Quick Lemon Garlic 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:

• In a small bowl, combine the first six ingredients. Place chicken in a 5-qt. slow cooker; pour broth mixture over chicken. Cook, covered, on low 3-4 hours or until chicken is tender., Remove chicken from slow cooker; keep warm. In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat and stir in cream. Serve chicken and rice with sauce.

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:

• Preheat oven to 425°. In a small bowl, whisk the first 7 ingredients until blended. Pour 1/4 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate 30 minutes. Cover and refrigerate remaining marinade., Drain chicken, discarding any remaining marinade in bowl. Place chicken in a 15x10x1-in. baking pan; add potatoes in a single layer. Drizzle reserved marinade over potatoes; top with lemon slices. Bake until a thermometer inserted in chicken reads 170°-175° and potatoes are tender, 40-45 minutes. If desired, broil chicken 3-4 inches from heat until deep golden brown, about 3-4 minutes. Sprinkle with parsley before serving.

Steps:

• In a shallow glass dish mix the marinade: lemon juice, wine, half the oil,garlic, honey, oregano, salt& pepper.
• Add chicken to the marinade, turning to coat.
• Cover the dish and refrigerate for 30 minutes.
• In a large skillet heat remaining oil over med.
• /highheat until hot but not smoking.
• Add chicken to skillet (discard the marinade).
• Cook turning once until cooked through (about 20 minutes).
• Place chicken on a serving platter, garnish with lemon slices and fresh oregano.
• Serve.

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:

• Remove any giblets etc. from the cavity of the chicken, sometimes in a small bag.
• Stuff chicken with 1 sprig of rosemary, 1 lemon (quartered) and 4 cloves garlic.
• Season all sides of the chicken with salt and pepper.
• Remove both ends of a lemon, cut in half to create very thick slices.
• Line the bottom of the slow cooker with 4 lemon slices, 4 whole garlic cloves and a sprig of rosemary.
• Put the chicken in the slow cooker.
• Cut 2 garlic cloves in half and put all four pieces on top of the chicken along with the 2 remaining lemon slices.
• Garnish with 1-2 more sprigs of rosemary. Put the lid on the slow cooker and set to high for 4 hours.
• Place cooked chicken under the grill (broil) for 10 minutes to crisp the skin (optional).
• Allow chicken to rest for 10 minutes before carving and serving. Leftover juices in the slow cooker are mostly lemon juice with a bit of chicken fat and can be used sparingly as a strongly flavoured sauce.
• Enjoy!