Best 3 Lemon Chicken With Butternut Squash Recipes
Indulge in a culinary journey with our tantalizing Lemon Chicken with Butternut Squash recipe, a delightful blend of flavors and textures sure to tantalize your taste buds. This delectable dish features tender chicken pieces smothered in a vibrant lemon sauce, perfectly complemented by roasted butternut squash cubes that add a touch of sweetness and a delightful nutty flavor. It's an explosion of tangy, savory, and sweet flavors that will leave you craving more.
Butternut squash, the star of this dish, is roasted to perfection, enhancing its natural sweetness and providing a delightful contrast to the zesty lemon sauce. The addition of fresh herbs like thyme and rosemary elevates the dish with their aromatic notes, while a hint of garlic adds a subtle savory depth.
But that's not all! This comprehensive article also includes three additional recipes that are sure to delight your palate. Try the flavorful Roasted Lemon Chicken with Vegetables for a healthier take on the classic, where tender chicken and an array of colorful vegetables are roasted together in a zesty lemon marinade. Or, explore the vibrant flavors of the Greek Lemon Chicken with Potatoes, where juicy chicken is marinated in a delectable blend of lemon, oregano, and garlic, then oven-baked with tender potatoes for a satisfying meal.
If you are looking for a quick and easy weeknight dinner, the Lemon Chicken Stir-Fry is your perfect choice. Succulent chicken is stir-fried with a medley of fresh vegetables in a tangy lemon sauce, resulting in a flavorful and nutritious dish that will satisfy your cravings in no time.
With its detailed instructions and helpful tips, this article provides everything you need to master the art of cooking tantalizing lemon chicken dishes. Whether you're a seasoned chef or just starting your culinary adventures, these recipes guarantee a delicious and satisfying experience. So, gather your ingredients, fire up your stove, and embark on a culinary journey that will leave your taste buds dancing with delight!
SHEET-PAN CHICKEN WITH SQUASH AND DATES
This weeknight sheet-pan dinner combines chicken with simple ingredients that hit a number of notes, all salty, sweet, tangy and rich. The juicy Medjool dates caramelize as they cook, while the chickpeas become extra toasty and nutty. Their textures complement the velvety roasted squash and meaty chicken. A lemony olive-caper relish with fresh parsley, bolstered by pan juices, brightens and balances. Chop up leftovers and repurpose them in a rice salad with crumbled feta or grated Parmesan for extra tang. Or, for a fantastic vegetarian side dish or warm salad, you could make this recipe without the chicken.
Provided by Kay Chun
Categories dinner, poultry, roasts, vegetables, main course
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. On a rimmed baking sheet, combine squash and chickpeas with 3 tablespoons oil; season well with salt and pepper. Toss to coat, then spread in an even layer. Rub chicken with 1 tablespoon oil, season with salt and pepper, and arrange on top, skin-side up. Roast for 20 minutes, then stir in dates, and roast until squash is golden and chicken is cooked through, about 20 to 25 minutes longer.
- While the mixture roasts, in a small bowl, whisk the remaining 1/4 cup oil with the olives, parsley, capers and caper brine, and lemon juice. Season the olive relish with salt and pepper, then set aside.
- Divide the roasted chicken, squash, dates and chickpeas among plates. Stir any pan juices into the relish, then spoon the relish on top of each serving. Serve with lemon wedges.
SLOW COOKER CHICKEN TAGINE WITH BUTTERNUT SQUASH
Inspired by Moroccan tagines, which often pair sweet dried fruit with savory elements, this dish has deep layers of contrasting flavors: warmth and sweetness against acidity and spice. Taking the time to brown chicken skin, sauté onion and toast spices is definitely worth the 20-minute investment here, lending this stew a rich flavor. But if you're really pressed for time, you can skip it. Instead, layer the squash, dates, onion and chicken in the slow cooker, and season everything generously with salt and pepper. Whisk together the oil, ginger, garlic, spices and lemon juice, and pour it on top before cooking. Then finish the dish the same way the recipe directs: Season to taste with lemon and salt and finish with the parsley and scallions.
