CREAMY LEMON GARLIC CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, coconut oil, chicken broth, greek yogurt, lemon, garlic cloves, oregano, spinach, salt, pepper
Provided by Joey Firoben
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F (200°C).
- Heat 1 tablespoon of coconut oil in a large ovenproof skillet over high heat.
- Liberally season both sides of the chicken breasts with salt and pepper before transferring to the hot skillet.
- Sear the chicken 2-3 minutes per side, just until it develops a golden-brown color.
- Remove the chicken from the pan and set aside. Allow the pan to cool slightly before heating the remaining 1 tablespoon of oil over medium heat.
- Toss in the garlic and sautée until fragrant, about 30 seconds.
- Pour in the chicken broth, yogurt, lemon juice, and oregano and stir until the mixture is smooth.
- Let the mixture reduce for a few minutes until it has thickened.
- Pour in the spinach and sprinkle over another pinch of salt. Let the greens wilt down, stirring occasionally.
- Place the chicken breasts back into the pan and transfer the pan to the oven.
- Bake for 15 minutes or until the chicken is fully cooked.
- Serve chicken on a bed of the wilted spinach and top with a drizzle of the creamy sauce.
- Enjoy!
Nutrition Facts : Calories 543 calories, Carbohydrate 22 grams, Fat 26 grams, Fiber 1 gram, Protein 50 grams, Sugar 7 grams
BAKED CREAMY LEMON GARLIC CHICKEN RECIPE
I love this recipe because it's not only easy to make, but the sauce is to die for!
Provided by Rebecca Baron
Categories Main Course
Time 1h5m
Yield 6
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F.
- While the oven is pre-heating, place chicken in a 12 inch enameled cast iron dutch oven. (You could also use a 9x13 baking pan, but it will probably take about 5 minutes or so longer because it doesn't conduct heat as well.)
- Combine the herb sauce ingredients in a bowl and mix with a basting brush.
- Brush the herb sauce evenly over the top of the chicken. Place in the oven. If frozen, cook for 20 minutes. If not, cook for 10 minutes.
- While the chicken is cooking, peel all the garlic cloves, then throw them randomly in the pan at the end of the 10 or 20 minutes mentioned above.
- Put the chicken back in the oven for 10 more minutes while you prepare the lemon cream sauce in the same bowl you used for the herb sauce.
- Dump the lemon cream sauce in the pan over the garlic but not over the chicken.
- Cook for another 20 minutes. (I usually take a 5 minute break, then start the rice cooking in my Instant Pot * so it will be done at the same time as the chicken). Cream should be bubbling and slightly thicker.
- Serve with cooked rice, pasta, zoodles *, quinoa * or cauliflower rice - depending on your diet.
- Chicken can be served as is (if doing so, add the butter to the sauce and stir until melted and combined, then serve), or, if a thicker sauce is desired, you can pour the sauce from the baking dish into a saucepan and bring to a boil over high heat. Let cook down for 2-3 minutes, or just until the sauce thickens to the degree you want it to and becomes glossy. Whisk the butter into the sauce until melted and combined. Pour over the chicken and serve.
- Garnish with the lemon slices and basil.
Nutrition Facts : ServingSize 1 Thigh, Calories 335 calories, Sugar 0.8 g, Sodium 545.3 mg, Fat 21.9 g, SaturatedFat 9.3 g, TransFat 0.3 g, Carbohydrate 3.3 g, Fiber 0.2 g, Protein 30.3 g, Cholesterol 172.6 mg
CREAMY GARLIC-LEMON CHICKEN
I needed an easy way to prepare my family's favorite meal, lemon chicken, and this recipe is it! My entire family loves this rich slow-cooker dish, and everyone who eats it asks for the recipe-it's a keeper. I serve the chicken over a bed of rice or couscous and spoon some of the creamy sauce over the top.-Nan Slaughter, Sammamish, Washington
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first six ingredients. Place chicken in a 5-qt. slow cooker; pour broth mixture over chicken. Cook, covered, on low 3-4 hours or until chicken is tender., Remove chicken from slow cooker; keep warm. In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat and stir in cream. Serve chicken and rice with sauce.
