LEMON CHICKEN BREASTS WITH VEGGIES
For a hearty, comforting dish with a nice, subtle lemon flavor, try this delicious chicken dish. It has everything you need for a satisfying meal.-Amber Otis, Morris, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a 5- or 6-qt. slow cooker, combine the carrots, potatoes, onions and celery. Top with chicken. , Combine the soup, water, lemon juice, parsley, thyme, pepper and salt; pour over chicken and vegetables. Cover and cook on low for 8-9 hours or until chicken and vegetables are tender.
Nutrition Facts : Calories 442 calories, Fat 10g fat (3g saturated fat), Cholesterol 132mg cholesterol, Sodium 784mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 4g fiber), Protein 51g protein. Diabetic Exchanges
WEEKNIGHT LEMON CHICKEN BREASTS WITH HERBS
Boneless chicken breasts suffer a bad reputation, owing in large part to their propensity to dry out. The solution here is a lovely bath in an ample amount of olive oil, white wine and lemon, which seasons and tenderizes the chicken. Later, the marinade becomes an easy pan sauce once it cooks with the breasts. Use fresh herbs in the summer; in the winter, dried herbs will do the trick.
Provided by Jennifer Steinhauer
Categories dinner, easy, quick, weekday, weeknight, poultry, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Season the chicken breasts all over with the salt and pepper. Transfer the chicken to a gallon-size resealable freezer bag. Add 1/2 cup olive oil and the remaining ingredients, press out the air and seal the bag tightly so the chicken is fully submerged. Massage the chicken through the plastic bag to evenly distribute the herbs. Let marinate in the refrigerator for 1 hour or up to 8 hours.
- In a large, deep skillet with a lid, heat the remaining 2 tablespoons olive oil over medium. Remove the chicken from the marinade, add to the skillet, then pour the lemons and marinade on top. Cook until the chicken is golden on one side, about 8 minutes. Turn the chicken, cover and cook over medium-low until chicken is cooked through, about 7 minutes. Serve chicken topped with lemons and sauce.
Nutrition Facts : @context http, Calories 593, UnsaturatedFat 31 grams, Carbohydrate 3 grams, Fat 40 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 6 grams, Sodium 681 milligrams, Sugar 1 gram, TransFat 0 grams
ROSEMARY-LEMON CHICKEN WITH VEGETABLES
You can prep this chicken dinner quickly, then roast it in the oven. You'll end up with lots of extra vegetables to use another night, in our Baked Egg Custard with Cheese.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h5m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. In a blender, combine lemon juice, oil, garlic, and rosemary; season generously with salt and pepper. Puree until marinade is smooth. Place chicken in a shallow glass baking dish or large resealable plastic bag. Pour half the marinade over chicken (reserve other half for vegetables); toss to coat. Let marinate 15 minutes at room temperature (or cover dish with plastic and refrigerate up to 24 hours). Lift chicken from marinade, and place on a large rimmed baking sheet; set aside. Discard marinade.
- Meanwhile, on another large rimmed baking sheet, toss potatoes and mushrooms with reserved marinade; season generously with salt and pepper.
- Place both baking sheets in oven, with chicken on top rack. After 20 minutes, rotate sheets from top to bottom; 10 minutes later, scatter tomatoes over vegetables. Continue roasting until chicken is cooked through (an instant-read thermometer inserted in the thickest part, avoiding bone, should register 165 degrees, and potatoes and mushrooms are tender and golden brown, about 10 minutes more.
- Set aside about a third (3 cups) of the vegetables to cool; cover with plastic, and refrigerate to use later for Baked Egg Custard with Cheese. Serve chicken with remaining vegetables and, if desired, garnish with rosemary sprigs.
Nutrition Facts : Calories 613 g, Fat 26 g, Fiber 4 g, Protein 61 g
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
ONE-PAN BAKED LEMON CHICKEN W/ VEGETABLES
One-Pan Baked Lemon Chicken w/ Vegetables - An easy and healthy weeknight meal! If you are a fan of one-pot meals, you will love this.
Provided by Chelsea
Categories Main Course Side Dish
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Grease a half-sheet baking sheet with non-stick cooking spray or cover with aluminum foil. Set aside.
