Best 6 Baked Chicken Lucerne Recipes
**Baked Chicken Lucerne: A Swiss Culinary Delight**
Baked Chicken Lucerne is a classic Swiss dish that combines the savory flavors of chicken with the rich and creamy sauce made from white wine, mushrooms, and heavy cream. Originating from the city of Lucerne, this dish has become a beloved delicacy enjoyed in many households across Switzerland and beyond.
The preparation involves marinating chicken pieces in a mixture of garlic, lemon juice, and herbs, ensuring tender and flavorful meat. The chicken is then coated in flour and browned in butter, creating a crispy outer layer that locks in the juices. White wine is added to the pan, deglazing the browned bits and infusing the dish with a delightful aroma.
Fresh mushrooms, typically a combination of button and shiitake mushrooms, are sautéed and added to the pan, along with shallots and garlic. Heavy cream is then poured in, creating a luscious and velvety sauce that coats the chicken and mushrooms. The dish is finished with a sprinkle of grated Swiss cheese, which melts and adds a nutty and slightly tangy flavor.
This article provides two variations of Baked Chicken Lucerne:
**Original Baked Chicken Lucerne**: This recipe follows the traditional method, using white wine, mushrooms, and heavy cream to create the creamy sauce.
**Lightened Baked Chicken Lucerne**: For those seeking a lighter version, this recipe uses a combination of white wine, chicken broth, and evaporated milk, resulting in a flavorful yet reduced-calorie sauce.
Both recipes offer step-by-step instructions, ensuring that home cooks of all levels can create this delectable dish in their own kitchens. Detailed ingredient lists, cooking times, and serving suggestions are also included to guarantee a successful and enjoyable culinary experience.
THE BEST BAKED CHICKEN BREASTS
The downfall of most baked chicken breast recipes is the long time in the oven that dries out the lean meat before it can fully cook through. We've solved that problem with a couple of secret weapons. The first is white wine added to the baking dish, which creates steam. (While we think it's worth using wine, you could substitute stock or even water.) The second is a piece of parchment paper placed directly on top of the chicken to lock in the moisture during baking. The result is the best boneless, skinless chicken breasts that are plump and juicy, with a minimum of hands-on time. A bunch of parsley and lemon slices infuse the dish with fresh flavor and the seasoning is neutral enough that the chicken can be used for a variety of different meals. Serve it alongside vegetables and grains, shredded into soup, spiced up for tacos or chopped on top of salad. Feel free to switch up the herbs and citrus if you have leftovers in the fridge to use up.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Place the parsley in the center of a 9-by-13-inch baking dish and top with the lemon slices. Pour the wine around the parsley. Brush the tops of the chicken with the olive oil and season with the paprika, 1 teaspoon salt and a few grinds of black pepper. Arrange the chicken breasts on top of the lemon slices. Cut an 8-by-10-inch piece of parchment and place it on top of the chicken.
- Bake until the chicken registers 165 degrees F on a digital thermometer, 40 to 45 minutes. Let sit for 5 minutes before serving. The chicken can be refrigerated in an airtight container for up to 5 days.
BAKED CHICKEN LEG QUARTERS (CRISPY, JUICY, & EASY!)
You'll love this simple recipe for baked chicken leg quarters in the oven! You only need a few simple ingredients for perfectly juicy, crispy roasted chicken leg quarters every time.
Provided by Maya Krampf
Categories Main Course
Time 35m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (218 degrees C). Line a baking sheet with foil and place an oven safe rack on top.
Nutrition Facts : Calories 440 kcal, Carbohydrate 1.2 g, Protein 23.6 g, Fat 37.6 g, SaturatedFat 8.3 g, TransFat 0.1 g, Cholesterol 141.6 mg, Sodium 548.3 mg, Fiber 0.3 g, Sugar 0.1 g, UnsaturatedFat 26.2 g, ServingSize 1 serving
JUICY OVEN BAKED CHICKEN BREAST
Baked Chicken Breast is great as a main dish, salad topper, or even a sandwich protein. Learn how to bake Chicken Breast in the Oven.
Provided by Natalya Drozhzhin
Categories Easy
Time 25m
Number Of Ingredients 5
Steps:
- Preheat the oven to 400°F. Place the chicken breast on a lined baking sheet.
