EASY BAKED LEMON CHICKEN
This is a wonderful and very easy chicken dish. Everything is in one pan so it makes for easy cleanup. Goes great with mashed potatoes or rice.
Provided by SANDI149
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 3
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange chicken breasts in a large baking dish. Pour water, olive oil, and lemon juice over chicken; sprinkle with bread crumbs, garlic powder, parsley, and paprika. Season with salt and pepper. Cover baking dish with aluminum foil and cut a few slits in foil to vent.
- Bake chicken breasts in preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).
Nutrition Facts : Calories 660.3 calories, Carbohydrate 18.2 g, Cholesterol 129.2 mg, Fat 42.5 g, Fiber 1.6 g, Protein 50.3 g, SaturatedFat 6.7 g, Sodium 248.9 mg, Sugar 2.6 g
EASY PARMESAN "RISOTTO"
Steps:
- Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.
DUTCH OVEN LEMON CHICKEN WITH PEAS
Spring is here. (I think.) I know in many parts of the country, it seems like you skipped spring. 30 degrees one day, 80 degrees the next. While the weather hasn't been quite that hormonal around here, it certainly smells like spring and there is pollen dust everywhere. *achoo* Actually, we did have a hormonal weather day earlier this week...it was 68 when the kids left for school...in shorts and t-shirts...and by lunchtime it was 45. Thankfully it was raining, so they didn't go out for recess. I did not send coats because I had no clue that a cold front was coming through. DOH! I figure if that's my biggest #momfail of the week, I'm doing alright!!! I digress. This is a fabulously flavorful dish and perfect for spring. It's light, but warm and oh so sabroso. (For some reason, sabroso popped in my head as I was thinking "oh so"...sabroso means flavorful in Spanish. So while I'm being redundant in that sentence, I'm pretending that I'm not.) Adore how the white wine flavors mesh with the lemon and the sweet peas...perfection in a pot here y'all. Also, I should note that I don't buy "fancy ingredients" like cooking wines very often. So when I do, I like to use them wisely (sorta sparingly!). A good substitute for the white wine would be chicken stock. And you could reduce overall meal costs by serving with rice instead of potatoes. :)
Provided by ElizabethKnicely
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the olive oil and garlic in the Dutch oven and add the chicken. Season with salt and pepper and brown on both sides. Then add the white cooking wine, lemon juice and onion. Stir together and cover, cook for about 15 minutes.
- Stir in the frozen peas.
- Prepare the potatoes or other side dish while the peas heat up with the chicken.
- Serve Dutch Oven Lemon Chicken with Peas, along with the side dish.
Nutrition Facts : Calories 380.8, Fat 11, SaturatedFat 1.8, Cholesterol 90.8, Sodium 292.3, Carbohydrate 23.2, Fiber 6.5, Sugar 8.2, Protein 36.9
CRISPY CHICKEN OVER TURMERIC-LEMON CABBAGE AND PEAS
Starting spiced skin-on chicken thighs in a cold pan gives the skin extra time to crisp. For an easy, one-pan weeknight dinner, the chicken goes on top of a pile of silky cabbage to finish in the oven.
Provided by Rachel Gurjar
Categories Chicken Cumin Garlic Coriander Olive Oil Onion Cabbage Lemon Pea Cilantro Lunch Dinner Spring Sauté Bake Wheat/Gluten-Free Peanut Free Soy Free Dairy Free Tree Nut Free Poultry Quick & Easy
Yield 3-4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Mix cumin seeds, garlic powder, coriander, turmeric, and 1 tsp. salt in a small bowl.
- Arrange chicken thighs on a plate and pat dry with paper towels. Season generously with spice mixture on both sides. You won't need all of it; set leftover spice mixture aside for adding to cabbage later.
- Working in 2 batches if needed, arrange chicken thighs, skin side down, in a cold large cast-iron skillet and set over medium-low heat. Cook, undisturbed, until skin underneath is golden brown, about 10 minutes. Increase heat to medium and cook until skin is deep golden brown, about 2 minutes. Turn chicken over and cook 5 minutes. Transfer to a plate. Reduce heat to medium-low if cooking chicken in batches.
- If skillet seems dry, add oil, then cook onion and garlic over medium heat, stirring occasionally, until onion is translucent, about 3 minutes. Stir in reserved spice mixture and cook, stirring often, until fragrant, about 2 minutes. Add half of cabbage and stir to combine. Let cook 1 minute to wilt slightly, then add remaining cabbage and 1 tsp. salt and stir again to combine. Taste and season with more salt if needed. Add ½ cup water and cover (a baking sheet works great if you don't have a lid). Cook cabbage 10 minutes.
- Arrange chicken, skin side up, on top of cabbage, then wedge lemon slices evenly between thighs. Transfer to oven and bake until cabbage is tender and chicken is cooked through (an instant-read thermometer inserted into the thickest part of a thigh should register 165°F), 22-25 minutes. Remove from oven.
- Scatter peas over chicken. Return skillet to oven and bake 5 minutes. Remove from oven and scatter cilantro over to serve.
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- Add in the remaining tablespoon of butter. Once melted, add in the shallot and season with salt and pepper. Cook until softened, about 2 minutes. Add in the garlic* and cook until fragrant, about 1 minute. Add in the flour and cook, stirring, for another minute. Add in the chicken broth and half-and-half. Whisk to combine. Add back in the chicken along with the pasta and a large sprig of basil. Bring to a slow boil, stirring occasionally, then immediately reduce to a simmer. Cover and cook for 10-15 minutes, or until the pasta is al dente. Remove the sprig of basil and discard.
- Add in the peas, lemon juice and zest. Cook for an additional minute. Stir in the parmesan and chopped basil. Taste and adjust for seasoning with salt and pepper.
- Garnish with crushed red pepper flakes, more parmesan cheese, and slices of lemon if using. Serve immediately and enjoy!
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