Best 6 Lemony Chicken Breast Recipes

Indulge in a culinary journey with our tantalizing Lemony Chicken Breast recipes, a harmonious blend of zesty lemon, succulent chicken, and a symphony of herbs. Relish the burst of freshness from the lemon, perfectly complementing the tender chicken, while the herbs infuse an aromatic allure into every bite. Discover a variety of delectable preparations, from the classic Lemony Chicken Breast with its golden-brown crust to the tangy and refreshing Lemon Herb Chicken Breast. Each recipe promises a unique gustatory experience, catering to diverse palates and culinary preferences. Let your taste buds embark on an exhilarating adventure with our curated collection of Lemony Chicken Breast recipes.

Let's cook with our recipes!

LEMONY CHICKEN

Lemony Chicken image

Lemony chicken that is sure to please!

Provided by Melanie Greer

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

¼ cup olive oil
½ cup all-purpose flour, or more if needed
4 skinless, boneless chicken breast halves
salt to taste
¼ cup white wine
2 large lemon, juiced
¼ cup unsalted butter, softened
¼ cup drained capers
1 large lemon, cut into wedges

Steps:

Heat the olive oil in a large skillet over medium-high heat. Place the flour in a shallow bowl. Season the chicken breasts with salt, then gently press into the flour to coat; shake off the excess flour. Arrange the chicken in the skillet. Cook until golden brown, 7 to 10 minutes on each side. Add the white wine and lemon juice. Continue cooking until the chicken breasts are no longer pink in the center and the cooking liquid is reduced by half, 5 to 7 minutes more. Transfer the chicken to a plate.
Remove the skillet from heat, and stir butter into the sauce until melted. Pour sauce over the chicken breasts, and garnish with capers and lemon wedges.

Nutrition Facts : Calories 459.5 calories, Carbohydrate 22.1 g, Cholesterol 102.4 mg, Fat 29.5 g, Fiber 4.6 g, Protein 29.4 g, SaturatedFat 10.2 g, Sodium 441.4 mg, Sugar 0.2 g

BAKED LEMON CHICKEN BREASTS

Baked Lemon Chicken Breasts image

Lemon chicken baked in a wonderful lemon juice sauce. Great served over rice.

Provided by Sarah

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 3h55m

Yield 4

Number Of Ingredients 7

Ingredients

½ cup unsalted butter, melted
2 lemons, juiced
1 tablespoon paprika
1 tablespoon dried oregano
1 teaspoon garlic salt
salt and ground black pepper to taste
4 (6 ounce) skin-on, bone-in chicken breasts, split

Steps:

Mix butter, lemon juice, paprika, oregano, garlic salt, salt, and pepper together in a bowl or resealable bag. Add chicken breasts and marinate in the refrigerator for 3 to 4 hours.
Preheat the oven to 325 degrees F (165 degrees C). Transfer chicken to a baking dish, skin-side up. Pour marinade around the chicken.
Bake, uncovered, in the preheated oven until no longer pink in the centers and juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 447.8 calories, Carbohydrate 7.8 g, Cholesterol 156.6 mg, Fat 32.4 g, Fiber 3.8 g, Protein 35.2 g, SaturatedFat 17.2 g, Sodium 578.1 mg, Sugar 0.2 g

LEMON GARLIC CHICKEN BREASTS

Lemon Garlic Chicken Breasts image

Its so easy and so tasty. Serve over cooked vermicelli.

Provided by Karina Mitchell

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 6

Ingredients

cooking spray
1 clove garlic, minced
4 skinless, boneless chicken breast halves
salt and ground black pepper to taste
¾ cup chicken broth
1 tablespoon lemon juice

Steps:

Lightly spray a nonstick skillet with cooking spray and place over low heat; cook and stir garlic until fragrant and lightly browned, 2 to 3 minutes.
Season chicken with salt and pepper and place in skillet with garlic; cook over medium heat until browned on both sides, 10 to 12 minutes. Add chicken broth and lemon juice; bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until chicken is no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Transfer chicken to a serving dish, reserving liquid in skillet. Continue simmering liquid until slightly reduced, about 3 minutes. Pour liquid over chicken.

