LEMON-BASIL CHICKEN WITH ZUCCHINI NOODLES
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Spread 1/4 cup flour on a large plate. Season the chicken with salt and pepper, then dredge in the flour and shake off the excess. Heat a large nonstick skillet over medium-high heat. Add the olive oil and heat until shimmering, then add the chicken and cook until golden and almost cooked through, 5 to 6 minutes per side.
- Push the chicken to the edges of the skillet, add the shallot and basil stems to the middle and cook until softened but not browned, about 1 minute. Stir in the remaining 1 tablespoon flour and cook 1 minute. Add the chicken broth and lemon juice and bring to a boil, scraping up any browned bits. Reduce the heat and simmer, turning the chicken occasionally, until cooked through and the sauce is thick, 3 to 4 minutes. Turn off the heat and swirl in 2 tablespoons butter until melted. Add the lemon zest and season with salt and pepper.
- Melt the remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the zucchini noodles and season with salt and pepper; cook, stirring occasionally, until just softened, 2 to 3 minutes. Toss in half the torn basil. Divide among plates and top with the chicken, lemon sauce, remaining basil and red pepper flakes.
ZUCCHINI NOODLES WITH CHICKEN AND TOMATOES IN A LEMON GARLIC SAUCE
I am just loving my spiralizer attachment from KitchenAid®, and it's been super busy in my kitchen! If you don't have the attachment, there are other ways to spiralize, including using a vegetable peeler. This recipe was inspired by leftovers. Before serving, top this dish with your favorite chopped fresh herbs! I love roasting 2 chickens at once and serving them for dinner one night, then cutting the rest up and using for several different meals. I freeze what I won't use in the next 2 days. I also keep a little packed away for Jake! Love my doggie...
Provided by Cindy Anschutz Barbieri
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 36m
Yield 2
Number Of Ingredients 12
Steps:
- Cut zucchini into noodles using a spiralizer.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir in tomatoes; cook until starting to brown, 6 to 7 minutes. Add garlic; cook and stir for 30 seconds. Toss in zucchini; season with salt, Italian seasoning, and pepper and stir to combine. Add chicken, spinach, peas, lemon juice, and zest. Drizzle with 1 tablespoon olive oil. Cover and simmer until heated through, about 5 minutes.
Nutrition Facts : Calories 378.1 calories, Carbohydrate 27.6 g, Cholesterol 44.3 mg, Fat 22 g, Fiber 8.4 g, Protein 22.9 g, SaturatedFat 4.1 g, Sodium 1130.5 mg, Sugar 8.7 g
LEMON GARLIC CHICKEN WITH GOAT CHEESE AND ZUCCHINI NOODLES RECIPE - (4.4/5)
Provided by á-171698
Number Of Ingredients 13
Steps:
- LEMON GARLIC CHICKEN: Divide the goat cheese into 6 equal portions. Using your fingers, loosen the skin from one side of the chicken thigh to form a pocket for the goat cheese. Try to keep the skin connected to the thigh on the other sides as much as possible, but don't fret about it if it comes loose. Place a portion of goat cheese under the skin of each thigh, then press down gently on top of the skin to distribute the goat cheese over the thigh. Season the chicken liberally with salt and pepper. Over medium heat on stovetop, heat olive oil in the tagine (or a Dutch oven). Add the garlic and cook, stirring, for about 1 minute. Do not allow garlic to brown. Add wine, lemon zest, lemon juice, herbs, and 1/2 teaspoon of salt. Place the chicken thighs skin-side-up over the sauce in the tagine. Brush the thighs with the sauce. Tuck the lemon wedges in the tagine among the chicken pieces. Simmer for 30-40 minutes until the chicken thighs are tender and cooked through; occasionally brush the thighs with more sauce. Spoon off the excess fat and oil from the tagine and reserve for cooking vegetables. (If making zucchini noodles, just toss a couple tablespoons of the fat with the zucchini and saute until tender, but not falling apart.) Start the broiler and place the bottom part of the tagine with the chicken a few inches below the flames or broiler element. Broil until the tops of the thighs are crispy and well-browned. Allow the chicken to rest a few minutes so you don't burn yourself. Serve hot with pan juices...Enjoy! ZUCCHINI NOODLES: I skimmed off the excess fat from the cooked chicken and used it to quickly saute the zucchini. The fat from the chicken was already infused with garlic, lemon, and herbs, so no additional seasoning was necessary except a sprinkle of salt and pepper. The texture of the noodles was just like spaghetti - you could even twirl it on your fork.
