PAN FRIED CHICKEN WITH GARLIC AND LEMON
Sometimes I really don't want to be creative with my dinner. Then I usually make this pan fried chicken breast. A little garlic, shallots, lemonjuice and parsley, and dinner is ready!
Provided by Myfoodpassion
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Fry the onion with 1 tbsp olive oil, 3 minutes in a frying pan over medium-high heat.
- Remove onion from the pan, keep on a plate. Add the chicken fillets to the pan and fry them in remaining olive oil on high heat until cooked through. Add the fried onion,crushed garlic and sprinkle over some seasalt. Pour in the lemonjuice and toss everything together with the chopped parsley. Cook for another minute then serve.
CHICKEN WITH GARLIC, BASIL, AND PARSLEY
VERY easy! Baked chicken seasoned with garlic, parsley, basil, tomato, and red pepper flakes. Simple dinner.
Provided by KITTY731
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
- Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices.
- Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.
Nutrition Facts : Calories 150.3 calories, Carbohydrate 4.1 g, Cholesterol 67.2 mg, Fat 3.1 g, Fiber 1.3 g, Protein 25.6 g, SaturatedFat 0.8 g, Sodium 354.7 mg, Sugar 1.7 g
CHICKEN WITH TOMATOES AND GARLIC
One pan Chicken with Tomatoes combines tender chicken breast with sauteed juicy tomatoes, garlic, and herbs. Ready in 30 minutes!
Provided by Olena Osipov
Categories Dinner
Time 24m
Number Of Ingredients 11
Steps:
- Cut chicken breasts into tenders. Sprinkle with 1/2 tsp oregano, 1/2 tsp salt and pepper to taste. Gently toss around to coat evenly. Slice tomatoes and chop garlic.
- Preheat large ceramic non-stick skillet on medium heat and swirl a bit of oil to coat. Add half of chicken and cook for 5 minutes or until golden brown on each side. Transfer to a dish and cook remaining chicken this way.
- Reduce heat to low, add garlic and 1/2 tsp oregano. Cook for 1 minute, stirring frequently (add a bit of oil if there was none left from cooking chicken).
- Layer tomatoes on top, sprinkle with 1/4 tsp salt and pepper to taste. Turn up the heat to medium and cook tomatoes for about 5 minutes, gently tossing them around (if tomatoes aren't juicy enough, add a splash of water).
- When tomatoes have released their juices and turned into fresh tomato sauce, turn off the heat and return chicken back to skillet. Gently tuck it in between tomatoes and sprinkle with fresh basil or parsley.
- Serve warm with whole wheat spaghetti, quinoa, brown rice or buckwheat.
Nutrition Facts : Calories 163 kcal, Sugar 4 g, Sodium 358 mg, Fat 3 g, SaturatedFat 1 g, Carbohydrate 7 g, Fiber 2 g, Protein 26 g, Cholesterol 73 mg, ServingSize 1 serving
JACQUES PEPIN CHICKEN WITH GARLIC AND PARSLEY
Jacques Pepin Chicken with Garlic and Parsley is a very flavorful and quick recipe for a dinner any day of the week. Secret ingredient makes this chicken super crispy and irresistible. Recipe by Jacques Pepin
Provided by Edyta
Categories Dinner
Time 15m
Number Of Ingredients 9
Steps:
- Cut the chicken in the cubes and dry with paper towel;
- Place the chicken in a bowl and season with salt and pepper;
- Add Wondra flour and toss well;
- Heat the 12 inch non stick skillet until hot but not smoky;
- Add chicken cubes and cook in one layer, turning occasionally for about 3 1/2 minutes;
- In a separat bowl combine garlics and parsley;
- Add butter and parsley/garlic mixture to the pan and cook for one minute shaking the skillet to coat the chicken;
- Serve immediately (within 15 minutes) with lemon wedge for each serving.
Nutrition Facts : Calories 246 kcal, Carbohydrate 9 g, Protein 19 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 69 mg, Sodium 442 mg, Fiber 1 g, ServingSize 1 serving
CHICKEN WITH GARLIC AND PARSLEY RECIPE
An easy, family pleasing recipe that comes together in 30 minutes or less. Adapted from Jacques Pepin
Provided by Liz Berg
Categories Entrees
Time 25m
Number Of Ingredients 9
Steps:
- Combine flour, salt and pepper and place in bowl or gallon ziplock bag.
- Dry chicken cubes, then toss in flour.
- Heat olive oil and saute chicken in batches, till browned and cooked through.