Nutrition Facts : Calories 301 calories, Fat 15g fat (8g saturated fat), Cholesterol 127mg cholesterol, Sodium 297mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0g fiber), Protein 35g protein.
OVEN BAKED, LEMON / GARLIC CHICKEN
This is one of my favorite ways of cooking chicken in the oven, and, it's the only use I have for granulated garlic. I think it's worth while to keep it in my spice cupboard though, because this dish is a winner. The tartness of the lemon, along with the garlic flavor, and just a touch of heat from the blacken, really kick up, what could turn out to be just another baked chicken meal. Just be careful not to use too much blacken, because the flavors will it will take over the dish. Butt Kickin' Blacken contains neither salt nor sugar. If you use a different seasoning blend, you'll probably have to adjust for their high salt content.Butt Kickin' Blacken is available at: http://www.capnrons.com/index.html?ID=RZ For additional Instructional pictures, please visit: http://www.capnrons.com/R_M_Lemon_Garlic_Chicken.html?ID=RZ
Provided by Capn Ron
Categories Chicken Thigh & Leg
Time 1h40m
Yield 12 pieces, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- 1. Pre-heat the oven to 350 degrees.
- Prepare a sheet pan (jelly roll pan) by covering with aluminum foil, adding a rack, then spraying the rack with cooking spray. Don't forget to do this, or you'll end up with a MAJOR cleaning problem, or you might just end up throwing the pan away.
- 2. Wash the chicken, dry, then place, skin side up, on the rack in the pan. Drizzle the juice of about 1/2 a lemon over the chicken. Dust with the spices, and place in the oven.
- 3. Cook for 45 minutes, then flip the chicken over, drizzle more lemon on top, then spice again.
- 4. Cook another 45 minutes, then flip, drizzle with lemon juice, add garlic and a little more of the blacken.
- 5. Cook for an additional 15 minutes of so, until the skin is mice and crisp. Drizzle with lemon juice one more time as you take it out of the oven.
- 6. Total cooking time will depend on the thickness of the chicken and the temperature.
Nutrition Facts : Calories 776.8, Fat 52, SaturatedFat 14.8, Cholesterol 326.4, Sodium 306.7, Carbohydrate 5.8, Fiber 2.5, Protein 70.5
LEMON AND GARLIC BAKED CHICKEN
Steps:
- Whisk together the olive oil, lemon juice, garlic powder, salt and pepper in a small bowl. Add the chicken pieces to a large resealable plastic bag and pour the marinade over the top. Seal the bag, removing as much air as possible, and massage the marinade around the chicken to coat evenly. Refrigerate for at least an hour and up to overnight.
- Preheat the oven to 400 degrees F.
- Remove the chicken from the marinade and transfer, skin-side up, to a large cast-iron skillet. Pour half the marinade all over the chicken in the skillet. Sprinkle the chicken with a generous pinch of salt and pepper. Roast until the chicken is deeply browned, the meat is cooked through and the juices run clear, about 40 minutes. (An instant-read thermometer inserted in the thigh, avoiding bone, should read 165 degrees F.) Remove the chicken to a platter and let rest while you make the sauce.
- For the sauce: Melt the butter in a saucepan over medium heat. Whisk in the honey, oregano, garlic, lemon juice and zest and 1/4 cup skimmed drippings from the skillet and bring to simmer. Taste and season with salt and pepper, and if too tangy, add a bit more honey. Pour the sauce over the chicken, then garnish with the pimientos, chopped parsley and lemon wedges and serve.
CHICKEN TENDERS WITH CREAMY LEMON-GARLIC SAUCE
This creamy Alfredo-type chicken dish has become a favorite of my family. My daughter requests it constantly served over bow tie pasta. You can also serve it with rice.
