Creamy Lemon Pepper Chicken Food

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CREAMY LEMON-PEPPER ORZO WITH GRILLED CHICKEN



Creamy Lemon-Pepper Orzo with Grilled Chicken image

If you love risotto but want something quicker, this simple orzo takes half the time. Rich cheese and cream are switched out for tangy Greek yogurt and goat cheese for equally satisfying creaminess. Sweet green peas, fragrant fresh tarragon and basil scream spring--though this dish is a year-round classic. Get your fork--and appetite--ready.

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 10

1/4 cup fat-free plain Greek yogurt, at room temperature
1 large clove garlic, minced
Zest and juice of 1 lemon
3 teaspoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 boneless, skinless chicken thighs
1 cup whole-wheat or other whole-grain orzo
1 cup frozen petite peas, thawed and patted dry
2 ounces finely crumbled goat cheese, at room temperature
4 tablespoons chopped fresh herbs, such as basil and tarragon

Steps:

  • Bring a pot of water to a boil; prepare a grill or grill pan for medium heat.
  • Whisk together the yogurt, garlic, lemon juice, 2 teaspoons of the oil and 1/2 teaspoon each salt and pepper in a medium bowl until well combined.
  • Rub the chicken thighs with the remaining 1 teaspoon oil and sprinkle with 1/4 teaspoon salt and 1/2 teaspoon pepper. Grill until nicely marked and cooked through, 10 to 12 minutes per side. Transfer to a cutting board and let stand for at least 5 minutes.
  • Add the orzo to the boiling water and cook according to the package directions for al dente, stirring in the peas during the last minute of cooking. Drain the orzo and peas, reserving 1 cup of the cooking liquid. Stir the orzo and peas into the yogurt mixture, along with the goat cheese, 3 tablespoons of the herbs and at least 3/4 cup of the cooking liquid, until well combined. Transfer to a platter.
  • Thinly slice the chicken and arrange on top of the orzo. Sprinkle with the lemon zest and the remaining 1 tablespoon herbs.

Nutrition Facts : Calories 317 calorie, Fat 9.5 grams, SaturatedFat 3 grams, Cholesterol 50 milligrams, Sodium 266 milligrams, Carbohydrate 37 grams, Fiber 6 grams, Protein 21 grams, Sugar 4 grams

CREAMY LEMON CHICKEN



Creamy Lemon Chicken image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

1/4 cup Gold Medal® all-purpose flour
4 boneless skinless chicken breasts
1 can (18 oz) Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce
3 tablespoons lemon juice
Chopped fresh parsley, if desired
Grated lemon peel, if desired
Hot cooked rice, if desired

Steps:

  • 1. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. In small shallow dish, mix flour with 1 teaspoon salt and 1/2 teaspoon pepper; dip each chicken breast into flour mixture, coating all sides.
  • 2. In 10-inch skillet, heat 2 tablespoons vegetable oil over medium-high heat. Cook chicken breasts in oil 6 to 8 minutes, turning once, or until brown. In small bowl, mix cooking sauce and lemon juice.
  • 3. Pour sauce mixture over chicken. Reduce heat to medium-low; simmer 5 to 10 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165 degrees F). Sprinkle with parsley and lemon peel. Serve with rice.

CREAMY LEMON CHICKEN



Creamy Lemon Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
Six 3- to 4-ounce boneless, skinless chicken thighs
3 cloves garlic, minced
1/4 cup white wine
3/4 cup heavy cream
1/2 cup grated Parmesan
1 lemon, zested and juiced, plus lemon slices, for garnish
3 big handfuls spinach (about 3 cups)
Fresh basil, for garnish

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.

EASY CREAMY LEMON CHICKEN



Easy Creamy Lemon Chicken image

Make and share this Easy Creamy Lemon Chicken recipe from Food.com.

Provided by Smalltowngal

Categories     Chicken Breast

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 5

4 boneless skinless chicken breasts
1 (10 1/2 ounce) can cream of chicken soup
0.5 (10 1/2 ounce) can water
2 tablespoons lemon juice
1 teaspoon ground pepper

Steps:

  • Cook chicken breasts on grill (I use my George Forman Grill -- 9 minutes on it). If you don't have a grill, cook them in a frying pan.
  • In a separate pan, combine the cream of chicken soup, water, lemon juice and pepper, simmer on low.
  • Add cooked chicken breats to sauce and simmer for 5 minutes.
  • Serve with rice.

