LEMON BUTTER CHICKEN
I love lemons on everything and created this quick and easy recipe one night. You can reduce the lemon juice for a less lemony taste. I use tenderloins for a shorter cooking time. It is even better if you have the time to marinate. The leftover juice is great served with rice or to dip with Texas Toast or rolls.
Provided by paynes
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place the butter in a 9x9 inch baking dish, and melt in the oven. Remove from heat, and mix in Italian salad dressing, lemon juice, and Worcestershire sauce.
- Arrange the chicken tenderloins in the baking dish, coating with the melted butter mixture. Season both sides of chicken with lemon pepper, garlic salt, and onion powder. Sprinkle with lemon zest.
- Bake 25 minutes in the preheated oven, or until chicken juices run clear.
Nutrition Facts : Calories 214.1 calories, Carbohydrate 6 g, Cholesterol 70.3 mg, Fat 11.2 g, Fiber 1.3 g, Protein 23.3 g, SaturatedFat 3.5 g, Sodium 581.5 mg, Sugar 2.2 g
LEMON BUTTER CHICKEN PASTA
Looking for lemon chicken recipes? This Lemon Butter Chicken Pasta from Delish.com is the bomb.
Categories lemon butter chicken lemon butter pasta lemon pasta lemon chicken lemon angel hair chicken lemon sauce
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- In a large skillet over medium heat, heat olive oil. Add chicken and season generously with salt and pepper. Cook until no longer pink, 10 minutes per side.
- Meanwhile, bring a large pot of salted water to aboil. Cook angel hair according to package directions until al dente.Drain, reserving 1 cup of pasta water, and set aside.
- Transfer chicken to a plate and add butter to the skillet. Let melt, then add garlic and red onion. Cook, stirring occasionally, until soft and translucent, about 3-4 minutes. Then add lemon juice, zest, and slices. Stir in crushed red pepper flakes and cook for another 4-5 minutes or until lemon slices start to soften. Pour in 1/4 cup reserved pasta water.
- Dice the cooked chicken into 1-inch pieces and return chicken to skillet, along with spinach. Gently toss until wilted, 1to 2 minutes.
- Add angel hair and toss until combined. (Add more pasta water if desired.)
- Top with grated Parmesan.
CREAMY LEMON BUTTER CHICKEN RECIPE BY TASTY
Here's what you need: bone-in, skin-on chicken thighs, paprika, salt, pepper, unsalted butter, garlic, heavy cream, parmesan cheese, lemon, fresh baby spinach, dried thyme, chicken broth
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season chicken thighs with salt, pepper, and paprika.
- Melt 2 Tbsp. butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown. Drain excess fat and set aside.
- Melt 1 Tbsp. butter in the skillet. Add garlic, stir until fragrant, then add chicken broth, heavy cream, Parmesan, lemon juice, thyme, and stir. Bring to boil, then reduce heat to low.
- Stir in spinach, simmer until spinach has wilted and the sauce has thickened.
- Return chicken to the skillet. Bake at 400˚F (200˚C) for 25 minutes.
- Enjoy!
Nutrition Facts : Calories 713 calories, Carbohydrate 22 grams, Fat 47 grams, Fiber 2 grams, Protein 52 grams, Sugar 4 grams
LEMON BUTTER CHICKEN
Easy crisp-tender chicken with the creamiest lemon butter sauce ever - you'll want to forget the chicken and drink the sauce instead!
Provided by Chungah Rhee
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Season chicken thighs with paprika, salt and pepper, to taste. Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside. Melt remaining tablespoon butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan, lemon juice and thyme. Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes. Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Serve immediately.
LEMON BUTTER CHICKEN (CREAMY)
This creamy lemon butter chicken is an easy and tasty dish that is cooked on the stovetop in one pan. Chicken thighs are cooked in a flavorful lemon and garlic cream sauce for a simple and delicious meal.
Provided by Becky Hardin
Categories Main Course
Time 50m
Number Of Ingredients 11
Steps:
- Preheat oven to 400F.
