Best Chicken With Lemon Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED CHICKEN WITH LEMON SAUCE



Roasted Chicken with Lemon Sauce image

Our family loves chicken cooked many ways, but this roasted version is one of our favorites. If your family likes lemon flavor, this is a good dish to try. It's so simple to make. -Geneva Garrison, Jacksonville, Florida

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 6 servings.

Number Of Ingredients 15

1 roasting chicken (6 to 7 pounds)
1 medium lemon
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
6 medium carrots, cut into chunks
1 large onion, quartered
LEMON SAUCE:
1/2 cup sugar
4-1/2 teaspoons cornstarch
1 cup cold water
2 tablespoons lemon juice
2 tablespoons grated lemon zest
1 to 2 drops yellow food coloring, optional
1 green onion, sliced

Steps:

  • Preheat oven to 350°. Pat chicken dry. Cut lemon in half; squeeze juice over chicken. Place lemon in cavity. Rub garlic over chicken; sprinkle with salt and pepper., Place chicken on a rack in a shallow roasting pan. Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally with pan juices and adding carrots and onion during the last hour. Cover loosely with foil if chicken browns too quickly. , Remove chicken from oven; tent with foil. Let stand 15 minutes before carving., Meanwhile, in a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat. Stir in lemon juice, lemon zest and food coloring if desired. , Serve sauce with chicken and vegetables. Sprinkle with green onion. Freeze option: Cool chicken, vegetables and sauce. Cut chicken into parts and freeze along with vegetables and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary. Serve as directed.

Nutrition Facts : Calories 640 calories, Fat 32g fat (9g saturated fat), Cholesterol 179mg cholesterol, Sodium 414mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 3g fiber), Protein 57g protein.

CHICKEN WITH LEMON SAUCE



Chicken with Lemon Sauce image

"This delicious Italian dish is easy to prepare, but it looks like you fussed," writes Brenda Hoffman of Stanton, Michigan.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 12

2 boneless skinless chicken breast halves (5 ounces each)
5 tablespoons all-purpose flour, divided
1/4 cup grated Parmesan cheese
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 eggs
2 tablespoons butter, divided
1 tablespoon olive oil
3/4 cup chicken broth
1/2 cup apple juice
1 tablespoon lemon juice
1 tablespoon minced fresh parsley

Steps:

  • Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine 4 tablespoons flour, cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper. In another shallow bowl, beat the eggs. Coat chicken with flour, then dip into egg mixture., In a large skillet, cook chicken in 1 tablespoon butter and oil over medium heat for 3-5 minutes on each side or until no longer pink. Remove and keep warm., In a small bowl, combine remaining, salt and pepper; stir in broth until smooth. Add apple juice to the skillet, stirring to loosen any browned bits. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Stir in lemon juice; cook for 1 minute. Add parsley and remaining butter; cook and stir until butter is melted. Serve with chicken.

Nutrition Facts : Calories 542 calories, Fat 30g fat (12g saturated fat), Cholesterol 329mg cholesterol, Sodium 1670mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 1g fiber), Protein 42g protein.

CHICKEN WITH LEMON-CAPER SAUCE



Chicken with Lemon-Caper Sauce image

A rich chicken dish, perfect for a special meal.

Provided by ALISSASMOM

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 2

Number Of Ingredients 9

1 pinch salt
½ cup all-purpose flour
2 (6 ounce) skinless, boneless chicken breast halves
2 tablespoons olive oil
¼ cup dry white wine
¼ cup lemon juice
¼ cup cold unsalted butter, cut into pieces
2 tablespoons capers, drained
2 lemon wedges

Steps:

  • Mix together salt and flour in a small dish or plastic bag, then coat chicken and shake off excess. Heat olive oil in a skillet over medium-high heat. Shake excess flour from chicken, then brown in hot oil until both sides are golden-brown, and the inside has turned white and firm, 3 to 4 minutes per side.
  • Remove the chicken, and set aside in a warm place. Pour white wine into the skillet, and allow to boil as you dissolve the cooked bits from the bottom of the pan. Add the lemon juice, and allow to come to a boil, cook for a few minutes until reduced by half.
  • Sprinkle the cubed butter into the boiling sauce. Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce. The butter must never come to rest, or the sauce will separate and become oily. Once the butter has completely incorporated, remove from heat and stir in capers.
  • To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon.