Nutrition Facts : Calories 398.6, Fat 11.6, SaturatedFat 3.2, Cholesterol 148.8, Sodium 1130.5, Carbohydrate 12.7, Fiber 0.3, Sugar 1.2, Protein 58.2

LEMON PEPPER CHICKEN WITH CREAMY GARLIC-LEMON SAUCE



LEMON PEPPER CHICKEN WITH CREAMY GARLIC-LEMON SAUCE image

This is one of our favorite recipes for chicken thighs. It comes together easily and tastes wonderful! The sauce is delicious on pasta. The chicken comes out nice and crispy. It's a great recipe to serve company, too!

Provided by Chef PotPie

Categories     < 60 Mins

Time 55m

Yield 6 thighs, 3 serving(s)

Number Of Ingredients 15

6 chicken thighs
2 teaspoons lemon pepper seasoning, divided
1/4 cup flour (use gluten free flour for gluten free version)
2 tablespoons olive oil
1 teaspoon olive oil
1/2 tablespoon butter
5 garlic cloves, minced
3/4 cup chicken stock
1 teaspoon lemon, pepper seasoning
1/2 cup heavy cream
1/2 cup shredded mozzarella cheese or 1/2 cup parmesan cheese
2 tablespoons fresh lemon juice
3 green onions, green part only, chopped
2 tablespoons parsley, chopped
3 lemon slices, for garnish

Steps:

  • Chicken Thighs:.
  • Preheat oven to 375°F.
  • In zip-top bag, place 2 teaspoons of lemon pepper seasoning with flour and shake to mix thoroughly. Briefly shake thighs, 2 or 3 at a time, till coated.
  • Heat 2 tablespoons olive oil on medium-high heat in a large skillet. Add chicken thighs skin side down and cook for about 4 minutes until browned. Flip the chicken thighs over and cook for 2 minutes on the other side. Remove from heat. Put chicken thighs skin side up (crispy side up) on a baking sheet and bake at 375 F for about 20-25 minutes, until the chicken is fully cooked, the juices run clear and the chicken is no longer pink in the center.
  • Creamy Sauce:.
  • In the mean time, while the chicken is baking, make the sauce: Wipe the skillet you used for cooking the chicken thighs. Add 1 teaspoon olive oil and 1/2 tablespoon butter to skillet. Add minced garlic and cook, constantly stirring, for about 30 seconds. Add chicken stock and 1 teaspoon lemon-pepper seasoning to the skillet and bring to light boil. Add heavy cream and bring back to boil. Add shredded cheese and stir until melted. Reduce heat to simmer and keep stirring until the sauce is smooth. Remove from heat. Add 2 tablespoons freshly squeezed lemon juice and stir inches Top the sauce with chopped green onions (chop up only green portion of green onions and don't use white portion). Keep the sauce covered.
  • The chicken should be cooked by now. Check it for doneness and if chicken is completely cooked through, add it to the skillet on top of the sauce and on top of green onions. Top with chopped parsley and decorate with a few slices of lemon.

EASY CREAMY LEMON CHICKEN



Easy Creamy Lemon Chicken image

This dish is a snap to prepare but always hits the spot at my house. The creamy sauce with a hint of lemon keeps the chicken moist and delicious. Serve over pasta or rice.

Provided by Jess Staldine

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 6

Number Of Ingredients 6

½ cup salted butter
6 skinless, boneless chicken breasts
3 tablespoons lemon juice
2 teaspoons lemon zest
1 cup half-and-half
½ cup grated Parmesan cheese, divided, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt butter in a large skillet over medium-high heat. Cook chicken until lightly browned on both sides, 5 to 7 minutes. Place in a baking dish.
  • Stir lemon juice and zest into the leftover butter in the pan, and cook over medium-low heat, stirring, for 3 to 4 minutes. Stir in half-and-half slowly. Stir in 1/4 cup Parmesan cheese until sauce is smooth. Pour sauce over chicken.
  • Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/4 cup Parmesan cheese on top.

