Lemon Chicken

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.

Cooking Method: Boiling

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 328.8

Dietary: Gluten-free

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

1 whole Chicken, cut up into eighths
1 teaspoons dried oregano
2 tablespoons Butter
1/2 teaspoons cumin
2 tablespoons Olive oil
1/4 cups dry white wine
4 whole Large cloves garlic, cut thi
1/3 cups chicken broth
1/4 cups Chopped parsley

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 165ÃÂ°F (74ÃÂ°C) 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

Read it online: https://www.chefs-mate.com/recipe/lemon-chicken-5/