EASY MEDITERRANEAN LEMON CHICKEN RECIPE
This lemon chicken recipe is an easy weeknight dinner that will not disappoint. If you have the time, let the chicken marinate in the fridge for a few hours. But if not, letting it marinate at room temperature for just a few minutes will still impart flavor. See suggestions in notes for what to serve along!
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 13
Steps:
- In a small bowl, add the spices and mix to make the spice mixture.
- In another bowl or large measuring cup, combine the lemon juice, olive oil and garlic to make the marinade.
- Pat the chicken dry and season with kosher salt and pepper and sprinkle the spice mixture on both sides.
- Place the chicken in a bowl and add the onions. Pour in the marinade and work the chicken a bit to make sure all the pieces are well covered with the marinade.
- Leave the chicken to marinate at room temperature while you heat up the grill or griddle. OR, if you have the time, cover and refrigerate for 2 to 4 hours (or up to 8 hours).
- When ready, heat a grill pan over medium-high heat (or an outdoor grill over medium-high heat). Do not add oil yet to the pan. Add the lemon halves, flesh side down, and grill briefly. Remove the grilled lemons and set aside for now.
- Now, brush the pan with a little extra virgin olive oil. Using a pair of tongs, add the chicken pieces in one layer (discard any remaining marinade). Cook for 6 minutes or so on each side or until chicken is well cooked through (you can adjust heat to medium, if needed. If using an outdoor grill, carefully oil the grates and cook the chicken over medium-high heat for the same amount of time. (Chicken's internal temperature should register 165 degrees F).
- Transfer the grilled lemon chicken to a serving platter. Add the grilled lemons (which you can squeeze for a little more juice), and garnish with parsley. See notes for serving ideas.
Nutrition Facts : Calories 239.4 kcal, Sodium 103.1 mg, SaturatedFat 2.6 g, Carbohydrate 5.1 g, Fiber 1.4 g, Protein 22.5 g, Cholesterol 107.7 mg, ServingSize 1 serving
QUICK SAUTéED LEMON AND GARLIC CHICKEN
Steps:
- Cut the chicken in very thin slices crosswise (widthwise)
- In a pan, large enough to fit the chicken heat the olive oil and sauté the garlic for about 30 seconds.
- Add the chicken and sauté for about 10 minutes until it starts to brown on the edges.
- Add the lemon juice and half of the lemon zest, and bring to a boil, while deglazing the pan with a wooden spatula, scraping all the pieces stuck on the pan.
- Remove from heat, add the parsley and blend.
- Sprinkle with the rest of the zest, salt and pepper. Serve with lemon wedges.
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.
SPANISH CHICKEN WITH SPICY LEMON RICE
Steps:
- In a large zip-top bag, mix together the flour, paprika, garlic powder and some salt and pepper. Add the chicken and toss to coat completely.
- In a large saucepan over medium heat, heat the canola oil. Add the chicken and brown on all sides, 3 to 4 minutes per side. While the chicken is cooking, to a slow cooker add the tomatoes, peppers and onions. Top with the chicken thighs.
- In same skillet used to brown the chicken, add the tomato paste and cook for 1 minute, stirring constantly. Add the chicken broth and bring to a simmer, stirring to scrape any browned bits off the bottom of the pan. Pour over top of the chicken in the slow cooker. Cook on low for 4 hours, or until the chicken is extremely tender.
- In a medium pot, combine 2 cups water, the rice, red pepper flakes, lemon zest, juice of half the lemon and a pinch of salt. Bring to a boil, reduce to a simmer and cook, covered, until the rice is tender and has absorbed all the liquid.
- To serve, spoon the rice onto a deep-sided platter and ladle the Spanish chicken and vegetables over top. Garnish with the olives and squeeze over the remaining lemon juice. Reserve 2 chicken thighs and 1 cup of the vegetables for Round 2 Recipe - Pita Pile on with Spicy Yogurt Sauce.
SPANISH CHICKEN BREASTS WITH LEMON AND SAFFRON
Make and share this Spanish Chicken Breasts With Lemon and Saffron recipe from Food.com.
Provided by Annacia
Categories Chicken Breast
Time 3h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- TO MARINADE:
- Season the chicken breasts with salt and freshly ground black pepper and place in a dish together with the rest of the marinade ingredients. Mix together well, then cover and place in the fridge to marinate for two hours, turning the chicken breasts over from time to time.
- TO COOK THE CHICKEN:
- Preheat the oven to 180C/365F/Gas 4.
- Heat a large ovenproof frying pan until hot, then add 90ml/3fl oz of the olive oil, the shallots, carrots and asparagus and gently fry over a low heat until the vegetables are barely softened, remove the vegetables from the pan with a slotted spoon and set aside. Add the remaining 30ml/1fl oz of olive oil to the pan and heat.
- Remove the chicken from the marinade and pat dry. Add the chicken breasts to the pan and fry for 2-3 minutes on both sides, until golden-brown all over.
- Remove from the heat and return the vegetables, then, using a fine sieve, strain the marinade over the chicken and discard the solid marinade ingredients.
- Transfer to the oven and cook for one hour, or until the chicken is cooked through and the sauce has reduced by half. About 15 minutes before the end of cooking time, pour in the saffron and its soaking liquid.
- To serve, remove the chicken from the oven and place onto plates. Place spoonfuls of vegetables alongside and spoon the sauce over. Garnish with freshly grated lemon zest sprinkled over the top.