- Juice half a lemon over the chicken breasts. Slice the other lemon into slices.
- Mix together salt, pepper, paprika, oregano, basil, and thyme in a small bowl. Coat the chicken breasts with the spice blend.
- Add the vegetables to the half-sheet baking pan and coat with olive oil and season with salt and pepper. Place the chicken breasts on top of the vegetables.
- Bake for 40 minutes or until the chicken breasts are done and the vegetables are tender.
Nutrition Facts : Calories 199 kcal, Carbohydrate 8.8 g, Protein 19.7 g, Fat 9 g, Cholesterol 59 mg, Sodium 458.3 mg, Fiber 3.8 g, Sugar 5.1 g, ServingSize 1 serving
LEMON CHICKEN BREASTS
Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
- Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
- Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
LEMON CHICKEN AND VEGGIES
Eight ingredients are all you need to put a beautiful dinner on the table tonight. Shredded carrots and baby spinach are very nutritious and a healthy part of this meal. Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large resealable bag, combine flour and lemon-pepper. Flatten chicken to 1/2-in. thickness. Add chicken, one piece at a time, and shake to coat. , Prepare sauce mix according to package directions. Stir in lemon juice. Meanwhile, in a Dutch oven, saute chicken in 2 tablespoons butter for 4-6 minutes on each side or until no longer pink. Remove and keep warm. , Add broth to pan, stirring to loosen brown bits. Add carrots and remaining butter; cook for 2 minutes or until crisp-tender. Add spinach; cook 3-5 minutes longer or until spinach is wilted. Serve chicken with sauce and vegetables.
Nutrition Facts : Calories 498 calories, Fat 30g fat (17g saturated fat), Cholesterol 161mg cholesterol, Sodium 698mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 3g fiber), Protein 40g protein.
BAKED CHICKEN BREASTS AND VEGETABLES
I got in from work one night and wanted something a little lighter. I had some frozen chicken breasts and fresh veggies. I added the spices at random and it turned out really good, I thought. There were no complaints from the others either.
Provided by Country
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Arrange chicken breasts on a baking sheet; spread carrots, bell peppers, celery, green onion, and parsley around chicken. Drizzle olive oil over chicken and vegetables; season with salt, Italian seasoning, chili powder, lemon pepper, and black pepper.
- Bake chicken breasts in the preheated oven until no longer pink in the center and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 484.8 calories, Carbohydrate 23.8 g, Cholesterol 69.2 mg, Fat 31.5 g, Fiber 8.1 g, Protein 29 g, SaturatedFat 4.9 g, Sodium 923.2 mg, Sugar 10.8 g
LEMON-GINGER CHICKEN WITH ROASTED ROOT VEGETABLES
Steps:
- Preheat oven to 425°F. Whisk first 6 ingredients in small bowl. Rinse chickens inside and out; pat dry. Rub oil mixture in cavities and over outside of chickens. Tie legs together with string to hold shape. Tuck wing tips under. Place chickens on rack set in large roasting pan. Roast chickens until juices run clear when thigh is pierced or until thermometer inserted into thickest part of thigh registers 180°F, about 1 hour 15 minutes.
- Transfer chickens to platter. Pour pan juices into medium bowl; spoon off fat and discard. Drizzle juices over chickens. Surround chickens with Roasted Root Vegetables. Sprinkle vegetables with parsley.
LEMON AND HERB ROAST CHICKEN AND VEGETABLES
Enjoy a healthy version of Sunday roast chicken dinner in only 40 minutes. And save big by carving up three roasted chicken breasts for four people (it's plenty). If you buy a four-pack, roast the fourth breast and set aside to add to a green salad or soup later in the week.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Adjust the oven rack to the top position and preheat to 450 degrees F. Toss together the potatoes, carrots, celery, onions, 1 teaspoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet and arrange in a single layer. Roast until the vegetables brown slightly and the potatoes just begin to soften, about 20 minutes, tossing halfway through.
- Meanwhile, rub the chicken breast skin with the remaining 1 teaspoon oil and sprinkle with the poultry seasoning and 1/2 teaspoon salt. Once the vegetables begin to soften, put the chicken breasts on top and roast until the skin is golden brown and the chicken reaches an internal temperature of 165 degrees F, 20 to 25 minutes.
