Time 3h55m Yield 4 Number Of Ingredients 7 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).

Time 16m Yield 4 servings Number Of Ingredients 6 Steps:

Low-Sodium Recipe

  1. Heat grill or a cast iron grill to medium heat. Spray with cooking spray.
  2. Toss chicken breasts with olive oil, Mrs. Dash® Lemon Pepper Seasoning Blend, half of lemon juice and slivered garlic cloves.
  3. Grill the chicken on both sides, turning at least three times to cook evenly.
  4. Remove to a plate. Cover 3-4 minutes to let juices rest.
  5. Squeeze other half of lemon on chicken.

Time 25m Yield 4 servings Number Of Ingredients 11 Steps:

Season flour with salt and pepper, and dredge the chicken all over. Remove the excess flour. Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add chicken and cook, uncovered, over medium heat for 5 minutes or until lightly browned. Flip the chicken and cook for 5 minutes more, or until cooked through. Carefully remove the oil from the skillet, leaving the chicken. Discard the oil. Add the thyme, shallots and garlic, and cook for about a minute. Do not burn the garlic. Add the lemon rind, the lemon juice and the broth. Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 minutes longer. Serve immediately.

Time 1h20m Yield 4 servings Number Of Ingredients 8 Steps:

Season the chicken breasts all over with the salt and pepper. Transfer the chicken to a gallon-size resealable freezer bag. Add 1/2 cup olive oil and the remaining ingredients, press out the air and seal the bag tightly so the chicken is fully submerged. Massage the chicken through the plastic bag to evenly distribute the herbs. Let marinate in the refrigerator for 1 hour or up to 8 hours. In a large, deep skillet with a lid, heat the remaining 2 tablespoons olive oil over medium. Remove the chicken from the marinade, add to the skillet, then pour the lemons and marinade on top. Cook until the chicken is golden on one side, about 8 minutes. Turn the chicken, cover and cook over medium-low until chicken is cooked through, about 7 minutes. Serve chicken topped with lemons and sauce.

Time 30m Yield 4 servings Number Of Ingredients 13 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!

Time 50m Yield 4 servings Number Of Ingredients 10 Steps:

Preheat the oven to 400ºF. 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.

Time 40m Yield 2-4 serving(s) Number Of Ingredients 9 Steps:

In a saute pan over medium heat, saute the mushrooms and garlic in the oil for 3-5 minutes. Remove from the pan. Sprinkle the chicken with flour and rosemary and brown on both sides. Add the lemon juice and chicken broth to the pan and scrape up the browned bits from the bottom. Return the mushrooms to the pan. Lower the heat to a simmer, cover the pan and cook for 15 minutes. Sprinkle with parsley.

Time 2h Yield 5 breasts Number Of Ingredients 10 Steps:

Process the first 7 ingredients in a blender or food processor until smooth, scraping down sides of the bowl frequently; remove about 1/4 cup of the mixture to a small bowl, cover and refrigerate. Place the chicken breasts in a shallow glass dish; pour the marinade over and toss using clean hands to coat the chicken with marinade. Place in the refrigerator for about 2-3 hours, turning the bag occasionally. Remove the chicken and discard the marinade. Season the chicken with seasoned salt and more black pepper. Grill or broil the chicke breasts until completely cooked, basting frequently with the reserved 1/4 cup lemon marinade.

More about “lemon chicken breasts recipes”

Time 4h20m Yield 6 servings. Number Of Ingredients 11 Steps:

Place chicken in a 3-qt. slow cooker. In a small bowl, combine 3/4 cup broth, lemon juice, mustard, garlic, butter and rosemary; pour over chicken. Cover and cook on low for 4-5 hours or until a thermometer reads 170°. Remove chicken; keep warm. , Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and remaining broth until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. , Serve chicken with rice and sauce. Sprinkle with almonds and parsley.