Best 8 Lemon Cilantro Chicken Recipes

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**Lemon Cilantro Chicken: A Flavorful Dish That Will Delight Your Taste Buds**

Are you looking for a quick and easy weeknight dinner idea that is packed with flavor? Look no further than lemon cilantro chicken! This zesty dish is made with tender chicken breasts that are marinated in a tangy mixture of lemon juice, cilantro, garlic, and spices. Then, the chicken is grilled or baked until cooked through, resulting in a moist and flavorful main course. For a complete meal, pair the chicken with a side of rice, roasted vegetables, or a fresh salad. If you're craving a more substantial meal, try the lemon cilantro chicken tacos or the lemon cilantro chicken soup. Both recipes feature the same flavorful marinade, but with different accompaniments to create unique and satisfying dishes.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON CILANTRO CHICKEN



Lemon Cilantro Chicken image

This fall-off-the-bone chicken with lemony gravy is very easy to prepare and is a wonderful way to cook a whole chicken in the slow cooker. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 4h25m

Yield 6 servings.

Number Of Ingredients 10

1/2 cup chopped fresh cilantro
3 tablespoons canola oil, divided
2 tablespoons lemon juice
2 garlic cloves, minced
2 teaspoons salt
1 teaspoon grated lemon zest
1 broiler/fryer chicken (3 to 4 pounds)
1/2 teaspoon paprika
1/2 teaspoon pepper
1/2 cup white wine or chicken broth

Steps:

  • In a small bowl, combine the cilantro, 2 tablespoons oil, lemon juice, garlic, salt and lemon zest. Loosen skin around the chicken breast, leg and thigh. Rub the cilantro mixture under and over the skin. Rub any remaining mixture into the cavity. Drizzle with remaining oil. Sprinkle with paprika and pepper., Place in a 6- or 7-qt. slow cooker. Add wine to slow cooker. Cover and cook on low for 4-5 hours or until a thermometer reads 180°. Remove chicken to a serving platter; cover and let stand 15 minutes before carving. Skim fat and thicken juices if desired. Serve with chicken.

Nutrition Facts : Calories 328 calories, Fat 21g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 864mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein.

LEMON CILANTRO CHICKEN



Lemon Cilantro Chicken image

Roasted chicken breasts with potato slices marinated in lemon juice and fresh cilantro.

Provided by Debby Tambe

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 1h55m

Yield 4

Number Of Ingredients 6

6 skinless, boneless chicken breast halves, cut into bite size pieces
3 large potatoes, peeled and sliced
1 bunch fresh cilantro, chopped
1 cup lemon juice
2 teaspoons lemon pepper
2 tablespoons olive oil

Steps:

  • Marinate the chicken in a mixture of 1/2 cup lemon juice and 1/2 of the chopped cilantro for 1 hour.
  • Mix the rest of the chopped cilantro with the remaining lemon juice. Add the lemon pepper seasoning and 1 tablespoon olive oil. Set aside.
  • Spread 1 tablespoon olive oil into the bottom of a 9 X 12 inch glass baking pan. Layer the potatoes and the chicken in the dish. Pour lemon pepper mixture over. Cover.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes. Uncover, and bake for 10 minutes more.

Nutrition Facts : Calories 487.1 calories, Carbohydrate 54.3 g, Cholesterol 102.7 mg, Fat 9.3 g, Fiber 6.8 g, Protein 47 g, SaturatedFat 1.6 g, Sodium 369.7 mg, Sugar 3.8 g

BRAISED CHICKEN WITH CILANTRO, LEMON AND DRIED FIGS



Braised Chicken with Cilantro, Lemon and Dried Figs image

Categories     Chicken     Fruit     Onion     Sauté     Hanukkah     Lemon     Fig     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

2 tablespoons all purpose flour
1 3 1/2- to 3 3/4-pound chicken, skin and fat removed, cut into 12 pieces
4 teaspoons olive oil
2 cups chopped onions
3 large garlic cloves, minced
1 14 1/2-ounce can low-salt chicken broth
1/2 cup plus 2 tablespoons chopped fresh cilantro
2 tablespoons fresh lemon juice
8 dried Calimyrna figs, stems trimmed, cut in half lengthwise
Lemon wedges

