Best 5 Seared Lemon Chicken With Garlic Honey Balsamic Vinegar Recipes

Indulge in a tantalizing culinary journey with our seared lemon chicken, a delightful dish that harmonizes zesty citrus flavors with the savory richness of chicken. Perfectly seared to achieve a crispy golden crust, the chicken is infused with a vibrant blend of garlic, honey, and balsamic vinegar, creating a symphony of sweet, tangy, and savory notes. Accompanied by a medley of complementary recipes, this article offers a comprehensive guide to elevate your dining experience. Embark on a taste adventure as you explore variations such as the succulent lemon-herb roasted chicken, the aromatic lemon-garlic chicken soup, the refreshing lemon-cucumber salad, and the tangy lemon vinaigrette dressing. Dive into a world of culinary delights with our comprehensive collection of lemon-inspired recipes that promise to tantalize your taste buds and leave you craving more.

Here are our top 5 tried and tested recipes!

HONEY-BALSAMIC CHICKEN

Honey-Balsamic Chicken image

Short on ingredients, this marinated chicken bakes up tender and flavorful. It's good enough for company. Serve with rice and salad to complete the meal.

Provided by BAGRUBA

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 2h45m

Yield 6

Number Of Ingredients 7

Ingredients

¼ cup balsamic vinegar
¼ cup olive oil
¼ cup honey
½ teaspoon dried thyme
½ teaspoon dried rosemary
2 pounds bone-in chicken thighs, or more to taste
salt and pepper to taste

Steps:

Beat balsamic vinegar, olive oil, honey, thyme, and rosemary together in a bowl until smooth; pour marinade into a resealable plastic bag.
Season chicken thighs with salt and black pepper; add to marinade in plastic bag. Squeeze bag to remove air and seal. Marinate chicken in refrigerator for 2 to 8 hours.
Preheat oven to 375 degrees F (190 degrees C).
Pour chicken and marinade into a baking dish.
Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 379.9 calories, Carbohydrate 13.3 g, Cholesterol 94.2 mg, Fat 24.7 g, Fiber 0.1 g, Protein 25.5 g, SaturatedFat 5.6 g, Sodium 114.4 mg, Sugar 13.1 g

CHICKEN BREASTS WITH BALSAMIC VINEGAR AND GARLIC

Chicken Breasts with Balsamic Vinegar and Garlic image

This is a quick, easy and impressive gourmet dish. Goes great with roasted new potatoes.

Provided by colleenlora

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

4 skinless, boneless chicken breasts
salt and pepper to taste
¾ pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
¼ cup balsamic vinegar
¾ cup chicken broth
1 bay leaf
¼ teaspoon dried thyme
1 tablespoon butter

Steps:

Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

Nutrition Facts : Calories 267.5 calories, Carbohydrate 9.9 g, Cholesterol 77 mg, Fat 11.6 g, Fiber 1.1 g, Protein 30.9 g, SaturatedFat 3.2 g, Sodium 286.3 mg, Sugar 3.9 g

SEARED LEMON CHICKEN WITH GARLIC, HONEY & BALSAMIC VINEGAR

Seared Lemon Chicken With Garlic, Honey & Balsamic Vinegar image

A tasty, lemony, low fat dish. Needs to be marinated for 30 minutes. Accompany with rice and a green vegetable.

Provided by Carolyn Jay

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 (100 g) boneless skinless chicken breasts
1 tablespoon lemon juice
2 garlic cloves, peeled & crushed
1 teaspoon honey
1 tablespoon balsamic vinegar
2 tablespoons olive oil
2 tablespoons chopped fresh parsley or 2 tablespoons basil
1 lemon, zest of, plus
1 lemon, to garnish

Steps:

Place the chicken breasts side by side in a shallow dish. Mix together the lemon juice, garlic, honey, balsamic vinegar, 1 tbsp olive oil & 1 tbsp chopped parsley and pour over the chicken. Turn the breasts over until well coated. Leave in the fridge to marinate for 30 minutes.
Brush a non stick griddle pan with the remaining oil and heat until very hot. Lift the chicken breasts from the dish (reserve the marinade) and add them to the pan.
Sear quickly for 1-2 minutes on each side until the chicken browns, lower the heat and cook for about 10 minutes or until the chicken is done, turning the breasts over once or twice.
Pour the reserved marinade over the chicken, remove from the pan and arrange on serving plates. Grate over the lemon zest and scatter with the rest of the parsley. Cut the lemon into wedges and serve with the chicken.