- Return all chicken to the pan and add garlic, parsley, and butter. Saute another minute, tossing to coat all chicken with garlic and parsley.
- Serve with lemon if desired.
Nutrition Facts : Calories 398 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 122 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 39 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 533 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
GARLIC PARSLEY CHICKEN
Your family will love this tasty garlic parsley chicken and so will you when you see how easy it is to make!
Provided by Judith Hannemann
Categories Main Main Course
Time 35m
Number Of Ingredients 11
Steps:
- Place flour in a plastic bag and add the chicken, tossing the bag to coat the chicken.
- Heat 2 tbs oil over medium-high heat in a large skillet. Add the chicken to the pan and brown well on each side, about 5 minutes per side. Remove the chicken to a plate.
- Heat the remaining 1 tbs of oil to the skillet. Add the mushrooms and let them sear, stirring constantly. This should take about 3 minutes.
- Deglaze the pan with the chicken stock then add the garlic, parsley, tomato, cheese and butter. Stir until butter is melted.
- Add the chicken back to the pan and heat through. Serve immediately.
Nutrition Facts : ServingSize 1 g, Calories 369 kcal, Carbohydrate 17 g, Protein 29 g, Fat 20 g, SaturatedFat 6 g, Cholesterol 90 mg, Sodium 251 mg, Fiber 1 g, Sugar 2 g
CHICKEN BREASTS WITH GARLIC AND PARSLEY
This a great Jacque Pepin recipe. My DH told me he can have it every day. I cut down on the butter to 1 TBS and it was still very good. Make sure that you dry the chicken breast cubes well with paper towels before you season them and don't dredge them in the flour until just before sautéing. If possible, prepare this dish in a 12-inch skillet (preferably nonstick), which is large enough to accommodate the chicken cubes in one layer.
Provided by PinnyLane
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut chicken into into 1 to 1 1/2 in cubes.
- Dry the chicken cubes with paper towels and toss them with the flour, salt and pepper in a bowl.
- Heat the oil in a 12-inch skillet until very hot but not smoking. Add the chicken cubes and cook in one layer turning occasionally, for about 3 1/2 minutes.
- Meanwhile, combine the garlic and parsley in a small bowl.
- Add the butter and the parsley mixture to the skillet and sauté for 1 minute longer, shaking the skillet occasionally to coat the chicken.
- Divide among 4 plates, add a wedge of lemon to each plate and serve within 15 minutes.
BAKED CHICKEN WITH GARLIC, BASIL & PARSLEY
Simple baked chicken breasts that are full of flavor from garlic, basil, and parsley.
Provided by Persnickety Plates
Number Of Ingredients 7
Steps:
- Preheat your oven to 350 degrees.
- Pour some olive oil (about 1 Tablespoon) in the bottom of a 9 x 13 baking dish.
- Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish.
- Arrange chicken breast pieces in the bottom of the dish, swirling them around in the olive and spices. Spread the minced garlic over the top of the breasts.
- In a small bowl, mix together the remaining parsley and basil and add the lemon pepper and crushed red pepper flakes. Sprinkle over the garlic coated chicken breasts. Drizzle with a little more olive oil.
- Covered the dish with foil and bake for 25 minutes. Remove cover and continue baking for 15 minutes.
CHICKEN BREAST WITH GARLIC AND PARSLEY
Steps:
- Preheat oven to 250 degrees F.
- Core tomatoes, cut in half horizontally, and remove seeds. Sprinkle with salt and pepper. Place tomato halves cut side up on a rack in the oven and cook for 1 to 1 1/2 hours, or until shriveled and partially dried. Puree half the tomatoes in a blender until liquefied, then add remaining tomatoes, olive oil, salt, and pepper. Puree until smooth. (Thin with a few tablespoons water if sauce seems thick.) Strain to remove any seeds and skins, and set aside until serving time.
- Preheat oven to 400 degrees F. Blanch garlic in a small pot of rapidly boiling, salted water for 1 minute. Drain and set aside to cool.
- Create a pocket for stuffing by running your fingers between the skin and meat of each breast, leaving one side attached. Season all over with salt and pepper.
- In a small bowl, combine chopped parsley and garlic. Divide into 6 equal parts and stuff each breast between skin and meat, spreading evenly. If necessary, tie skin to breasts to keep in place.
- Heat chicken fat or oil in a large, ovenproof skillet over medium high heat. Saute chicken, skin side down first, until golden brown, about 2 minutes per side. Transfer to oven and bake about 10 to 15 minutes. Set aside for 5 minutes, to redistribute juices before serving.