Steps:

  • Place flour in large resealable plastic bag. Season flour with salt and pepper. Add chicken to bag; seal bag. Shake bag to coat chicken lightly with flour.
  • Heat 2 teaspoons oil in large nonstick pot over medium-high heat. Working in batches, add chicken and sauté until brown on all sides, about 7 minutes per batch. Transfer chicken to plate. Add remaining 2 teaspoons oil to pot and reduce heat to medium. Add onions and garlic and sauté until golden and tender, about 10 minutes. Stir in broth, 1/2 cup cilantro and lemon juice and bring to boil. Add figs and chicken with any accumulated juices to pot. Cover and simmer until chicken is tender, about 35 minutes.
  • Using slotted spoon, transfer chicken to bowl and cover with foil to keep warm. Boil juices in pot until thickened to sauce consistency, about 5 minutes. Season to taste with salt and pepper. Pour sauce over chicken. Sprinkle remaining 2 tablespoons cilantro over and serve with lemon wedges.

LEMON CILANTRO SHRIMP/CHICKEN



Lemon Cilantro Shrimp/Chicken image

Taken from Nita Mahta's Party Cooking. If you don't like shrimp, just replace it with 1lb boneless skinless chicken breasts cut into small pieces.

Provided by Sam 3

Categories     < 30 Mins

Time 20m

Yield 5-6 serving(s)

Number Of Ingredients 12

1 lb cleaned shrimp
1 cup fresh cilantro, chopped
2 tablespoons lemon juice
1/2 cup lettuce, shredded (optional)
2 tablespoons garlic, finely chopped
6 tablespoons stir-fry sauce
1 tablespoon soya sauce
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon chili flakes
1/2 teaspoon peppercorn, crushed
3 tablespoons oil

Steps:

  • Heat oil in a wok or frying pan.
  • Add garlic and fry until it starts to change color.
  • Add salt, sugar and chili flakes.
  • Add shrimp and lemon juice, stir fry for 1 minute.
  • Add lettuce and cilantro, cook for 1 minute.
  • Add soya sauce and stir fry sauce.
  • Cook until shrimp turn whitish and are no longer pink, about 2 minutes.

MULTI-COOKER CILANTRO LEMON CHICKEN



Multi-Cooker Cilantro Lemon Chicken image

This fall-off-the-bone cilantro chicken with lemon is very easy to prepare and is a wonderful way to cook a whole chicken. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 4h50m

Yield 6 servings.

Number Of Ingredients 11

1/2 cup chopped fresh cilantro
3 tablespoons canola oil, divided
2 tablespoons lemon juice
2 garlic cloves, minced
2 teaspoons salt
1 teaspoon grated lemon zest
1 broiler/fryer chicken (3 to 4 pounds)
1/2 teaspoon paprika
1/2 teaspoon pepper
1/2 cup white wine or chicken broth
Flaked sea salt, optional

Steps:

  • In a small bowl, combine cilantro, 2 tablespoons oil, lemon juice, garlic, salt and lemon zest. Loosen skin around chicken breast, leg and thigh. Rub cilantro mixture under skin. Rub any remaining mixture into the cavity. Drizzle with remaining 1 tablespoon oil. Sprinkle with paprika and pepper., Place chicken on wire rack with handles. Lower into inner pot of a large multi-cooker; add wine. Cover with glass lid. Press slow cook function; select poultry setting. Set to short cook time (4 hours). Start. , Remove glass lid. Cover with air frying lid. Press air fry function; select poultry setting. Press timer; set to 25 minutes. Start. Chicken should reach 170°-175° and be lightly browned. If desired, sprinkle with flaked sea salt before serving.

Nutrition Facts : Calories 375 calories, Fat 24g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 878mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.

