Best Moist Lemon Herb Chicken Recipes

EASY CREAMY LEMON CHICKEN

Steps:

• Cut each chicken breast in half lengthwise to get thinner cutlets. Over plastic wrap, slightly pound the chicken to even thickness as needed using a meat mallet. This is for even cooking and to tenderize the chicken a bit.
• Season both sides of the chicken cutlets with salt, pepper, and Italian seasoning (per chicken cutlet, use about ¼ teaspoon each: Kosher salt, ground black pepper, Italian herb seasoning). Dredge the seasoned chicken in flour and shake off any excess.
• Heat some olive oil in a large nonstick skillet over medium heat. Cook prepared chicken on both sides, about 4-5 minutes per side, until golden brown or until internal temperature reaches 165 degrees F. Remove chicken from pan and set aside.
• Don't wipe the pan clean. Melt 2 tablespoons unsalted butter, then add garlic, and cook until fragrant. Add chicken broth and 1 tablespoon lemon juice. Taste it, and add the second tablespoon of lemon juice if desired (I ended up adding 2 tablespoons). Bring to a light simmer. Then, stir in heavy cream plus salt and pepper to taste until evenly combined.
• Return chicken to pan and bring to a simmer. Simmer for another 4-5 minutes until the sauce has thickened a bit.
• Serve with lemon slices and freshly chopped parsley. Enjoy!

LEMON AND HERB ROAST CHICKEN AND VEGETABLES

Steps:

• Adjust the oven rack to the top position and preheat to 450 degrees F. Toss together the potatoes, carrots, celery, onions, 1 teaspoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet and arrange in a single layer. Roast until the vegetables brown slightly and the potatoes just begin to soften, about 20 minutes, tossing halfway through.
• Meanwhile, rub the chicken breast skin with the remaining 1 teaspoon oil and sprinkle with the poultry seasoning and 1/2 teaspoon salt. Once the vegetables begin to soften, put the chicken breasts on top and roast until the skin is golden brown and the chicken reaches an internal temperature of 165 degrees F, 20 to 25 minutes.
• Remove the chicken breasts and let them rest for a few minutes. Toss the roasted vegetables with juice from 1 of the lemon halves and the parsley. Cut the bones from the chicken breasts and slice the meat. Divide the chicken and roasted vegetables among 4 plates. Cut the remaining lemon half into wedges and serve alongside.

ROASTED LEMON HERB CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets. Place chicken in a 9x13 inch baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.
• Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken.
• Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.

WEEKNIGHT LEMON CHICKEN BREASTS WITH HERBS

Steps:

• Season the chicken breasts all over with the salt and pepper. Transfer the chicken to a gallon-size resealable freezer bag. Add 1/2 cup olive oil and the remaining ingredients, press out the air and seal the bag tightly so the chicken is fully submerged. Massage the chicken through the plastic bag to evenly distribute the herbs. Let marinate in the refrigerator for 1 hour or up to 8 hours.
• In a large, deep skillet with a lid, heat the remaining 2 tablespoons olive oil over medium. Remove the chicken from the marinade, add to the skillet, then pour the lemons and marinade on top. Cook until the chicken is golden on one side, about 8 minutes. Turn the chicken, cover and cook over medium-low until chicken is cooked through, about 7 minutes. Serve chicken topped with lemons and sauce.