Moist Lemon Chicken Recipes

LEMON CHICKEN BREASTS

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.

ROASTED LEMON CHICKEN

Steps:

• Loosen skin around chicken breast, leg and thigh. Combine the seasonings; rub half under skin. Cut half of the lemon into quarters and place in the cavity along with rosemary sprigs. Skewer openings; tie drumsticks together with kitchen string. , Place chicken breast side up on a rack in a roasting pan. Squeeze the remaining lemon over chicken; rub with remaining spice mixture. Bake, uncovered, at 375° for 1 to 1-1/2 hours or until chicken juices run clear and a thermometer reads 180° (cover loosely with foil if browning too quickly). Cover and let stand for 15 minutes. Remove and discard skin, and discard lemon and herbs from cavity before carving.

EASY BAKED LEMON CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange chicken breasts in a large baking dish. Pour water, olive oil, and lemon juice over chicken; sprinkle with bread crumbs, garlic powder, parsley, and paprika. Season with salt and pepper. Cover baking dish with aluminum foil and cut a few slits in foil to vent.
• Bake chicken breasts in preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

BAKED LEMON CHICKEN BREASTS

Steps:

• Mix butter, lemon juice, paprika, oregano, garlic salt, salt, and pepper together in a bowl or resealable bag. Add chicken breasts and marinate in the refrigerator for 3 to 4 hours.
• Preheat the oven to 325 degrees F (165 degrees C). Transfer chicken to a baking dish, skin-side up. Pour marinade around the chicken.
• Bake, uncovered, in the preheated oven until no longer pink in the centers and juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

GRILLED HONEY-LEMON CHICKEN

Steps:

• Mix canola oil, lemon zest, lemon juice, Dijon mustard, honey, garlic, Worcestershire sauce, Italian herb seasoning, salt, and black pepper in a bowl; pour into a resealable plastic bag. Place chicken breasts into the bag, seal, and squeeze bag with your fingers several times to coat chicken with marinade. Place a second resealable bag over the first and seal to prevent leaks. Refrigerate chicken for 2 to 4 hours.
• Preheat grill for medium heat and lightly oil the grate.
• Remove chicken breasts from bag; discard used marinade. Cook chicken on the preheated grill until the center is no longer pink and the juices run clear, 7 to 8 minutes per side.

EASY NO-FAIL LEMON CHICKEN MARINADE

Steps:

• Whisk lemon juice, olive oil, mustard, salt, red pepper flakes and black pepper together until the salt has dissolved. Stir in the garlic, lemon zest and herbs (if using). Refrigerate and use within 1 to 2 hours.
• To marinate chicken, add the marinade and chicken to a resealable food-safe bag or container and marinate in the refrigerator. Since this is so flavorful, even 20 minutes will work wonders. We don't recommend marinating more than a day in advance since the lemon in the marinade can cause the chicken to toughen.

LEMON GARLIC CHICKEN

Steps:

• Debone the chicken thighs but keep the skin on. If you like skinless, you may buy skinless and boneless skin thighs.
• Mix all the ingredients in the Marinade in a bowl, whisk to combine well. Marinate the chicken with the Marinade, in a bowl or in a plastic bag for 30 minutes, or best for 2 hours.
• Fire up the grill and grill the chicken on both sides, until it's cooked through and the skin is charred. You may bake the chicken in an oven at 400°F (207°C) for about 15-20 minutes, or pan-fried on a skillet on medium to low heat. Serve the chicken warm with some lemon wedges.

FLATTENED MOIST BBQ GARLIC AND LEMON CHICKEN

Steps:

• First of all we need to prepare the chicken. Here I will show you how to cut the whole chicken and flatten it ready for the marinade. if you know how to do this please skip this and move to the marinade instructions below.
• You need a sharp knife or meat cutting scissors and a chopping board. See the photos below:
• Step 1 : Stand the chicken up on so the wings are sitting on the board. Cut straight down the middle.
• Step 2 : Open out the chicken and see where my finger is pointing in the photo, you will see a white cartilage, cut straight through that all the way along the chicken lengthways.
• Step 3 : Cut all the way right through the chicken.
• Step 4. Once the chicken has been halved place on the board skin side up, and using the flat side of your knife push down until it is flattened a little. If you don't have a suitable knife place the chicken in a zip lock bag and use the base of a heavy saucepan and push down flattening the chicken. You may have to exert a little pressure to push, or find someone with some strong muscles!
• Step 5. Once flattened, using your sharp knife, run deep slashes into your chicken, pay particular attention to the thicker parts of the meat as this will take longer to cook if there are no slits in it. The slits help with the cooking and also the marinade to penetrate the meat.
• If you are using a chicken larger than the weight stated above, place the chicken in an oven proof pan, otherwise, a container large enough to spread the chicken
• The marinade: Add all the ingredients to the chicken, and with the lemon, cut in half first, squeeze the juice all over the chicken the slice up the used lemon and add it to the chicken.
• Use your hands to rub everything together, and then place skin side down in the container.
• Cover and leave to marinade in the fridge for 30 minutes minimum, 2 hours is the best amount of time.
• Once the chicken has marinated, place on the grill / BBQ and turn frequently until the juices run clear from the thickest part of the chicken meat (the breast and thick part of the legs).
• For larger chickens, place in a preheated oven, at 190 C / 375 F Gas 5, covered with aluminium foil for 25 minutes and then place on the grill / BBQ and cook as normal. or continue cooking in the oven until cooked if you are not grilling.
• Serve with my Chinese Style Sweet n Sour Salad and baby Garlic Potatoes!