LEMON-CILANTRO CHICKEN SCALOPPINE (SCALLOPINE OR SCALLOPINI)



Lemon-Cilantro Chicken Scaloppine (Scallopine or Scallopini) image

I searched 'Zaar for this and did not find a recipe like this. The spelling of "scaloppine" is per the original recipe. Hopefully people can still find it if the other spellings (scallopine and scallopini) fit in the title. :) My sister sent me the link for this; it's from myrecipes.com but I'm posting here because 'Zaar is really the only place I like to go for recipes. Also I wanted to streamline this a bit. On myrecipes.com, the recipe is posted in two parts; Basic Chicken Scaloppine and the lemon-cilantro addition. My favorite part about this is that it contains ingredients that are safe for my IBS. My second fave part, my sister says her 5-year old daughter (my first niece!) loves this stuff. Copied from the site, but reworded as necessary for 'Zaar's preferences. Serving size per original recipe, but I've approximated prep and cook times. I couldn't figure out how to separate the ingredient list for the Basic Chicken Scaloppine and the Lemon-Cilantro part, so I noted it in the directions. I hope to try this tomorrow. Please let me know how it turns out for you. It appears to be different from other scaloppine recipes posted here. ETA: I just made this tonight; bf really loved this. For the 2 of us, I used only 2 chicken breasts and just over half the amt of flour and a bit less oil, but I kept all other ingreds the same. Bf thought it wasn't nice of me to not make him 2 breasts, that's how much he enjoyed this! I loved this too, and will make this often. I did leave off lemon wedge, and it wasn't really missed. The flavors were wonderful!

Provided by blancpage

Categories     Chicken Breast

Time 22m

Yield 4 breast halves, 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breast halves (5 to 6 oz. each)
1/2 cup all-purpose flour
4 teaspoons olive oil
1 teaspoon olive oil
2 garlic cloves, peeled and minced
2/3 cup chicken broth (skim off fat)
1 teaspoon lemon peel, grated
1 tablespoon lemon juice
1/4 teaspoon red pepper flakes (original recipe lists as hot chile flakes)
2 tablespoons fresh cilantro, chopped
salt and pepper
lemon wedge

Steps:

  • BASIC CHICKEN SCALOPPINE (first three ingredients).
  • Rinse 4 boneless, skinned chicken breast halves (5 to 6 oz. each); pat dry.
  • Sprinkle both sides lightly with salt and pepper.
  • Place halves between sheets of plastic wrap; with a mallet or a rolling pin, gently pound chicken to an even 1/4 inch thick. Peel off wrap.
  • Put about 1/2 cup all-purpose flour in a shallow container. Turn each piece of chicken in flour to coat lightly.
  • Set a 10- to 12-inch nonstick pan over medium-high heat; when hot, add 2 teaspoons olive oil. Lay 2 pieces of chicken in pan; cook, turning once, until no longer pink in the center (cut to test), 4 to 6 minutes. Transfer to a platter or plates and keep warm in a 200° oven.
  • Repeat to cook remaining chicken in 2 more teaspoons oil.
  • LEMON-CILANTRO CHICKEN SCALOPPINE (last 9 ingredients).
  • You'll need to use the Basic Chicken Scaloppine (see above) and then continue with remaining directions below.
  • Keep basic chicken scaloppine warm in a 200° oven.
  • Add olive oil and garlic to hot pan used to cook chicken (don't wash) and stir over high heat until garlic is slightly limp, about 15 seconds.
  • Add chicken broth, lemon peel, lemon juice, and chile flakes to pan; stir until mixture is boiling. Boil, stirring occasionally, until juices are slightly reduced, 1 to 1 1/2 minutes, then stir in fresh cilantro.
  • Spoon sauce evenly over chicken. Add salt and pepper to taste, and garnish with lemon wedges.
  • Yield.
  • Makes 4 servings.