Nutrition Facts : Calories 130.9 calories, Carbohydrate 0.8 g, Cholesterol 65.5 mg, Fat 2.9 g, Protein 23.8 g, SaturatedFat 0.8 g, Sodium 275.2 mg, Sugar 0.3 g

CHICKEN BREASTS WITH LEMON

Chicken Breasts With Lemon image

In this recipe, which Pierre Franey brought to The Times in 1992 in one of his 60-Minute Gourmet columns, two teaspoons of lemon zest are added to a simple sauce of lemon juice, thyme, garlic and shallots. It is, at once, lively and elegant. To round it out, it needs a sturdy accompaniment. Mr. Franey suggested mashed potatoes with garlic and basil, with just a little olive oil swirled in.

Provided by Pierre Franey

Categories dinner, easy, quick, weekday, times classics, main course

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 cup flour for dredging
Salt and freshly ground pepper to taste
4 skinless boneless chicken breasts, about 6 ounces each
2 tablespoons olive oil
4 sprigs fresh thyme or 1 teaspoon dried
2 tablespoons finely chopped shallots
2 teaspoons finely chopped garlic
2 teaspoons grated lemon zest
3 tablespoons lemon juice
1/2 cup chicken broth, fresh or canned
2 tablespoons butter

Steps:

Season flour with salt and pepper, and dredge the chicken all over. Remove the excess flour.
Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add chicken and cook, uncovered, over medium heat for 5 minutes or until lightly browned.
Flip the chicken and cook for 5 minutes more, or until cooked through. Carefully remove the oil from the skillet, leaving the chicken. Discard the oil.
Add the thyme, shallots and garlic, and cook for about a minute. Do not burn the garlic. Add the lemon rind, the lemon juice and the broth.
Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 minutes longer. Serve immediately.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 10 grams, Carbohydrate 16 grams, Fat 18 grams, Fiber 1 gram, Protein 41 grams, SaturatedFat 6 grams, Sodium 584 milligrams, Sugar 1 gram, TransFat 0 grams

LEMON CHICKEN BREAST

Lemon Chicken Breast image

Make and share this Lemon Chicken Breast recipe from Food.com.

Provided by MsPia

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup olive oil
3 tablespoons garlic, minced
1/3 cup dry white wine
1 tablespoon lemon zest, grated (2 lemons)
2 tablespoons lemon juice, freshly squeezed
1 1/2 teaspoons dried oregano
1 teaspoon fresh thyme leave, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper, freshly ground
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon

Steps:

Preheat the oven to 400 degrees.
Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 X 12-inch baking dish.
Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

LEMON CHICKEN BREASTS

Lemon Chicken Breasts image

Make and share this Lemon Chicken Breasts recipe from Food.com.

Provided by Hey Jude

Categories Chicken

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup quartered mushroom
1 clove garlic, minced
1 tablespoon olive oil
4 boneless skinless chicken breast halves
2 tablespoons flour
3/4 teaspoon dried rosemary, crushed
1/4 cup lemon juice
1/4 cup chicken broth
2 tablespoons chopped fresh parsley

Steps:

In a saute pan over medium heat, saute the mushrooms and garlic in the oil for 3-5 minutes.
Remove from the pan.
Sprinkle the chicken with flour and rosemary and brown on both sides.
Add the lemon juice and chicken broth to the pan and scrape up the browned bits from the bottom.
Return the mushrooms to the pan.
Lower the heat to a simmer, cover the pan and cook for 15 minutes.
Sprinkle with parsley.

Nutrition Facts : Calories 381.4, Fat 13.4, SaturatedFat 2.4, Cholesterol 151, Sodium 372, Carbohydrate 10.3, Fiber 1, Sugar 1.6, Protein 52.9

Tips:

Mise en place: Before you start cooking, make sure you have all of the ingredients and equipment you need. This will help you stay organized and avoid scrambling.
Use fresh, high-quality ingredients: The better the ingredients, the better the dish will taste. Look for fresh, organic chicken breasts, and use fresh lemon juice and herbs.
Don't overcrowd the pan: When searing the chicken breasts, make sure you don't overcrowd the pan. This will prevent the chicken from cooking evenly.
Cook the chicken to the proper temperature: Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165 degrees Fahrenheit.
Let the chicken rest: After cooking, let the chicken rest for a few minutes before slicing and serving. This will help the juices redistribute and make the chicken more tender.

Conclusion:

Lemony chicken breast is a delicious and versatile dish that can be served with a variety of sides. It's perfect for a weeknight meal or a special occasion. With its bright, lemony flavor and tender texture, this dish is sure to please everyone at the table.