Nutrition Facts : Calories 658.6, Fat 49.8, SaturatedFat 8.9, Cholesterol 92.8, Sodium 119.9, Carbohydrate 15.6, Fiber 3.7, Sugar 4.4, Protein 32.7
SPANISH GARLIC LEMON CHICKEN (POLLO CON AJO Y LIMON)
This recipe was found on About.Com on the Spanish Food section. Here is what was stated: "Garlic Lemon Chicken is a relatively easy chicken recipe, which has two of the essential Mediterranean ingredients - garlic and citrus. Pieces of chicken are first sautéed in olive oil, then baked in a garlic chicken broth with white wine and slices of lemon. Serve with potatoes or rice."
Provided by diner524
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel all garlic cloves. Pour chicken stock into a medium pot or sauce pan, and place garlic into brother. Cover and simmer on low for approximately 20 minutes.
- Peel the lemon, removing white pulp. Cut the lemon in thin slices. Set aside.
- Pour olive oil into a large frying pan and heat on medium. Brown chicken on both sides. Remove and place into the bottom of an ovenproof pot, and set aside.
- Heat oven to 375F degrees.
- Reduce the heat to low, and add the flour to the frying pan where the chicken was fried. Scrape the bottom of the pan while stirring, frying the flour. Add the wine and continue to stir and scrape the bits from the bottom of the pan. Add the chicken broth and stir constantly, as the sauce thickens. Taste and adjust salt.
- Pour the thickened sauce over the chicken. Sprinkle the garlic cloves around the dish. Arrange lemon slices on chicken.
- Bake the chicken in oven for 30-40 minutes. Remove and garnish with parsley or basil. Serve with fried potatoes or rice.
- Note: Use chicken with skin on or skinless pieces. If using skinless pieces, chicken will tend to stick to pan more easily when browning, so use lower heat and turn more often.
SPANISH SPICE RUBBED CHICKEN BREASTS WITH PARSLEY-MINT SAUCE
Steps:
- Preheat your grill to high.
- Whisk together the paprika, cumin, mustard, fennel, pepper and salt in a small bowl.
- Brush the chicken with a few teaspoons of oil on both sides. Rub the breasts on the skin side with some of the rub and place on the grill, rub side down. Grill until golden brown and slightly charred, 4 to 5 minutes. Turn the breasts over and continue cooking until just cooked through, 4 to 5 minutes. Transfer the chicken to a platter and immediately drizzle with some of the Parsley-Mint Sauce. Let rest 5 minutes. Serve with additional sauce on the side.
- Place the mint, parsley, garlic and serranos in a food processor and process until coarsely chopped. Add the honey and mustard and process until combined. With the motor running, slowly add the olive oil until emulsified.
- Transfer the mixture to a bowl and whisk in a few tablespoons of cold water to thin to a sauce-like consistency. Season with salt and pepper to taste.
PARMESAN CHICKEN BREASTS WITH LEMON (NO TOMATOES!)
There are tons of chicken parmesan recipes on 'zaar but this one is different: no tomatoes or marinara sauce. Instead, the parmesan is complemented by the freshness of lemon zest and juice. I strongly recommend using PANKO breadcrumbs if you can, they will stay crunchy after the baking. If your chicken breasts are on the large side, or you simply want more of the parmesan flavor, you can double the topping mixture portion of the recipe. PLEASE NOTE the handy 'zaar feature for converting metric to US equivalents ;)
Provided by FlemishMinx
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 190°C.
- Mix together the breadcrumbs, cheese, onion, lemon zest, butter, salt and pepper.
- Place the chicken breasts (pretty side up) in a lightly greased oven-proof baking dish (or spray dish with non-stick spray).
- Salt and pepper breasts as desired.
- Divide the topping mixture between the chicken, cover them as evenly as possible and press the mixture down with a fork.
- Bake approximately 20 minutes, or until the chicken is done (juices run clear); remove them from the baking dish to plates.
- Add the lemon juice to the baking dish and mix with the pan dishes; return to the oven (briefly).
- Sprinkle the chicken with the parsley.
- Remove the baking dish from the oven, stir the juices again then pour over the breasts and serve.
Nutrition Facts : Calories 182.3, Fat 15.6, SaturatedFat 9.7, Cholesterol 43.2, Sodium 390.3, Carbohydrate 3.5, Fiber 0.4, Sugar 0.8, Protein 7.8
CHICKEN BREASTS WITH LEMON
In this recipe, which Pierre Franey brought to The Times in 1992 in one of his 60-Minute Gourmet columns, two teaspoons of lemon zest are added to a simple sauce of lemon juice, thyme, garlic and shallots. It is, at once, lively and elegant. To round it out, it needs a sturdy accompaniment. Mr. Franey suggested mashed potatoes with garlic and basil, with just a little olive oil swirled in.
Provided by Pierre Franey
Categories dinner, easy, quick, weekday, times classics, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season flour with salt and pepper, and dredge the chicken all over. Remove the excess flour.
- Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add chicken and cook, uncovered, over medium heat for 5 minutes or until lightly browned.
- Flip the chicken and cook for 5 minutes more, or until cooked through. Carefully remove the oil from the skillet, leaving the chicken. Discard the oil.
- Add the thyme, shallots and garlic, and cook for about a minute. Do not burn the garlic. Add the lemon rind, the lemon juice and the broth.
- Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 minutes longer. Serve immediately.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 10 grams, Carbohydrate 16 grams, Fat 18 grams, Fiber 1 gram, Protein 41 grams, SaturatedFat 6 grams, Sodium 584 milligrams, Sugar 1 gram, TransFat 0 grams
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