Best 5 Lemon Chicken With Gravy Recipes
**Lemon Chicken with Gravy: A Culinary Symphony of Tangy Citrus and Succulent Poultry**
Indulge in a tantalizing culinary journey with our delectable Lemon Chicken with Gravy, a dish that harmonizes the vibrant tang of lemon with the tender succulence of chicken. This classic recipe, hailing from the culinary traditions of Chinese cuisine, promises an explosion of flavors that will awaken your palate and leave you craving for more.
**A Trio of Delectable Lemon Chicken Recipes:**
1. **Classic Lemon Chicken:** This timeless recipe captures the essence of lemon chicken, featuring tender chicken pieces enveloped in a luscious lemon-flavored gravy. The harmonious balance of tangy and savory flavors makes this dish a timeless favorite.
2. **Honey Lemon Chicken:** Experience a delightful twist on the classic with our Honey Lemon Chicken. A sweet and tangy glaze, infused with the natural goodness of honey, coats the chicken, creating a symphony of flavors that will tantalize your taste buds.
3. **Lemon Chicken Stir-Fry:** If you're craving a healthier option, our Lemon Chicken Stir-Fry is the perfect choice. Succulent chicken, crisp vegetables, and a zesty lemon sauce come together in this vibrant dish, offering a lighter yet equally flavorful experience.
Embark on a culinary adventure with our trio of Lemon Chicken recipes, each offering a unique flavor profile that will satisfy your cravings. Whether you prefer the classic, the sweet and tangy, or the lighter stir-fry version, these dishes are sure to leave you with a smile on your face.
LEMON-HERB ROAST CHICKEN WITH PAN GRAVY
You can use fresh herbs instead of dried. Instead of 1 teaspoon, use 1 tablespoon. This recipe comes from All Recipes.com
Provided by rachel ross
Categories Roasts
Time 2h
Number Of Ingredients 8
Steps:
- 1. Heat oven to 375 degrees. Grate 1 1/2 teaspoons of zest and 1 tablespoon of juice from the lemon.
- 2. Stir the lemon zest, lemon juice, soup, rosemary, thyme and garlic in a medium bowl. Reserve 1 cup of the soup mixture for the gravy. Place the chicken into a shallow roasting pan.
- 3. Roast the chicken for 20 minutes. Brush the chicken with 1/4 cup of the soup mixture.
- 4. Roast the chicken for 1 hour and 15 minutes or until the chicken is cooked through. Remove the chicken to a serving platter and keep warm.
- 5. Spoon off the fat from the pan juices. Stir wine in the roasting pan and heat over medium-high heat to a boil, scraping up any brown bits from the bottom of the pan.
- 6. Stir in the reserved soup mixture and water and cook until the mixture is hot and bubbling. Serve gravy with the chicken.
LEMON GARLIC CHICKEN WITH PAN GRAVY
Pan-fried chicken with a zesty lemon-garlic pan gravy. I created this when my husband requested "some kind of garlicy, lemony, chicken thing" using what was on hand.
Provided by AdeleProvence
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons oil in a deep skillet on medium, just until it spits when a drop of water is added.
- Combine flour, lemon pepper, granulated garlic, oregano, poultry seasoning, paprika, and parsley in a shallow bowl. Mix well. Reserve two tablespoons for pan gravy.
- Beat together eggs and milk in another shallow bowl.
- Dip chicken in egg mixture then dredge in flour mixture.
- Fry chicken in oil until cooked, about 4 minutes each side. Do not crowd pan. Use multiple batches if necessary, adding oil for each batch.
- Remove cooked chicken to a plate lined with a double layer of paper towel to absorb any left-over oil.
- When all chicken is cooked, reduce heat to low, add chicken broth and garlic, lemon juice, scrape up any brown bits in the pan, and whisk in the reserved flour mixture.
- Cook on low for five minutes, whisking continuously, or until mixture begins to form a gravy.
- Remove from heat.
- Serve gravy over chicken.
Nutrition Facts : Calories 412.5, Fat 24.9, SaturatedFat 5.2, Cholesterol 155.2, Sodium 242.6, Carbohydrate 10.8, Fiber 0.7, Sugar 0.5, Protein 34.8
SLICED POACHED CHICKEN WITH LIGHT AND LEMONY GRAVY
Provided by Rachael Ray : Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place the chicken in a deep skillet or pot with the onion, celery, carrot, and bay leaves. Cover with just enough water to come to the top of the meat. Bring to a boil, reduce the heat, and then simmer until cooked through, about 12 to 15 minutes. Remove the chicken to a plate with tongs and tent with foil. Strain the poaching liquid and reserve 1 cup.
