PAN-SEARED CHICKEN IN LEMON BASIL CREAM SAUCE
Here's an easy 30 minute dinner idea for you! Pan-seared Chicken in Lemon Basil Cream Sauce is super easy to throw together, and uses up some of that fresh garden basil. Chicken tenderloins are quick to cook on the stovetop, and the sauce has such bright lemony flavor!
Provided by Karen
Categories Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Dry the chicken tenderloins with a paper towel.
- On a plate or shallow dish, mix together the flour and spices: basil, salt, pepper, cayenne, garlic, and onion.
- Dredge the chicken in the flour mixture to coat both sides.
- Heat a large skillet to medium high heat. When it is hot, add 1 tablespoon butter and 1 tablespoon oil, and swirl to coat.
- Add about half the chicken tenderloins. Don't add them all at once or they will steam, not sear, and that won't get you those nice crispy brown edges. Leave about an inch in between each piece of chicken.
- Sear for about 4 minutes. Keep an eye on it and make sure it's not cooking too quickly. Turn the heat down to medium if necessary.
- Flip the chicken and cook for another 2 minutes or so, until brown.
- Remove the chicken to a plate and sear the other batch, adding more oil if the pan gets dry.
- When the chicken is done and out of the pan, add the chicken broth and lemon juice. Keep the heat on medium high. Scrape up the browned bits with a wooden spoon.
- Bring to a boil and simmer for about 3 minutes.
- Add the cream. Bring to a simmer again and continue simmering for 5-8 minutes until the sauce has thickened some.
- Remove from heat and add fresh basil and lemon zest. Return the chicken to the pan.
- Serve with pasta, rice, mashed potatoes, cauliflower rice, etc.
Nutrition Facts : ServingSize 1 g, Calories 460 kcal, Fat 24 g, SaturatedFat 10 g, Cholesterol 193 mg, Sodium 1151 mg, Carbohydrate 10 g, Fiber 1 g, Sugar 1 g, Protein 50 g, TransFat 1 g, UnsaturatedFat 10 g
CHICKEN IN BASIL LEMON CREAM
Don't let the instructions scare you off this marvelous recipe. They are just very detailed and thus simple to follow. This can even be made ahead and frozen*. Source: United States Personal Chef Association Hands on Training.
Provided by Annacia
Categories Chicken Breast
Time 37m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Rinse the chicken with cold water and dry on paper towels, trim off any excess fat and tough tissue.
- Pound out the breast using a meat hammer until tenderized and an even thickness and dredge chicken in flour seasoned with salt and pepper, shaking off excess flour.
- Cook the chicken breasts in a pre-heated non-stick skillet with two tablespoons of the oil over medium high heat until just done.
- Place the breasts aside on a plate and cover while making sauce.
- Heat the chicken stock in a microwave, approximately two minutes on high then heat the remaining tablespoon of oil and butter in a small skillet or saucepan over medium heat, careful not to burn butter.
- Add the flour and stir into a paste to create a roux, continue to cook the roux over medium heat until it becomes a blonde roux, approximately two-four minutes.
- Remove the roux from the heat. add the heated chicken stock to all roux slowly, in stages, being sure to return the roux to a smooth paste or slurry after each addition.
- When all of the chicken stock has been incorporated, return the pan to medium heat and cook until the stock has thickened into a veloute, while still on medium heat, add the lemon juice, lemon zest, basil, white wine, salt and sugar to the veloute.
- Stir and cook for two minutes, then slowly add the cream. At this point, add additional stock or reduce the sauce to the desired thickness and adjust the seasonings to your personal taste.
- Remove the sauce from the heat and pour over the chicken breasts.
- *NOTE: This dish freezes nicely. If you are making ahead, cook sauce, pour 1/2 cup or more over each chicken breast, covering the chicken completely. Store in a refrigerator or freezer. To reheat (if frozen, thaw in the refrigerator the night before the day of consumption) heat in microwave using 70% power for approximately 3 minutes or until hot throughout.
Nutrition Facts : Calories 667, Fat 50.6, SaturatedFat 17.6, Cholesterol 176, Sodium 748.1, Carbohydrate 14.2, Fiber 0.8, Sugar 1.5, Protein 36.4
CREAMY LEMON BASIL CHICKEN
Chicken has got to be the most versatile meat on the planet. If your house is anything like ours than you can never have too many great chicken recipes. This scrumptious chicken recipe combines chicken breasts with a creamy lemon basil sauce that is lightly seasoned. It is delicious served with a little angel hair pasta or for...