- Place chicken thighs in a bowl and add salt and lemon pepper. Toss to combine. Set aside.
- Heat a medium/large skillet (oven safover medium high heat. Add 2 tablespoons butter and allow to melt, making sure the entire base of the skillet is coated.
- Add the chicken, skin side down, and sear for 3-4 minutes or until golden brown. Flip and sear other side. Remove chicken from the skillet and set aside.
- Return skillet to the heat and add additional 1 tablespoon butter. Allow to melt, stirring and deglazing the pan.
- Add the garlic and cook for 1-2 minutes until fragrant.
- Stir in the chicken broth, heavy cream, parmesan, lemon juice, and thyme. Stir to fully combine. Bring to a boil and then reduce to a simmer.
- Allow sauce to thicken for 5 minutes and then stir in spinach leaves.
- Stir to wilt leaves slightly but not fully.
- Add chicken back to skillet and bake the entire pan in the oven for 25 minutes or until internal chicken temperature reaches 165F.
- Serve over rice, pasta, mashed potatoes, or alone. Garnish with lemon slices and fresh thyme. Enjoy!
Nutrition Facts : Calories 603 kcal, Carbohydrate 6 g, Protein 26 g, Fat 53 g, SaturatedFat 26 g, Cholesterol 226 mg, Sodium 995 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ROASTED CHICKEN WITH LEMON BUTTER
Steps:
- Preheat the oven to 425 degrees F. Place a large skillet or roasting pan in the oven to preheat while you prepare the chicken.
- Begin by preparing a lemon butter. Place 4 tablespoons of the butter in a mixing bowl and add about 1 teaspoon of zest from the lemons. Season with salt and pepper and mix well.
- Flatten the chicken by cutting out the backbone and flattening the breast by firmly pressing with the heel of your hand. Sprinkle both sides of the chicken with salt and pepper. Using your fingers, loosely separate the skin from the breast and thighs. Smear the lemon butter evenly in the cavity between the skin and meat, ensuring it is worked evenly over the bird. With the skin side facing up, drizzle olive oil over the chicken.
- Remove the preheated pan from the oven and place the chicken in the pan, skin-side down.
- Place the lemon slices over the bird along with fennel, onions, garlic, thyme and oregano. As it cooks, this will flavor the bird.
- Place in the oven and roast for 30 minutes. Remove from the oven, flip the chicken to skin-side up and add half the wine to the pan. Return to the oven and roast until an instant-read thermometer inserted into the joint between the leg and thigh registers 165 degrees F, approximately 30 minutes longer. When the chicken is done, remove from the pan to a serving platter and allow to rest for 15 minutes before carving and plating.
- Meanwhile, make a pan sauce. Place the chicken pan over medium-high heat and add the remaining butter and wine. Stir until the butter is melted and the sauce thickens slightly. Pour the pan sauce over the platter of chicken. Serve immediately.
LEMON BUTTER CHICKEN
The easiest yet tastiest chicken recipe! Pan seared chicken breasts are coated with a bright, tangy and rich lemon butter sauce that will leave you craving more! Perfect recipe for busy weeknights. Serve with orzo and asparagus to complete the meal.
Provided by Jaclyn
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Season both sides of chicken with salt and pepper.
- Place flour in a shallow dish then dredge both sides of chicken breasts in flour, one at a time.
- Heat 12-inch skillet over medium-high heat.
- Add olive oil and 1 Tbsp butter, let butter melt, then add in chicken breasts in a single layer.
- Sear until golden brown on bottom, about 4 - 5 minutes then flip and continue to cook until chicken registers 165 degrees in center, about 4 - 5 minutes longer.
- Transfer chicken to a plate while leaving any little bit of excess oil in pan.
- Reduce to medium heat, add garlic and saute 20 seconds, or until just lightly golden brown, then pour in chicken broth while scraping browned bits up.
- Pour in lemon juice then bring mixture to a simmer, reduce heat slightly and let simmer until liquid has reduced by about half, about 2 minutes.
