SKILLET CHICKEN WITH LEMON AND ROSEMARY
Quick and good one-pan chicken - very flavorful.
Provided by Avid Rkfan
Categories Skillet Chicken Breasts
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons olive oil in a skillet over medium heat and brown chicken breasts on both sides for 7 to 10 minutes. Remove from the skillet, cover with foil, and keep warm.
- Add remaining tablespoon olive oil to the pan and cook leeks over medium heat until softened, about 3 minutes. Stir in bacon and garlic and cook until bacon is crispy, about 5 minutes. Deglaze pan with vinegar and scrape up any browned bits from the bottom.
- Add tomatoes, lemon zest, lemon juice, rosemary, and sage to the skillet. Return chicken to the pan and season with salt and pepper.
- Pour in broth and bring to a simmer. Reduce heat to low, cover, and cook until sauce is reduced by half and chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with lemon wedges.
Nutrition Facts : Calories 325.8 calories, Carbohydrate 12.8 g, Cholesterol 78.1 mg, Fat 17.1 g, Fiber 1.8 g, Protein 29.8 g, SaturatedFat 3.4 g, Sodium 525.3 mg, Sugar 3.2 g
LEMON AND ROSEMARY CHICKEN
This baked rosemary chicken with a tangy lemon sauce is my husband's favorite, and my sister always wants it for her birthday dinner. -Laurel Dalzell, Manteca, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium heat; brown chicken on both sides. Transfer to a 15x10x1-in. baking pan; reserve drippings. Bake chicken, uncovered, until a thermometer reads 165°, 8-10 minutes., Meanwhile, in same skillet, cook and stir shallot and rosemary in drippings until tender. Stir in broth. Bring to a boil; cook until liquid is reduced by half. Reduce heat to low; stir in lemon zest and juice. Whisk in butter, 1 tablespoon at a time, until creamy. Serve with chicken.
Nutrition Facts : Calories 252 calories, Fat 16g fat (8g saturated fat), Cholesterol 93mg cholesterol, Sodium 355mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein.
SKILLET ROSEMARY CHICKEN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
- Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
- Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.
- Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
- Per serving: Calories 413; Fat 23 g (Saturated 5 g); Cholesterol 87 mg; Sodium 1,055 mg; Carbohydrate 19 g; Fiber 2 g; Protein 32 g
SKILLET-ROASTED LEMON CHICKEN
Steps:
- Preheat the oven to 450 degrees F.
- Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
- Distribute the lemon slices in a 12-inch cast iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
- Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
- Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken in quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.
GARLIC ROAST CHICKEN WITH ROSEMARY AND LEMON
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F.
- Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.
SKILLET LEMON CHICKEN WITH ROSEMARY
Yummy recipe I got out of a cookbook somewhere. My family of picky eaters adore this recipe! I've yet to remember to plan ahead enough to marinate, and still the recipe is just yummers! I also cut up the raw chicken and just cook it all up together in the frying pan (except the broth, which I do add later, as the recipe calls for...but I don't bother to remove the chicken, I just mix it all up together) and it turns out great!
Provided by Tinamama
Categories Chicken Breast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a blender, blend lemon juice, wine, mustard, garlic, and rosemary until well combined. Ina a large zipper bag, throw the chicken and lemon juice mixture. Keep in fridge for at least 1 hour. In a small bowl, stir together 2 tbsp chicken broth and cornstarch until dissolved. Set aside.
- In a skillet, heat oil over medium-high heat. Cook chicken (reserving the marinade) on each side, about 4min. or until no longer pink. Remove chicken from skillet and cover to keep warm.
- Now add reserved marinade to the skillet and using wire wisk, stir in the cornstarch mixture and remaining broth. Bring to a boil, stirring constantly. Cook and stir for 2 min more. Return chicken to skillet, heat through, serve with sauce.
Nutrition Facts : Calories 176.4, Fat 5.9, SaturatedFat 1.1, Cholesterol 75.5, Sodium 347, Carbohydrate 3.2, Fiber 0.3, Sugar 0.5, Protein 26.4
SKILLET-ROASTED LEMON CHICKEN WITH POTATOES
This is a meal I have my students make in our nutrition unit. It has a delicious lemon-herb flavor and is simple to make. -Mindy Rottmund, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 450°. Grease a 10-inch cast-iron or other ovenproof skillet with 1 teaspoon oil. Arrange lemon slices in a single layer in skillet., Combine 1 teaspoon oil, 2 minced garlic cloves, lemon zest, 1/4 teaspoon salt and 1/8 teaspoon pepper; rub over chicken. Place over lemon., In a large bowl, combine rosemary and the remaining oil, garlic, salt and pepper. Add potatoes and tomatoes; toss to coat. Arrange over chicken. Bake, uncovered, 25-30 minutes or until chicken is no longer pink and potatoes are tender. If desired, sprinkle with minced parsley before serving.
Nutrition Facts : Calories 446 calories, Fat 20g fat (5g saturated fat), Cholesterol 151mg cholesterol, Sodium 429mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 3g fiber), Protein 45g protein.
SKILLET ROASTED LEMON CHICKEN
Steps:
- Preheat the oven to 450 degrees F.
- Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
- Distribute the lemon slices in a 12-inch cast-iron skillet and distribute the onion and garlic on top.
- Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
- Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
- Remove the chicken from the oven, sprinkle it with the lemon juice and the leaves of 1 rosemary sprig, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken into quarters, and serve hot with the pan juices, cooked lemon, and onion.
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SKILLET ROSEMARY LEMON CHICKEN - LIFE MADE SWEETER
From lifemadesweeter.com
4.2/5 (5)Total Time 27 minsCategory Main CourseCalories 498 per serving
- Season chicken thighs with salt and pepper on both sides, minced rosemary and rub the lemon zest all over them.
- Heat 1 tablespoon of olive oil in a large skillet on medium-high heat. Lay the chicken skin-side down in the pan. Sear the thighs without moving them for about 4-5 minutes or until nicely browned (or blackened if you prefer). Turn the chicken over, add the juice of 1 lemon and cover and reduce heat to medium. Cook for another 8-12 minutes more (depending on the thickness of chicken) or until the chicken is cooked through. Remove chicken from skillet and set aside.
- Turn the heat to medium-high and add a teaspoon or more olive oil to the pan. Add the minced garlic and cook for about 1 minute, until fragrant. Add the mushrooms and saute for 2-3 minutes, until they are starting to brown. Add wine and allow to simmer for about 1 minute.
- Turn the heat to medium and add the cooked chicken back to the skillet. Top with remaining lemon juice, lemon slices and rosemary sprigs and cover pan once more for about 4-5 more minutes. Adjust seasonings as needed. Remove from pan and serve.
SKILLET LEMON ROSEMARY CHICKEN - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
5/5 (7)Total Time 40 minsEstimated Reading Time 4 mins
- Place the chicken breasts on a cutting board and pound until they are the same size and thickness. You want the chicken breasts the same size so they will cook evenly. Season chicken with salt and pepper.
- In a large ovenproof skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 4 minutes. Flip the chicken and cook for 4 more minutes. Remove the chicken from the skillet and place on a plate. Cover with foil and set aside. Note-the chicken should be browned, but not cooked all of the way. It will finish cooking in the oven.
- Turn off the stove, but leave the skillet on the stove. Zest one of the lemons. Add the lemon zest to the skillet. Juice the lemon and add the juice to the skillet. Stir in the broth, onion, garlic, and rosemary. Slice the remaining lemon and add the lemon slices to the skillet.
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