- Season the chicken breasts on all sides with oil, paprika, garlic parsley salt, and pepper.
- Bake for about 20 minutes or until chicken reaches 165°F on a thermometer.
Nutrition Facts : Calories 217 kcal, Carbohydrate 1 g, Protein 32 g, Fat 9 g, SaturatedFat 2 g, TransFat 0.02 g, Cholesterol 97 mg, Sodium 176 mg, Fiber 0.4 g, Sugar 0.04 g, UnsaturatedFat 6 g, ServingSize 1 serving
BAKED CHICKEN LUCERNE
Named for the city of Lucerne in Switzerland, this delicious baked chicken dish is covered in a creamy Swiss cheese sauce and topped with buttery crumbs.
Provided by My Food and Family
Categories Home
Time 55m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- Cook chicken in nonstick skillet on medium high heat 3 to 4 min. on each side or until lightly browned on both sides. Place chicken in 9-inch square baking dish sprayed with cooking spray.
- Dissolve bouillon in boiling water. Melt 3 Tbsp. butter in medium saucepan. Stir in flour and seasonings; cook and stir on medium heat 1 min. or until bubbly. Gradually stir in milk and bouillon mixture; cook and stir 3 to 4 min. or until thickened. Add cheese; stir until melted. Pour sauce over chicken in dish. Melt remaining butter; toss with bread crumbs. Sprinkle over chicken mixture.
- Bake 20 to 25 min. or until chicken is done (165°F).
Nutrition Facts : Calories 390, Fat 21 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 120 mg, Sodium 410 mg, Carbohydrate 15 g, Fiber 1 g, Sugar 2 g, Protein 35 g
CRISPY BAKED CHICKEN
For pull-apart tender chicken with crisp, deeply spiced skin, rub it with a spicy-sweet mix and roast it low and slow while you're doing something else. Because this chicken is cooked at a moderately low temperature, the spices will bloom but not burn, and the chicken fat will render slowly and completely (which means you don't need any oil). The smoky rub in this recipe will turn the chicken skin into what tastes like a barbecue potato chip, but you can use other spice blends, too, like garam masala or Montreal steak seasoning. Just be sure your mix includes sugar for browning and salt for accentuating flavors. Whole chicken legs (with the thigh and drumstick attached) provide a more generous portion of juicy meat and skin that shatters, but a mix of drumsticks and bone-in thighs work, too.
Provided by Ali Slagle
Categories dinner, lunch, poultry, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 325 degrees. In a small bowl, stir together the brown sugar, paprika, salt, black pepper and cayenne with a fork or your fingers. Rub the spice mix all over the chicken. (You can do this step 1 to 12 hours ahead. Refrigerate uncovered, then bring to room temperature before cooking.)
- Place the chicken on a parchment-lined baking sheet, skin side up. Bake, without flipping, until the chicken is cooked through and the skin is crisp, 1 hour to 1 hour 15 minutes. Eat the chicken with pan drippings spooned over top.
SIMPLE BAKED CHICKEN BREASTS
Simple basic recipe for cooking up a bunch of skinless boneless chicken breasts.
Provided by Always Cooking Up Something
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat convection oven to 400 degrees F (200 degrees C).
- Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
- Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.
Nutrition Facts : Calories 190.6 calories, Carbohydrate 0.1 g, Cholesterol 67.2 mg, Fat 9.6 g, Protein 24.5 g, SaturatedFat 1.7 g, Sodium 1418.2 mg
Tips:
- To ensure the chicken is cooked evenly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C) before removing it from the oven.
- If you don't have a meat thermometer, you can check if the chicken is cooked by piercing it with a fork. If the juices run clear, the chicken is cooked.
- For a crispy skin, pat the chicken dry before seasoning and roasting.
- To prevent the chicken from drying out, baste it with the melted butter or olive oil every 20-30 minutes while it's roasting.
- If you're using a whole chicken, truss it before roasting to help it keep its shape.
- To make a flavorful gravy, use the pan drippings from the chicken to make a roux. Then, add chicken broth and simmer until thickened.
Conclusion:
These baked chicken Lucerne recipes are a delicious and easy way to enjoy chicken. Whether you're looking for a simple weeknight meal or a special occasion dish, there's a recipe here that's perfect for you. So next time you're looking for a tasty and satisfying meal, give one of these recipes a try.
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