Bestlemonchicken Recipes

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CHINESE TAKE-AWAY-STYLE LEMON CHICKEN RECIPE BY TASTY



Chinese Take-Away-Style Lemon Chicken Recipe by Tasty image

Here's what you need: chicken breast, lemon zest, garlic, soy sauce, salt, pepper, flour, eggs, panko breadcrumbs, oil, chicken stock, lemon zest, lemon, sugar, water, corn flour

Provided by Evelyn Liu

Categories     Dinner

Yield 1 serving

Number Of Ingredients 16

¼ lb chicken breast, diced
½ lemon lemon zest
1 teaspoon garlic, crushed
1 tablespoon soy sauce
salt, to taste
pepper, to taste
½ cup flour
2 eggs, beaten
1 cup panko breadcrumbs
2 cups oil
¼ cup chicken stock
½ lemon lemon zest
1 lemon, juiced
4 tablespoons sugar
1 tablespoon water
½ tablespoon corn flour

Steps:

  • Combine all marinade ingredients with the chicken breast and leave for 20 minutes.
  • Coat the chicken breast first in flour, then eggs, and finally panko breadcrumbs.
  • In a medium-sized saucepan heat the oil to 325˚F (170°C),
  • Deep fry the breaded chicken for about 3-4 minutes until the coating is golden brown.
  • In a small frying pan, combine the chicken stock, lemon juice, and sugar. Bring the mixture to a boil.
  • Mix the corn flour with the water, then add the mixture to the frying pan to thicken the sauce.
  • Add the chicken to the frying pan and coat with the lemon sauce.
  • Serve on top of rice. (We garnished ours with green onions and sesame seeds.)
  • Nutrition Calories: 4856 Fat: 436 grams Carbs: 188 grams Fiber: 9 grams Sugars: 47 grams Protein: 66 grams
  • Enjoy!

EASY LEMON CHICKEN



Easy Lemon Chicken image

This recipe is a family favorite. I have two very picky eaters in my house, and they simply cannot get enough of this dish!

Provided by Melanie2590

Categories     Chicken Breast

Time 25m

Yield 5 serving(s)

Number Of Ingredients 7

4 -5 boneless skinless chicken breasts
2 tablespoons butter
2 tablespoons extra virgin olive oil
3 tablespoons flour
2 cups chicken broth
2 lemons, juice of
salt and pepper (to taste)

Steps:

  • Dredge chicken in flour.
  • In medium skillet, melt butter and oil until it sizzles.
  • Saute chicken until cooked through.
  • Remove chicken and set aside.
  • Add lemon juice to chicken stock and whisk into skillet.
  • Whisk in flour and cook until mixture boils.
  • Reduce heat to a simmer and return chicken to skillet to heat through.
  • Cook until sauce is desired consistency.
  • Add salt and pepper to taste.
  • Serve.

Nutrition Facts : Calories 229.4, Fat 11.8, SaturatedFat 4.1, Cholesterol 67, Sodium 399.8, Carbohydrate 5.6, Fiber 0.2, Sugar 0.8, Protein 24.3

LEMON CHICKEN BREASTS



Lemon Chicken Breasts image

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

1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon

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.

CREAMY LEMON CHICKEN RECIPE BY TASTY



Creamy Lemon Chicken Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, pepper, flour, butter, olive oil, chicken stock, heavy cream, salt, pepper, lemon, lemon, fresh parsley

Provided by Alix Traeger

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 13

2 boneless, skinless chicken breasts
salt, to taste
pepper, to taste
1 cup flour
1 ½ tablespoons butter
1 tablespoon olive oil
1 ¼ cups chicken stock
1 cup heavy cream
1 teaspoon salt
1 teaspoon pepper
1 lemon, juiced
1 lemon, sliced
fresh parsley, for garnish

Steps:

  • On a cutting board, cut the chicken breasts in half, widthwise.
  • Lay chicken flat and season both sides with salt and pepper.
  • Gently coat the chicken pieces in the flour, shaking off any excess.
  • Heat a skillet on medium-high heat and add the butter and oil, swirling together to coat the pan.
  • Place the chicken breasts into the pan and cook for 3-5 minutes or until golden brown.
  • Flip the chicken and cook the other side, another 3-5 minutes, or until chicken is cooked through.
  • Remove the chicken from the skillet and set aside.
  • Pour ¼ cup (60 ml) of the chicken stock in the pan and scrape up any bits that may have stuck to the bottom of the pan.
  • Add the rest of the stock and the cream and stir.
  • Season with salt and pepper, and add the lemon juice.
  • Simmer for 5 minutes. Add the chicken back to the pan and top with sliced lemons.
  • Spoon the sauce over the chicken.
  • Remove from heat. Sauce will thicken as it cools.
  • Serve with parsley and extra sauce.
  • Enjoy!

