Lemon Pepper Chicken And Gravy Recipes

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LEMON CHICKEN WITH GRAVY



Lemon Chicken with Gravy image

Chicken tenders are nicely seasoned with tantalizing lemon and thyme flavors in this recipe. It's especially tasty with brown rice. -Shona Germino, Casa Grande, Arizona

Provided by Taste of Home

Categories     Dinner

Time 3h25m

Yield 4 servings.

Number Of Ingredients 13

1 pound chicken tenderloins
1/4 cup chicken broth
3 tablespoons lemon juice
3 tablespoons butter, cubed
1 tablespoon grated lemon zest
2 large garlic cloves, peeled and sliced
1/2 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
2 teaspoons cornstarch
2 teaspoons cold water
Hot cooked rice, optional

Steps:

  • In a 1-1/2-qt. slow cooker, combine the first 8 ingredients. Cover and cook on low for 2-1/2 hours. Add parsley and thyme; cover and cook until chicken is no longer pink, 30 minutes longer. , Remove chicken to a serving plate and keep warm. Transfer juices to a small saucepan. Combine cornstarch and water until smooth; add to juices. Bring to a boil; cook and stir until thickened, 2 minutes. If desired, serve chicken with rice.

Nutrition Facts : Calories 195 calories, Fat 9g fat (5g saturated fat), Cholesterol 90mg cholesterol, Sodium 466mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

LEMON PEPPER CHICKEN AND GRAVY



Lemon Pepper Chicken and Gravy image

This is a great recipe for having a guest over. Very inexpensive, and makes a gravy that is great to eat over rice. Note: This dish is best if cooked in a wok! Serve over hot cooked white rice, if desired.

Provided by armywife2french

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Stir-Fry

Yield 4

Number Of Ingredients 7

1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
1 green bell pepper, sliced
1 red bell pepper, sliced
1 tablespoon lemon pepper
4 packets dry chicken gravy mix, prepared according to package instructions
salt and pepper to taste

Steps:

  • In a large skillet or wok heat oil over medium heat. Add chicken and saute for 15 to 20 minutes, or until cooked through (juices run clear and chicken meat is no longer pink inside).
  • Add green bell pepper, red bell pepper, lemon pepper seasoning, prepared gravy, and salt and pepper to taste. Stir all together; reduce heat to medium low and let all simmer about 10 minutes, or until bell peppers are tender and gravy has thickened.

Nutrition Facts : Calories 198.9 calories, Carbohydrate 5.5 g, Cholesterol 70 mg, Fat 7.7 g, Fiber 1.2 g, Protein 26.2 g, SaturatedFat 1.6 g, Sodium 562 mg, Sugar 2.5 g

LEMON PEPPER CHICKEN WITH CREAMY GARLIC-LEMON SAUCE



Lemon Pepper Chicken with Creamy Garlic-Lemon Sauce image

Skin-on, Bone-in Chicken thighs seasoned with lemon-pepper seasoning, baked to perfection and served with the delicious, cheesy, garlic-lemon cream sauce! This Lemon Pepper Chicken with Creamy Garlic-Lemon Sauce takes only 40 minutes to make from start to finish (including baking time!). Perfect recipe for a busy weeknight.

Provided by Julia

Categories     Main Course

Time 40m

Number Of Ingredients 15

6 chicken thighs (, skin-on, bone-in)
4 teaspoons lemon pepper seasoning (, divided)
1/4 cup flour ((use gluten free flour for gluten free version))
2 tablespoons olive oil
1 teaspoon olive oil
1/2 tablespoon butter
5 garlic cloves (, minced)
3/4 cup chicken stock
1 teaspoon lemon pepper seasoning
1/2 cup heavy cream
1/2 cup Parmesan (, shredded )
2 tablespoons lemon juice (, freshly squeezed )
3 green onions (, chopped (use only green parts))
freshly parsley (chopped)
lemon slices

Steps:

  • Preheat oven to 375 F.
  • Mix 3 teaspoons of lemon pepper seasoning with flour. Pat the tops (skin side) of chicken thighs with this seasoning mixture.
  • Heat 2 tablespoons olive oil on high-medium heat in a large skillet.
  • Add chicken thighs skin side down and cook for about 4 minutes on high-medium heat until browned, uncovered. Sprinkle the other side of chicken with 1 teaspoon more of lemon pepper seasoning.
  • Flip the chicken thighs over and cook for 2 minutes on the other side. Remove from heat.
  • Line baking sheet with aluminum foil. Place chicken thighs skin side up (crispy side up) on the baking sheet and bake at 375 F for about 15-20 minutes, until the chicken is fully cooked, the juices run clear and the chicken is no longer pink in the center.
  • In the mean time, while the chicken is baking, make the sauce. Thoroughly clean and dry the skillet you used for cooking chicken thighs.
  • Heat 1 teaspoon olive oil and 1/2 tablespoon butter on medium heat in this cleaned skillet.
  • Add minced garlic and cook, constantly stirring, for about 30 seconds.
  • Add chicken stock and 1 teaspoon lemon pepper seasoning to the skillet and bring to boil.
  • Add heavy cream and bring to boil.
  • Add shredded cheese and stir until melted. Reduce heat to simmer and keep stirring until the sauce is smooth. Remove from heat.
  • Add 2 tablespoons freshly squeezed lemon juice and stir in. Top with chopped green onions (chop up only green portion of green onions and don't use white portion). Keep the sauce covered.
  • The lemon pepper chicken should be cooked by now. Check it for doneness and if chicken is completely cooked through, add it to the skillet on top of the sauce and on top of green onions.
  • Top with chopped parsley and decorate with a few slices of lemon.

Nutrition Facts : Calories 667 kcal, Carbohydrate 13 g, Protein 35 g, Fat 52 g, SaturatedFat 18 g, Cholesterol 220 mg, Sodium 421 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

LEMON GARLIC CHICKEN WITH PAN GRAVY



Lemon Garlic Chicken With Pan Gravy image

Pan-fried chicken with a zesty lemon-garlic pan gravy. I created this when my husband requested "some kind of garlicy, lemony, chicken thing" using what was on hand.

Provided by AdeleProvence

Categories     One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 14

1/2 cup flour (approximate, I used four generous tablespoons)
1 tablespoon lemon pepper
1 tablespoon granulated garlic
1 teaspoon oregano
1 teaspoon poultry seasoning
1 teaspoon paprika
1 teaspoon parsley
2 eggs
1 tablespoon milk
6 thin-cut chicken breasts
4 tablespoons canola oil
1 cup chicken broth
1 lemon, juice of
2 garlic cloves, crushed and diced

Steps:

  • Heat 2 tablespoons oil in a deep skillet on medium, just until it spits when a drop of water is added.
  • Combine flour, lemon pepper, granulated garlic, oregano, poultry seasoning, paprika, and parsley in a shallow bowl. Mix well. Reserve two tablespoons for pan gravy.
  • Beat together eggs and milk in another shallow bowl.
  • Dip chicken in egg mixture then dredge in flour mixture.
  • Fry chicken in oil until cooked, about 4 minutes each side. Do not crowd pan. Use multiple batches if necessary, adding oil for each batch.
  • Remove cooked chicken to a plate lined with a double layer of paper towel to absorb any left-over oil.
  • When all chicken is cooked, reduce heat to low, add chicken broth and garlic, lemon juice, scrape up any brown bits in the pan, and whisk in the reserved flour mixture.
  • Cook on low for five minutes, whisking continuously, or until mixture begins to form a gravy.
  • Remove from heat.
  • Serve gravy over chicken.

Nutrition Facts : Calories 412.5, Fat 24.9, SaturatedFat 5.2, Cholesterol 155.2, Sodium 242.6, Carbohydrate 10.8, Fiber 0.7, Sugar 0.5, Protein 34.8

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