Pioneer Woman Lemon Chicken Recipes

Steps:

• For the buttery lemon noodles: Cook the pasta according to the package directions. Drain and set aside.
• For the chicken piccata: Sprinkle the chicken breasts with salt and pepper on both sides, then dredge in the flour.
• Heat the butter and oil in a large skillet over medium heat. Fry the chicken breasts until golden brown on both sides, about 3 minutes on each side; fry them a little longer if the breasts are thicker, monitoring the oil/butter mixture to make sure it doesn't burn. Remove the chicken to a plate.
• Add the garlic to the skillet and saute. Pour in the chicken broth and wine, and squeeze in the juice of the lemon. Whisk the sauce, scraping the bottom of the skillet. Allow the sauce to cook and bubble and thicken until reduced by about half. Sprinkle in a little salt and pepper as it's cooking.
• Reduce the heat to low and whisk in the cream. Add the capers, then cook for a couple of minutes until the sauce thickens. Taste and adjust the seasonings. Expect the sauce to have a real tang to it; counter it with a little more broth and cream if it's too strong!
• To finish the noodles, melt the butter in a separate skillet over medium-high heat. Throw in the cooked pasta, along with the parsley. Cook it in the butter for a couple of minutes so that a few of the noodles get a little bit of a pan-fried texture to them. Grate in some lemon zest and squeeze in some lemon juice. Season with salt and pepper.
• Place a handful of arugula on each plate, some noodles and a chicken breast. Garnish with Parmesan shavings and chopped parsley, then spoon over the sauce.

Steps:

• Preheat the oven to 400 degrees F. Line a baking tray with foil.
• Place the softened butter in a bowl with the lemon zest. Strip the leaves from 1 sprig of rosemary, finely chop and add along with some salt and pepper. Mix everything together.
• Lay the chicken on the foil-lined baking tray, breast-side up. Use your fingers to smear the butter mixture all over the chicken, under the skin and inside the cavity.
• Squeeze the juice of 1 of the lemons over the chicken, and then place the 4 lemon halves (if they fit!) inside the cavity of the chicken along with the 3 whole remaining sprigs of rosemary.
• Put the chicken in the oven and roast it until done, about 1 hour 15 minutes. The skin should be deep golden brown and the juices should be sizzling.

Steps:

• Put the chicken legs in a large resealable bag, squeeze in the juice of the lemons and throw in the rinds as well. Add the olive oil, garlic and some salt and pepper, seal the bag and toss around. Place in the fridge to marinate for at least 30 minutes or up to 6 hours.
• Preheat the oven to 450 degrees F.
• Place the chicken legs on a baking sheet and roast until the juices run clear, 20 to 30 minutes.

Steps:

• Cover Chicken in 4 quarts of water. bring to a boil, then reduce heat to low. Simmer for 30 minutes.
• Remove chicken from pot with a slotted spoon. With two forks, remove as much meat from the bones as you can, slightly shredding meat in the process.
• Add carrots, celery, and onions to the pot, followed by the herbs, spices and chicken base. Stir to combine and simmer for ten minutes to meld flavors.
• Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes.
• Mix flour and some of the broth. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Test and adjust seasonings as needed.

Steps:

• Preheat the oven to 425 degrees F.
• Whisk the olive oil, salt, thyme, pepper, garlic, lemon zest and lemon juice together in a large bowl.
• Add the chicken, potatoes, red onion and lemon wedges to a sheet pan.
• Pour the olive oil mixture over the sheet pan and toss so that everything is evenly coated. Turn the chicken skin-side up and space the pieces evenly apart.
• Roast on the middle oven rack, rotating the pan halfway through, until the chicken is golden brown and registers 165 degrees F on an instant-read thermometer (avoiding bone), 45 to 50 minutes.
• Remove to a platter and sprinkle with the parsley. Drizzle with any juices from the sheet pan and squeeze the roasted lemon wedges over the chicken.