- Remove the chicken breasts and let them rest for a few minutes. Toss the roasted vegetables with juice from 1 of the lemon halves and the parsley. Cut the bones from the chicken breasts and slice the meat. Divide the chicken and roasted vegetables among 4 plates. Cut the remaining lemon half into wedges and serve alongside.
LEMON CHICKEN BREASTS WITH VEGGIES
Everything you need for a delicious dinner in the slow cooker. Just start it and forget it until dinnertime. Yum! Recipe & photo: tasteofhome.com
Provided by Ellen Bales
Categories Chicken
Time 8h25m
Number Of Ingredients 12
Steps:
- 1. In a 5- or 6-qt. slow cooker, combine the carrots, potatoes, onions and celery. Top with chicken.
- 2. Combine the soup, water, lemon juice, parsley, thyme, pepper and salt; pour over chicken and vegetables. Cover and cook on low for 8-9 hours or until chicken and vegetables are tender.
BAKED GREEK LEMON CHICKEN WITH VEGETABLES
This is my favorite recipe. The chicken and vegetables bake in the garlic lemon juice and are soooo good. I have also made this with a large roasting chicken. I'm not sure where I got it but I'm glad I did !!!
Provided by Imagenie
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 500 degrees.
- Rinse chickens, pat dry, discard fat. Using double tined fork, pierce lemons all over at 1/4 inch intervals.
- Place a lemon in the cavity of each chicken and close with skewers.
- In a small bowl, combine salt, pepper, oregano, garlic and 1/4 cup olive oil into a paste and rub over chickens.
- Place onion, celery, carrots, and potatoes in the bottom of a lrg. roasting pan. Place chickens on top of veggies, breast side DOWN.
- In med. bowl stir together fresh lemon juice, chicken broth, melted butter, and 1/2 cup olive oil. Carefully pour over top of chicken and veggies.
- Bake at 500 degrees for 20 minutes, basting veggies well.
- Reduce heat to 450 degrees and carefully turn the chickens over to breast side UP. Bake for 20 minutes more, basting frequently.
- Remove from oven and let rest for 15 to 20 minutes for the juices to settle.
- Remove lemons from chicken (save). Cut chicken into quarters and arrange on platter with veggies.
- Cut the lemons in 1/2 and squeeze juices over chicken and veggies.
Nutrition Facts : Calories 1563.2, Fat 111.5, SaturatedFat 33.2, Cholesterol 381.2, Sodium 1352.5, Carbohydrate 49.8, Fiber 7.8, Sugar 6.8, Protein 90.8
BAKED LEMON CHICKEN AND VEGETABLES
A one-dish, baked lemon chicken meal that creates its own rich sauce. Kind of Greek in flavor... and good cold, too.
Provided by DARLA
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Arrange lemon slices in a single layer on the bottom of a 9x13-inch baking dish.
- Combine garlic, lemon juice, olive oil, rosemary, lemon zest, salt, and pepper in a large bowl. Toss in chicken, potatoes, tomatoes, and olives to coat. Lay chicken over lemon slices in the dish, then top with vegetable mixture.
- Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and potatoes are tender, about 50 minutes. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C). Toss one more time in the dish to coat with sauce before serving.
Nutrition Facts : Calories 294.7 calories, Carbohydrate 17.6 g, Cholesterol 71.6 mg, Fat 15.8 g, Fiber 2.7 g, Protein 21.6 g, SaturatedFat 3.8 g, Sodium 389.5 mg, Sugar 0.9 g
ROASTED CHICKEN BREAST AND VEGETABLES WITH PRUNES
Categories Chicken Onion Roast Quick & Easy High Fiber Prune Carrot Winter Gourmet
Yield Serves 2
Number Of Ingredients 12
Steps:
- Put butter in small flameproof roasting pan and put pan in oven. Preheat oven to 450°F.
- Pat chicken dry and sprinkle with thyme and salt and pepper to taste. Put chicken, skin sides down, in hot butter and arrange carrots, onion, and lemon around chicken. Season vegetables with salt.
