LEMON-DIJON CHICKEN SKILLET
This tender chicken in a luscious lemon-Dijon sauce might look like it came from a nice restaurant, but it's a dish you can cook up in your own kitchen, while staying within budget (and under 400 calories!). The trick is using the cooking juices as the base of the rich-tasting sauce and upping its flavor further with a couple of impactful ingredients, like Dijon, rosemary and lemon. While we often like cooking with boneless chicken thighs for the sake of convenience, bone-in chicken ensures extra flavor in this recipe. Remember to remove the chicken from the pan, so it doesn't overcook while you finish the sauce. Keep the chicken warm, and then plate it all up beautifully. When you serve up this meal, your dinner companions will be impressed, and you can congratulate yourself on pulling off such a nice meal without any extra fuss.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- In small bowl, mix 2 teaspoons of the mustard, the chopped rosemary, garlic and 1 teaspoon of the lemon juice. Rub mixture all over chicken thighs; season with salt.
- In 12-inch nonstick skillet, heat oil over medium heat. Add thighs; cook 4 minutes on each side until brown. Add onion; cook 2 to 3 minutes or until just softened. Add white wine; stir to deglaze bottom of pan. Add broth and sprigs of rosemary; increase heat to medium-high; heat to simmering. Reduce heat to medium-low; cover and simmer 10 to 13 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken to plate, and keep warm.
- Strain cooking liquid; discard solids. Heat butter in same skillet over medium heat. Stir in flour until smooth; cook 1 minute, stirring constantly, until mixture is lightly browned and bubbling. Slowly add cooking liquid; beat with whisk to combine. Add remaining 1 teaspoon mustard and remaining 1 teaspoon lemon juice; cook 1 to 2 minutes or until slightly thickened. Spoon some of sauce over chicken; top with parsley. Serve remaining sauce on the side.
Nutrition Facts : Calories 150, Carbohydrate 3 g, Cholesterol 80 mg, Fiber 0 g, Protein 16 g, SaturatedFat 2 1/2 g, ServingSize 1 Thigh and 1/4 Cup Sauce, Sodium 360 mg, Sugar 0 g, TransFat 0 g
ONE SKILLET LEMON BUTTER DIJON CHICKEN AND ORZO WITH FETA SAUCE
The perfect all-in-one winter dinner...quick, easy, colorful, and delicious!
Provided by Tieghan Gerard
Time 1h
Number Of Ingredients 20
Steps:
- 1. Preheat oven to 400° F. 2. In a bowl, mix 2 tablespoons olive oil, Dijon mustard, 3 cloves garlic, 1 shallot, rosemary, paprika, and a pinch each of salt and pepper. Add the chicken and toss well to combine.3. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add the chicken. Sear on both sides until golden, 3-5 minutes. During the last 2 minutes of cooking, add the butter and lemon slices. Remove everything from the skillet.4. Add the orzo, 1 shallot, and 1 clove of garlic. Cook until the orzo is toasted, about 2 minutes. Add the broth, kale, and 2 tablespoons lemon juice. Season with salt and pepper. Bring to a boil over high heat. Slide the chicken, lemon slices, and any juices left on the pan back into the skillet. Bake, uncovered for 15 minutes or until the chicken is cooked through.5. Meanwhile, make the feta sauce. Combine the feta, yogurt, garlic, and lemon juice in a blender and blend until creamy. Stir in the paprika, and a pinch of red pepper flakes. If desired, thin with additional lemon juice.6. Serve the chicken and orzo topped with the feta sauce and dill.
Nutrition Facts : Calories 530 kcal, ServingSize 1 serving
DIJON-LEMON CHICKEN
Enjoy Dijon-Lemon Chicken from My Food and Family. Lemon and feta are meant to be in this delicious dinner entrée recipe!
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place flour in shallow dish. Season chicken with 1/2 tsp. pepper. Add, 1 breast at a time, to flour, turning to evenly coat each breast with flour.
- Heat oil in large skillet on medium-high heat. Add chicken; cook 6 to 7 min. on each side or until done (165°F). Transfer to platter; cover to keep warm.