Steps:

• Place the flour in a shallow bowl and season with salt and pepper. Heat a large saute pan over medium-high heat, then add the oil. Dredge the chicken in the flour, shaking off any excess, and place in the hot oil. Cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove the chicken to a plate.
• Add the garlic to the pan, carefully add the wine and, using a wooden spoon, scrape the bottom of the pan to release any flavor stuck to the bottom. Add the cream, Parmesan, lemon zest and juice and some salt and pepper. Bring to a simmer and cook until the sauce starts to thicken, about 2 minutes. Add the spinach, stir and return the chicken to the pan. Cook for 1 minute more, until the spinach has wilted. Garnish with basil and lemon slices.

Steps:

• On a cutting board, pound the chicken breasts briefly with a mallet to flatten the thick parts so they'll cook more evenly.
• Cut each strip of bacon in half. Arrange strips in a large (12") skillet and cook over medium heat until it reaches your desired crispness. Remove cooked bacon from skillet and put on paper towels to absorb excess grease.
• Pour off all but approximately 1 tablespoon of the bacon grease. (you can pour it all off and then add back 1 TB - you decide!).
• Heat skillet again, over medium-low to medium heat.
• Liberally sprinkle both sides of the chicken breasts with lemon pepper. When the skillet is hot, place all 4 chicken breasts in it. Cook approximately 4 minutes on one side.
• Flip the chicken breasts over. Arrange the bacon slices on top. Then place sliced cheese on top of the bacon.
• Cover the skillet and cook for about another 4 minutes. The cheese should be well-melted. To test doneness, poke the fattest part of a breast with a sharp knife - you shouldn't see any pink meat left in the middle.
• Dress your bun with mayonnaise, a dijon/mayonnaise combo, or ranch dressing.
• Put chicken on bun. It tastes great without veggies, but you can also add leafy lettuce, sliced tomato, and sliced onion.

Steps:

• To begin, make the marinade. In a large bowl mix together 1/2 cup Dijon or country/grainy mustard with 1/2 cup honey, juice of 1/2 lemon, 1/2 teaspoon paprika, and 1/2 teaspoon salt and whisk until smooth. Sprinkle in some crushed red pepper flakes or cayenne if you like things a little spicy. Set aside.
• Next, rinse the chicken breasts, place between two sheets of waxed paper and pound to around 1/2 to 3/4 inch thick with a mallet. Next, add the chicken to the bowl with the marinade, cover with plastic wrap and place in the refrigerator for 1 to 3 hours.
• While the chicken marinates, fry up some bacon. When finished cooking, reserve 1/4 cup of the bacon grease and clean out the skillet.
• When the chicken is done marinating, preheat the oven to 400 degrees. Remove the chicken from the fridge and pour off excess marinade. Heat half of the reserved bacon grease with an equal quantity of Canola Oil in the clean skillet over medium-high heat. When the grease is nice and hot add two or three pieces of chicken to it. Cook until brownish/blackish, about 1 to 1 1/2 minutes per side. Remove chicken to a large baking sheet. If cooking many pieces of chicken, repeat skillet process and remove finished chicken to baking sheet. Place chicken in preheated oven and cook for about 10 minutes. Remove from over.
• Lay a few pieces of bacon over each chicken breast. Sprinkle shredded sharp cheddar cheese over the top of the chicken as generously as you like. Return pan to oven for an additional five minutes until cheese is melted and bacon is sizzling. Serve immediately.

Steps:

• Put legs in a large re-sealable bag, squeeze in juice of the lemons and throw in the rinds as well. Add olive oil, garlic and some salt and pepper, seal bag and toss around. Place in the fridge to marinate at least 30 minutes or up to 6 hours. Preheat oven to 450ºF. Place legs on a baking sheet and roast until the juices run clear, 20-30 minutes.

Steps:

• Preheat oven to 400 degrees. Place a rack on a baking sheet. Rinse the chicken legs and pat dry.
• Melt butter in a medium saucepan. Add the lemon juice and hot salt to the butter. Using tongs, dip chicken legs one at a time into the butter mixture, coating all sides. (You may need to tip the pan to get all the legs coated towards the end.) Place legs on the baking rack. Brush the remaing butter mixture on the legs with a pastry brush. Sprinkle with more hot salt.
• Place in the oven and bake for 30 minutes or until done. If you would like them to look more brown you can turn on the broiler for a few minutes but be sure to watch closely so they don't burn. Remove to a platter and serve.