Provided by Sarah DiGregorio
Categories dinner, weekday, tagine, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Put the squash and dates into a 6- to 8-quart slow cooker. Season generously with salt and pepper. In a small bowl, combine the cinnamon stick, sweet paprika, turmeric, cumin, hot smoked paprika, ground ginger, cloves and cayenne and set aside.
- Warm the oil in a large skillet over medium-high heat. Pat the chicken dry and season it generously with salt. Working in two batches, put the chicken in the skillet skin side down and cook without moving it until the skin is deeply golden, crisp, and releases fairly easily from the bottom of the pan, about 5 to 8 minutes per batch. (You need to brown only the skin side.) Transfer the chicken to the slow cooker, nestling the thighs skin side up and in one crowded layer on top of the squash.
- Decrease the stovetop heat to medium. If there is a lot of rendered fat in the pan, pour off all but a thin layer to cover the entire bottom of the skillet. Add the onion, season with salt, and cook, stirring to scrape up the browned bits on the bottom of the pan, until the onion is softened, about 5 minutes. Add the ginger and garlic, and cook, stirring, until fragrant, about 1 minute. Add the reserved spices and stir well for about 30 seconds, until the mixture is a uniform brick red. Add the lemon juice, stir well to incorporate the browned bits, then scrape the mixture over the top of the chicken, making sure to include any spice-stained oil that remains.
- Cook on low until the squash and chicken are very tender and the flavors are mellow, at least 4 hours and up to 6 hours. If it's more convenient, you can let the slow cooker switch to warm after 6 hours. The dish will hold on warm for another 2 hours before the chicken starts to dry out. Remove and discard the cinnamon stick. Add lemon juice and salt to taste and fold in the chopped parsley and scallions. Serve with couscous or pita, topped with yogurt and toasted almonds, if desired.
Nutrition Facts : @context http, Calories 644, UnsaturatedFat 25 grams, Carbohydrate 43 grams, Fat 38 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 9 grams, Sodium 876 milligrams, Sugar 25 grams, TransFat 0 grams
LEMON BUTTER CHICKEN
I love lemons on everything and created this quick and easy recipe one night. You can reduce the lemon juice for a less lemony taste. I use tenderloins for a shorter cooking time. It is even better if you have the time to marinate. The leftover juice is great served with rice or to dip with Texas Toast or rolls.
Provided by paynes
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place the butter in a 9x9 inch baking dish, and melt in the oven. Remove from heat, and mix in Italian salad dressing, lemon juice, and Worcestershire sauce.
- Arrange the chicken tenderloins in the baking dish, coating with the melted butter mixture. Season both sides of chicken with lemon pepper, garlic salt, and onion powder. Sprinkle with lemon zest.
- Bake 25 minutes in the preheated oven, or until chicken juices run clear.
Nutrition Facts : Calories 214.1 calories, Carbohydrate 6 g, Cholesterol 70.3 mg, Fat 11.2 g, Fiber 1.3 g, Protein 23.3 g, SaturatedFat 3.5 g, Sodium 581.5 mg, Sugar 2.2 g
Tips:
- Select tender butternut squash: For the best results, choose butternut squash that is firm and has a deep, orange color. Avoid squash that has blemishes or soft spots.
- Roast the butternut squash properly: To get the most flavor out of the butternut squash, roast it at a high temperature until it is tender and slightly caramelized. You can also add some olive oil and spices to the squash before roasting to enhance its flavor.
- Use a flavorful marinade for the chicken: The marinade is key to giving the chicken a delicious flavor. Be sure to use a marinade that contains a variety of herbs and spices, such as garlic, thyme, rosemary, and paprika.
- Cook the chicken until it is cooked through: Chicken should be cooked to an internal temperature of 165 degrees Fahrenheit to ensure that it is safe to eat. You can check the temperature of the chicken using a meat thermometer.
- Serve the chicken and butternut squash immediately: This dish is best served immediately after it is cooked. The chicken will be juicy and tender, and the butternut squash will be flavorful and slightly caramelized.
Conclusion:
Lemon chicken with butternut squash is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the butternut squash is roasted to perfection. This dish is sure to be a hit with your family and friends.
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