Nutrition Facts : Calories 730 calories, Carbohydrate 49 grams, Fat 49 grams, Fiber 2 grams, Protein 29 grams, Sugar 6 grams

LEMON CHICKEN



Lemon Chicken image

This easy lemon chicken recipe is perfect for a weeknight dinner! Not too lemony, just right. It's made with garlic, butter, lemon, thyme, and rosemary.

Provided by Elise Bauer

Categories     Dinner     Budget     Chicken     Chicken Thigh     Lemon Chicken

Time 1h55m

Yield 6

Number Of Ingredients 10

3 to 4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat
4 teaspoons lemon zest (about zest from 2 lemons)
1/3 cup lemon juice
2 cloves garlic, crushed
2 tablespoons fresh chopped thyme (or 2 teaspoons dried)
2 teaspoons fresh chopped rosemary (or 1/2 teaspoon dried)
1 teaspoon Kosher salt
1 teaspoon black pepper
2 tablespoons melted butter
Lemon slices for garnish

Steps:

  • Let the chicken rest: Remove from the oven and let the chicken rest, covered in foil, for 10 minutes before serving.
  • Save meat juices to serve with chicken: Pour the juices from the pan into a serving bowl. Use a tablespoon to skim the fat off the top (save the fat for cooking with later, or discard, but do not discard down the drain or it will solidify and clog your drain). Serve the chicken with the juices on the side or a little poured over the top of the chicken. Serve alone, or with steamed rice , buttered noodles , angel hair pasta , or mashed potatoes .

Nutrition Facts : Calories 599 kcal, Carbohydrate 3 g, Cholesterol 394 mg, Fiber 1 g, Protein 73 g, SaturatedFat 10 g, Sodium 540 mg, Sugar 0 g, Fat 31 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

LEMON BUTTER CHICKEN



Lemon Butter Chicken image

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

4 (5 oz) chicken breasts*, (pounded to an even 1/3-inch thickness)
Salt and freshly ground black pepper
1/3 cup all-purpose flour
1 Tbsp olive oil
4 Tbsp unsalted butter, (sliced into 1 Tbsp pieces, divided)
1 1/2 tsp minced garlic
1/2 cup low-sodium chicken broth
3 Tbsp fresh lemon juice
1/2 tsp fresh lemon zest
1 1/2 Tbsp minced fresh parsley ((optional))

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

LEMON CHICKEN RECIPE



Lemon Chicken Recipe image

Lemon chicken recipe - Crispy fried chicken with zesty and citrusy lemon sauce. Healthy, delicious, quick, and easy recipe to make at home.

Provided by Rasa Malaysia

Categories     Chinese Recipes

Time 20m

Number Of Ingredients 12

10 oz. (300 g) skinless, boneless chicken breast/thigh, cut into small pieces
1/4 cup cornstarch plus 1/4 cup all-purpose flour, sifted and combine well
oil, for deep-frying
1/2 teaspoon white sesame
1/2 tablespoon soy sauce
1/2 tablespoon Shaoxing wine (optional)
1 tablespoon corn starch
3 tablespoons lemon juice
1 tablespoon sugar or more to taste
5 tablespoons water
1 teaspoon corn starch
1 pinch salt or to taste

Steps:

  • Marinate the chicken with the Marinade, for 30 minutes. Mix all the ingredients for the Sauce. Set aside.
  • Coat the marinated chicken with the corn starch and all-purpose flour mixture. Heat up a wok with about two inches of oil. As soon as the oil is fully heated, deep-fry the chicken until golden brown. Transfer the chicken out to a dish lined with paper towels to sock up the excess oil.
  • Add all the ingredients in the Sauce into a small sauce pan and bring it to a quick boil. Transfer the fried chicken into the sauce, stir to coat well with the lemon sauce.
  • Dish out, top with the white sesame, and serve immediately.

Nutrition Facts : Calories 280 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 91 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 31 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2 people, Sodium 439 milligrams sodium, Sugar 7 grams sugar

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