Lemon Butter Glazed 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 GARLIC ROASTED CHICKEN LEGS

Steps:

• In a large ziploc bag add the chicken legs, melted butter, olive oil, oregano, paprika, garlic, lemon juice, salt and pepper. Close the ziploc bag and toss everything together well.
• Place the ziploc bag in the fridge and marinate for a minimum of 30 minutes up to 24 hours.
• Preheat the oven to 450 F degrees.
• Transfer the chicken legs to a large casserole dish and place the lemon slices in between the legs. Bake uncovered for 30 to 35 minutes or until legs are golden brown and cooked through.
• Garnish with fresh thyme and serve warm.

CHINESE TAKE-AWAY-STYLE LEMON CHICKEN RECIPE BY TASTY

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!

LEMON GLAZED CHICKEN BREASTS

Steps:

• POund chicken breasts to 1/2 inch thickness. Mix flour and pepper together. Dredge chicken in mixture. Lay flat on cookie sheet, cover with plastic wrap and flash freeze for 1 hour. Mix together butter, lemon juice, honey, and soy sauce. Place in a 1 quart size freezer bag. Freeze glaze. Place frozen chicken breasts in a separate bag and freeze.
• On cooking day allow chicken and glaze to thaw in the refrigerator. Place chicken in baking dish and pour glaze over. Bake at 350 F for 1 hour. Glaze will thicken as it cooks.

LEMON BUTTER-GLAZED CHICKEN

Steps:

• Coat chicken in flour, shaking off excess.
• Melt the butter in a non-stick frying pan. Saute chicken breasts on each side until lightly browned.
• Add water, lemon juice and chicken bouillon to pan, stirring until dissolved. Bring to a boil. Cover and simmer over medium-low heat for 5-7 minutes.
• Remove chicken from pan and keep warm.
• Cook & stir pan juices over high heat until thick and syrupy. This should take 1-2 minutes.
• To serve, pour glaze over chicken. Sprinkle with parsley and garnish with lemon slices for presentation, if desired.

LEMON GLAZE

Steps:

• In a small microwave safe mixing bowl or large measuring cup, combine butter, powdered sugar and lemon juice until smooth.
• Warm 15 seconds and whisk to remove any clumps. Pour over scones, cookies, cakes, pound cake and more!
• Allow to set before slicing.

SKILLET LEMON BUTTER CHICKEN

Steps:

• Sprinkle chicken breast with salt and pepper.
• Place flour in shallow dish. Dredge (cover) chicken in flour, making sure to evenly coat both sides of chicken.
• Heat butter and oil in a skillet over medium-high heat. Add chicken and cook for approximately 4-5 minutes per side, or until it is golden brown and cooked through. Remove chicken from heat and place on a plate.
• Pour in chicken broth and stir with wooden spoon, trying to stir in the browned bits on the bottom of the pan. Stir in chicken broth, lemon juice, lemon zest, and garlic. Cook for 5 minutes, until it starts to thicken. Add heavy cream and continue to cook for 1-2 minutes.
• Taste sauce and add salt to taste.
• Place chicken breast back into pan and coat with sauce. Cook until heated through. Sprinkle with Italian parsley.

LEMON GLAZED CHICKEN BREASTS

Steps:

• Pound chicken breasts to 1/2-inch thickness. Mix flour and pepper together. Dredge chicken through flour mixture. Place chicken in baking dish. Mix together butter, honey, lemon juice, and soy sauce. Pour glaze over chicken breasts, and bake at 350 degrees for one hour.