- Roast chicken and vegetables 10 minutes. Turn chicken sides up and put 3 prunes under each half. Roast chicken and vegetables, stirring vegetables once halfway through cooking time, 15 minutes more, or until chicken is cooked through and vegetables are tender. Remove pan from oven and with slotted spoon transfer chicken, vegetables, lemon, and prunes to a platter.
- In measuring cup or small bowl stir together broth, wine, flour, and parsley. Add mixture to pan and broil over high heat, stirring and scraping up browned bits, 1 minute, or until thickened slightly.
- Pour sauce over chicken and vegetables and garnish with parsley sprigs.
CHICKEN, PASTA AND VEGGIES IN A LEMON WINE SAUCE
This is one of my favorite pasta dishes. I don't make pasta very often, but whe, I do, I load it up with veggies to cut down on the guilt. I never use frozen veggies for this dish because I find they get mushy during the cooking process. It seems like a lot of ingredients, but it really is quite easy.
Provided by Aimchick
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Marinade chicken in olive oil, lemon juice, oregano, salt and pepper for 1 hour.
- In a large skillet, sauté chicken in olive oil until tender, but cooked, about 4 minutes on each side.
- Remove chicken from skillet and set aside.
- In the same pan, add shallot and garlic, and sauté until shallot is translucent.
- Add flour and butter to create the roux and cook for 2 minutes, until flour is cooked.
- Add wine and chicken broth.
- Allow to bubble and reduce for 10 minutes.
- Add lemon juice and veggies, and return the chicken back to the pan and cook for a few minutes.
- Add pasta to the pan and toss with parmesan cheese and basil leaves.
Nutrition Facts : Calories 284.6, Fat 7.7, SaturatedFat 3.4, Cholesterol 30.2, Sodium 243.6, Carbohydrate 35.2, Fiber 2.4, Sugar 2.4, Protein 16
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BROWN BUTTER ITALIAN SKILLET CHICKEN IN LEMON BUTTER …
From saffronstreaks.com
Category Side DishEstimated Reading Time 6 mins
- Wash and clean the chicken breast and cut it into portions. Squezze the excess water out of the chicken and pat them dry.
- Mix the flour with the salt, pepper, chilli flakes. Dust the chicken with the flour - seasoning mix. Light dusting will do. No need to dredge it or coat the chicken pieces with the flour.
- Lightly grease a metal skillet and spread the chicken pieces over it. Roast the chicken pieces on medium low till the chicken pieces are well browned on all sides.
QUICK AND EASY LEMON CHICKEN - THESTAYATHOMECHEF.COM
From thestayathomechef.com
4.9/5 (27)Total Time 19 minsCategory Main CourseCalories 210 per serving
- Place chicken breasts in a gallon-size resealable plastic bag. Pour in lemon juice, olive oil, lemon pepper, basil, oregano, and salt. Shake it a bit so all the chicken get covered.
- Remove the chicken from the marinade and place directly into the hot skillet. Discard any remaining marinade.
LEMON HARISSA CHICKEN WITH SHEET PAN VEGGIES - TASTE …
From tasteandsee.com
4.7/5 (46)Total Time 38 minsCuisine AmericanCalories 349 per serving
- For the marinade, combine olive oil, garlic, lemon juice, rosemary, paprika, harissa, salt and pepper in a ziploc bag. Seal and mix the ingredients together.
- Cut up the peppers and onions. Mix in 2 tablespoons of olive oil. Season with salt, pepper and paprika and mix together. Bake in a 400 degree oven for 18 minutes.
- While the veggies are roasting, pour the chicken and marinade into a sauce pan and cook on medium until chicken temperature is 165 degrees, about 8-10 minutes.
BAKED LEMON PEPPER CHICKEN AND VEGGIES ... - AVERIE …
From averiecooks.com
4.7/5 (7)Total Time 24 minsCategory 30-minute MealsCalories 423 per serving
- Place bag in fridge to marinate for at least 30 minutes and longer if you have time. I marinated overnight.
- Preheat oven to 425F, line a baking sheet with aluminum foil for easier cleanup, and add the broccoli, bell peppers, onions, evenly drizzle with olive oil, evenly season with lemon pepper, and toss with your hands to distribute the oil and seasoning.