- Reserve 1/4 of the cheese. Combine remaining cheese with sour cream, mustard, lemon juice, cream and remaining pepper in saucepan; cook 3 to 5 min. or until cheese is melted and sauce is heated through, stirring constantly.
- Drizzle sour cream sauce over chicken; top with reserved cheese. Sprinkle with onions.
Nutrition Facts : Calories 320, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 105 mg, Sodium 410 mg, Carbohydrate 9 g, Fiber 1 g, Sugar 2 g, Protein 30 g
LEMON-DIJON CHICKEN
Very flavorful baked chicken.
Provided by GOMERSGIRL5
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Squeeze 3 tablespoons juice from lemons; reserve squeezed lemon halves. Combine the lemon juice, parsley, mustard, garlic, oil, rosemary, pepper, and salt in a small bowl; blend well.
- Toss the potatoes with 2 tablespoons of the parsley mixture in a large bowl. Reserve. Gently slide fingers between the skin and meat of the chicken to loosen skin. Spoon parsley mixture between skin and meat. Secure breast skin with toothpicks, if necessary. Place lemon halves in the cavity of chicken. Place chicken on a rack in a roasting pan.
- Bake chicken in preheated oven for 30 minutes. Arrange potatoes around the chicken; bake until chicken juices run clear, about 1 additional hour. Allow chicken to rest for 10 minutes before serving.
Nutrition Facts : Calories 638 calories, Carbohydrate 27.2 g, Cholesterol 169.7 mg, Fat 32.5 g, Fiber 2.1 g, Protein 56.1 g, SaturatedFat 8.7 g, Sodium 651.7 mg, Sugar 2 g
GRILLED CHICKEN WITH DIJON AND MEYER LEMON
Provided by Anne Burrell
Time 2h35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the lemon juice, zest, mustard, rosemary and crushed red pepper in a small bowl. Add 1 to 2 tablespoons of olive oil to the mustard mixture to loosen it. Paint this mixture generously all over the chicken and let sit for up to 2 hours at room temperature or overnight in the refrigerator. If you have any of the mustard mixture left over, save it for repainting while the chicken is cooking.
- Preheat the grill to medium (you want the chicken to cook on the grill as long as possible without burning to develop lovely crispy, tasty skin). Brush off any crud on the grill with a wire grill brush and run an oiled towel over the grill to pick up any bits of loosened crud. Season the chicken lightly with salt and arrange gently on the grill, skin side down, and cook for 5 to 6 minutes. If the chicken flares up, move it to a cooler part of the grill; you don't want sooty film on the chicken (it won't taste good).
- Once the chicken has started to brown and crisp, it's a good idea to close the grill to allow the heat to cook the chicken from all directions. You want to cook the chicken skin side down for a total of 10 to 12 minutes, then turn it over and cook it for another 10 to 12 minutes. If you're using a grill pan, you can transfer the chicken to a 375 degree F oven when it's ready to flip so it can finish cooking. If there is leftover mustard mixture, use it to paint the skin of the chicken on the second side. The chicken is done when an instant-read thermometer registers 165 degrees F.
- When the chicken is nearly done, place the lemon halves on the grill cut side down and leave them alone until brown and caramelized, 5 to 6 minutes. (These will smell great while they're grilling!)
- Remove the chicken from the heat and serve with the grilled lemon for extra lemony goodness.
PAN FRIED PAPRIKA, GARLIC AND LEMON DIJON CHICKEN BREASTS
Stunningly easy but really impressive recipe! Simply marinade the chicken breasts in the sauce & pan fry them for an elegant but simple supper! Serve with rice, pasta or a medley of fresh seasonal vegetables with steamed new potatoes.This is one of my "fail safe" recipes - it is also brilliant on the Barbeque or oven baked! Also great with roasted Cherry Tomatoes. You can also use lean pork chops for this recipe.
Provided by French Tart
Categories Chicken Breast
Time 12h45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Grate the lemons and then squeeze them to extract the juice.
- Mix the lemon rind, juice, mustard, crushed garlic, salt, pepper & smoke paprika together until well blended.
- Coat the chicken breasts with the sauce - or even better, place ALL the ingredients including the chicken into a Zip Lock bag.
- Can be put in the fridge for up to 24 hours until needed OR can be frozen at this stage.
