Lemon Chicken

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Servings: 4 Difficulty: Intermediate
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Zesty, pan-seared chicken with a bright lemon-herb sauce
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This vibrant Lemon Chicken dish delivers a perfect balance of savory and citrusy flavors, making it an ideal choice for a quick yet elegant weeknight dinner. The chicken pieces are first browned in butter and olive oil to create a delicious crust, then simmered in a fragrant sauce made with white wine, chicken broth, garlic, and fresh herbs. The result is tender, juicy meat coated in a light, aromatic sauce that pairs beautifully with couscous or rice. With simple pantry staples like oregano, cumin, and parsley, this recipe offers a sophisticated taste without complicated techniques. It’s a family-friendly meal that brings the brightness of summer to your table all year round.

Lemon Chicken recipe image
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Lemon Chicken

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 328.8

Description

This vibrant Lemon Chicken dish delivers a perfect balance of savory and citrusy flavors, making it an ideal choice for a quick yet elegant weeknight dinner. The chicken pieces are first browned in butter and olive oil to create a delicious crust, then simmered in a fragrant sauce made with white wine, chicken broth, garlic, and fresh herbs. The result is tender, juicy meat coated in a light, aromatic sauce that pairs beautifully with couscous or rice. With simple pantry staples like oregano, cumin, and parsley, this recipe offers a sophisticated taste without complicated techniques. It&# 226;ÂÂs a family-friendly meal that brings the brightness of summer to your table all year round.

Ingredients

Directions

  1. Sprinkle chicken pieces with salt and pepper to taste.
  2. Heat butter and olive oil in a large skillet over medium-high heat.
  3. Brown the chicken pieces on all sides until golden, then remove from skillet and set aside.
  4. Add chopped garlic to the same skillet and cook until fragrant and lightly golden.
  5. Pour in the white wine and stir, scraping up any browned bits from the bottom of the pan.
  6. Cook until the wine has reduced by half.
  7. Add chicken broth, lemon juice, chopped parsley, dried oregano, and cumin to the skillet.
  8. Return the chicken pieces to the skillet, ensuring they are submerged in the sauce.
  9. Cover and simmer gently until the chicken is tender and cooked through, about 45 minutes.
  10. Serve hot with couscous or your preferred side dish.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 328.8kcal
% Daily Value *
Total Fat 17.1g27%
Saturated Fat 5.8g29%
Cholesterol 38.4mg13%
Sodium 85.7mg4%
Total Carbohydrate 33.0g11%
Dietary Fiber 2.1g9%
Sugars 1.0g
Protein 13.2g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For the couscous side dish: Bring 1/4 cup olive oil, 2 1/4 cups water, 3 chicken bouillon cubes, and a couple of dashes of Tabasco sauce to a boil in a saucepan. Add 1 cup couscous, stir, cover, and remove from heat. Let sit for at least 10 minutes before fluffing with a fork.

If you don't have dry white wine, you can substitute with additional chicken broth and a splash of lemon juice or vinegar for acidity.

Ensure chicken reaches an internal temperature of 165ðF (74ðC) for safe consumption.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth to maintain moisture.

Keywords: lemon chicken, pan-seared chicken, white wine sauce, garlic chicken, herb roasted chicken, easy dinner, weeknight meal, chicken thigh recipe, citrus chicken, one-pan chicken, family dinner, comfort food, protein-rich, simple cooking, american cuisine, chicken with vegetables, quick main course
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