- Add the chicken to the baking sheet, including extra marinade from the bag, and stir to combine it with the vegetables.
SHEET-PAN LEMON CHICKEN AND VEGETABLES - …
From tablespoon.com
Servings 4Total Time 1 hrCategory EntreeCalories 930 per serving
- Preheat oven to 425°F. Spray a baking sheet liberally with cooking spray. Spread the potatoes, onion, Brussels sprouts and carrots in one layer on the baking sheet. Drizzle with half of the olive oil and then sprinkle with half the salt and pepper. Set aside.
- In a large mixing bowl, whisk together the remaining olive oil, salt and pepper with the minced rosemary, juice from the lemons (reserving the juiced halves) and garlic until well combined. Add in the chicken pieces and toss to coat.
- Place the chicken skin side up on the sheet-pan with the vegetables. Add the juiced lemon halves and additional sprigs of rosemary. Bake in preheated oven for 35-40 minutes, or until the veggies are all tender, and an internal thermometer registers 165°F in the fleshy part of one of the chicken drumsticks.
- Remove from oven and let rest for 5-10 minutes before serving. Season with additional salt and pepper, if necessary.
ONE-POT LEMON CHICKEN WITH VEGETABLES - JESSICA GAVIN
From jessicagavin.com
Ratings 53Calories 337 per servingCategory Entree
- Place cut potatoes in a saucepan. Add water 1-inch above potatoes, and add 1 teaspoon salt. Bring to a boil, and simmer 12 minutes or until tender. Drain.
- Cut chicken breasts in half, about ¾-inch thick then season both sides with salt, pepper, and paprika.
- Add chicken and thyme sprigs to the pan and cook for 6 minutes until browned. Flip the pieces over and reduce heat to medium. Cook for 7 minutes or until no longer pink and the internal temperature reaches 165°F.
LEMON CHICKEN AND VEGETABLES | READY SET EAT
From readyseteat.com
Cuisine AmericanTotal Time 30 minsCategory Main DishCalories 191 per serving
- Place bread crumbs in shallow dish. Add chicken; turn over to evenly coat both sides of each chicken piece with crumbs. Spray large nonstick skillet with cooking spray; heat over medium heat. Add chicken; cook 4 minutes on each side, or until chicken pieces are no longer pink in centers and juices run clear (170°F). Remove chicken from skillet; cover to keep warm.
- Spray same skillet with additional cooking spray. Add zucchini, bell peppers, onions and garlic; cook over medium heat 4 minutes, or until vegetables are crisp-tender, stirring frequently. Stir in lemon juice, rosemary and red pepper flakes; cook 1 minute, stirring frequently.
- Combine flour and broth in small bowl with wire whisk until well blended. Add to vegetables in skillet. Cook 3 minutes, or until sauce is thickened, stirring constantly. Return chicken to skillet. Cook 2 minutes, or until chicken is heated through.
- Serve chicken topped with the vegetables. Garnish with lemon peel and lemon wedges, if desired.
BAKED CHICKEN BREASTS WITH LEMON & VEGGIES — EATWELL101
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Servings 4Calories 527 per serving
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LEMON CHICKEN WITH VEGGIES MEAL PREP - ALL NUTRITIOUS
From allnutritious.com
Reviews 5Calories 500 per servingCategory Meal Prep
- Chop the onion in chunky pieces, peel garlic cloves. Add them to a blender, pour in chicken stock, lemon juice, 1 tbsp olive oil, and add in salt with pepper. Blend until one smooth texture.
- Cut chicken breasts into 1-inch chunks and combine them with the marinade in a large bowl or Ziploc bag. Keep refrigerated for at least 2 hours.
- Mix 1 tbsp olive oil with paprika, salt, ¼ tsp black pepper, and garlic powder. Peel sweet potatoes, dice them into ½ inch cubes and coat them with the mixture we‘ve just made.
LEMON CHICKEN WITH VEGGIES (+VIDEO) - LIL' LUNA
From lilluna.com
4.4/5 (38)Calories 490 per servingCategory Main Course
- Coat a large baking dish with 1 TB of the olive oil. On the bottom of your dish, arrange lemon slices in a single layer.