Nutrition Facts : Calories 251.4, Fat 9.1, SaturatedFat 1.5, Cholesterol 75.5, Sodium 262.4, Carbohydrate 13, Fiber 0.6, Sugar 0.3, Protein 27.6

CHICKEN-ORECCHIETTE SOUP WITH CILANTRO AND LEMON



Chicken-Orecchiette Soup with Cilantro and Lemon image

Categories     Soup/Stew     Chicken     Citrus     Pasta     Lemon     Spring     Cilantro     Bon Appétit

Yield Serves 6

Number Of Ingredients 14

1 tablespoon olive oil
2 skinless boneless chicken breasts (about 12 ounces total)
3 cups coarsely chopped onions
3 plum tomatoes, sliced
2 stalks lemongrass, thinly sliced (about 1/2 cup)
2 tablespoons coriander seeds
2 teaspoons cumin seeds
2 teaspoons fennel seeds
8 cups chicken stock or canned low-salt chicken broth
1/2 cup chopped cilantro
8 ounces orecchiette pasta, freshly cooked
3 plum tomatoes, seeded, chopped
1/2 cup fresh lemon juice
Fresh lemon slices (optional)

Steps:

  • Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper and sauté until cooked through, about 4 minutes per side. Transfer chicken to plate. Cool.
  • Add chopped onions and next 5 ingredients to pot and sauté over medium heat until fragrant, about 2 minutes. Add stock and 1/4 cup chopped cilantro. Simmer 20 minutes to blend flavors.
  • Strain broth into heavy large saucepan. Slice cooked chicken crosswise into thin strips; add to broth. (Can be prepared 1 day ahead; cover and refrigerate.)
  • Add cooked pasta, chopped tomatoes, lemon juice and remaining 1/4 cup cilantro to soup. Season to taste with salt and pepper. Bring soup just to simmer. Ladle into bowls; garnish soup with lemon slices, if desired.

CILANTRO & LEMON MARINATED CHICKEN KABOBS



Cilantro & Lemon Marinated Chicken Kabobs image

Cook the onions first so there's plenty of room on the grill for the chicken skewers. Give the whole platter a spritz of lemon for a sunshiny delight. -Moumita Ghosh, Kolkata, West Bengal

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 13

1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
3 tablespoons lemon juice
1-1/2 teaspoons salt
1/2 cup water
1/4 cup plain yogurt
1 cup fresh cilantro leaves
1/3 cup fresh mint leaves
2 serrano peppers, sliced
1 piece fresh gingerroot (1 inch), coarsely chopped
4 garlic cloves, sliced
3 medium sweet onions, cut crosswise into 1/2-inch slices
4 tablespoons canola oil, divided
Lemon wedges

Steps:

  • In a large bowl, toss chicken with lemon juice and salt; let stand 15 minutes. Meanwhile, place water, yogurt, herbs, peppers, ginger and garlic in a blender; cover and process until smooth. Stir into chicken mixture; refrigerate, covered, 2 hours., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Brush onions with 2 tablespoons oil. Grill, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until tender, turning occasionally., Remove chicken from marinade; discard marinade. Thread chicken onto six metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until chicken is no longer pink, turning occasionally and brushing with remaining oil during the last 4 minutes. Serve with grilled onions and lemon wedges.

Nutrition Facts : Calories 224 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 651mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

Tips for Making Lemon Cilantro Chicken:

  1. Use fresh ingredients. Fresh lemon and cilantro will give your chicken the most flavor. If you don't have fresh cilantro, you can use dried cilantro, but it won't be as flavorful.
  2. Don't overcook the chicken. Chicken breasts are thin and can easily overcook. Cook them over medium heat until they are cooked through, but still juicy. Overcooked chicken will be dry and tough.
  3. Use a good quality olive oil. Olive oil will help to keep the chicken moist and flavorful. If you don't have olive oil, you can use another type of cooking oil, but olive oil is the best choice.
  4. Season the chicken generously. Lemon and cilantro are both flavorful ingredients, but they need to be balanced with other seasonings. Use salt, pepper, and garlic powder to taste.
  5. Let the chicken rest before serving. This will help the chicken to retain its juices and make it more tender.

Conclusion:

Lemon cilantro chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a healthy choice, as it is low in calories and fat. With its bright and refreshing flavor, lemon cilantro chicken is a surefire hit with the whole family.

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