LEMON PEPPER CHICKEN WITH CREAMY GARLIC-LEMON SAUCE
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
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
GARLIC CREAM SAUCE OVER CHICKEN BREASTS
An easy and very tasty way to perk up your mid-week menu. Very creamy and a sure win for garlic lovers. Goes great over grilled or baked chicken breasts.
Provided by Carolyn Sheppard
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Season chicken breasts with oregano, basil, salt, and black pepper.
- Cook the chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Melt butter with vegetable oil in a saucepan over medium heat. Cook and stir garlic in the butter mixture until fragrant, about 2 minutes. Stir flour through the butter mixture; cook and stir until flour is incorporated, about 1 minute more. Pour heavy cream and chicken broth into the saucepan; stir. Continue cooking until the mixture thickens, 3 to 5 minutes. Add Parmesan cheese and cream cheese to the saucepan; cook, stirring occasionally, until the cheese is melted into the sauce, about 5 minutes.
- Plate the chicken breasts. Spoon sauce over the chicken. Serve extra sauce on the side.
Nutrition Facts : Calories 493.7 calories, Carbohydrate 5.3 g, Cholesterol 178.8 mg, Fat 39 g, Fiber 0.4 g, Protein 30.3 g, SaturatedFat 21.7 g, Sodium 705.5 mg, Sugar 0.4 g
LEMON PEPPER CHICKEN WITH CREAMY GARLIC-LEMON SAUCE
This is one of our favorite recipes for chicken thighs. It comes together easily and tastes wonderful! The sauce is delicious on pasta. The chicken comes out nice and crispy. It's a great recipe to serve company, too!
Provided by Chef PotPie
Categories < 60 Mins
Time 55m
Yield 6 thighs, 3 serving(s)
Number Of Ingredients 15
Steps:
- Chicken Thighs:.
- Preheat oven to 375°F.
- In zip-top bag, place 2 teaspoons of lemon pepper seasoning with flour and shake to mix thoroughly. Briefly shake thighs, 2 or 3 at a time, till coated.
- Heat 2 tablespoons olive oil on medium-high heat in a large skillet. Add chicken thighs skin side down and cook for about 4 minutes until browned. Flip the chicken thighs over and cook for 2 minutes on the other side. Remove from heat. Put chicken thighs skin side up (crispy side up) on a baking sheet and bake at 375 F for about 20-25 minutes, until the chicken is fully cooked, the juices run clear and the chicken is no longer pink in the center.
- Creamy Sauce:.
- In the mean time, while the chicken is baking, make the sauce: Wipe the skillet you used for cooking the chicken thighs. Add 1 teaspoon olive oil and 1/2 tablespoon butter to 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 light boil. Add heavy cream and bring back 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 inches Top the sauce with chopped green onions (chop up only green portion of green onions and don't use white portion). Keep the sauce covered.
- The 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.
LEMON PEPPER, GARLIC CHICKEN
I love lemon pepper chicken and garlic, so why not the combo? This is a Rachel Ray 30 minute meal. Hope you enjoy.
Provided by quick meal
Categories Chicken Breast
Time 25m
Yield 4 chicken breasts, 2 serving(s)
Number Of Ingredients 10
Steps:
- To prepare the garlic into a paste, salt each clove and smash with the side of your knife until it appears pasty.
- Mix cloves of garlic paste with olive oil, rosemary, thyme, parsley, zest of both lemons, pepper and fennel seed.
- Put chicken in the bowl with the mixture and allow it to sit in the mixture while you heat up the grill or skillet.
- Cook chicken until juices run clear.
- Squeeze juice of lemons over the chicken when it is almost done.
Nutrition Facts : Calories 1032.5, Fat 81.6, SaturatedFat 15.3, Cholesterol 185.6, Sodium 194.3, Carbohydrate 19.5, Fiber 7.8, Sugar 0.1, Protein 63.3
CHICKEN WITH GARLIC LEMON PEPPER SAUCE
Great for lemon and garlic lovers. Creamy sauce with lots of flavor.
Provided by barbara lentz
Categories Chicken
Time 55m
Number Of Ingredients 18
Steps:
- 1. Mix the lemon pepper seasoning, paprika and cumin together. Season the chicken thighs. Add oil to oven proof skillet. Sear the chicken on both sides. Remove from pan.
- 2. Preheat oven 400 degrees. Add butter to skillet. and stir in the garlic and cook 1 minute. Add the heavy cream, chicken broth, Worcestershire, Lemon juice, lemon zest and mustard. Cook over medium heat 2 minutes. Taste and season with salt and pepper. Add the chicken back to the skillet.
- 3. Place the skillet in the oven and bake for 30 minutes until chicken is done. Remove the chicken and add the sauce to a saucepan and bring to a boil. Reduce for about 10 minutes. Top the noodles with the chicken thigh and spoon sauce over top. Garnish with parsley.
- 4. drizzle some hot sauce on side of plate
CHICKEN WITH ROASTED PEPPER-GARLIC SAUCE
Categories Chicken Dairy Garlic Poultry Broil Bell Pepper White Wine Bon Appétit
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Toss garlic cloves with 1 tablespoon oil in small glass baking dish. Roast uncovered until garlic is tender and golden, about 30 minutes. Cool. Peel garlic. Set aside.
- Char both peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel and seed peppers. Cut into matchstick-size strips.
- Melt butter in heavy medium saucepan over medium-high heat. Add shallots and chopped garlic and sauté until fragrant, about 1 minute. Add wine and lemon juice and simmer until reduced to 1/2 cup, about 7 minutes. Add cream and simmer until reduced to sauce consistency, about 5 minutes. Mix in roasted garlic and bell peppers. Season to taste with salt and pepper.
- Meanwhile, preheat broiler. Brush chicken with remaining 2 teaspoons oil. Sprinkle with salt and pepper. Broil until cooked through, about 5 minutes per side. Place 1 chicken breast on each plate. Spoon sauce over. Sprinkle feta over and serve.
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- Pat dry the chicken breasts and cut them lengthwise if the chicken is too thick. Season all sides of chicken with lemon pepper seasoning. (optional) Season with sprinkle of paprika and ground cumin.
- Heat a large oven-proof skillet over medium-high heat. Add the 1 Tablespoon of butter to skillet and melt. Add the chicken and sear both sides until lightly browned, about 2-3 minutes on each side.
- After chicken is browned, remove it from the skillet. Reduce the heat to medium heat, and melt the 2 tablespoons of butter and stir in garlic. Cook garlic until fragrant. Add heavy whipping cream, chicken broth, Worcestershire, lemon zest, lemon juice, and mustard. Season with additional salt and pepper to taste. Whisk the sauce until completely combined. Return the chicken breasts to the skillet.
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