Best True Lemon Chicken Recipes

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LEMON CHICKEN BREASTS



Lemon Chicken Breasts image

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.

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

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

Steps:

  • Preheat the oven to 400 degrees F.
  • 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.
  • 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.
  • 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



Lemon Chicken image

I originally tried this recipe because I love rice and chicken. I made a few changes to suit my tastes, and was pleased with how it looks and the short time needed to prepare it. -Lori Schlecht, Wimbledon, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 13

1 pound boneless skinless chicken breasts, cut into strips
1 medium onion, chopped
1 large carrot, thinly sliced
1 garlic clove, minced
2 tablespoons butter
1 tablespoon cornstarch
1 can (14-1/2 ounces) chicken broth
2 to 3 tablespoons lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon salt, optional
1-1/2 cups uncooked instant rice
1 cup frozen chopped broccoli, thawed
1/4 cup minced fresh parsley

Steps:

  • In a large skillet, cook chicken, onion, carrot and garlic in butter for 5 minutes or until chicken is lightly browned and meat juices run clear, stirring occasionally., In a large bowl, combine the cornstarch and broth; stir in lemon juice, zest, salt and rice. Add to skillet Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add broccoli and parsley. Cover and simmer 5-10 minutes or until rice is tender.

Nutrition Facts : Calories 367 calories, Fat 9g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 132mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges

TRUE LEMON CHICKEN



True Lemon Chicken image

I wanted to make Lemon Chicken like the Chinese restaurants have. After trying many recipes, I found one that was OK. I played with the recipe and tweeked it to my liking...a Lemon Sauce that is lemony with a good balance of sweet. I hope you enjoy this as much as I do.

Provided by Barbs Miller

Categories     Chicken

Time 25m

Yield 2 serving(s)

Number Of Ingredients 12

2 boneless skinless chicken breasts, cut into bite-size pieces
1 tablespoon olive oil
salt and pepper
1 lemons, juice of or 3 tablespoons bottled lemon juice
1 cup water
1/8 cup lime juice
1/8 cup lemon juice
3/4 cup sugar
1 pinch salt
2 drops yellow food coloring
cornstarch, mixed with
water, to thicken

Steps:

  • CHICKEN: Saute cubed chicken in olive oil until done.
  • Set aside.
  • SAUCE: In a small sauce pan, combine first 7 ingredients and bring to a low boil.
  • Slowly stir in cornstarch solution.
  • Depending on how thick you want the sauce determines how much cornstarch solution you use.
  • Careful- sauce tends to boil up when cornstarch solution is added.
  • Serve chicken over a bed of rice.
  • Pour sauce over chicken& rice.
  • Enjoy!

LEMON CHICKEN



Lemon Chicken image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds chicken breast or chicken tenders, cut into chunks
1/4 cup all-purpose unbleached flour
Coarse salt
2 tablespoons wok or vegetable oil, 2 turns of the pan (preferred brand: House of Tsang)
1 tablespoon (a splash) white or rice wine vinegar
1/2 cup chicken broth or stock
8 ounces (1 cup) prepared lemon curd
1/4 cup hot water
1 lemon, zested
2 scallions, thinly sliced or 20 blades fresh chives, finely chopped

Steps:

  • Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium.
  • Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk. Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce.

Nutrition Facts : Calories 400 calorie, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 99 milligrams, Sodium 349 milligrams, Carbohydrate 35 grams, Fiber 0.5 grams, Protein 40 grams, Sugar 16 grams

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