Nutrition Facts : Calories 661.9 calories, Carbohydrate 29.2 g, Cholesterol 159.8 mg, Fat 39 g, Fiber 1.9 g, Protein 43.3 g, SaturatedFat 17.1 g, Sodium 372 mg, Sugar 1.2 g

LEMON SAUCE FOR CHICKEN



Lemon Sauce for Chicken image

I love lemon chicken from Chinese restaurants but don't want to deep fry anything at home. So when I found this yummy sauce recipe I decided it'd be just as good over stir fried chicken breast strips. I've also made this with Splenda instead of sugar with good results.

Provided by ReeLani

Categories     Sauces

Time 10m

Yield 3 cups

Number Of Ingredients 6

2 cups chicken broth
1/2 cup fresh lemon juice
3/4 cup sugar
1 lemon, zest of
1/4 cup cornstarch
1/4 cup cold water

Steps:

  • In saucepan bring chicken stock to a boil and then add lemon juice, sugar and zest.
  • Return mixture to a boil.
  • Blend together cornstarch and cold water and stir into the lemon sauce.
  • Cook until thickened, stirring frequently and adjust seasoning to taste.

CHICKEN WITH A LEMON HERB SAUCE



Chicken with a Lemon Herb Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
4 boneless skinless chicken breast halves
Kosher salt and freshly ground black pepper
1 clove garlic, peeled
1/4 teaspoon salt
1/2 cup chopped fresh parsley leaves
1/3 cup chopped fresh mint leaves
1 1/2 teaspoons freshly ground black pepper
1 lemon, zested and juiced
1/3 cup extra-virgin olive oil

Steps:

  • For the Chicken: Preheat an oven to 450 degrees F.
  • Heat a large ovenproof skillet over medium-high heat. Add the olive oil and swirl to coat the skillet. Season the chicken breast with salt and pepper on the smooth side of each breast. Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes. Season the top side of the chicken and flip. Cook 1 minute over the burner; then transfer the skillet to the oven until chicken registers 165 degrees F on an instant-read thermometer, about 6 to 8 minutes more. Place on a cutting board and let rest for 5 minutes before slicing.
  • For the sauce: smash the garlic clove, sprinkle with the salt, and with the side of a large knife, mash and smear the mixture to a coarse paste. Transfer to a blender with the parsley, mint, pepper, lemon zest, and juice. Pulse until coarsely chopped and then slowly drizzle in the olive oil. Pour into a small bowl and adjust seasoning. Deglaze pan with the sauce, if desired, and serve with the chicken.

CHICKEN WITH CHUNKY LEMON SAUCE



Chicken with Chunky Lemon Sauce image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 6

1 whole chicken, cut-up into 8 pieces
6 lemons
3 tablespoons extra-virgin olive oil
2 tablespoons fresh minced Italian parsley
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat broiler.
  • Season the chicken and place chicken pieces, skin side down, onto a broiler pan. Broil the chicken, turning the pieces over once, cooking until the chicken is browned and cooked through, about 20 minutes.
  • Slice off 1 end of each of 3 lemons. With a sharp knife, supreme lemons: in a downward motion, peel away rind and pith. Separate segments of lemon wedges from skin and put in a bowl. Squeeze out juice from leftover skins. Juice the other 3 lemons into same bowl. Add oil, parsley, salt, and pepper.
  • Once chicken is cooked, remove from the broiler and cover with sauce. Return to broiler and cook for 5 minutes. Remove and serve.

CHICKEN PICCATA WITH LEMON SAUCE



Chicken Piccata with Lemon Sauce image

Once you've tried this tangy, yet delicate lemon chicken piccata, you won't hesitate to make it for company. Seasoned with parmesan and parsley, the chicken cooks up golden brown, then is drizzled with a light lemon sauce. -Susan Pursell, Fountain Valley, California

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 12

8 boneless skinless chicken breast halves (4 ounces each)
1/2 cup egg substitute
2 tablespoons plus 1/4 cup dry white wine or chicken broth, divided
5 tablespoons lemon juice, divided
3 garlic cloves, minced
1/8 teaspoon hot pepper sauce
1/2 cup all-purpose flour
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1/2 teaspoon salt
3 teaspoons olive oil, divided
2 tablespoons butter

Steps:

  • Flatten chicken to 1/4-in. thickness. In a shallow dish, combine the egg substitute, 2 tablespoons wine, 2 tablespoons lemon juice, garlic and hot pepper sauce. In another shallow dish, combine the flour, Parmesan cheese, parsley and salt. Coat chicken with flour mixture, dip in egg substitute mixture, then coat again with flour mixture., In a large nonstick skillet, brown 4 chicken breast halves in 1-1/2 teaspoons oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain drippings. Repeat with remaining chicken and oil. Remove and keep warm., In the same pan, melt butter. Add the remaining wine and lemon juice. Bring to a boil. Boil, uncovered, until sauce is reduced by a fourth. Drizzle over chicken.

