Best 5 Grandmas Lemon Chicken Recipes

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**Grandma's Lemon Chicken: A Tangy and Refreshing Culinary Delight**

Prepare to tantalize your taste buds with Grandma's Lemon Chicken, a classic dish that combines the zesty brightness of lemon with the succulent tenderness of chicken. This timeless recipe, passed down through generations, promises a burst of flavor in every bite. Our comprehensive guide features two variations: a traditional stovetop method and a modern air fryer version, catering to different cooking preferences. The stovetop method yields a comforting, home-style dish, while the air fryer technique delivers a healthier alternative with a crispy, golden-brown exterior. Both recipes are easy to follow and brimming with flavor, making them perfect for weeknight dinners or special occasions.

**Stovetop Lemon Chicken:**

This classic stovetop version embodies the essence of comfort food. Succulent chicken pieces are marinated in a vibrant blend of lemon juice, garlic, herbs, and spices, infusing them with a tantalizing aroma. The chicken is then gently simmered in a zesty lemon sauce, resulting in a tender and flavorful dish that will warm your heart and soul.

**Air Fryer Lemon Chicken:**

For those seeking a healthier take on this beloved dish, the air fryer version is an excellent choice. Chicken breasts are seasoned with a zesty lemon-herb rub and cooked to perfection in the air fryer, resulting in a crispy outer layer and a juicy, succulent interior. This method not only reduces fat and calories but also yields a delightful crunch that complements the tangy lemon flavor.

Whether you prefer the comforting warmth of the stovetop method or the healthier crispiness of the air fryer version, Grandma's Lemon Chicken is a culinary journey you won't forget. Prepare to indulge in a symphony of flavors that will leave you craving more.

Here are our top 5 tried and tested recipes!

LEMON CHICKEN



Lemon Chicken image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds chicken breast or chicken tenders, cut into chunks
1/4 cup all-purpose unbleached flour
Coarse salt
2 tablespoons wok or vegetable oil, 2 turns of the pan (preferred brand: House of Tsang)
1 tablespoon (a splash) white or rice wine vinegar
1/2 cup chicken broth or stock
8 ounces (1 cup) prepared lemon curd
1/4 cup hot water
1 lemon, zested
2 scallions, thinly sliced or 20 blades fresh chives, finely chopped

Steps:

  • Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium.
  • Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk. Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce.

Nutrition Facts : Calories 400 calorie, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 99 milligrams, Sodium 349 milligrams, Carbohydrate 35 grams, Fiber 0.5 grams, Protein 40 grams, Sugar 16 grams

GRANDMA'S FAVORITE CHICKEN



Grandma's Favorite Chicken image

My Grandma used to make this chicken and it was my mom's favorite. It is very easy, quick, flexible, and delicious. You may add as many different veggies and any amount you want. The broth made from this is great to dip bread and butter; my brother loves to have it as soup. Yum!!!

Provided by Melissa

Categories     Meat and Poultry Recipes     Chicken     Chicken Leg Recipes

Time 1h35m

Yield 8

Number Of Ingredients 12

8 chicken legs
5 large white potatoes
1 (8 ounce) package baby carrots
5 cloves garlic
2 yellow squash, quartered lengthwise and cut crosswise into 1/2-inch slices
1 large onion, peeled and sliced
1 tablespoon dried parsley flakes
½ tablespoon garlic powder
salt to taste
black pepper to taste
4 tablespoons butter, divided
2 cups water, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the chicken legs in a 9x13 inch baking dish. Arrange potatoes, carrots, garlic, and squash around the chicken. Top with onion slices. Season with parsley, garlic powder, salt, and pepper. Place 1/2 tablespoon butter on each chicken leg. Pour water into pan to a level of about 1/2 inch.
  • Cover pan with foil and cook 1 hour in the preheated oven. Remove foil and continue cooking 20 minutes, until vegetables are tender and chicken juices run clear.

Nutrition Facts : Calories 520 calories, Carbohydrate 47.5 g, Cholesterol 118.2 mg, Fat 21.2 g, Fiber 7.3 g, Protein 34.9 g, SaturatedFat 7.9 g, Sodium 198.1 mg, Sugar 4.1 g

GRANDMA'S CHICKEN CHARDON



Grandma's Chicken Chardon image

Delicious chicken coated in bread crumbs and Parmesan cheese. Sooo easy but your guests will never know how hard you didn't work!

Provided by MADDIEGAIL

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 8

Number Of Ingredients 10

8 skinless, boneless chicken breast halves
1 egg
salt and pepper to taste
2 teaspoons garlic powder, divided
1 cup bread crumbs
½ cup grated Parmesan cheese
1 pound sliced fresh mushrooms
¼ cup butter, melted
1 tablespoon fresh lemon juice
1 teaspoon chopped fresh parsley

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • In a shallow bowl, beat the egg with salt, pepper and 1 teaspoon garlic powder. In a separate dish, mix bread crumbs with 1 teaspoon of garlic powder and Parmesan cheese. Set aside.
  • Mix together the melted butter and lemon juice. Pour about 2/3 of the butter mixture into the bottom of a 9x13 inch baking dish. Tilt pan to coat the bottom. Spread mushrooms in an even layer in the bottom of the dish. Dip each chicken breast into the egg mixture, then into the bread crumb mixture. Place on top of the mushrooms. Drizzle remaining butter over the chicken, and sprinkle with parsley.
  • Bake uncovered for 45 minutes in the preheated oven, until chicken is golden brown and juices run clear.