- If pan frying - heat the olive oil gently and add the chicken breasts.
- Cook on a high heat until they are browned and sealed - then cook gently for up to 20 minutes until juices run clear when pierced.
- At this stage you can add the optional creme fraiche or sour cream for a creamier sauce.
- The oven roasted cherry tomatoes can also be added to the pan to reheat them slightly.
- Sprinkle with some more smoked paprika before serving & fresh parsley. Garnish with a lemon wedge if required.
- Serve with fresh seasonal vegetables, steamed potatoes or rice & pasta.
- OVEN BAKED VERSION: Preheat oven to 200 C or 400 F; coat the oven proof pan with the olive oil and heat it up slightly beforehand.
- Place chicken breasts with all the sauce into the pan.
- Turn over once during cooking which should take 30 to 45 minutes.
- Add creme fraiche at this stage if using and scrape all the sauce from around the edges into the creamy sauce.
- Cook for a further 2-5 minutes.
- Serve as for pan-fried version.
Nutrition Facts : Calories 199, Fat 9.2, SaturatedFat 3.3, Cholesterol 89.2, Sodium 141.9, Carbohydrate 2.8, Fiber 0.4, Sugar 0.5, Protein 25.6
BAKED DIJON CHICKEN
Make and share this Baked Dijon Chicken recipe from Food.com.
Provided by janem123
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Oven Method:.
- Preheat oven to 375*.
- In a small bowl, stir together all ingredients except chicken or turkey.
- Arrange chicken or turkey in a single layer in a glass baking dish. Spread mustard mixture over each piece.
- Bake uncovered for 15 to 20 minutes, or until chicken or turkey is no longer pink.
- Microwave method:.
- Prepare as directed above except arrange chicken or turkey in a single layer in a baking dish, placing thicker portions toward the outside of the dish.
- Cover with wax paper and cook on 100% power (high) for 3 to 4 minutes.
- Give dish a 1/2 turn. Re-cover and cook on high for 3 to 4 minutes longer or until chicken or turkey is tender and no longer pink.
LEMON DIJON CHICKEN WINGS
These are for the grill but could be done in the oven too?? They are not glazed but flavored with marinade.
Provided by gail.lalumiere
Categories Chicken
Time 2h35m
Yield 2 pounds, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl mix all the ingredients together and add the wings. Stir well and dump into a large zipper top bag.
- Put the bag on a platter and into the refrigerator for at least 2 hours.
- Oil the grates and preheat the grill to high heat.
- Remove the wings from the marinade and add the marinade to a small saucepan. Bring it to a boil and cook for 5 minutes.
- Turn one grill section from high to medium heat and start grilling the wings there.
- Grill the wings for about 10 minutes turning frequently.
- Baste with some more marinade.
- Finish the wings for 5 minutes or so (juices should run clear) on the high heat burner. It will crisp them up.
Nutrition Facts : Calories 641.1, Fat 50.1, SaturatedFat 12.1, Cholesterol 174.8, Sodium 1414.3, Carbohydrate 3.8, Fiber 0.8, Sugar 0.5, Protein 42.4
LEMON DIJON CHICKEN
Make and share this Lemon Dijon Chicken recipe from Food.com.
Provided by candlelight chef
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- combine lemon juice, dijon mustard, garlic, and 1/3 cup chicken stock.
- marinate chicken for at least a hour or so.
- remove chicken from marinate.
- sprinkle with lemon pepper.
- broil or grill.
- combine 1 tsp of stock and cornstarch.
- set aside.
- combine rest of stock and marinade in a saucepan.
- bring to a boil.
- add in rosemary and lemon zest.
- thicken with cornstarch.
- place chicken on plate, top with hot lemon dijon sauce and garnish with lemon wheel.
- serve wwith fresh veggies, rice or oven baked potatoes.