Nutrition Facts : Calories 344.3 calories, Carbohydrate 2.7 g, Cholesterol 126.1 mg, Fat 24.6 g, Fiber 0.1 g, Protein 27.5 g, SaturatedFat 14.5 g, Sodium 283.8 mg, Sugar 0.3 g

SKILLET CREAMY LEMON CHICKEN



Skillet Creamy Lemon Chicken image

This was an existing recipe on here but made some changes to my liking. ¥¥ Because my family loves to put the chicken over pasta with the same sauce, I doubled the sauce ingredients. We LOVE lemon and tangy chicken but if you're not a fan of it then cut back the lemon juice & lemon vinegar. I also added some other ingredients to my personal liking...hope you enjoy it!!

Provided by Gatorbek

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

6 medium boneless skinless chicken breasts, cut into cubes
olive oil
2 tablespoons garlic butter (I use Land O'Lakes)
2 tablespoons garlic, minced or 1 tablespoon garlic paste
3 cups chicken stock
1/3 cup heavy cream
1 1/2-2 tablespoons lemons or 1 1/2-2 tablespoons vinegar
1 cup dry white wine
1/4 cup lemon juice (to taste)
2 tablespoons capers, drained and chopped
1 tablespoon fresh parsley, chopped

Steps:

  • In a nonstick skillet, heat olive oil over med high.
  • Stir in garlic butter until melted.
  • Add chicken.
  • Cook 5 min to brown, then reduce heat to med.
  • Turn chicken and cook about 4-5min more until juice runs clear when pierced.
  • Transfer chicken to a warm dish.
  • Lower heat if needed to maintain medium-low to medium heat so as not to scorch the garlic, then add garlic to the drippings in the skillet.
  • In a cup, mix stock, wine, lemon juice, and 1 1/2 teaspoons of flour until smooth.
  • Stir into mixture in skillet. Scrape skillet to incorporate any browned bits from the chicken.
  • Heat to a boil, boil 1 minute. Stir in capers and remaining 1 tablespoon of butter and the heavy cream, simmer until thickened.
  • Pour sauce over chicken, sprinkle with parsley and garnish with additional lemon slices.
  • **This recipe is to make double the sauce to add to add to pasta if you are laying the chicken on top.
  • Note: Occasionally, this has turned out a little more "tangy" than I would like with too much lemon. If this happens, just dilute with a little extra chicken stock or broth mixed with cornstarch or flour to keep thicker consistency.

Nutrition Facts : Calories 262.7, Fat 9.4, SaturatedFat 4.1, Cholesterol 97.2, Sodium 401.4, Carbohydrate 7.4, Fiber 0.2, Sugar 2.6, Protein 28.7

CREAMY LEMON PEPPER CHICKEN



Creamy Lemon Pepper Chicken image

This came from the lowcarbfriends bulletin board. Thanks, whoever you are, and I hope everyone likes it as much as we did. I served it with a salad but it would probably be good over rice or pasta as well.

Provided by catmaiden

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless chicken breasts or 8 -10 chicken cutlets
carbquick low-carbohydrate baking mix
cooking spray
black pepper
1/2 cup butter
1/4 cup heavy cream
1 teaspoon garlic powder
1 teaspoon onion powder
1 pinch salt
1 teaspoon black pepper
1/4 cup lemon juice
1 teaspoon Splenda sugar substitute or 1 teaspoon artificial sweetener, of choice

Steps:

  • Pound chicken breasts thin (optional but preferred).
  • Dredge in Carbquick or lowcarb bake mix.
  • Lay in baking dish sprayed with cooking spray.
  • Sprinkle black pepper to taste on top.
  • Bake at 375 for 35 minutes.
  • While the chicken is baking, make the sauce.
  • Melt the butter in a small saucepan and whisk in the rest of the ingredients.
  • Let the sauce reduce to desired thickness over low heat and pour over the chicken after it is done baking.

Nutrition Facts : Calories 513.7, Fat 42, SaturatedFat 21.9, Cholesterol 174.2, Sodium 300.1, Carbohydrate 3.1, Fiber 0.3, Sugar 0.8, Protein 31.1

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