Provided by Beth Pierce
Categories Chicken
Time 30m
Number Of Ingredients 11
Steps:
- 1. In large skillet over medium heat add 1 tablespoon olive oil and brown chicken breasts on both sides. If necessary work in batches so the skillet is not crowded. Plate chicken, cover and keep warm.
- 2. If needed add 1 tablespoon of olive oil to same skillet over LOW heat. Add garlic, basil and onion powder and cook for 30 seconds. Add chicken broth and stir to scrap brown bits off the bottom of the pan. Add cream and simmer until slightly thickened; approximately 10-15 minutes. Add lemon juice and salt & pepper to taste. Return chicken to skillet and cook for an additional 5 minutes. Top with parsley and fresh lemon slices serve.
- 3. NOTES Cooking time on the chicken in the final step will depend on how much it cooked while browning and how thick it is. You can always slice a small piece and check. If the sauce gets too thick will cooking add 1-2 tablespoons chicken broth. If it is too thin add 1-2 tablespoons cream.
CREAMY LEMON CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place the flour in a shallow bowl and season with salt and pepper. Heat a large saute pan over medium-high heat, then add the oil. Dredge the chicken in the flour, shaking off any excess, and place in the hot oil. Cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove the chicken to a plate.
- Add the garlic to the pan, carefully add the wine and, using a wooden spoon, scrape the bottom of the pan to release any flavor stuck to the bottom. Add the cream, Parmesan, lemon zest and juice and some salt and pepper. Bring to a simmer and cook until the sauce starts to thicken, about 2 minutes. Add the spinach, stir and return the chicken to the pan. Cook for 1 minute more, until the spinach has wilted. Garnish with basil and lemon slices.
BAKED CHICKEN BREAST WITH LEMON AND BASIL
Delicious lemony baked chicken breast. Pairs nicely with a baked potato.
Provided by Matthew Defrain
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Wash chicken breasts and pat dry with paper towels. Trim and discard fat. Tenderize chicken with a meat mallet. Rub 1 tablespoon olive oil on each breast, lightly covering both front and back. Season with salt, pepper, and garlic powder and set on the prepared baking sheet.
- Squeeze juice from one lemon half over the chicken breasts. Sprinkle with basil. Cut 2 slices of lemon from the remaining half and set 1 slice on each breast. Reserve remaining lemon for another use.
- Bake in the preheated oven until chicken breast is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from oven, cover with foil, and allow to rest for 7 minutes before serving.
Nutrition Facts : Calories 295.5 calories, Carbohydrate 6.6 g, Cholesterol 80.3 mg, Fat 17.3 g, Fiber 3 g, Protein 31.3 g, SaturatedFat 2.9 g, Sodium 73.4 mg, Sugar 0.2 g
LEMON BASIL CREAM SAUCE
This is a cream sauce that is usually served over grilled salmon, but I use it over veggies and/or pasta. Very easy to make, BUT very fattening!!
Provided by Daniele1969
Categories Sauces
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- MELT butter in a large skillet over medium-high heat; add garlic, and saute 1 to 2 minutes.
- Add half-and-half and chicken broth.
- Bring to a boil, and cook 8 minutes or until reduced by half.
- WHISK together lemon juice and cornstarch until smooth.
- Whisk lemon juice and 1/2 teaspoon pepper into butter mixture, and cook, whisking constantly, 2 minutes or until thickened.
- Remove from heat.
- DO NOT ADD BASIL UNTIL READY TO SERVE.
Nutrition Facts : Calories 161.7, Fat 13.1, SaturatedFat 8.1, Cholesterol 37.6, Sodium 257.5, Carbohydrate 8.6, Fiber 0.3, Sugar 0.7, Protein 3.3
LEMON BASIL CHICKEN
This recipe is very simple to prepare, and tastes delicious. A perfect weeknight recipe. Do leave the skin and bones on the chicken pieces for more flavor and a lovely crisp skin. I typically double the recipe so that we can have leftovers. The recipe is from the cookbook Fresh & Fast by Marie Simmons. I serve with fresh seasonal vegetables.
Provided by PanNan
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Clean and trim fat from chicken, and salt and pepper each side. Place chicken in a baking dish, skin side up.
- Loosen the skin on each piece, and place a basil leaf under the skin, directly on top of the chicken meat.
- Toss the garlic around the chicken in the baking dish.
- Place the lemon slices on top of each piece of chicken and drizzle with the oil.
