Herbed Lemon Chicken Breasts 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.

SIMPLE LEMON HERB CHICKEN

Steps:

• Cut lemon in half, and squeeze juice from 1/2 lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat.
• When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.

HERBED LEMON CHICKEN

Steps:

• In a small bowl, combine the first six ingredients. Pour 3/4 cup marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 8 hours or overnight. Cover and refrigerate remaining marinade., Drain chicken and discard marinade. Lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5 minutes. Turn; grill or broil 4-9 minutes longer or until a thermometer reads 170°, basting occasionally with reserved marinade.

SPEEDY LEMON-HERB CHICKEN BREASTS

Steps:

• Place an inch of flour on a plate and season with salt and pepper. Dredge the chicken breasts in the flour to lightly coat.
• Heat a 12-inch skillet, heat oil (1/4 inch) over medium-high heat until a pinch of flour sizzles when dropped in.
• When the oil is hot, add chicken breasts to the pan. Cook until the chicken is nicely brown on the first side, about 5 to 7 minutes, then turn and cook on the second side, about 5 to 7 minutes, lowering the heat a bit if the coating begins to scorch. Cook until juice of chicken is clear when center of thickest part is cut (165°F).
• When the chicken is done, remove to a plate and tent to keep warm. Add broth, lemon juice and parsley to the pan and cook, stirring until the liquid is reduced by half, about 1 to 2 minutes. Return the chicken breasts to the pan and turn to coat with the sauce.
• Slice the chicken breast and serve on a bed of rice and or spinach drizzled with a little more sauce.

HERBED CHICKEN BREASTS

Steps:

• Flatten chicken to 1/4-in. thickness; sprinkle with lemon-pepper. In a large skillet, saute chicken in 1 tablespoon each oil and butter for 6-7 minutes on each side or until juices run clear. Remove and keep warm. , Add lemon juice and mustard to the skillet; whisk until smooth. Whisk in broth, herbs, garlic, salt, and remaining oil and butter; simmer for 1 minute. Spoon over chicken.

HERBED LEMON CHICKEN BREASTS -- WW FRIENDLY

Steps:

• On a large plate, combine Mrs. Dash seasoning with flour. Pat chicken dry and roll in flour mixture.
• Heat butter in large skillet; add chicken and brown on both sides, about 3 minutes on each side.
• Meanwhile, remove zest from lemon, squeeze juice from lemon, and mix zest and juice with broth.
• Pour over chicken, cover, and cook for 15 minutes. Remove lid and cook for another 5 minutes or until juices run clear. Serve immediately.

WEEKNIGHT LEMON CHICKEN BREASTS WITH HERBS

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.