed lemon juice and stir inches Top the sauce with chopped green onions (chop up only green portion of green onions and don't use white portion). Keep the sauce covered.
- The chicken should be cooked by now. Check it for doneness and if chicken is completely cooked through, add it to the skillet on top of the sauce and on top of green onions. Top with chopped parsley and decorate with a few slices of lemon.
CREAMY LEMON PEPPER ORZO WITH GRILLED CHICKEN
Steps:
- Whisk together the yogurt, 2 teaspoons of the oil, garlic, lemon juice and ½ teaspoon each salt and pepper in a medium bowl until well combined. Bring a pot of water to a boil and preheat an outdoor or indoor grill to medium heat. Rub the chicken thighs with the remaining 1 teaspoon oil and sprinkle with ½ teaspoon pepper and ¼ teaspoon salt. Grill until nicely marked and cooked through, 10 to 12 minutes per side. Transfer to a cutting board at let stand for at least 5 minutes. Add the orzo to the boiling water and cook according to package directions for al dente, stirring in the peas the last minute of cooking. Drain the orzo and peas, reserving 1 cup of the cooking liquid. Stir the orzo and peas into the yogurt mixture, along with the goat cheese, 3 tablespoons of the fresh herbs and at least ¾ cup of the cooking liquid, until well combined. Transfer to a platter. Thinly slice the chicken and arrange on top of the orzo. Sprinkle with the lemon zest and the remaining 1 tablespoon fresh herbs and serve.
CREAMY LEMON PEPPER CHICKEN
This came from the lowcarbfriends bulletin board. Thanks, whoever you are, and I hope everyone likes it as much as we did. I served it with a salad but it would probably be good over rice or pasta as well.
Provided by catmaiden
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pound chicken breasts thin (optional but preferred).
- Dredge in Carbquick or lowcarb bake mix.
- Lay in baking dish sprayed with cooking spray.
- Sprinkle black pepper to taste on top.
- Bake at 375 for 35 minutes.
- While the chicken is baking, make the sauce.
- Melt the butter in a small saucepan and whisk in the rest of the ingredients.
- Let the sauce reduce to desired thickness over low heat and pour over the chicken after it is done baking.
Nutrition Facts : Calories 513.7, Fat 42, SaturatedFat 21.9, Cholesterol 174.2, Sodium 300.1, Carbohydrate 3.1, Fiber 0.3, Sugar 0.8, Protein 31.1
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