MOIST LEMON HERB CHICKEN

Steps:

• Sprinkle chicken with salt and pepper. In a large ovenproof skillet coated with cooking spray, brown chicken in oil. Sprinkle herbes de Provence and lemon zest over chicken; add lemon juice to pan., Bake, uncovered, at 375° for 12-15 minutes or until a thermometer reads 170°.

MOIST LEMON CHICKEN

Steps:

• In a large resealable plastic bag, combine the first 10 ingredients; add chicken. Seal bag and turn to coat; refrigerate for 4-6 hours. , Drain and discard marinade. Grill chicken, covered, over low heat for 50-60 minutes or until juices run clear, turning several times.

BAKED LEMON CHICKEN

Steps:

• Preheat oven to 450 degrees. Pound chicken breasts lightly so they are of even thickness.
• Whisk together lemon juice and zest, minced garlic and corn oil in a small bowl then pour into a 13" x 9" baking dish. Lightly dredge the chicken through to coat it, then place chicken breasts side by side in the dish.
• Sprinkle chicken evenly with salt, pepper and Italian seasoning, then rub it in with your hands. Place chicken breasts side by side, making sure there is no overlap. Arrange a few lemon slices on top of the chicken.
• Bake in a preheated oven for 18-20 minutes, basting once or twice, until juices are clear or a meat thermometer reads 160-170 degrees. *Note - depending on the size of your chicken breasts, it could take longer. Mine were pounded to less than an inch thick and take about 18 minutes.
• *Optional Step - To brown chicken, turn the oven to broil and place chicken under the broiler for 2-3 minutes until browned.
• Cover with foil and allow to rest for 5-10 minutes while the juices settle before slicing.
• Serve immediately, garnished with fresh parsley and lemon slices, if desired.

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.

BAKED LEMON CHICKEN

Steps:

• In shallow dish, combine the first five ingredients.
• Place bread crumbs in another dish.
• Dip chicken in butter mixture, then coat with crumbs.
• Place in greased 13x9x2 baking pan; drizzle with remaining butter mixture.
• Bake uncovered at 350 for 25-30 minutes or until juices run clear.

EASY HEALTHY BAKED LEMON CHICKEN

Steps:

• Preheat oven to 400 degrees and grease a baking sheet or large casserole dish.
• Melt butter in a large skillet over medium-high heat. Add chicken and cook chicken 2-3 minutes on each side just until browned. Transfer chicken to prepared baking sheet.
• In a small bowl whisk together chicken broth, lemon juice, honey, garlic, Italian seasoning, and salt and pepper.
• Pour sauce over chicken. Bake 20-30 minutes (closer to 20 for smaller chicken breasts, closer to 30 for larger) until chicken is cooked through. Every 5-10 minutes spoon the sauce from the pan over the chicken.
• Garnish with fresh rosemary and lemon slices if desired and serve.

EASY CREAMY LEMON CHICKEN

Steps:

• Cut each chicken breast in half lengthwise to get thinner cutlets. Over plastic wrap, slightly pound the chicken to even thickness as needed using a meat mallet. This is for even cooking and to tenderize the chicken a bit.
• Season both sides of the chicken cutlets with salt, pepper, and Italian seasoning (per chicken cutlet, use about ¼ teaspoon each: Kosher salt, ground black pepper, Italian herb seasoning). Dredge the seasoned chicken in flour and shake off any excess.
• Heat some olive oil in a large nonstick skillet over medium heat. Cook prepared chicken on both sides, about 4-5 minutes per side, until golden brown or until internal temperature reaches 165 degrees F. Remove chicken from pan and set aside.
• Don't wipe the pan clean. Melt 2 tablespoons unsalted butter, then add garlic, and cook until fragrant. Add chicken broth and 1 tablespoon lemon juice. Taste it, and add the second tablespoon of lemon juice if desired (I ended up adding 2 tablespoons). Bring to a light simmer. Then, stir in heavy cream plus salt and pepper to taste until evenly combined.
• Return chicken to pan and bring to a simmer. Simmer for another 4-5 minutes until the sauce has thickened a bit.
• Serve with lemon slices and freshly chopped parsley. Enjoy!

EASY LEMON PEPPER CHICKEN

Steps:

• Use a sharp knife to carefully fillet the chicken breasts into two thinner peices (or use thin-cut chicken breasts).
• Combine the flour and lemon pepper seasoning in a bowl. Sprinkle the mixture over both sides of the chicken breast pieces and then rub it in until the chicken is fully coated.
• Heat the cooking oil in a large skillet over medium. When the skillet and oil are very hot, add the chicken and cook on each side until golden brown (about 5 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.
• Add the butter and minced garlic to the skillet and sauté for about one minute.
• Add the chicken broth to the skillet and whisk to dissolve all the browned bits from the bottom of the skillet. Add the lemon juice and allow the sauce to simmer in the skillet for 3-5 minutes, or until it has reduced slightly. Taste the sauce and add salt if needed (I did not add any).
• Finally, return the chicken to the skillet and spoon the sauce over top. Allow the chicken to heat through. Season with a little freshly cracked pepper and fresh chopped parsley (optional), then serve.