Lemon Batter Chicken Recipes

LEMON BUTTER CHICKEN

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

LEMON BUTTER CHICKEN

Steps:

• Season chicken all over with salt and lemon pepper.
• In a large skillet over medium-high heat, heat oil. Add chicken and sear until golden and cooked through, 10 minutes per side. Transfer chicken to a plate and make pan sauce.
• Add butter to pan drippings and let melt. Add garlic and stir until fragrant, 1 minute, then add lemon juice and zest and cream. Bring to a simmer, then add cherry tomatoes, basil and lemon slices. Simmer until thick, 5 minutes, then add back chicken to skillet.
• Serve chicken over rice with pan sauce.

LEMON CHICKEN RECIPE

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.

BAKED LEMON-BUTTER CHICKEN THIGHS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place 3 tablespoons butter in a microwave-safe bowl and heat in a microwave oven until melted, 1 to 2 minutes. Smash garlic cloves with the side of a chef's knife and add garlic to the warm butter. Stir in lemon juice and onion powder. Set aside.
• Sprinkle both sides of chicken thighs with salt and pepper. Heat remaining 1 tablespoon butter in a medium-sized oven-safe skillet over medium-high heat. Brown chicken, skin-side down, for 3 to 4 minutes. Flip chicken over and brush skin with lemon-butter mixture. Pour remaining butter mixture into skillet and remove from heat.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Brush skin every 10 minutes with pan juices.
• Remove skillet from the oven and place chicken on a serving platter. Drizzle chicken with pan juices and garnish with parsley.

LEMON BUTTER CHICKEN PASTA

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

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!

LEMON BUTTER CHICKEN

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.

LEMON BUTTER CHICKEN

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)

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!