Stuffed Lemon Thyme Chicken Recipes

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CHEESY STUFFED LEMON CHICKEN BREASTS

A creamy stuffed lemon-pepper chicken with a crisp outside.

Provided by Nymph dono

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 3

Number Of Ingredients 10



Cheesy Stuffed Lemon Chicken Breasts image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Split chicken breasts down the middle with a knife, but do not cut fully in half.
  • Mix cream cheese, Parmesan cheese, 2 tablespoons lemon juice, buttermilk, 2 tablespoons garlic powder, 1/2 teaspoon pepper, and 1/2 teaspoon thyme together in a bowl. Divide mixture and stuff evenly into split chicken breasts. Set into a casserole dish.
  • Mix mayonnaise, 2 tablespoons lemon juice, 1 teaspoon garlic powder, 1/2 teaspoon pepper, and 1/2 teaspoon thyme together in a separate bowl. Apply mayo mixture evenly to both sides of the chicken breasts.
  • Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 975 calories, Carbohydrate 12.3 g, Cholesterol 180.9 mg, Fat 89.1 g, Fiber 1.1 g, Protein 34.1 g, SaturatedFat 27.1 g, Sodium 808.9 mg, Sugar 3.6 g

3 skinless, boneless chicken breasts
1 (8 ounce) package cream cheese, softened
¼ cup grated Parmesan cheese
¼ cup lemon juice, divided
⅛ cup buttermilk
2 tablespoons garlic powder
1 teaspoon ground black pepper, divided
1 teaspoon dried thyme, divided
1 cup mayonnaise
1 teaspoon garlic powder

LEMON-THYME CHICKEN BREASTS

Lemon-thyme chicken with a taste of Dijon mustard makes for a fantastic, lightly flavored chicken dish. Pairs great with white or yellow rice.

Provided by Gemini26

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 13



Lemon-Thyme Chicken Breasts image

Steps:

  • Combine lemon juice, chicken broth, 2 tablespoons olive oil, Dijon mustard, lemon zest, garlic, chicken bouillon, and thyme in a small bowl. Mix together thoroughly.
  • Combine flour and salt on a small dish. Coat chicken with flour on both sides.
  • Heat butter and remaining olive oil in a large nonstick skillet over high heat. Cook chicken until lightly browned, about 3 minutes per side. Reduce heat to low and pour broth mixture and lemon slices over chicken. Cover and simmer until no longer pink in the centers, about 20 minutes. Remove from heat and serve with lemon slices on top, spooning the broth over the chicken.

Nutrition Facts : Calories 288.9 calories, Carbohydrate 8.7 g, Cholesterol 69 mg, Fat 17.9 g, Fiber 1.8 g, Protein 24.7 g, SaturatedFat 3.6 g, Sodium 803.5 mg, Sugar 0.5 g

¼ cup lemon juice
¼ cup chicken broth
4 tablespoons olive oil, divided
1 tablespoon Dijon mustard
1 tablespoon fresh lemon zest
2 cloves garlic, minced
1 cube chicken bouillon
1 teaspoon dried thyme
1 ½ tablespoons all-purpose flour
½ teaspoon salt
4 (4 ounce) skinless, boneless chicken breast halves
½ tablespoon unsalted butter
1 lemon, cut into thin slices

STUFFED LEMON THYME CHICKEN

I was looking for a nice light summertime dish and this came to mind. I combined two of my greatest loves, artichoke hearts and roasted red bell peppers, and made them into this fantastic Mediterranean inspired dish. The chicken itself has so much flavor from the marinade and the stuffing is delicious. I kept it simple so all the flavors would shine. Try serving it over an herb cous cous or even a spicy cous cous. Enjoy!