Nutrition Facts : Calories 232 calories, Fat 9g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 346mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

CHICKEN BREASTS IN LEMON CREAM SAUCE



Chicken Breasts in Lemon Cream Sauce image

My family loves chicken, and this is a quick & tasty way to spruce up the everyday bird. We love this over all types of pasta.

Provided by Just Cher

Categories     Chicken Breast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

6 tablespoons butter, divided
12 ounces mushrooms, sliced
6 boneless chicken breasts
all-purpose flour (to dredge)
1 cup chicken broth
1 cup heavy whipping cream
3 tablespoons fresh lemon juice
1/2 teaspoon white pepper
salt and pepper

Steps:

  • Melt 3 tbs butter in a large skillet over medium heat.
  • Add mushrooms and saute until tender.
  • Remove with a slotted spoon and set aside.
  • Sprinkle chicken with salt& pepper, dredge in flour, shaking off excess.
  • Melt remaining 3 tbs butter in skillet.
  • Add chicken and saute 5 to 6 minutes on each side or until golden brown.
  • Transfer chicken to a serving platter (keep warm).
  • Add broth to skillet, scraping up browned bits.
  • Bring to a boil, reduce heat and simmer until reduced to approximately 3/4 cup.
  • Stir in cream and lemon juice.
  • Cook over medium heat until slightly thickened.
  • Stir in mushrooms, white pepper& salt to taste.
  • Add chicken and simmer for 15-20 minutes or until sauce is a medium thick consistency.
  • Serve over rice or noodles.

ROASTED CHICKEN WITH LEMON SAUCE



Roasted Chicken with Lemon Sauce image

Some simple ingredients plus a little bit of planning can turn a great dinner into two. Use the leftover chicken half to make Pasta with Chicken and Peas the next day.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h

Number Of Ingredients 6

3 chicken halves (3 to 4 pounds total)
Salt and pepper
1 1/4 cups dry white wine
3/4 cup canned reduced-sodium chicken broth
3 tablespoons lemon juice
2 tablespoons chopped fresh oregano

Steps:

  • Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large roasting pan with a rack, cook chicken, skin side up, until an instant-read thermometer inserted into thickest part of thigh registers 165 degrees, about 45 minutes. Remove chicken and rack.
  • Make sauce: Pour pan juices into a measuring cup; skim off fat. In pan, cook wine over medium-high, scraping up bits, until reduced by a fourth, 4 to 6 minutes. Add broth, lemon juice, and pan juices. Cook until reduced by a fourth, 5 minutes. Stir in oregano. Add water, if needed, to make 1 1/2 cups.
  • Serve 2 chicken halves with 1/2 cup of the sauce.

Nutrition Facts : Calories 342 g, Fat 19 g, Protein 37 g

CHICKEN WITH LEMON SAUCE



Chicken With Lemon Sauce image

This recipe comes from Taste of Home Magazine, contributed by Brenda Hoffman. It can easily be doubled.

Provided by Juenessa

Categories     Chicken Breast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

2 boneless skinless chicken breasts, halved
5 teaspoons all-purpose flour, divided
1/4 cup grated parmesan cheese
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 eggs
2 tablespoons butter, divided
1 tablespoon olive oil
3/4 cup chicken broth
1/2 cup apple juice
1 tablespoon lemon juice
1 tablespoon minced fresh parsley

Steps:

  • Flatten chicken to 1/4-in. thickness.
  • In a shallow bowl, combine 4 tablespoons flour, Parmesan cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • In another bowl, beat the eggs.
  • Dip chicken into eggs; coat with flour mixture.
  • In a large skillet, cook chicken in 1 tablespoon butter and oil over medium heat for 3-5 minutes on each side or until juices run clear.
  • Remove and keep warm.
  • In a small bowl, combine the remaining flour, salt and pepper; stir in broth until smooth.
  • Add apple juice to the skillet, stirring to loosen any browned bits.
  • Stir broth mixture and add to the pan.
  • Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly.
  • Stir in lemon juice; cook for 1 minute.
  • Add parsley and remaining butter; cook and stir until butter is melted.
  • Serve over chicken.

