Easy Lemon Chicken Recipe with Herbs - How to Make Lemon Chicken
For the full Lemon Chicken Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste:
We can not even begin to tell you how much we love this easy lemon chicken recipe. It's far from boring. Instead the chicken is moist, flavorful and easy to make. It bursts with lemon flavor along with herbs, such as oregano and thyme, as well as toasted garlic and tangy mustard.
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Baked Lemon Garlic Chicken Recipe | Lemon Garlic Cream Sauce Recipe
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INGREDIENTS
4 lbs chicken thighs (bone in)
1 1/2 lbs baby potatoes
2 medium onions
1 large lemon
8 oz chicken broth
CHICKEN SEASONING RUB
1/2 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp lemon pepper
1 tsp salt (or seasoning salt)
CREAM SAUCE
1 tbls butter
5 to 6 cloves minced fresh garlic
1/2 tsp dried parsley
1/4 tsp dried dill
8 oz chicken broth
1/4 cup lemon juice (fresh squeezed for best results)
16 oz heavy cream (full fat cream)
BAKING SHEETS USED IN VIDEO
****TIPS****
● Be sure to pat dry chicken before seasoning to ensure good browning
●Marinate for at least 30 minutes
●Brown in preheated pan for five minutes on EACH SIDE
●Bake @ 400 degrees Fahrenheit for 45 to 50 minutes
until chicken is cooked through and potatoes are tender
●COOK TIME MAY VARY
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INGREDIENTS
3 boneless chicken breasts
Salt
Black pepper
1 tbsp olive oil
1 tbsp butter
2 cloves garlic
1 cup chicken broth
1 cup heavy cream
2 tbsp lemon juice
1 tsp lemon zest
2 tbsp dill
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Baked Lemon Chicken and Rice | Akis Petretzikis | Akis Petretzikis
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An all-time classic meal with a few original touches...Baked lemon chicken and rice. Juicy chicken thighs along with fluffy rice and lemon, baked to perfection. All you need is 30 minutes of hands-on time and this delicious meal will be on your plate!
Recipe:
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
Video Editor: Mihalis Barbaris
Featured Partners: Mary-Rose Andrianopoulou, Katerina Vasilakopoulou, Markos Papakonstantinou, Anna-Maria Volanaki, Lefteris Antoniou, Giannis Borompokas, Artemis Tsipi, Martha Angelopoulou, George Athanassiadis, Valia Athanasopoulou
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Lemon Myrtle Roasted Chicken with Lime Stuffing | Good Chef Bad Chef S9 E52
In Good Chef Bad Chef, Chef Adrian Richardson and nutritionist Zoe Bingley-Pullin bring their distinctive styles of cooking to the screen for a food showdown.
From Adrian’s love of meat and full-flavoured food creations, which threaten to expand the waistline, to Zoe's passion for healthy ingredients and comprehensive knowledge of food as medicine, each dish will challenge viewers to decide what’s good for them. Good Chef Bad Chef explores ingredients, recipes, cuisines and food themes that tantalise and inspire home cooking and educate people on striking a healthy balance with their diet.
Ree Drummond's One-Pan Creamy Lemon Chicken | The Pioneer Woman | Food Network
Ree uses just one pan to make chicken thighs with a zesty, creamy sauce and baby spinach.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Creamy Lemon Chicken
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 25 min
Active: 25 min
Yield: 4 to 6 servings
Ingredients
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
Six 3- to 4-ounce boneless, skinless chicken thighs
3 cloves garlic, minced
1/4 cup white wine
3/4 cup heavy cream
1/2 cup grated Parmesan
1 lemon, zested and juiced, plus lemon slices, for garnish
3 big handfuls spinach (about 3 cups)
Fresh basil, for garnish
Directions
Place the flour in a shallow bowl and season with salt and pepper. Heat a large saute pan over medium-high heat, then add the oil. Dredge the chicken in the flour, shaking off any excess, and place in the hot oil. Cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove the chicken to a plate.
Add the garlic to the pan, carefully add the wine and, using a wooden spoon, scrape the bottom of the pan to release any flavor stuck to the bottom. Add the cream, Parmesan, lemon zest and juice and some salt and pepper. Bring to a simmer and cook until the sauce starts to thicken, about 2 minutes. Add the spinach, stir and return the chicken to the pan. Cook for 1 minute more, until the spinach has wilted. Garnish with basil and lemon slices.
Cook’s Note
Make sure to fully cook the chicken thighs when searing; if they still need to cook at the end, the spinach will get ugly.
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Ree Drummond's Creamy Lemon Chicken | The Pioneer Woman | Food Network