Best 6 Chicken With A Lemon Herb Sauce Recipes

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.

HERB CHICKEN WITH LEMON CREAM SAUCE

Steps:

• Preheat oven to 400 degrees F. In a small bowl, combine olive oil, mustard, lemon zest, thyme and rosemary; season with salt and pepper, to taste. Using your fingers or a brush, work the mixture onto both sides of the chicken. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat, reserving 1 tablespoon, and set aside. Add garlic and red pepper flakes to the skillet, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, lemon juice and basil; season with salt and pepper, to taste Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Serve immediately.

CHICKEN WITH HERB SAUCE

Steps:

• Place the chicken breasts between two sheets of waxed paper; flatten evenly with a mallet. Sprinkle both sides with salt and pepper. In a large skillet, heat 1 tablespoon each of butter and oil; brown chicken over medium-high heat for about 6 minutes on each side or until juices run clear. Remove and keep warm., Stir broth, chives, parsley, lime juice, basil, mustard and remaining butter and oil into drippings; cook and stir until butter is melted. Serve over chicken.

STOVETOP ROAST CHICKEN WITH LEMON HERB SAUCE RECIPE

Steps:

• For Chicken 1. Pat chicken dry with paper towels and season with salt and pepper. Heat 2 tablespoons of oil in a 12 inch skillet over med. high heat until just smoking. Add chicken skin side down and cook without moving until golden brown, 5-8 minutes. May have to do in two batches. 2. Using tongs, flips chicken pieces skin side up and reduce heat to med-low, add 3/4 cup of chicken broth to the skillet, cover and cook until the thickest part of the breasts registers 155 degrees and the thickest part of the drumstick/thigh registers 170 degrees, 10- 16 minutes. Transfer chicken to a plate, skin side up. 3. Pour liquid from skillet into a measuring cup and reserve. Wipe out skillet. Add the remaining 1 Tbs oil to the skillet and heat over medium high heat until shimmering. Return chicken pieces skin side down and cook without moving until skin is deep golden brown and crisp, 4-7 minutes. Transfer to serving platter and tent loosely with foil. 4. Add enough broth to reserved cooking liquid to measure 3/4 of a cup. Sauce 1. Heat remaining oil in skillet over low heat. Add shallot and cook, stirring frequently, until softened, about 2 minutes. 2. Add the flour and cook stirring constantly, about 30 seconds. 3. Increase heat to medium high, add reserve liquid and bring to a simmer, scrapping the skillet with a wooden spoon to loosen any browned bits. Simmer rapidly until reduced to 1/2 cup, 2-3 minutes. 4. Stir in any juices from the resting chicken, cook for 30 second more. 5. Off heat, whisk in parsley, chives/thyme, lemon juice and butter. Pour sauce on chicken and serve.

CREAMY LEMON HERB CHICKEN

Steps:

• In a large skillet heat oil over medium heat.
• Add chicken and cook until browned on both sides about 20 minutes.
• Remove chicken and keep warm.
• Add vegetables to skillet.
• Stirring constantly, cook 5 minutes or until crisp tender.
• Stir in remaining ingredients, stirring constantly until mixture comes to a boil over medium heat.
• Boil 1 minute.
• Spoon over chicken.

CHICKEN WITH A LEMON HERB SAUCE

Steps:

• Preheat an oven to 450 degrees F.
• Heat a large ovenproof skillet over medium-high heat.
• Add the olive oil and swirl to coat the skillet.
• Season the chicken breast with salt and pepper on the smooth side of each breast.
• Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes.
• Season the top side of the chicken and flip.
• Cook 1 minute over the burner; then transfer the skillet to the oven until chicken registers 165 degrees F on an instant-read thermometer, about 6 to 8 minutes more.
• Place on a cutting board and let rest.
• For the sauce, smash the garlic clove, sprinkle with the salt, and with the side of a large knife, mash and smear the mixture to a coarse paste.
• Transfer to a blender with the parsley, mint, pepper, lemon zest, and juice.
• Pulse until coarsely chopped and then slowly drizzle in the olive oil.
• Pour into the skillet and deglaze the pan with the sauce.
• Slice the chicken into small strips or shred and place back in the skillet.
• Heat over medium until heated through.