Provided by Mark S.
Categories Meat and Poultry Chicken Chicken Tenders Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Season flour with salt and pepper. Dredge chicken tenders in flour mixture until coated.
- Heat 1 tablespoon olive oil and butter in a large pan over medium-high heat. Add chicken and brown for 2 to 3 minutes per side. Remove from the pan and keep warm.
- Reduce heat to medium and add remaining 1 tablespoon olive oil. Add garlic and saute until fragrant, about 30 seconds, being careful not to burn it.
- Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add chicken stock and cook until sauce has reduced, about 10 minutes. Add half-and-half, Parmesan cheese, and lemon juice; let reduce for 10 more minutes.
- Dissolve cornstarch in water and add to the pan. Add chicken and allow to heat through, about 10 more minutes. Season with salt and pepper and serve.
Nutrition Facts : Calories 263.7 calories, Carbohydrate 6 g, Cholesterol 82.1 mg, Fat 12.6 g, Fiber 0.2 g, Protein 26.3 g, SaturatedFat 4.6 g, Sodium 518.8 mg, Sugar 0.8 g
More about "baked creamy lemon garlic chicken food"
CREAMY LEMON GARLIC CHICKEN - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
5/5 (19)Total Time 22 minsCategory Main CourseCalories 357 per serving
- Slice chicken breast in half lengthwise, season each piece with salt and pepper and dredge in flour.
- Heat up 1 tablespoon of oil in skillet with 1 tablespoon of butter. Cook chicken until golden brown, about 4 to 5 minutes per side. The internal temperature should register 165 degrees F. Remove onto a plate.
- To the same pan, add more oil. Add minced garlic and shallot and saute until soft and fragrant. Add lemon zest, lemon juice and chicken stock. Scrape the bottom of the pan with a wooden spoon so all of the browned bits from cooking chicken are mixed into the sauce. Simmer for 2 minutes.
- Add heavy cream, stir and return chicken to pan. Let everything heat up. Turn the heat off. Add remaining tablespoon of butter and let melt in the hot sauce. Garnish with chopped parsley and serve.
CREAMY LEMON CHICKEN WITH GARLIC | THAT LOW CARB LIFE
From thatlowcarblife.com
CREAMY LEMON GARLIC CHICKEN | THE RECIPE CRITIC
From therecipecritic.com
CREAMY GARLIC CORN CHICKEN WITH CHEESY POLENTA. - HALF BAKED …
From halfbakedharvest.com
CHICKEN IN LEMON GARLIC SAUCE RECIPES
From findrecipes.info
CREAMY LEMON GARLIC CHICKEN - RASA MALAYSIA
From rasamalaysia.com
CREAMY LEMON GARLIC CHICKEN - CAFE DELITES
From cafedelites.com
30-MINUTE CREAMY LEMON GARLIC CHICKEN - THE ROASTED ROOT
From theroastedroot.net
OVEN BAKED LEMON GARLIC CHICKEN RECIPE - MAGIC SKILLET
From magicskillet.com
LEMON GARLIC CHICKEN RECIPES YOU CAN'T HELP BUT LOVE
From allrecipes.com
CREAMY LEMON CHICKEN WITH ASPARAGUS | GIMME DELICIOUS
From gimmedelicious.com
BEST BAKED CHICKEN WINGS HAVE HONEY AND GARLIC: HERE'S AN EASY …
From usatoday.com
BAKED GARLIC CHICKEN THIGHS IN CREAMY LEMON SAUCE - BEST RECIPE …
From bestrecipebox.com
CREAMY LEMON GARLIC CHICKEN - AHEAD OF THYME
From aheadofthyme.com
CREAMY LEMON CHICKEN » NOT ENTIRELY AVERAGE
From notentirelyaverage.com
CREAMY LEMON GARLIC CHICKEN - THE WHOLE COOK
From thewholecook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love