CRISPY PARMESAN BAKED CHICKEN WITH VEGGIES (MILANESE)
Crispy Parmesan Baked Chicken & Veggies flavoured with lemon and garlic is a complete dinner with potatoes and green beans smothered in a garlic butter sauce! A CAFEDELITES© ORIGINAL RECIPE
Provided by Karina
Categories Dinner
Time 35m
Number Of Ingredients 13
Steps:
- Preheat oven to 200°C | 400°F. Lightly grease a baking tray / sheet with cooking oil spray, or a light coating of oil. Set aside.
- In a large bowl, whisk together the egg, lemon juice, 2 teaspoons garlic, parsley, salt and pepper.
- Dip chicken into egg mixture, cover and allow to marinade in the refrigerator for 30 minutes to an hour (if time allows).*
- In another bowl, combine the breadcrumbs with the parmesan cheese.
- Dredge the egg coated chicken in the breadcrumb/parmesan mixture, lightly pressing to evenly coat.
- Place chicken onto the baking sheet / tray and lightly spray with cooking oil spray. Arrange the potatoes around the chicken in a single layer. Mix together the butter, 2 teaspoons garlic and salt to taste, and pour half of the butter mixture over the potatoes. Toss to evenly coat.
- Bake in preheated oven for 15 minutes.
- Remove baking tray from the oven and carefully flip each chicken breast. Move the potatoes to one side and place the green beans around the chicken on the other side of the baking sheet. Pour over the remaining garlic butter and return to the oven to broil (or grill) on medium-high heat for a further 10 minutes, or until chicken is golden and crisp, and potatoes are cooked through.
- Sprinkle with fresh chopped parsley (optional), and serve immediately.
Nutrition Facts : Calories 502 kcal, Carbohydrate 41 g, Protein 33 g, Fat 22 g, SaturatedFat 17 g, Cholesterol 216 mg, Sodium 852 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving
GARLIC & LEMON CHICKEN WITH GREEN BEANS & RED POTATOES
Make and share this Garlic & Lemon Chicken With Green Beans & Red Potatoes recipe from Food.com.
Provided by southshore cook
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- DIRECTIONS.
- Preheat oven to 400°F Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
- In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
- Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.
Nutrition Facts : Calories 353.2, Fat 17.2, SaturatedFat 3.4, Cholesterol 46.4, Sodium 370.3, Carbohydrate 31.9, Fiber 4.5, Sugar 4, Protein 19.4
SLOW-COOKER LEMON PEPPER CHICKEN
Lemon and chicken is a flavor combination that truly never goes out of style. In this recipe, lemon juice and zest combine to create a luscious sauce that's simply irresistible as a coating for savory chicken thighs. Prep the ingredients and you can leave the slow cooker to perform its magic. When the cook time is up, serve this slow-cooker lemon chicken over a bed of rice or steamed veggies for a memorable meal you'll turn to time and again.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h
Yield 8
Number Of Ingredients 10
Steps:
- Spray 3 1/2- to 4-quart slow cooker with cooking spray.
- In 12-inch nonstick skillet, heat 1 tablespoon of the butter over medium-high heat. Season chicken with 1/2 teaspoon of the lemon pepper and the salt. Place half of the chicken thighs skin-side down in skillet; cook 4 to 5 minutes or until skin is golden brown and chicken releases easily from surface. Turn chicken over; cook 2 minutes. Repeat for remaining chicken.
- Layer chicken thighs, skin-side up, inside slow cooker; sprinkle with garlic. In 2-cup measuring cup, mix chicken broth, lemon peel, lemon juice and remaining 1/2 teaspoon lemon pepper; pour over chicken thighs. Cover and cook on Low heat setting 3 to 3 1/2 hours or until chicken is tender (at least 165°F).
- Remove chicken to serving platter; cover and keep warm. In small bowl, mix water and cornstarch; beat with whisk into cooking juices in slow cooker. Cover and cook on High heat setting 20 to 30 minutes or until slightly thickened and bubbly around edges. Stir in remaining 2 tablespoons butter. Serve sauce with chicken and cooked rice.
