Best Lemon Pepper Chicken And Gravy Recipes

LEMON CHICKEN WITH GRAVY

Lemon Chicken with Gravy image

Chicken tenders are nicely seasoned with tantalizing lemon and thyme flavors in this recipe. It's especially tasty with brown rice. -Shona Germino, Casa Grande, Arizona

Provided by Taste of Home

Categories Dinner

Time 3h25m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 pound chicken tenderloins
1/4 cup chicken broth
3 tablespoons lemon juice
3 tablespoons butter, cubed
1 tablespoon grated lemon zest
2 large garlic cloves, peeled and sliced
1/2 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
2 teaspoons cornstarch
2 teaspoons cold water
Hot cooked rice, optional

Steps:

In a 1-1/2-qt. slow cooker, combine the first 8 ingredients. Cover and cook on low for 2-1/2 hours. Add parsley and thyme; cover and cook until chicken is no longer pink, 30 minutes longer. , Remove chicken to a serving plate and keep warm. Transfer juices to a small saucepan. Combine cornstarch and water until smooth; add to juices. Bring to a boil; cook and stir until thickened, 2 minutes. If desired, serve chicken with rice.

Nutrition Facts : Calories 195 calories, Fat 9g fat (5g saturated fat), Cholesterol 90mg cholesterol, Sodium 466mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

LEMON-PEPPER CHICKEN AND POTATOES

Lemon-Pepper Chicken and Potatoes image

Chicken breast and potatoes topped with lemon-pepper seasoning and diced bell peppers and onions.

Provided by gsxkendra

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h20m

Yield 4

Number Of Ingredients 7

Ingredients

4 skinless, boneless chicken breasts
6 potatoes, quartered
2 green bell peppers, diced
1 medium onion, diced
½ cup water
1 ¼ teaspoons butter
1 tablespoon lemon-pepper seasoning

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Place chicken breasts into a medium baking dish. Add potatoes, bell peppers, onion, water, and butter. Sprinkle lemon-pepper seasoning over the top.
Bake in the preheated oven until chicken breasts are no longer pink in the centers and juices run clear, about 1 hour and 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 407.3 calories, Carbohydrate 61.5 g, Cholesterol 68 mg, Fat 4.4 g, Fiber 8.6 g, Protein 30.9 g, SaturatedFat 1.7 g, Sodium 434.5 mg, Sugar 5.2 g

LEMON PEPPER CHICKEN BREASTS ON A BED OF RICE

Lemon Pepper Chicken Breasts on a Bed of Rice image

A simple great tasting recipe that makes enough to feed the family. It has a wonderful robust flavor, but not too overpowering. This dish also makes good leftovers. Try it out and see for yourself!

Provided by El Bistro

Categories One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 cup long grain white rice
14 ounces chicken broth
5 tablespoons mccormick california style lemon pepper
1/2 cup of melted margarine
4 boneless skinless chicken breasts, thin sliced or tenderloins only

Steps:

Preheat oven to 350.
Sprinkle lemon pepper on both sides of breasts. Sprinkle the lemon pepper to your own taste.
Using a non-greased 9"x13" glass baking dish place the chicken, and melted margarine (or butter) inside. Cover.
Bake for 30 Minutes.
Remove from oven. Remove chicken and set aside. Add one cup of long grain white rice, one can of chicken broth (or equal amount of bouillion). Stir together and cover tightly with foil.
Put pan back in the oven.
Bake 30 Minutes.
Remove from oven, and place chicken back inside.
Cook for another 15 minutes.
This update to the recipe (11/19/13) brings it back to its roots and eliminates the problems people were having with under cooked rice/overcooked chicken.

Nutrition Facts : Calories 523.2, Fat 26.7, SaturatedFat 5.6, Cholesterol 75.5, Sodium 731.8, Carbohydrate 37.6, Fiber 0.6, Sugar 0.4, Protein 30.8

LEMON GARLIC CHICKEN WITH PAN GRAVY

Lemon Garlic Chicken With Pan Gravy image

Pan-fried chicken with a zesty lemon-garlic pan gravy. I created this when my husband requested "some kind of garlicy, lemony, chicken thing" using what was on hand.

Provided by AdeleProvence

Categories One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup flour (approximate, I used four generous tablespoons)
1 tablespoon lemon pepper
1 tablespoon granulated garlic
1 teaspoon oregano
1 teaspoon poultry seasoning
1 teaspoon paprika
1 teaspoon parsley
2 eggs
1 tablespoon milk
6 thin-cut chicken breasts
4 tablespoons canola oil
1 cup chicken broth
1 lemon, juice of
2 garlic cloves, crushed and diced

Steps:

Heat 2 tablespoons oil in a deep skillet on medium, just until it spits when a drop of water is added.
Combine flour, lemon pepper, granulated garlic, oregano, poultry seasoning, paprika, and parsley in a shallow bowl. Mix well. Reserve two tablespoons for pan gravy.
Beat together eggs and milk in another shallow bowl.
Dip chicken in egg mixture then dredge in flour mixture.
Fry chicken in oil until cooked, about 4 minutes each side. Do not crowd pan. Use multiple batches if necessary, adding oil for each batch.
Remove cooked chicken to a plate lined with a double layer of paper towel to absorb any left-over oil.
When all chicken is cooked, reduce heat to low, add chicken broth and garlic, lemon juice, scrape up any brown bits in the pan, and whisk in the reserved flour mixture.
Cook on low for five minutes, whisking continuously, or until mixture begins to form a gravy.
Remove from heat.
Serve gravy over chicken.