LEMON THYME CHICKEN
Buttered onions are a great addition to this easy lemon chicken recipe. Best of all, it takes only a few minutes to brown the lightly breaded chicken on the stove top. -Kay Shimonek, Corsicana, Texas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine flour, salt and pepper. Set aside 4-1/2 teaspoons for sauce. Sprinkle remaining flour mixture over both sides of chicken. , In a large nonstick skillet, heat oil over medium heat. Add chicken; cook until juices run clear, 7-9 minutes on each side. Remove and keep warm. , In the same pan, melt butter over medium-high heat. Add onion; cook and stir until tender, 3-5 minutes. Stir in thyme and reserved flour mixture until blended. Gradually stir in broth and lemon juice, scraping up any browned bits from bottom of pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve over chicken. Sprinkle with thyme.
Nutrition Facts : Calories 308 calories, Fat 14g fat (4g saturated fat), Cholesterol 103mg cholesterol, Sodium 647mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges
LEMON AND GARLIC CHICKEN WITH CHERRY TOMATOES
This is a summery dish to make in the middle of a cold winter (or early spring), but you can find decent cherry tomatoes even now, from Florida or from Mexico. I marinate the breasts in lemon juice, olive oil, garlic and rosemary before I pound them. This makes them very flavorful, a great savory contrast to the sweet tomato topping.
Provided by Martha Rose Shulman
Categories dinner, quick, main course
Time 30m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Stir together the olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into 2 equal pieces (3 if they weigh 12 ounces or more) and place in the bowl. Stir together and refrigerate 15 to 30 minutes.
- Remove chicken from marinade and pat dry with paper towels (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. (Don't pound too hard or you'll tear the meat. If that happens it won't be the end of the world, you'll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
- Season the pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you will not use all of it) and tap the breasts to remove excess.
- Turn oven on low. Heat a wide, heavy skillet over high heat and add oil. When oil is hot, place one or two pieces of chicken in the pan - however many will fit without crowding. Cook for 1 1/2 minutes, until bottom is browned in spots. Turn over and brown other side, about 1 1/2 minutes. (Do not overcook or chicken will be dry.) Transfer to a platter or sheet pan and keep warm in the oven. If there is more than a tablespoon of fat in the pan, pour some off into a jar or bowl.
- Turn heat on burner down to medium-high. Add wine to pan and stir with a wooden spoon to deglaze. Add cherry tomatoes and cook, stirring often or tossing in the pan, until they begin to shrivel and burst. Add sugar and salt and pepper to taste and continue to cook, tossing the tomatoes in the pan and stirring often, for 5 to 10 minutes, until tomatoes have collapsed but are still intact. Top chicken breasts with the tomatoes, sprinkle with parsley and with Parmesan if using, and serve.
Nutrition Facts : @context http, Calories 338, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 18 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 2 grams, Sodium 629 milligrams, Sugar 3 grams, TransFat 0 grams
THYME-LIME CHICKEN
This recipe cleverly combines thyme and lime juice in a fresh-tasting basting sauce. You can also grill the chicken when weather permits.-Marge Clark, West Lebanon, Indiana
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan over low heat, melt butter with olive oil; add the lime juice, thyme, lime zest, garlic, salt and pepper. , Place chicken on a greased broiler pan. Brush with sauce. Broil 6-7 in. from heat for 15-20 minutes on each side or until the chicken juices run clear, basting frequently.
Nutrition Facts :
ONE-POT BRAISED CHICKEN WITH COCONUT MILK, TOMATO AND GINGER
Bone-in chicken thighs are a favorite go-to for weeknight meals, as they cook relatively quickly, are versatile and impart a lot of flavor in a short amount of time. Here, they are browned, then braised in a fragrant tomato-coconut broth flecked with ginger, garlic, cumin and cinnamon. The result is a rich, stew-like dish, which works nicely served over white rice. By cooking the rice as the chicken finishes braising, you can get everything on the table at the same time. A good squeeze of lime is not required, but it does give the dish a bright finish. Serve any remaining sauce at the table, with crusty bread for sopping.
Provided by Colu Henry
Categories dinner, weeknight, poultry, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Pat chicken thighs dry and season with salt and pepper. In a deep 12-inch skillet, heat the oil over medium-high. When the oil shimmers, add the chicken thighs, skin-side down, and cook, undisturbed, until nicely browned, 5 to 6 minutes. Flip and brown the other side, 4 to 5 minutes more. Transfer to a plate and set aside.
- Turn heat to medium-low, add the onion and cook until softened, 2 to 3 minutes. Add the garlic, ginger, cumin, cinnamon and red-pepper flakes, and cook until the garlic and the spices are fragrant, about 1 minute. Season with salt.