Nutrition Facts : Calories 240, Carbohydrate 3 g, Cholesterol 85 mg, Fat 1, Fiber 0 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 0 g, TransFat 0 g
LEMON GARLIC CHICKEN
I made this randomly and it was delicious.
Provided by Violet Kenow
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 25m
Yield 3
Number Of Ingredients 6
Steps:
- Melt butter in a skillet over medium-high heat.
- Season chicken with salt and pepper; place in the melted butter. Cook chicken, flipping frequently, until browned, about 5 minutes. Sprinkle 1 tablespoon garlic powder over chicken; flip and sprinkle 1 tablespoon garlic powder on second side. Cook each side for 2 minutes.
- Pour lemon juice over each side of chicken and cook until no longer pink in the center, 5 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 214.4 calories, Carbohydrate 4.7 g, Cholesterol 85 mg, Fat 10.5 g, Fiber 0.8 g, Protein 24.7 g, SaturatedFat 5.6 g, Sodium 1275.4 mg, Sugar 1.4 g
LEMON ROASTED CHICKEN WITH POTATOES AND GREEN BEANS
Make and share this Lemon Roasted Chicken With Potatoes and Green Beans recipe from Food.com.
Provided by couponmommy123
Categories One Dish Meal
Time 55m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450.
- Coat a large baking dish with 1 tablespoon olive oil. Arrange lemon slices from 1 lemon in a single layer on the bottom of the dish.
- In large bowl combine remaining olive oil, lemon juice of 2nd lemon, garlic, salt and pepper. Add green beans and toss to coat.
- Using tongs, remove green beans and arrange them on top of lemon slices. Add potatoes to same olive oil mixture and coat. Arrange on inside edge of dish on top of the beans. (I think it's so pretty!)
- I also add a lemon pepper mixture on top of everything. It adds a lot of flavor.
- Place chicken in olive oil mixture and coat.
- Place chicken in dish.
- Roast for 40 minutes.
- Remove chicken and continue roasting potatoes/beans if necessary.
GARLIC LEMON CHICKEN WITH GREEN BEANS & RED POTATOES RECIPE - (4.2/5)
Provided by samara72
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken. Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.
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CHICKEN WITH LEMON-GARLIC GREEN BEANS & POTATOES
From girlgonegourmet.com
5/5 (1)Total Time 40 minsCategory DinnerCalories 296 per serving
- Combine the spices in a small bowl. Sprinkle the spice mix over the chicken, coating both sides. Heat the olive oil in a large pan over medium heat. Add the chicken and brown it on both sides, about 5-7 minutes total. Once browned, transfer the chicken to a plate.
- Add the onion, garlic, and salt to the pan. Add half of the lemon juice and chicken stock to the pan and, using a spatula, scrape up all the browned bits on the bottom of the pan. Add the potatoes and the rest of the chicken stock/lemon juice and the thyme. Bring it to a boil and then reduce the heat to maintain a simmer. Place the green beans on top of the potatoes (don’t stir them into the liquid).
- Place the chicken on top of the green beans and place a lid on the pan. Let it all simmer for about twenty minutes, or until the potatoes are fork tender and the chicken is cooked through. The chicken is done when its internal temperature reaches 165 degrees, so be sure to check it periodically towards the end and remove if some of the pieces are done early. You can add them in at the end for a few minutes to warm them through, if necessary.
EASY LEMON GARLIC CHICKEN - GREEN HEALTHY COOKING
From greenhealthycooking.com
5/5 (4)Calories 445 per servingCategory Main Course, Meat
- Prepare the chicken marinade by peeling and finely chopping the garlic. Zesting the lemon. Juicing the lemon. And then adding and mixing the chopped garlic, lemon zest, lemon juice, olive oil and dijon mustard in a large bowl.
- Add chicken thighs to the marinade and use your hands to cover the thighs well in the marinade. Then let it marinade on the kitchen counter for 20-30 minutes or place in the fridge if you prefer.
- Add the marinated chicken thighs to an ovenproof dish in one layer and drizzle the rest of the marinade left in the bowl over the chicken, then add baby potatoes around the chicken thigh all in one layer. Make sure no chicken or potato is stacked on each other.
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