Provided by OneYetTwo

Categories     Greek

Time 55m

Yield 4 serving(s)

Number Of Ingredients 17



Stuffed Lemon Thyme Chicken image

Steps:

  • Butterfly chicken breasts if not already done so.
  • Combine olive oil, lemon juice, lemon zest, and thyme and whisk.
  • Place marinade and chicken breasts in a plastic bag and allow to marinate for at least half an hour.
  • While chicken is marinating drain artichoke hearts (reserve marinade) and roasted bell peppers and roughly chop them.
  • Mince the garlic.
  • Add stuffing's olive oil to a sauté pan and heat over medium high heat, before pan gets to hot add garlic. Do not brown garlic. Sauté for a minute and then add the artichoke hearts.
  • Cook for two minutes and then add the roasted red bell peppers and cook for an additional two minutes.
  • Remove from heat, but while still warm incorporate the feta cheese.
  • Season with salt and pepper, but be cautious with salt because feta cheese is extremely salty.
  • Set aside and allow to cool.
  • Next make the sauce by combining the sour cream, artichoke marinade, chives, and s&p. Set aside.
  • Preheat grill to medium high heat once chicken is done marinating.
  • Remove chicken from marinade and wipe off any excess marinade.
  • Stuff the chicken breasts with stuffing so that they are not overflowing and secure with butcher's twine so that stuffing will not fall out on grill.
  • Grill for 15 minutes, time may vary on size of chicken breasts and grill.
  • Once done remove from grill and use scissors or knife to cut off the twine.
  • Serve immediately and top with sour cream sauce if desired.

Nutrition Facts : Calories 608, Fat 45.6, SaturatedFat 11.7, Cholesterol 97.8, Sodium 1177, Carbohydrate 17.8, Fiber 6.5, Sugar 2.2, Protein 35.1

butcher's kitchen twine
4 boneless skinless chicken breasts (butterflied)
1/2 cup olive oil
1/4 cup lemon juice
1 teaspoon lemon zest
1 tablespoon thyme (minced)
salt and pepper, to taste
2 tablespoons olive oil
2 garlic cloves, minced
14 1/2 ounces marinated artichoke hearts (reserve the marinade)
8 ounces roasted red peppers (canned)
1/2 cup feta cheese, crumbled
salt and pepper, to taste
1/2 cup sour cream
2 teaspoons reserved artichoke marinade
1 tablespoon fresh chives, minced
salt and pepper, to taste

LEMON STUFFED CHICKEN

Use an instant stuffing to make this quick, savory, lemon herb chicken and stuffing dish. A great gourmet flavor that is made in minutes.

Provided by Pbearfin

Categories     Main Dish Recipes     Stuffed Main Dish Recipes

Yield 6

Number Of Ingredients 8



Lemon Stuffed Chicken image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stuff the bird with the prepared stuffing and rub the skin with the olive oil. Cut 1 lemon in half; cover the opening of the bird with a lemon half and stuffing (save the other half for garnish). Pour the juice of the second lemon over the bird. Season the bird with the salt, paprika, rosemary and sage.
  • Cover and bake in preheated oven for 1 to 2 hours. Remove the cover half way through baking to brown. Baste often.

Nutrition Facts : Calories 446.7 calories, Carbohydrate 17.4 g, Cholesterol 97 mg, Fat 27.8 g, Fiber 2.4 g, Protein 33.8 g, SaturatedFat 6.4 g, Sodium 548.1 mg, Sugar 2 g

1 (3 pound) whole chicken
2 cups stuffing mix
2 lemons
¼ teaspoon salt
¼ teaspoon paprika
¼ teaspoon dried rosemary
¼ teaspoon dried sage
2 tablespoons olive oil

LEMON & THYME ROASTED CHICKEN

I love lemon and thyme together so I decided to roast a chicken with that combo. The seasoning is simple, and the meat comes out moist and tender. -Pam Nelson, Beaverton, Oregon

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 6 servings.

Number Of Ingredients 10



Lemon & Thyme Roasted Chicken image

Steps:

  • Preheat oven to 350°. Mix minced thyme, salt, garlic powder and pepper. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Squeeze juice from lemon halves over chicken; sprinkle with thyme mixture., Loosely stuff chicken with squeezed lemon halves, onion, thyme sprigs and garlic. Roast 1-1/2 to 2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Serve with lemon wedges.

Nutrition Facts :

1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 teaspoon sea salt
1/4 teaspoon garlic powder
1/4 teaspoon coarsely ground pepper
1 roasting chicken (5 to 6 pounds)
1 medium lemon, halved
1/4 large sweet onion
1/4 cup fresh thyme sprigs
6 garlic cloves, peeled
Lemon wedges

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