Lemon Chicken With Walnuts

This vibrant Mediterranean-inspired dish features tender chicken breasts simmered in a bright lemon and white wine sauce. The combination of fresh lemon juice, dried thyme, and crisp vegetables creates a light yet satisfying meal. Toasted walnuts add a delightful crunch and nutty flavor that complements the acidity of the lemon perfectly. It is an excellent choice for weeknight dinners when you want something healthy, flavorful, and quick to prepare.

Cooking Method: Boiling, Stewing

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Advanced

Servings: 12

Calories: 567.8

Description

This vibrant Mediterranean-inspired dish features tender chicken breasts simmered in a bright lemon and white wine sauce. The combination of fresh lemon juice, dried thyme, and crisp vegetables creates a light yet satisfying meal. Toasted walnuts add a delightful crunch and nutty flavor that complements the acidity of the lemon perfectly. It is an excellent choice for weeknight dinners when you want something healthy, flavorful, and quick to prepare.

Directions

1
Pound chicken breast halves thin using a meat mallet or rolling pin.
2
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until hot.
3
Add chopped walnuts to the skillet; cook and stir for 2 to 3 minutes or until lightly browned.
4
Remove walnuts with a slotted spoon and set aside to reserve.
5
Lightly coat chicken breasts in all-purpose flour, shaking off excess.
6
Add remaining 2 tablespoons of olive oil to the skillet; heat over medium-high heat until hot.
7
Add chicken, chopped onion, and minced garlic to the skillet.
8
Cook for 5 minutes or until chicken is browned, turning chicken and stirring occasionally.
9
Add dry white wine, thinly sliced carrots, lemon juice, and dried thyme leaves.
10
Cover skillet, reduce heat to low, and simmer for 8 minutes.
11
Add thinly sliced zucchini and yellow squash; cover and simmer for 2 minutes or until vegetables are tender-crisp and chicken is no longer pink in the center.
12
Remove chicken and vegetables from the skillet and keep warm.
13
Boil the remaining sauce in the skillet until slightly thickened.
14
Pour the thickened sauce over the chicken and vegetables.
15
Top with reserved toasted walnuts and chopped fresh parsley before serving.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 567.8kcal

% Daily Value *
Total Fat 46.5g72%
Saturated Fat 7.2g36%
Cholesterol 89.0mg30%
Sodium 82.6mg4%
Total Carbohydrate 4.1g2%
Dietary Fiber 2.0g8%
Sugars 0.8g
Protein 31.6g64%

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

Keywords: lemon chicken, walnuts, chicken breast, mediterranean, white wine sauce, zucchini, yellow squash, carrots, thyme, healthy dinner, weeknight meal, toasted nuts, citrus chicken, pan seared, simmered vegetables, low carb

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