- Combine the remaining oil, lemon juice, garlic, salt, and pepper In a large bowl. One by one, you will need to coat the green beans, potatoes and chicken in the oil mixture. Start by adding the green beans first. Toss to coat. Then, using tongs, remove the green beans and place them on top of the lemon slices. Next, add the potatoes to the olive-oil mixture and toss to coat. Using your tongs again, arrange the potatoes over the green beans, along the inside edge of the dish. Last, coat the chicken in the oil mixture and place in your dish. Pour any remaining olive-oil mixture over the chicken.
- Cook at 350 for 1 hour - 1 hour and 15 minutes (or until potatoes and veggies look soft and chicken cooked through). Serve warm.
WHAT TO SERVE WITH LEMON CHICKEN - 7 BEST SIDE DISHES ...
From eatdelights.com
Reviews 1Category Side DishesServings 1Total Time 20 mins
- Roasted Brussels Sprouts. Pairing Brussels sprouts with lemon chicken is a great idea because it will enhance the flavor of both sides. This vegetable, when roasted, provides an earthy taste that can be complemented by almost any meal.
- Cheesy Noodles. Noodles are a versatile side dish that can be paired with any meal. It’s always easy to make noodles, and they’ll provide an added element to your dinner.
- Tomato and Cucumber Soup. When preparing lemon chicken, it’s helpful to think of soup as part of your meal. This dish, along with many other side dishes, can be a great accompaniment to the chicken.
- Buttered Bread. Buttered bread is a classic side dish that can be served alongside many different meals. If you’re looking for some added flavor, consider making garlic bread or herbed bread.
- Mashed Potatoes. Mashed potatoes are one of the most common sides of chicken, and they pair well with just about anything that you serve. Preparing them is pretty straightforward; you’ll start by boiling some russet or Yukon gold potatoes before mashing them.
- Baked Parmesan Zucchini. You don’t have to serve vegetables as a side dish, but many people do so. While you can serve just about anything in season, zucchini is one of the most popular options because it pairs well with lemon chicken.
- Fettuccine Alfredo. Fettuccine alfredo is made using fettuccini, butter, cream cheese, parmesan or romano cheese, salt, and pepper. To prepare this side dish for dinner with your lemon chicken meal, you’ll first want to bring a pot of water to boil before adding some fettuccini.
BAKED LEMON CHICKEN FOIL PACKETS - EASY CHICKEN RECIPES
From easychickenrecipes.com
Ratings 53Calories 664 per servingCategory Main Course
- Season the chicken breasts with ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon paprika, and 1 teaspoon Italian seasoning. Set aside.
- Grab 4 pieces of nonstick foil. Spray the middle of each sheet with nonstick spray. To each sheet, place ¼ of the potato mixture. Top with a chicken breast, lemon slices and 1 tablespoon butter.
LEMON BUTTER CHICKEN {EASY ONE POT MEAL} – WELLPLATED.COM
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.
LEMONY CHICKEN BREASTS WITH RICE RECIPE | MYRECIPES
From myrecipes.com
1.5/5 (14)Total Time 3 hrs 10 minsServings 4Calories 534 per serving
- Melt 2 Tbsp. butter in a large skillet over medium high heat. Add onion and cook until softened, stirring occasionally, 4 to 5 minutes. Add garlic and cook 1 minute longer. Scrape into slow cooker.
- Sprinkle chicken with salt. Melt remaining 2 Tbsp. butter in skillet over medium high heat until foaming. Add chicken breast halves and cook until browned, about 2 minutes per side. Transfer to slow cooker.
- Add 1 cup broth and lemon juice to skillet and bring to a boil, scraping browned bits from bottom of pan. Add to the slow cooker, along with remaining broth, rice and 1 tsp. salt. Stir, cover and cook on low until chicken is cooked through and rice is tender, 2 to 3 hours. Remove chicken, stir parsley into rice and season with salt and pepper. Divide rice onto 4 plates and top each with a piece of chicken; serve immediately.
24 BEST CHICKEN BREAST RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
4.8/5 (15)Estimated Reading Time 6 minsCategory Chicken, Dinner, Featured, Recipe RoundupPublished 2020-12-15
- Cracker Barrel Fried Chicken. Who doesn’t love Cracker Barrel’s fried chicken? Those pieces of bone-in chicken are breaded and fried until golden and crispy.