- Bake for 35 - 40 minutes (depending on whether it's white meat or dark meat), basting with the garlic flavored pan juices every 10 minutes. The skin should be crisp and brown and the meat tender when it's ready to serve.
Nutrition Facts : Calories 333.8, Fat 24.2, SaturatedFat 6.4, Cholesterol 103.5, Sodium 97.6, Carbohydrate 2.5, Fiber 0.7, Protein 26
CREAMY LEMON BASIL-CHICKEN PASTA
Garlic, onions, basil and lemon juice give this chicken-pasta dish its great flavor. It gets its creamy cheesiness from Neufchatel and mozzarella.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt.
- Meanwhile, heat oil in large skillet on medium-high heat. Add onions, garlic and pepper; cook 1 min. Add half the chicken; cook 2 min. or until lightly browned, stirring frequently. Remove from skillet; cover to keep warm. Repeat with remaining chicken; return all chicken to skillet.
- Drain pasta, reserving 1/2 cup of the cooking water. Mix reserved water with Neufchatel and bouillon until blended. Add to chicken with lemon zest; mix well. Cover; cook on low heat 5 min. or until chicken is done. Stir in pasta, lemon juice and basil; cook; uncovered, 1 min. or until heated through, stirring frequently. Add mozzarella; cook and stir 1 min. or until melted.
Nutrition Facts : Calories 420, Fat 18 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 37 g
More about "creamy lemon basil chicken food"
CREAMY LEMON BASIL CHICKEN SALAD
From dinnerthendessert.com
5/5 (4)Total Time 10 minsCategory SaladCalories 588 per serving
- If your chicken is not cooked, you can sear it in a skillet on medium-high with a tablespoon of oil for 4-6 minutes on each side or roast at 375 degrees for 30 minutes.
- In a food processor, add the salt, pepper, mayonnaise, basil, garlic, and lemon juice and combine until creamy but just a few little pieces of basil show.
- Add the chicken, creamy dressing, celery and Parmesan cheese together in a bowl and stir to combine before serving.
- If possible, refrigerate for an hour or more, the flavors are better as the chicken has some time to soak up the creamy dressing.
LEMON BASIL CHICKEN RECIPE | SMALL TOWN WOMAN
From smalltownwoman.com
5/5 (10)Total Time 30 minsCategory Main Meal ChickenPublished Nov 1, 2019
CREAMY LEMON BASIL CHICKEN
From tastykitchen.com
5/5 (3)
SPEEDY CREAM CHICKEN PASTA WITH LEMON AND BASIL
From foodnetwork.com
CREAMY LEMON CHICKEN RECIPE WITH BASIL - JOY FILLED EATS
From joyfilledeats.com
LEMON BASIL CHICKEN - COMFORTABLE FOOD
From comfortablefood.com
CREAMY BASIL CHICKEN SKILLET {ONE PAN}
From thegirlonbloor.com
LEMON GARLIC CHICKEN WITH CREAMY BASIL SAUCE
From chicken.ca
WHOLE30 CREAMY LEMON BASIL CHICKEN - THE BETTERED …
From thebetteredblondie.com
CREAMY LEMON-BASIL CHICKEN
From eatingwell.com
4/5 (2)Total Time 20 minsAuthor Julia LevyCalories 236 per serving
23 EASY PASTA RECIPES & IDEAS
From foodnetwork.com
Author By
COTTAGE CHEESE PASTA RECIPE
From thekitchn.com
CREAMY PESTO SAUCE: HOW TO MAKE IT
From tasteofhome.com
BASIL CHICKEN WITH LEMON AND SPINACH – WELL PLATED BY ERIN
From wellplated.com
COPYCAT LEMON BASIL CHICKEN SALAD RECIPE THAT LAURYN SHOULD ...
From flipboard.com
CREAMY LEMON-BASIL CHICKEN PASTA | TRIED AND TRUE RECIPES
From triedandtruerecipe.com
CREAMY CHICKEN PASTA WITH LEMON AND BASIL - MODERN CRUMB
From moderncrumb.com
CHICKEN SCALOPPINE WITH ARTICHOKES RECIPE
From today.com
CREAMY LEMON PARMESAN CHICKEN WITH OLIVES AND HERBS - CTV
From more.ctv.ca
HOW TO MAKE LEMON CHICKEN WITH BASIL-AVOCADO CREAM, THE …
From yahoo.com
YOTAM OTTOLENGHI’S PICNIC AND CAMPING RECIPES
From theguardian.com
20 EASY BASIL RECIPES - WAYS TO USE FRESH BASIL
From thepioneerwoman.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