15 Minute Garlic Lemon Chicken Recipes

Steps:

• Melt butter in a skillet over medium-high heat.
• Season chicken with salt and pepper; place in the melted butter. Cook chicken, flipping frequently, until browned, about 5 minutes. Sprinkle 1 tablespoon garlic powder over chicken; flip and sprinkle 1 tablespoon garlic powder on second side. Cook each side for 2 minutes.
• Pour lemon juice over each side of chicken and cook until no longer pink in the center, 5 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Flatten chicken slightly. Dust with flour. Salt and pepper chicken.
• Fry in hot oil 5 minutes each side. Remove chicken from pan.
• To pan add broth, garlic, lemon juice and butter. Cook 2 minutes. Pour over chicken.

Steps:

• Preheat oven to 400°F (200°C).
• Heat 1 tablespoon of coconut oil in a large ovenproof skillet over high heat.
• Liberally season both sides of the chicken breasts with salt and pepper before transferring to the hot skillet.
• Sear the chicken 2-3 minutes per side, just until it develops a golden-brown color.
• Remove the chicken from the pan and set aside. Allow the pan to cool slightly before heating the remaining 1 tablespoon of oil over medium heat.
• Toss in the garlic and sautée until fragrant, about 30 seconds.
• Pour in the chicken broth, yogurt, lemon juice, and oregano and stir until the mixture is smooth.
• Let the mixture reduce for a few minutes until it has thickened.
• Pour in the spinach and sprinkle over another pinch of salt. Let the greens wilt down, stirring occasionally.
• Place the chicken breasts back into the pan and transfer the pan to the oven.
• Bake for 15 minutes or until the chicken is fully cooked.
• Serve chicken on a bed of the wilted spinach and top with a drizzle of the creamy sauce.
• Enjoy!

Steps:

• 1. Pre-heat the oven to 350 degrees.
• Prepare a sheet pan (jelly roll pan) by covering with aluminum foil, adding a rack, then spraying the rack with cooking spray. Don't forget to do this, or you'll end up with a MAJOR cleaning problem, or you might just end up throwing the pan away.
• 2. Wash the chicken, dry, then place, skin side up, on the rack in the pan. Drizzle the juice of about 1/2 a lemon over the chicken. Dust with the spices, and place in the oven.
• 3. Cook for 45 minutes, then flip the chicken over, drizzle more lemon on top, then spice again.
• 4. Cook another 45 minutes, then flip, drizzle with lemon juice, add garlic and a little more of the blacken.
• 5. Cook for an additional 15 minutes of so, until the skin is mice and crisp. Drizzle with lemon juice one more time as you take it out of the oven.
• 6. Total cooking time will depend on the thickness of the chicken and the temperature.

Steps:

• Season flour with pepper and coat chicken
• Heat the oil and saute the onion and garlic in a pan for 2 minutes over a medium heat. add the chicken and brown.
• Meanwhile cook the rice in a pan of boiling water according to the time stated on the packet.
• Add the leek and herbs to the chicken. stir.
• Cut 4 slices from the lemon and add to the pan. squeeze the juice from the remainder of the lemon into the pan.
• Continue cooking over a medium heat, with the lid on, for 15 minutes. Add a little water if necessery. serve the chicken on a bed of rice, topped with slice of lemon and enjoy!!!

Steps:

• Pre-heat the oven at 200 DC. Put a pot of cold water on the stove and place the new potatoes into the pot with a sprinkle of salt. Cook the new potatoes for 10 minutes. Now put the potatoes into a small roasting tin and sprinkle over some salt and pepper. Add 50g of the butter to the potatoes. Do not cover the potatoes with a lid or foil, leave the tin open so the potatoes can get crispy. Put the potatoes a side and begin to prepare the chicken.
• Rub each chicken piece in the oil and then place the chicken and remaining oil into a large roasting tin. Add the lemon juice to the roasting tin. Now sprinkle the salt, pepper, and paprika evenly over the chicken. Add the lemon wedges and garlic into the roasting tin spread these in between the chicken pieces.
• Once you have added the garlic and lemon you can add the other 50g of butter spread the butter cubes / pieces around the tin and in between the chicken pieces. Either put a lid onto the roasting tin or cover the top with tin foil. Place both the chicken roasting tin and the potato roasting tin into the oven; cook both the chicken and the potatoes for 1 hour to 1h 30 mins depending on your oven.
• It is important to not cook the chicken and potatoes in the same roasting tin otherwise everything will taste of lemon, garlic and paprika. By cooking the potatoes in a separate roasting tin, it helps to break down the flavours. 30 minutes before the end of the cooking time for the chicken, remove the tin foil and place the chicken back into the oven.
• This dish goes very well with a glass of white wine and a bit of crispy garden salad on the side though this is optional.

Steps:

• Remove excess skin and fat from chicken, rinse and pat dry.
• In a small bowl combine oregano, seasoned salt and pepper, rub mixture onto chicken using all of the mixture.
• In a large skillet over medium heat brown chicken in the butter.
• Transfer chicken to slow cooker.
• To the skillet add the water, lemon juice, garlic and chicken bouillion.
• Stirring over medium heat bring mixture to a boil, loosening browned bits from the bottom of the skillet.
• Pour over Chicken, cover and cook on high for 2 1/2 to 3 hours or on low for 5 to 6 hours until chicken is almost tender.
• Add parsley Cover and cook on high for 15-30 minutes more!

Steps:

• In the sandwich bag combine the garlic powder, lemon pepper, salt, lemon juice and olive oil. Give it a good shake.
• Score the chickn breasts lightly on both sides (this helps cut down the marinade time).
• Place chicken breasts into the sandwich bag and close. Give them a good massage and put in the fridge to marinate. If possible leave them over night but 20 - 30 mins is long enough for a great flavour.
• Remove chicken from the marinade and cook in your favourite way until the juices of the chicken run clear (on my George Foreman it takes around 15 - 20 mins depending on the thickness of the chicken breast).
• Et voila! I serve with buttered new potatoes and a crisp salad for a tasty, healthy meal. This chicken is also AMAZING on a BBQ!

Steps:

• Mix the oregano, salt, and pepper together; rub the mixture into chicken.
• Melt butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in crockpot.
• In the same skillet, mix the wine, lemon juice, garlic, and bouillon. Bring the mixture to boil; pour over the chicken.
• Cover, and cook on High for 3 hours, or Low for 5 hours. Add the parsley 15-30 minutes before the end of the cook time.