LEMON-GARLIC ZUCCHINI NOODLES
These quick and easy noodles (also known as zoodles) partner perfectly with just about any entree. The fresh lemon really brightens the flavor of this low-carb side dish which is a healthy option for a decadent pasta dish.
Provided by lutzflcat
Categories Fruits and Vegetables Vegetables Squash
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Use a spiralizer to cut zucchini into thick or thin ribbons, your preference.
- Melt butter in a large skillet over medium heat. Add olive oil and garlic, and cook until the garlic is fragrant, about 1 minute. Add zucchini and toss to coat with the butter-garlic sauce. Saute until zucchini noodles are slightly softened or have reached desired tenderness, 3 to 5 minutes.
- Stir in lemon juice, lemon-pepper, red pepper flakes, and salt, and remove from the heat. Garnish with a sprinkle of parsley and lemon zest, and serve.
Nutrition Facts : Calories 77.2 calories, Carbohydrate 4.9 g, Cholesterol 7.6 mg, Fat 6.5 g, Fiber 1.2 g, Protein 1.4 g, SaturatedFat 2.3 g, Sodium 78.6 mg, Sugar 1.9 g
LEMON GARLIC CHICKEN
This time-tested recipe was given to me by my sister. The garlic is sweet and tender.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Season chicken with salt and pepper. In a skillet, cook chicken and garlic in oil for 4-6 minutes. Add 4 tablespoons broth, wine, lemon juice, basil and oregano. Reduce heat; cover and simmer for 6-8 minutes or until chicken juices run clear., Transfer chicken to a serving platter and keep warm. In a small bowl, combine cornstarch and remaining broth until smooth. Stir into skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon sauce over chicken.
Nutrition Facts :
LEMON GARLIC CHICKEN
I made this randomly and it was delicious.
Provided by Violet Kenow
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 25m
Yield 3
Number Of Ingredients 6
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).
Nutrition Facts : Calories 214.4 calories, Carbohydrate 4.7 g, Cholesterol 85 mg, Fat 10.5 g, Fiber 0.8 g, Protein 24.7 g, SaturatedFat 5.6 g, Sodium 1275.4 mg, Sugar 1.4 g
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SKILLET LEMON PARMESAN CHICKEN WITH ZUCCHINI - COOKING CLASSY
From cookingclassy.com
5/5 (47)Total Time 30 minsCategory Main CourseCalories 331 per serving
- Heat 1 Tbsp olive oil in a 12-inch non-stick skillet over medium-high heat. Dab chicken dry with paper towels. Season with a fair amount of salt and pepper, 2 tsp Italian seasoning, 1/2 tsp garlic powder, onion powder and lemon zest then toss to coat (I just added the seasonings to the chicken on the cutting board). Melt butter in pan with olive oil then add chicken and cook 3 minutes then flip and cook opposite side until chicken has cooked through (center of larger pieces should register 165 degrees), about 3 minutes longer. Transfer to a plate and tent with foil to keep warm.
- Heat remaining 1 Tbsp oil and 1 Tbsp butter in same skillet over medium-high heat. Add zucchini and squash, then season with salt, 1 tsp Italian seasoning and 1/2 tsp garlic powder. Cook tossing occasionally until just tender, about 4 minutes.
- Return chicken to pan with zucchini and squash. Drizzle in lemon juice and toss. Sprinkle with parmesan and parsley. Serve warm with more parmesan and lemon zest if desired (I served mine over cooked orzo which is delicious).
4 INGREDIENT GARLIC CHICKEN ZOODLES | GIMME DELICIOUS
From gimmedelicious.com
4.4/5 (14)Estimated Reading Time 5 minsServings 2Total Time 15 mins
- Heat a large heavy-duty pan to medium/high heat. Add olive oil and minced garlic. Cook garlic for 30 seconds to 1 minute or until fragrant. Be careful not to burn the garlic.
- Add chicken, red pepper flakes and salt & pepper. Cook chicken for 5-6 minutes or until golden and cooked through.
- Toss in spiralized zoodles and cook for 1 minute then turn off heat. Sprinkle with parmesan cheese if desired.
GRILLED CHICKEN WITH ZUCCHINI NOODLES - THE PIONEER WOMAN
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5/5 (1)Estimated Reading Time 1 minServings 6Total Time 40 mins
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