SESAME-LEMON MARINATED CHICKEN

Sesame-Lemon Marinated Chicken image

Chicken thighs get a delicious and lovely treatment from a sesame marinade and basting sauce in this mouth-watering recipe. The grilled flavor really says SUMMER!

Provided by Feast Your Eyes

Categories Chicken Thigh & Leg

Time 8h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 lb chicken thigh, boneless and skinless
1/2 cup fresh lemon juice
2 teaspoons lemon zest
1 tablespoon water
1 1/4 tablespoons dark sesame oil
1 teaspoon rice vinegar
1 teaspoon hot sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
vegetable oil cooking spray
2 tablespoons sesame seeds, toasted
lemon rind, curls garnish

Steps:

Wash chicken and pat dry with paper towels. Set aside.
In a gallon-size zip-lock plastic bag, combine the lemon juice with the next seven (7) ingredients. Add the chicken; turn the sealed bag to coat and marinate in the refrigerator for eight (8) hours (best overnight); turn occasionally.
Remove chicken from the marinade; reserving marinade.
Pour the reserved marinade into a small saucepot; bring to a boil. Reduce the cooking flame; simmer for two (2) minutes. Set aside.
Coat the grill rack with cooking spray; place chicken on preheated grill over medium heat. Sprinkle toasted sesame seeds over chicken.
Grill chicken until it is fork tender and juices run clear, turning occasionally and brushing frequently with marinade.

Nutrition Facts : Calories 312.9, Fat 23.9, SaturatedFat 5.8, Cholesterol 95.5, Sodium 118.8, Carbohydrate 3.9, Fiber 0.8, Sugar 0.9, Protein 20.7

SEARED LEMON CHICKEN

Seared Lemon Chicken image

From an old recipe card that I came across during a clean up, looks good. Times are estimated but have included 30 minute marinating time in the cooking time.

Provided by ImPat

Categories Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 (100 g) boneless skinless chicken breasts (4 oz)
1 tablespoon lemon juice
2 garlic cloves (peeled and minced)
1 tablespoon honey (clear)
1 tablespoon balsamic vinegar
2 tablespoons olive oil
2 tablespoons parsley (chopped)
1 lemon (zest of)
1 lemon (wedged for garnish)

Steps:

Place the chicken breasts side by side in a shallow dish (non reactive, not metal).
Mix together the lemon juice, garlic, honey, balsamic vinegar, 1 tablespoon olive oil and 1 tablespoon chopped parsley and pour over the chicken.
Turn the breasts over until well coated and the marinate in the fridge for 30 minutes.
Brush a non stick griddle or skillet/fry pan with the remaining oil and heat until very hot.
Lift the chicken breasts from the dish (reserve the marinade) and and put them in the pan/griddle and sear quickly for 1 to 2 minutes on each side until the chicken browns, lower the heat and add the reserved marinade cook for about 10 minutes or until the chicken is done, turning the breasts once or twice.
Once cooked transfer to serving plate and cover each with an equal amount of the zest and the remaining parsley.
Cut the lemon into wedges and serve with the chicken.
Suggested you accompany with rice and steam vegetables.

Tips:

Use a well-seasoned cast iron skillet. This will help to create a beautiful sear on the chicken and prevent it from sticking.
Pat the chicken dry before searing. This will help to ensure that the chicken browns evenly.
Season the chicken generously with salt and pepper. This will help to bring out the flavor of the chicken.
Sear the chicken for 3-4 minutes per side. This will help to create a golden brown crust and cook the chicken through.
Add the lemon slices, garlic, and honey to the skillet. Cook for an additional 2-3 minutes, or until the garlic is fragrant and the honey has caramelized.
Add the balsamic vinegar and chicken broth to the skillet. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened.
Serve the chicken with the sauce and a side of roasted vegetables or rice.

Conclusion:

This seared lemon chicken with garlic, honey, and balsamic vinegar is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is juicy and flavorful, and the sauce is tangy and sweet. This dish is sure to please everyone at your table.