- Add in remaining 3 Tbsp butter and lemon zest, stir to melt butter.
- Return chicken to skillet, spoon sauce over chicken and garnish with parsley. Serve warm.
- Recipe source: inspired by my Lemon Butter Salmon
Nutrition Facts : Calories 341 kcal, Carbohydrate 9 g, Protein 32 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 121 mg, Sodium 176 mg, ServingSize 1 serving
4 INGREDIENT SKILLET LEMON BUTTER CHICKEN
Provided by Layla
Time 15m
Number Of Ingredients 8
Steps:
- Flatten chicken breasts out using a meat tenderizer to about 1/4 inch thick. Place flour, salt, pepper, and garlic powder in a large ziplock bag. Shake to mix. Add chicken breasts and shake once more to coat chicken.
- Melt butter in a large heavy-duty pan on medium-high heat. Add floured chicken breasts and cook for 3-4 minutes per side or until lightly browned. The butter will begin to foam then settle down. [br
- Remove chicken from the pan and add the lemon slices and thyme to pan. Cook lemon slices for 1 about 1 minute per side. Return chicken to pan and top with the cooked lemons.
- Serve with a rice, veggies, or salad.
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
LEMON BUTTER CHICKEN THIGHS
With a creamy lemon butter sauce, this decadent chicken dish is an easy entertaining main dish that delivers impressive flavors.
Categories main
Time 50m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. Season chicken with salt and pepper. Melt 2 tbsp butter in ovenproof skillet or braiser set over medium heat; cook chicken, skin side down, for 4 to 5 minutes or until well browned and skin is crispy. Turn over; cook for 2 to 3 minutes or until starting to brown. Transfer to plate.
- Add remaining butter and garlic to same skillet; cook over medium heat for 1 minute. Stir in 2 cups water and Roasted Chicken Base; bring to boil. Stir in cream and lemon juice; return to boil. Stir in spinach; cook for 2 to 3 minutes or until just starting to wilt.
- Return chicken to skillet, skin side up. Transfer to oven; cook for 13 to 15 minutes or until internal temperature of chicken reaches 165˚F.
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5/5 (3)Category Easy Chicken, DinnerServings 4Total Time 30 mins
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LEMON BUTTER CHICKEN BREASTS | BETTER HOMES & GARDENS
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4/5 Calories 258 per serving
- Place each chicken breast half between two pieces of plastic wrap. Pound lightly into a rectangle about 1/4 to 1/8 inch thick. Remove plastic wrap. In a shallow bowl, combine the flour, salt. and lemon pepper. Coat chicken breasts with flour mixture.
- In a 12-inch skillet cook the chicken breasts in the hot butter, half at a time, over medium-high heat for about 3 minutes on each side or until brown and no longer pink. Remove chicken from skillet. Add lemon slices to skillet; cook for 2 to 3 minutes or until lightly browned, turning once. Return all of the chicken to the skillet, overlapping chicken breasts slightly. Drizzle lemon juice over the chicken breasts. Cook for 2 to 3 minutes more or until pan juices are slightly reduced. Serve chicken, lemon slices, and pan juices over hot cooked rice or pilaf, if desired. Makes 6 servings.
LEMON CHICKEN RECIPE (WITH LEMON BUTTER SAUCE ...
From natashaskitchen.com
5/5 (349)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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5/5 (4)Category Chicken BreastAuthor Tanya J.Calories 573 per serving
- In small sauce pan, melt butter over low heat and stir in lemon juice, finely grated lemon rind, salt and pepper.
LEMON BUTTER CHICKEN - NIBBLE AND DINE
From nibbleanddine.com
5/5 (7)Category Main CourseCuisine AmericanTotal Time 30 mins
- Heat 2 tablespoons butter in a skillet over medium high heat, reserving the remaining 1 tablespoon butter for later.
- Generously salt and pepper both sides of the chicken breasts. When the butter is foaming, add the chicken breasts and cook about 3 - 4 minutes on each side, or, until the internal temperature of the chicken reaches 165 degrees F. If necessary, turn down the heat if the butter is browning too quickly. When the chicken is cooked, remove to a plate and cover loosely with foil.
