SKILLET GARLIC LEMON BUTTER CHICKEN
An easy skillet garlic lemon butter chicken recipe that you can make in a flash! The chicken is dusted with parmesan and flour so it's nice and crispy, the veggies are cooked in the same pan so it's easy to clean up. And the lemon butter sauce is to die for! What's not to love?
Provided by Marzia
Categories 30 Minute Meals
Time 30m
Number Of Ingredients 9
Steps:
- CHICKEN: Add the flour, parmesan, ¼ teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon pepper to a shallow dish and whisk. Add each piece of chicken to the flour mixture and coat on both sides, dust off any excess flour. Heat a skillet over medium-high heat and add the olive oil. Add the chicken to the skillet and let cook for 4-6 minutes per side depending on the thickness. Prepare the sauce while the chicken cooks. Remove chicken to a plate when cooked.
- GARLIC BUTTER SAUCE: In a small saucepan over medium heat, combine the lemon juice, minced garlic, red pepper flakes, and Italian seasoning and allow the mixture to reduce to 3 tablespoons. Add 1 tablespoon of butter and remove the pan from heat and swirl so the butter stars to melt. Place back on the heat for a few seconds, remove and continue to swirl until butter melts completely. Repeat with remaining tablespoons of butter. When butter is completely melted, remove sauce from stove; set aside.
- ASSEMBLE: Add a small drizzle of oil to the pan you cooked the chicken in (if it needs it.) Add the lemon slices and push them around the pan with tongs to pick up all the bits left behind by the chicken. Add the green beans and sauté them for 3-5 minutes or until done to preference. Season with salt, pepper, and the remaining ¼ teaspoon of garlic powder. Pile the chicken on the green beans if you'd like or divide into personal servings. You can drizzle the sauce over the entire skillet or serve it on each individual serving!
PAN ROASTED CHICKEN WITH LEMON GARLIC BUTTER
Steps:
- Pre-heat the oven to 200°c.
- To prepare the chicken, cut the backbone out of the chicken using sharp kitchen scissors, to spatchcock the chicken and then carefully cut through the breastbone to produce two halves. (If you are squeamish, ask your butcher to do this bit for you.)
- Heat a skiller or large oven-proof pan over high heat.
- Drizzle the chicken with olive oil then season with salt and pepper.
- Place the chicken, breast and thigh side down in the hot pan and press down with another frying pan or foil-wrapped bricks to allow it to brown sufficiently. When the chicken is golden brown, flip it over and add the fresh herbs to the pan.
- Allow to brown on the other side then place the chicken in the oven and allow to roast for 20-25 minutes until cooked through.
- Remove the cooked chicken from the oven then transfer to a plate and cover with foil to rest.
- Place the skillet on the stove over medium heat. Melt the butter in the pan then add the garlic. Allow to butter to simmer very gently, taking care to not burn it, and allow the garlic to soften and cook.
- When the garlic is cooked, add the lemon juice and parsley and stir through. Add any of the chicken juices that might have accumulated on the plate.
- Serve the chicken with the garlic lemon butter and crusty bread.
GARLIC CREAM SAUCE OVER CHICKEN BREASTS
An easy and very tasty way to perk up your mid-week menu. Very creamy and a sure win for garlic lovers. Goes great over grilled or baked chicken breasts.
Provided by Carolyn Sheppard
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Season chicken breasts with oregano, basil, salt, and black pepper.
- Cook the chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Melt butter with vegetable oil in a saucepan over medium heat. Cook and stir garlic in the butter mixture until fragrant, about 2 minutes. Stir flour through the butter mixture; cook and stir until flour is incorporated, about 1 minute more. Pour heavy cream and chicken broth into the saucepan; stir. Continue cooking until the mixture thickens, 3 to 5 minutes. Add Parmesan cheese and cream cheese to the saucepan; cook, stirring occasionally, until the cheese is melted into the sauce, about 5 minutes.
- Plate the chicken breasts. Spoon sauce over the chicken. Serve extra sauce on the side.
Nutrition Facts : Calories 493.7 calories, Carbohydrate 5.3 g, Cholesterol 178.8 mg, Fat 39 g, Fiber 0.4 g, Protein 30.3 g, SaturatedFat 21.7 g, Sodium 705.5 mg, Sugar 0.4 g
15 MINUTE GARLIC LEMON CHICKEN
Make and share this 15 Minute Garlic Lemon Chicken recipe from Food.com.
Provided by MizzNezz
Categories Chicken Breast
Time 11m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Flatten chicken slightly. Dust with flour. Salt and pepper chicken.
- Fry in hot oil 5 minutes each side. Remove chicken from pan.
- To pan add broth, garlic, lemon juice and butter. Cook 2 minutes. Pour over chicken.
Nutrition Facts : Calories 178.8, Fat 6.5, SaturatedFat 1.6, Cholesterol 78, Sodium 238.8, Carbohydrate 2.5, Fiber 0.1, Sugar 0.2, Protein 26
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.
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LEMON CHICKEN RECIPE (WITH LEMON BUTTER SAUCE)
From natashaskitchen.com
5/5 Total Time 30 minsCategory EasyCalories 560 per serving
- Cut the chicken breasts in half lengthwise. Lightly beat with a meat mallet until even in thickness.
- In a bowl, whisk together the ingredients for the egg mixture. In another bowl, combine the ingredients for the parmesan mixture. Dip chicken into the egg mixture, then dredge chicken in the parmesan mixture. Allow any excess ingredients to fall off from each bowl.
- In a large skillet, heat enough oil to cover the bottom of a skillet. Once hot, add the chicken and cook 4-5 minutes per side, or until crispy, golden and cooked through to 165˚F on an Instant Read Thermometer. Reduce the heat if chicken browns too quickly.
- Meanwhile, in a separate saucepan, melt butter and garlic, cook until fragrant. Add the chicken broth, lemon juice and pepper. Allow the sauce to cook for about 2 minutes. Pour the sauce over the cooked chicken, turning to coat. Garnish with lemon slices and finely chopped parsley if desired.
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