- Return the skillet to medium heat and add the butter to melt. Add the shallot and garlic and stir for 2 minutes. Sprinkle in the flour and stir another minute. Stir in the thyme and wine. Add lemon zest and juice, the reserved poaching liquid, and simmer to reduce the sauce and thicken a bit. Stir in the cream, if desired. Slice the chicken and add to the sauce to warm. Serve with bread or a simple pasta dish such as Egg Pasta with Leeks. Garnish with basil and serve.
LEMON-HERB ROAST CHICKEN WITH PAN GRAVY
Moist and juicy with a simple pan gravy, this savory roast chicken will be your go-to recipe when you want to make your family or guests feel welcome and appreciated.
Provided by Food Network
Time 1h50m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 375 degrees F. Grate 1 1/2 teaspoons zest and squeeze 1 tablespoon juice from the lemon. Stir the lemon zest, lemon juice, soup, rosemary, thyme and garlic in a medium bowl. Reserve 1 cup soup mixture for the gravy. Place the chicken into a shallow roasting pan. Roast the chicken for 20 minutes. Brush the chicken with 1/4 cup soup mixture. Roast for 1 hour and 15 minutes or until the chicken is cooked through. Remove the chicken to a serving platter and keep warm. Spoon off any fat from the pan juices. Stir the wine in the roasting pan and heat over medium-high heat to a boil, scraping up the browned bits from the bottom of the pan. Stir in the reserved soup mixture and water and cook until the mixture is hot and bubbling. Serve the gravy with the chicken.
LEMON & THYME BUTTER-BASTED ROAST CHICKEN & GRAVY
Smoothing butter under the bird's skin helps to baste the chicken and herbs add a delicious flavour to the gravy
Provided by Good Food team
Categories Lunch, Main course
Time 1h55m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. In a small bowl, mash the butter with one-third of the thyme leaves, the mashed garlic and the juice of half a lemon. Mix everything together with some seasoning and set aside.
- Use your hand to loosen the chicken skin away from the breast, then push most of the butter mix into the gap. Rub the rest of the butter all over the outside of the chicken, then stuff the cavity with the lemon halves, remaining thyme leaves and stalks, and the garlic.
- Scatter the chopped carrot, onion and bay leaves over the base of a small roasting tin. Sit the chicken on top, breast-side up, and roast on the middle shelf for 1 hr 30 mins, basting with the buttery juices after about 40 mins. When the chicken is dark golden, crispy-skinned and the juices run clear, remove from the oven and leave in the tin for 5 mins. Use a pair of tongs to pull the lemons, garlic and thyme out of the cavity and into the tin. Lift the chicken up, letting any juices dribble into the tin, and transfer the chicken to a serving platter to rest for at least another 15 mins.
- To make the gravy, squeeze the juice out of the cooked lemon halves and discard the skins. Place the tin on a low heat, stir in flour and sizzle until light brown. Gradually pour in the stock and cook for a few mins. If you like a darker gravy, add a splash of soy sauce to the tin. Strain the gravy into a jug and serve with the chicken.
Nutrition Facts : Calories 610 calories, Fat 42 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 47 grams protein, Sodium 0.8 milligram of sodium
Tips:
- Choose the right chicken: Boneless, skinless chicken breasts or thighs work best for this recipe, ensuring even cooking and maximum flavor absorption.
- Use fresh lemon juice: Freshly squeezed lemon juice provides a vibrant, tangy flavor that bottled or concentrated lemon juice cannot match. If you don't have fresh lemons on hand, use high-quality bottled lemon juice.
- Don't overcrowd the pan: When searing the chicken, avoid overcrowding the pan to ensure even cooking. If necessary, cook the chicken in batches.
- Cook the chicken until golden brown: Searing the chicken until golden brown adds depth of flavor and prevents it from becoming dry.
- Use a good quality dry white wine: A dry white wine, such as Pinot Grigio or Sauvignon Blanc, adds subtle flavor and acidity to the sauce. Avoid using cooking wine, as it can have a harsh taste.
- Make sure the sauce has thickened: Simmer the sauce until it has thickened slightly, ensuring it will coat the chicken and rice well.
- Adjust the seasoning to your taste: Taste the sauce and adjust the seasoning accordingly. You may want to add more lemon juice, salt, or pepper to achieve your desired flavor.
Conclusion:
Lemon chicken with gravy is a classic dish that is both flavorful and versatile. It is perfect for a weeknight meal or a special occasion. With its tender chicken, tangy lemon sauce, and fluffy rice, this dish is sure to please everyone at the table. The tips provided in this recipe will help you achieve the best results, ensuring a delicious and satisfying meal. Serve it with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple green salad, for a complete and balanced meal.
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