Nutrition Facts : Calories 280.6 calories, Carbohydrate 13 g, Cholesterol 110.1 mg, Fat 11.6 g, Fiber 1.3 g, Protein 30.3 g, SaturatedFat 5.7 g, Sodium 334.1 mg, Sugar 1.9 g

GRANDMA'S ROAST LEMON CHICKEN



Grandma's Roast Lemon Chicken image

Provided by Kitchen Crew

Categories     Roasts

Number Of Ingredients 9

3 lb french bread
1/4 tsp ground paprika
20 parsley, fresh sprigs
2 Tbsp butter
4 celery ribs, cut into thirds
2 c chicken broth, unsalted
1 medium yellow onion, halved
1/2 lemon juice
1/4 c dry white wine

Steps:

  • 1. PREHEAT OVEN TO 375 DEGREES.
  • 2. PLACE THE CHICKEN ON IT\'S BREAST ON A FLAT WORK SURFACE.USING POULTRY SHEARS,CUT ALONG THE ENTIRE LENGTH OF THE BACKBONE.SPREAD THE CHICKEN OPEN AND RINSE WITH COLD WATER.DRY WITH PAPER TOWELS.
  • 3. CUT OFF EXCESS FAT AT NECK AND TAIL,AND DISCARD FAT. OPEN THE BIRD OUT AS MUCH AS POSSIBLE.USE THE HEEL OF YOUR HAND AND STRIKE THE BREAST FIRMLY TO BREAK THE BREAST BONE,COLLAR BONES,RIB CAGE,AN WISHBONE.
  • 4. PLACE THE PARSLEY,CELERY,ONION INTO A 10 TO 12 INCH OVEN PROOF SKILLET OR BAKING DISH,AND LAY THE CHICKEN,BREAST SIDE UP,ON TOP,ARRANGING THE BIRD SO IT RESTS NEATLY IN THE SKILLET.
  • 5. SPRINKLE CHICKEN WITH SALT,AND PEPPER AND PAPRIKA,AND DOT WITH BUTTER.
  • 6. ROAST UNCOVERED FOR 35 MINUTES OR UNTIL CHICKEN HAS BEGUN TO BROWN.IN A TWO CUP MEASURING CUP,COMBINE BROTH,LEMON JUICE,AND WINE.
  • 7. RESERVE 1/4 CUP O THE LIQUID,AND ADD THE REST TO THE SKILLET.
  • 8. BASTE THE CHICKEN,AND CONTINUE ROAST UNCOVERED,BASTING EVERY 15 MINUTES,FOR 50 TO 60 MINUTES LONGER,OR UNTIL THE SKIN IS A DEEP GOLDEN BROWN AND JUICES RUN CLEAR WHEN CHICKEN IS PIERCED IN THE THICKEST PART OF THE THIGH AND INTERNAL TEMPERATURE REGISTERS 180 DEGREES.
  • 9. TRANSFER CHICKEN TO A WARM PLATTER OR GROOVED CARVING BOARD AND KEEP WARM BY COVERING WITH A TENT OF FOIL.
  • 10. DISCARD THE VEGETABLES.
  • 11. TILT THE SKILLET,AND SPOON OFF THE FAT.STRAIN THE DE FATTED COOKING JUICES IF DESIRE AND RETURN JUICES TO THE SKILLET.
  • 12. STIR CORNSTARCH INTO THE RESERVED 1/4 CUP BROTH WINE MIXTURE.
  • 13. ADD THE DISSOLVED CORNSTARCH MIXTURE TO THE BROTH IN THE SKILLET.
  • 14. BRING TO A SIMMER,AND STIR FREQUENTLY UNTIL THICKENED.SERVE GRAVY ALONG SIDE CHICKEN

GRANDMA'S LEMON MERINGUE PIE



Grandma's Lemon Meringue Pie image

This is a very fun recipe to follow, because Grandma makes it sweet and simple. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk.

Provided by Emilie S.

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 40m

Yield 8

Number Of Ingredients 11

1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
¼ teaspoon salt
1 ½ cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
  • To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
  • Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Nutrition Facts : Calories 297.7 calories, Carbohydrate 49.7 g, Cholesterol 110.1 mg, Fat 10.3 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 4.3 g, Sodium 229.2 mg, Sugar 35.2 g

Tips:

  • Use high-quality chicken: Choose free-range or organic chicken for the best flavor and texture.
  • Marinate the chicken overnight: This will help the chicken absorb the flavors of the marinade and cook more evenly.
  • Use a heavy-bottomed skillet: This will help prevent the chicken from sticking and burning.
  • Don't overcrowd the skillet: Cook the chicken in batches if necessary to avoid overcrowding.
  • Cook the chicken until it is golden brown and cooked through: Use a meat thermometer to check that the chicken has reached an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
  • Serve the chicken with your favorite sides: Rice, noodles, vegetables, and salad are all great options.

Conclusion:

Grandma's Lemon Chicken is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover chicken, and it can be served with a variety of sides. So next time you are looking for a quick and easy meal, give Grandma's Lemon Chicken a try. You won't be disappointed!

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