Nutrition Facts : Calories 431.7, Fat 22, SaturatedFat 6.3, Cholesterol 147.6, Sodium 289.3, Carbohydrate 6, Fiber 0.2, Sugar 1.7, Protein 49.6
CREAMY DIJON CHICKEN
This chicken dish is extremely fast and economical. It makes a nice sauce that works well over brown rice or wide noodles. If you want extra sauce for leftovers, double the recipe. -Irene Boffo, Fountain Hills, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Whisk together cream, mustard and brown sugar. Pound chicken breasts with a meat mallet to even thickness; sprinkle with salt and pepper., In a large skillet, heat oil and butter over medium-high heat; brown chicken on both sides. Reduce heat to medium. Add onion and cream mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 10-12 minutes. Sprinkle with parsley.
Nutrition Facts : Calories 295 calories, Fat 11g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 621mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges
GRILLED LEMON DIJON CHICKEN
Found this recipe on a low carb website. While I don't do low carb, I'm always searching for new recipes to try. Preparation times does not include marination time.
Provided by LARavenscroft
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a food processor, combine all ingredients except oil, salt, pepper, and chicken.
- Process until the ingredients are finely chopped.
- Drizzle in the oil and run until the mixture is fluid.
- Add salt and pepper, to taste.
- Wash chicken and pat dry with paper towels.
- Place chicken in a ziploc bag.
- Add marinade and seal bag and refrigerate for several hours or overnight.
- Preheat range top grill or outdoor grill.
- Grill for 7 minutes per side until juices are clear and internal temperature is 170 degrees.
Nutrition Facts : Calories 328, Fat 22.1, SaturatedFat 3.2, Cholesterol 68.4, Sodium 206.4, Carbohydrate 3.8, Fiber 0.6, Sugar 0.7, Protein 28.1
LEMON DIJON CREAM SAUCE
Make and share this Lemon Dijon Cream Sauce recipe from Food.com.
Provided by Miss Annie
Categories Sauces
Time 10m
Yield 1/2 cup
Number Of Ingredients 4
Steps:
- Melt the butter over low heat, and add the Dijon and lemon juice, mixing well.
- When slightly heated, stir in the cream, 1/4 cup at a time until it is the consistency you like.
- Serve over vegetables.
Nutrition Facts : Calories 982.7, Fat 104.2, SaturatedFat 64.5, Cholesterol 366.4, Sodium 534.7, Carbohydrate 11.5, Fiber 1.1, Sugar 1.8, Protein 6.3
More about "dijon lemon chicken food"
LEMON HONEY DIJON CHICKEN - GIADZY
From giadzy.com
Servings 4Category Main CourseAuthor Giada De LaurentiisTotal Time 1 hr
ONE POT LEMON ROSEMARY DIJON CHICKEN AND BUTTER …
From halfbakedharvest.com
LEMON DIJON YOGURT CHICKEN | CHICKEN.CA
From chicken.ca
LEMON DIJON CHICKEN SKILLET (20 MINUTES!) - AVERIE COOKS
From averiecooks.com
DIJON CHICKEN - EASY CHICKEN RECIPES
From easychickenrecipes.com
THE BEST GRILLED LEMON DIJON CHICKEN - PLAIN CHICKEN
From plainchicken.com
SHEET PAN LEMON ROSEMARY DIJON CHICKEN AND POTATOES WITH FETA …
From halfbakedharvest.com
BAKED HONEY MUSTARD CHICKEN THIGHS - NATASHASKITCHEN.COM
From natashaskitchen.com
LEMON DIJON CHICKEN | TYSON® BRAND
From tyson.com
GRILLED LEMON DIJON CHICKEN THIGHS - SLENDER KITCHEN
From slenderkitchen.com
16 WEEKNIGHT DINNERS YOU CAN MAKE WITH A ROTISSERIE CHICKEN
From americastestkitchen.com
GRILLED ROMAINE LETTUCE CAESAR SALAD - FAMILYSTYLE FOOD
From familystylefood.com
BALSAMIC ROASTED CHICKEN WITH SOUR CREAM AND CHIVE POTATO SALAD …
From goodmorningamerica.com
GRILLED CHICKEN CAESAR SALAD | HOW TO MAKE A CAESAR SALAD - DELISH
From delish.com
LEMON-DIJON CHICKEN RECIPE WITH PHOTOS | POPSUGAR …
From popsugar.com
TUNA MACARONI SALAD - THIS IS NOT DIET FOOD
From thisisnotdietfood.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