- Whisk tomato puree and coat 6 serving plates with it. Cut each breast into 1/2inch slices, across width. Arrange slices over puree and serve.
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CHICKEN BREAST WITH GARLIC AND PARSLEY - FOOD & WINE
From foodandwine.com
5/5 (1)Category ChickenServings 4Total Time 20 mins
- Dry the chicken thoroughly with paper towels. In a medium bowl, toss the chicken with the flour and season with salt and pepper.
- In a large nonstick skillet, heat the olive oil. Add the chicken and cook over moderately high heat, turning occasionally, until lightly browned and just cooked through, about 4 minutes. Add the parsley and garlic to the skillet and cook, stirring occasionally, until the garlic is cooked through, about 1 minute. Transfer the chicken to 4 plates and serve with lemon wedges.
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Ratings 249Calories 262 per servingCategory Dinner
- Dry the chicken cubes with paper towels and toss them with the flour, salt, and pepper in a bowl. Trust me, don’t be tempted to ad more flour, the amount mentioned is perfect. Heat the oil in a 12-inch skillet over high heat until very hot but not smoking, add the cubed chicken, and cook in one layer, for about 4-5 minutes, this will develop a lovely crust. Turn pieces of chicken and continue cooking for 3-5 more minutes.
- Meanwhile, combine the garlic and parsley in a small bowl. Add the butter and the parsley mixture to the skillet and saute for 1 minute longer, shaking the skillet occasionally to coat the chicken. Use a spoon to remove the chicken to a plate, leaving brown bits, extra parsley and garlic in the pan.
- If there’s a lot of oil in the pan, remove all but about a tablespoon. Most likely you won’t have to remove much. Add the butter and cook over medium heat to melt. Add the flour and mix together, cook for a minute or so, stirring continuously. Slowly add the chicken broth, whisking to combine until all broth has been added. Cook over medium high heat, stirring constantly until gravy has cooked down a bit and thickened. Serve over chicken.
CHICKEN BREASTS WITH GARLIC AND PARSLEY - FOOD AND WINE
From foodandwine.com
5/5 Servings 4
- Dry the chicken cubes with paper towels and toss them with the flour, salt and pepper in a bowl. Heat the oil in a12-inch skillet until very hot but not smoking. Add the chicken cubes and cook in one layer turning occasionally, for about 3 1/2 minutes.
- Meanwhile, combine the garlic and parsley in a small bowl. Add the butter and the parsley mixture to the skillet and sauté for 1 minute longer, shaking the skillet occasionally to coat the chicken. Divide among 4 plates, add a wedge of lemon to each plate and serve within 15 minutes.
CHICKEN WITH GARLIC AND PARSLEY RECIPE BY WOLFGANG PUCK
From thedailymeal.com
4/5 (1)Estimated Reading Time 1 minServings 4Calories 222 per serving
- In a small saucepan, blanch the garlic cloves in boiling water for 1 minute. Drain the water and slice the garlic thinly. In a small bowl, toss the garlic with the parsley and a little salt and pepper.
- Stuff a little of this garlic mixture into the pockets under the skin of the chicken breasts (about 2 teaspoons per chicken). Transfer the chicken to a plate, cover with plastic wrap and chill until ready to use.
- Heat a charcoal or gas grill until it is moderately hot. Grill the chicken for 8 to 10 minutes per side until the meat is cooked through. Do not overcook it.
GARLIC AND PARSLEY BUTTER CHICKEN WITH GNOCCHI - JO COOKS
From jocooks.com
4.1/5 (8)Total Time 40 minsCategory Main CourseCalories 630 per serving
- If your chicken breasts are too thick cut them in half crosswise. Season the chicken breasts with salt, pepper and smoked paprika on both sides.
- Heat the olive oil in a skillet. Add chicken breasts and cook on each side for about 5 minutes or until golden brown. The chicken may not yet be cooked through, but that's OK since we'll finish it off in the oven.
- In the meantime, add the butter, garlic, parsley, lemon juice, salt and pepper to your food processor and pulse for about 30 seconds or until the mixture is all crumbled up and there are no huge pieces of garlic anymore.
CHICKEN WITH GARLIC & PARSLEY - RECIPE DETAILS
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4/5 (6)Total Time 20 minsCategory Main DishesCalories 207 per serving
- Cut chicken in to cubes, pat the chicken dry with paper towels and toss with the flour, salt and pepper.
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