Nutrition Facts : Calories 491.1, Fat 30.4, SaturatedFat 12.8, Cholesterol 303.1, Sodium 1656.4, Carbohydrate 14, Fiber 0.5, Sugar 6.8, Protein 39

BAKED LEMON CHICKEN WITH MUSHROOM SAUCE



Baked Lemon Chicken with Mushroom Sauce image

A great chicken recipe that I have made for years. Serve with rice and a fresh veggie. Impressive!

Provided by Anonymous

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 6

Number Of Ingredients 8

1 tablespoon olive oil
6 skinless, boneless chicken breast halves
1 lemon
¼ cup butter
3 cups fresh sliced mushrooms
2 tablespoons all-purpose flour
½ cup chicken broth, or more as needed
1 tablespoon chopped fresh parsley

Steps:

  • Preheat oven to 400 degrees F (205 degrees C).
  • Pour olive oil in an 8x8-inch glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over each chicken breast. Slice the rest of the lemon and place a lemon slice on top of each chicken piece.
  • Bake in the preheated oven until no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Melt butter in a skillet over medium heat; add mushrooms. Cook and stir until mushrooms are brown and liquid is evaporated, about 6 minutes. Sprinkle flour over mushrooms and stir until coated. Add chicken broth, stirring to make a medium-thick sauce. Allow sauce to reduce, adjusting with a little more broth to make a creamy sauce. Add fresh parsley at the last minute. Spoon the sauce over the baked chicken breasts.

Nutrition Facts : Calories 240.3 calories, Carbohydrate 5.2 g, Cholesterol 87.9 mg, Fat 13 g, Fiber 1.3 g, Protein 26.3 g, SaturatedFat 6 g, Sodium 195.7 mg, Sugar 0.7 g

SIMPLE CREAMY LEMON CHICKEN SAUCE



Simple Creamy Lemon Chicken Sauce image

This simple sauce is made of cream of chicken soup mixed with lemon juice, garlic, and spices. It tastes great on rice, pasta, chicken, or veggies. Also, add a teaspoon or two of basil or Italian seasoning for extra flavor.

Provided by Jessica Weber

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 10m

Yield 8

Number Of Ingredients 5

1 (10.75 ounce) can cream of chicken soup
½ cup water
2 tablespoons lemon juice
2 tablespoons butter
½ teaspoon garlic powder

Steps:

  • Stir the chicken soup, water, lemon juice, butter, and garlic powder together in a pan and place over medium heat. Cook until hot, about 5 minutes.

Nutrition Facts : Calories 61.3 calories, Carbohydrate 3.2 g, Cholesterol 10.7 mg, Fat 5.1 g, Protein 1 g, SaturatedFat 2.4 g, Sodium 270.2 mg, Sugar 0.3 g

CHICKEN WITH LEMON-BASIL SAUCE



Chicken with Lemon-Basil Sauce image

An easy Chicken with Lemon-Basil Sauce recipe

Categories     Chicken     Poultry     Sauté     Quick & Easy     Low/No Sugar     Lemon     Basil

Yield Makes 4 servings

Number Of Ingredients 7

3 tablespoons olive oil
4 skinless boneless chicken breast halves
3 tablespoons fresh lemon juice
4 garlic cloves, chopped
1 teaspoon (packed) grated lemon peel
1 cup canned low-salt chicken broth
1/2 cup chopped fresh basil or 1 tablespoon dried

Steps:

  • Heat olive oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and sauté until brown and cooked through, about 5 minutes Per side. Transfer chicken to platter; tent with foil.
  • Add lemon juice, garlic and lemon peel to same skillet. Stir over medium-high heat until fragrant, about 30 seconds. Add chicken broth; boil until reduced to sauce consistency, about 8 minutes. Mix basil into sauce. Season to taste with salt and pepper.
  • Spoon sauce over chicken and serve.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #main-ingredient     #preparation     #for-1-or-2     #poultry     #chicken     #dietary     #low-carb     #low-in-something     #meat     #chicken-breasts     #number-of-servings

Related Topics