- Add the chopped onion to the hot pan and sauté for around 3 minutes, stirring occasionally, or until the onion begins to soften. Scrape up any brown bits from the bottom of the pan while the onion cooks.
- p id="instruction-step-4">4. Sprinkle the flour over top of the onion. Stir the onions and flour for about 30 seconds, or until the flour has combined with the butter and onions and there are no visible white bits of flour remaining.
PALEO LEMON BUTTER CHICKEN - REAL FOOD WITH JESSICA
From realfoodwithjessica.com
5/5 (4)Total Time 45 minsEstimated Reading Time 2 mins
- In a medium saucepan, combine lemon zest and juice, ghee, coconut cream, garlic powder, salt, and rosemary.
LEMON BUTTER CHICKEN - EASY PEASY MEALS
From eazypeazymealz.com
Ratings 123Calories 344 per servingCategory Chicken, Main Dish
- Melt 2 Tablespoons of butter in a large oven-proof skillet (a Le Creuset Dutch Oven works well or a RockCrok or cast iron skillet) over medium high heat.
- Add the chicken and sear both sides until golden brown, about 2-3 minutes per side. Remove and set chicken aside on separate plate.
ROASTED LEMON BUTTER CHICKEN BREASTS - CLEAN FOODIE CRAVINGS
From cleanfoodiecravings.com
Servings 4Total Time 55 minsEstimated Reading Time 4 mins
- Now, heat a large enough cast-iron pan over high heat until it starts to smoke. Lower the heat to medium-high and add the avocado oil.
- Trim any extra hanging skin from the breasts using kitchen shears. Pat the breasts dry using paper towel and season with a few generous pinches of salt and pepper on both sides.
- Add the chicken to the skillet, skin side down and sear for 5 minutes. Leave the chicken skin side down and add the butter, rosemary and lemon slices on top of the chicken. Transfer the skillet to the oven for 7 minutes.
BUTTERY LEMON CHICKEN {HEALTHY 30 MINUTE RECIPE ...
From ifoodreal.com
5/5 (22)Calories 259 per servingCategory Dinner
- Slice each chicken breast in half lengthwise. Thicker parts can be sliced one more time. This step eliminates the need to pound the meat. Sprinkle chicken on both sides with salt and pepper and transfer to a plate.
- In a shallow plate add flour. Prep other ingredients. Everything has to be ready before you start cooking. Preheat large ceramic non-stick skillet on medium heat and swirl 2 tsp oil to coat.
- Cook chicken for 4-5 minutes on each side and transfer onto a plate. Repeat with remaining chicken, adding more oil as necessary and reducing heat as skillet gets hotter.
LEMON BUTTER CHICKEN CUTLETS - VIKALINKA
From vikalinka.com
5/5 (3)Category Main CourseCuisine FrenchCalories 368 per serving
- Heat the olive oil in a large pan, brown the chicken cutlets in the hot oil until golden for 5 minutes on each side. After the chicken has been frying for a couple of minutes add the butter. This will add more flavor and colour to the chicken. You might want to do the frying in batches. Then remove the chicken from the pan and keep it warm in an oven preheated to the lowest temperature while you are making the lemon butter sauce.
- To the same pan add the minced garlic and let it cook over low heat for 30 seconds, then add the parsley, lemon juice, lemon slices and chicken stock, turn up the heat and bring to a boil, then lower the heat and simmer the sauce until it’s reduced in volume for a few minutes. Add salt and pepper to taste. Return the chicken back to the pan and spoon the sauce all over.
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5/5 (19)Category DinnerCuisine AmericanCalories 507 per serving
- Add the chicken to the skillet and cook (depending on the size of your chicken chunks) a few minutes per side until chicken is cooked, and golden brown.
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4.7/5 (20)Total Time 20 minsCategory Chicken, Dinner, Easy Dinner, Easy RecipeCalories 270 per serving
- Melt the butter in the pan then add the garlic then allow to cook for a minute before adding the white wine.