- Add the tomatoes with their juices and the coconut milk, and stir until combined, scraping up any brown bits that have formed at the bottom of the pan. Nestle the chicken back into the skillet along with any juices that have accumulated. Simmer, uncovered, until the chicken is cooked through and the sauce has thickened slightly, 15 to 20 minutes. Season to taste with salt and pepper.
- Divide the rice, if using, among bowls and plate the chicken on top, spooning additional sauce over it. Scatter with cilantro and a squeeze of lime, if you like.
GRILLED MOJITO LIME CHICKEN WITH FRESH TOMATO SALSA
Fresh Tomato Salsa is a lively accompaniment to grilled chicken breasts that's been marinated in the bold new Grill Mates® Mojito Lime Marinade.
Provided by McCormick Kitchens
Categories Chicken Breast
Time 31m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- For the Fresh Tomato Salsa, mix first 7 ingredients in medium bowl. Cover. Refrigerate until ready to serve.
- For the Chicken, mix, oil, lime juice and water in small bowl. Reserve 2 tablespoons marinade for brushing. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
- Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
- Grill over medium-high heat 6 to 8 minutes per side or until cooked through, brushing with reserved marinade halfway through cooking. Serve with Fresh Tomato Salsa.
More about "tomato lime chicken recipes"
EASY GARLIC LIME SKILLET CHICKEN - THE STAY AT HOME CHEF
From thestayathomechef.com
5/5 (19)Total Time 20 minsCategory Main CourseCalories 196 per serving
SLOW COOKER TOMATO LIME CHICKEN RECIPE - HONEST AND …
From honestandtruly.com
Reviews 4Calories 275 per servingCategory Main Dish
GRILLED CHICKEN SALAD WITH CORN, TOMATOES AND WATERMELON
From washingtonpost.com
FRESHEN UP YOUR SUMMER MENU WITH 3 SALAD RECIPES | HERE & NOW
From wbur.org
SPICY PERUVIAN CHICKEN RECIPE | HELLOFRESH
From hellofresh.com
CREAMY TOMATO CHICKEN • SALT & LAVENDER
From saltandlavender.com
TOMATO SALAD WITH TOASTED SESAME AND CRISPY CHILLI FETA RECIPE
From telegraph.co.uk
17 TOMATO CHICKEN RECIPES
From allrecipes.com
GRILLED MOJITO LIME CHICKEN WITH FRESH TOMATO SALSA
From mccormick.com
CILANTRO LIME CHICKEN - SPEND WITH PENNIES
From spendwithpennies.com
EASY LIME CHICKEN RECIPE | GIMME SOME OVEN
From gimmesomeoven.com
CILANTRO LIME CHICKEN | 12 TOMATOES
From 12tomatoes.com
ZESTY TOMATO LIME CHICKEN & RICE RECIPE
From collegeinn.com
10 BEST TOMATO GIRL SUMMER RECIPES - PARADE
From parade.com
STRAWBERRY BASIL KEY LIME PIE RECIPE - NYT COOKING
From cooking.nytimes.com
CRISPY CILANTRO LIME CHICKEN RECIPE - CAFE DELITES
From cafedelites.com
ZESTY TOMATO LIME CHICKEN & RICE RECIPE & INSTRUCTIONS
From delmonte.com
CREAMY CILANTRO LIME CHICKEN SKILLET | 12 TOMATOES
From 12tomatoes.com
LIME CHICKEN (MARINADE – GREAT FOR GRILLING!) - RECIPETIN EATS
From recipetineats.com
CHICKEN SANDWICH RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
CHICKEN TIKKA MASALA RECIPE - I HEART NAPTIME
From iheartnaptime.net
TOMATO-LIME CHICKEN | RECIPESTY
From recipesty.com
GRILLED CHILI LIME BARBECUE CHICKEN PERFECT SUMMERTIME MEAL - YAHOO
From yahoo.com
GRILLED CHICKEN SALAD WITH CORN AND WATERMELON IS SUMMER IN A …
From washingtonpost.com
THIS CHICKEN IS PERFECTLY SEASONED AND TOTALLY DELICIOUS ... - 12 …
From 12tomatoes.com
20 HEALTHY CHICKEN AND TOMATO RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
LEMON THYME CHICKEN - THE DAILY MEAL
From thedailymeal.com
CHICKEN RECIPES FOR SUMMER - THE NEW YORK TIMES
From nytimes.com
TOMATO AND HALLOUMI SALAD BOWLS WITH FARRO AND BASIL
From purewow.com
STIR-FRIED CABBAGE, PRAWNS AND LIME, AND GOOSEBERRY YOGHURT CAKE ...
From theguardian.com
BEST CREAMY CHICKEN & CORN SKILLET RECIPE - HOW TO MAKE
From delish.com
HOW TO MAKE GRILLED LIME-MINT SHRIMP - CHICAGO SUN-TIMES
From chicago.suntimes.com
EASY SESAME BAKED CHICKEN RECIPE - TODAY
From today.com
You'll also love