Lemon Batter Chicken Recipes

LEMON BUTTER CHICKEN (CREAMY)

Steps:

• Preheat oven to 400F.
• Place chicken thighs in a bowl and add salt and lemon pepper. Toss to combine. Set aside.
• Heat a medium/large skillet (oven safover medium high heat. Add 2 tablespoons butter and allow to melt, making sure the entire base of the skillet is coated.
• Add the chicken, skin side down, and sear for 3-4 minutes or until golden brown. Flip and sear other side. Remove chicken from the skillet and set aside.
• Return skillet to the heat and add additional 1 tablespoon butter. Allow to melt, stirring and deglazing the pan.
• Add the garlic and cook for 1-2 minutes until fragrant.
• Stir in the chicken broth, heavy cream, parmesan, lemon juice, and thyme. Stir to fully combine. Bring to a boil and then reduce to a simmer.
• Allow sauce to thicken for 5 minutes and then stir in spinach leaves.
• Stir to wilt leaves slightly but not fully.
• Add chicken back to skillet and bake the entire pan in the oven for 25 minutes or until internal chicken temperature reaches 165F.
• Serve over rice, pasta, mashed potatoes, or alone. Garnish with lemon slices and fresh thyme. Enjoy!

AMAZING ITALIAN LEMON BUTTER CHICKEN

Steps:

• To make the sauce, pour the wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in cream, and simmer until it thickens. Gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated. Season with salt and pepper. Remove from heat, and keep warm.
• Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
• To make the chicken, heat oil and 2 tablespoons butter in a large skillet over medium heat. In a bowl, stir together flour, salt, and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in hot oil. (If necessary, cook in batches.) Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels. Stir the bacon, mushrooms, artichokes, and capers into the oil; cook until the mushrooms are soft.
• Cut the chicken breasts into bite-size strips, and return them to the skillet. Stir half of the lemon butter sauce into the chicken mixture.
• To serve, place pasta in a large bowl. Stir the chicken mixture into the pasta. Taste, and adjust seasonings. Stir in additional lemon butter sauce as desired. Toss well, and garnish with parsley.

LEMON BUTTER CHICKEN

Steps:

• Season both sides of chicken with salt and pepper.
• Place flour in a shallow dish then dredge both sides of chicken breasts in flour, one at a time.
• Heat 12-inch skillet over medium-high heat.
• Add olive oil and 1 Tbsp butter, let butter melt, then add in chicken breasts in a single layer.
• Sear until golden brown on bottom, about 4 - 5 minutes then flip and continue to cook until chicken registers 165 degrees in center, about 4 - 5 minutes longer.
• Transfer chicken to a plate while leaving any little bit of excess oil in pan.
• Reduce to medium heat, add garlic and saute 20 seconds, or until just lightly golden brown, then pour in chicken broth while scraping browned bits up.
• Pour in lemon juice then bring mixture to a simmer, reduce heat slightly and let simmer until liquid has reduced by about half, about 2 minutes.
• Add in remaining 3 Tbsp butter and lemon zest, stir to melt butter.
• Return chicken to skillet, spoon sauce over chicken and garnish with parsley. Serve warm.
• Recipe source: inspired by my Lemon Butter Salmon

LEMON BUTTER CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place the butter in a 9x9 inch baking dish, and melt in the oven. Remove from heat, and mix in Italian salad dressing, lemon juice, and Worcestershire sauce.
• Arrange the chicken tenderloins in the baking dish, coating with the melted butter mixture. Season both sides of chicken with lemon pepper, garlic salt, and onion powder. Sprinkle with lemon zest.
• Bake 25 minutes in the preheated oven, or until chicken juices run clear.

BAKED LEMON-BUTTER CHICKEN THIGHS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place 3 tablespoons butter in a microwave-safe bowl and heat in a microwave oven until melted, 1 to 2 minutes. Smash garlic cloves with the side of a chef's knife and add garlic to the warm butter. Stir in lemon juice and onion powder. Set aside.
• Sprinkle both sides of chicken thighs with salt and pepper. Heat remaining 1 tablespoon butter in a medium-sized oven-safe skillet over medium-high heat. Brown chicken, skin-side down, for 3 to 4 minutes. Flip chicken over and brush skin with lemon-butter mixture. Pour remaining butter mixture into skillet and remove from heat.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Brush skin every 10 minutes with pan juices.
• Remove skillet from the oven and place chicken on a serving platter. Drizzle chicken with pan juices and garnish with parsley.

CREAMY LEMON BUTTER CHICKEN RECIPE BY TASTY

Steps:

• Season chicken thighs with salt, pepper, and paprika.
• Melt 2 Tbsp. butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown. Drain excess fat and set aside.
• Melt 1 Tbsp. butter in the skillet. Add garlic, stir until fragrant, then add chicken broth, heavy cream, Parmesan, lemon juice, thyme, and stir. Bring to boil, then reduce heat to low.
• Stir in spinach, simmer until spinach has wilted and the sauce has thickened.
• Return chicken to the skillet. Bake at 400˚F (200˚C) for 25 minutes.
• Enjoy!