- Puff Pastry Chicken Pot Pie. This recipe is perfect to use up leftover chicken breasts. And if you don’t have the time to make a classic chicken pot pie, this is the simpler version you’ve been waiting for!
- Sun-Dried Tomato Chicken Pasta. For a busy weeknight, you’ll want a quick, cheap, and easy-to-make recipe. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
- Lemon Chicken Piccata. Chicken piccata is a classic Mediterranean dish that looks fancy but is surprisingly easy to make. In Italian cooking terms, piccata refers to meat that’s sliced, dredged in flour, and browned.
- Cheesy Chicken Burrito Skillet. This is a one-skillet supper that brings everything you love in a chicken burrito, minus the flour tortilla. This dish couldn’t get any easier.
- Grilled Chicken Strawberry Pizza. When having outdoor summer BBQ parties, you might want to change the usual menu of hot dogs, burgers, and grilled meats.
- Cheesy Provolone Baked Chicken. This recipe yields an oven-baked chicken breast that is creamy, cheesy, and tender. It’s a perfect pair with rice or noodles.
- Creamy Lemon Chicken Breast. The perfect blend of cream and lemon will turn your plain chicken breasts into a tasty treat. Add other pantry staples, such as butter, parmesan, mustard, and garlic, for a burst of umami flavors.
- Honey Pecan Chicken Breasts. The pairing of chicken and honey butter sauce infused with pecans will be your instant favorite! I’m sure of this because it’ll sing you a medley of buttery, savory, and sweet flavors.
- Black Bean Chicken. A mixture of black beans, corn, and salsa creates a flavor-packed sauce that goes perfectly with stir-fried chicken. The recipe only calls for one main ingredient — chicken breasts.
LEMON CHICKEN RECIPE | MYRECIPES
From myrecipes.com
5/5 (49)Total Time 30 mins
- Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Sprinkle chicken with salt and pepper. Lightly dredge chicken in flour, shaking off excess.
- Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat. Cook half of chicken in skillet 2 to 3 minutes on each side or until golden brown and done. Transfer chicken to a serving platter, and keep warm. Repeat procedure with 1 Tbsp. butter and remaining olive oil and chicken.
- Add broth and lemon juice to skillet, and cook 1 to 2 minutes or until sauce is slightly thickened, stirring to loosen particles from bottom of skillet. Add 8 lemon slices.
- Remove skillet from heat; add parsley and remaining 2 Tbsp. butter, and stir until butter melts. Pour sauce over chicken. Serve immediately. Garnish, if desired.
CROCK POT LEMON GARLIC CHICKEN AND VEGGIES - NEIGHBORFOOD
From neighborfoodblog.com
4.4/5 (141)Total Time 6 hrs 15 minsCategory Slow CookerCalories 226 per serving
- Place the potatoes, onions, and carrots in the bottom of a large slow cooker. Sprinkle generously with salt and pepper. Stir in two cloves of garlic and half of the fresh herbs.
- Sprinkle the chicken thighs generously with salt and pepper then nestle them in with the potatoes and carrots. Squeeze the lemon juice on top then spread the remaining garlic over the chicken. Place the lemon slices over top.
- Cook on high for four hours or on low for 6-8 hours. When the chicken is finished, remove the sliced lemon, squeezing it out over top of the chicken if you want extra lemony flavor.
- Preheat the broiler and place the chicken thighs on a pan under the broiler for 3-4 minutes or until browned and crisp. Serve immediately with the vegetables from the slow cooker.
LEMON CHICKEN WITH VEGETABLES - DAVITA
From davita.com
3/5 (3)Calories 196 per servingServings 4
BAKED LEMON PEPPER CHICKEN WITH VEGGIES | GIANT FOOD
From recipecenter.giantfood.com
Servings 4Calories 312 per servingTotal Time 40 mins
BEST LEMON PEPPER CHICKEN - HOW TO MAKE LEMON PEPPER CHICKEN
From thepioneerwoman.com
Cuisine American, Comfort FoodCategory Spring, Weeknight Meals, Main Dish, PoultryServings 4-6Total Time 40 mins
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