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4.4/5 (9)Total Time 35 minsCategory Main CourseCalories 390 per serving
- Pound the chicken breasts with a meat tenderizer until they are the same thickness. Season them on both sides with 1 teaspoon each of salt and pepper.
- Take each chicken breast and dredge it through the flour, making sure it’s completely covered but shaking off any excess flour.
LEMON BUTTER CHICKEN {EASY ONE POT MEAL} – …
From wellplated.com
4.7/5 (23)Total Time 40 minsCategory Main CourseCalories 550 per serving
- Place a rack in the center of your oven and preheat the oven to 375 degrees F. Season the chicken with salt and pepper.
- In a large, ovenproof skillet, melt 2 tablespoons of butter over medium heat. Add the chicken and sear on both sides until deeply golden brown, 10 to 12 minutes total. Transfer to a plate.
- Reduce the heat to medium low. Add the remaining tablespoon butter, then the green beans, shallot, garlic, and Italian seasoning. Stir to combine. Cook for 7 minutes, stirring often, until the green beans are crisp-tender. Remove from the heat. Zest the lemon into the pan, then squeeze in the lemon juice. Slowly pour in the coconut milk while stirring to combine. Return the reserved chicken to the skillet.
- Place the skillet in the oven and cook for 15 to 25 minutes, or until an instant-read thermometer inserted in the thickest portion of the chicken registers 165 degrees F and the juices run clear (the cook time will vary based on the size of your chicken). Top with parsley. Serve with extra lemon wedges and rice, pasta, and/or fresh bread for mopping up the sauce, if desired.
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Ratings 2Calories 541 per servingCategory Dinner
- While the pasta is cooking, prepare the sauce and chicken. In a saucepan over medium heat, melt the butter.
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5/5 (11)Total Time 20 minsCategory Main CourseCalories 246 per serving
- Cut your chicken breasts in half lengthwise so you have thinner cutlets. Sprinkle them with salt, pepper, and garlic powder. Dredge them in flour so they're nicely coated.
- Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Once the pan is hot, add the chicken cutlets and cook them for 4-5 minutes/side or until they're nice and golden. Take them out of the pan and set aside.
- Add the chicken broth, lemon juice + zest, and remaining butter to the pan and let it bubble for a couple of minutes.
- Add the chicken back in and cook for another few minutes until it's cooked through and the sauce is further reduced.
LEMON BUTTER CHICKEN (THE BEST CHICKEN SKILLET RECIPE ...
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4.4/5 (40)Total Time 20 minsCategory American RecipesCalories 581 per serving
- Season the chicken with salt and ground black pepper, on both sides. Heat up a skillet with 1 tablespoon butter. Pan-sear the chicken thighs until both sides are nicely browned, with crispy edges. Remove fromthe skillet and set aside.
- On the same skillet, add the remaining butter and saute the garlic until aromatic. Add the chicken broth, heavy whipping cream and bring it to a light simmer. Add the chicken back into the skillet, follow by the Parmesan cheese, lemon juice, mirin (if using), and salt. Add the tomatoes, spinach and parsley. As soon as the spinach wilts, turn off heat and serve immediately.
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From sundaysuppermovement.com
5/5 (4)Calories 723 per servingCategory Main Dish
- Lay out your chicken tenderloins and hold steady with one hand. Cut the white tendon away from the tenderloin using a sharp knife.
- Pour flour, garlic powder, salt, and pepper into a large zip-lock bag. Seal the bag and shake the seasoning well, until fully mixed.
- Open the bag and add your chicken tenders (make sure you’ve cut the tendon away). Seal the bag, then shake it again until all chicken tenders are fully coated.
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From faxo.com
- Melt 2 T. butter in a large oven-proof skillet over medium-high heat. Add chicken, skin-side down; sear both sides until golden brown, about 2-3 minutes per side; drain excess fat; set aside.
- Melt remaining butter in the skillet; add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken stock/broth, heavy cream, Parmesan, lemon juice and thyme.
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