Garlic lemon chicken

[ryner1988]

Ever since Stacye's gall bladder issues became a lot more severe early this year, we've been trying to adjust our eating habits so that she could live as attack free as possible. Even though the gall bladder mess is behind us, we are still trying to carry those habits forward because we find that when we are not eating garbage all the time, we both have a lot more energy and just feel better overall. Plus, I actually enjoy cooking, and trying new recipes is fun for me. One of the recipes that stuck around was a garlic lemon chicken dish. It's super easy as it's just a marinade that you prep ahead of time, and when you're ready to cook it, it just takes about 25 minutes in the oven. I thought you guys might like it because I've gathered that there are some cooks on here who enjoy healthy food that also tastes delicious. So, here is the recipe, feel free to adjust measurements as I feel this recipe lends itself well to being played with.

The ingredients you will need are:

4 boneless skinless chicken breasts (approx 2 lbs)

1/4 cup olive oil plus an additional tbsp if using the skillet to cook the chicken instead of the oven

1 lemon, zested and juiced; use about 1 tsp of zest and 2 tbsp of juice

2 tsp minced garlic; I think that is equal to approx. 4 cloves if that's your preference

1 tsp Italian seasoning

2 tsp seasalt

1/2 tsp. black pepper

Cooking directions: Preheat oven to 450 if using that or put 1 tbsp of olive oil in a skillet and heat it if cooking that way. I haven't done the skillet method myself because I don't like chicken popping all over the place, but I might try it sometime. I've found that cooking these in the oven still gives them a great firmness and flavor while still being really tender, especially if you use thinner breasts like I do.

Whisk together all your marinade ingredients in a bowl, then add chicken to marinate, turning to coat. You can do this up to an hour before you cook, but I like the chicken to marinate all day in the fridge myself.

If using the oven, bake for about 25 minutes or until chicken is cooked through. If using the skillet, I'd guess it's about 6 minutes per side. Either way, when chicken is cooked, tent some foil over it and let it rest about 5 minutes before serving.

Stacye and I have had this twice, once with green beans and dinner rolls and tonight with loaded mashed potatoes. I think I did better the second time because I felt freer to play with the measurements a bit, but I've hardly had a more flavorful chicken that took so little effort.

Hope this brings some joy to your kitchens!

ryne

 

[ea56]

Ryne, your chicken recipe sounds delicious and the way you’ve written the recipe instructions is impressive! I believe its always helpful to include detailed instructions with a recipe and back round info is always interesting and helpful too, you hit it out of the park. Thanks for sharing it!

We have chicken 2-3 times a week and I like to try new things to mix it up. I’ll try your marinade soon and I’ll use the oven too. I agree with you, I don’t like chicken or oil popping all over the kitchen, I like using the oven.

Eddie

 

[ryner1988]

Reply #1

Eddie,

Thank you for your kind words. I didn't know until recently that people share recipes on here. This is so much more than a laundry forum and I enjoy reading what else people have contributed beyond the world of washers.

I cook at home a lot these days, and being visually impaired in the kitchen means I more often than not have to adapt recipes that other people use, as well as come up with completely new ones, so if that's of interest to others, I will post my kitchen adventures more frequently.

 

[DADoES]

 
Yay, something to try!

I have lemon pepper chicken breast every other Friday, although I buy it preseasoned at the local grocery chain.  Thin sliced preferred, tenders if that's all they have on a given shopping trip.

I have method that entails pounding breasts to 1" thickness, seasoning with pepper and grated parmesan on both sides, then topping with creamy Caesar dressing and more parmesan.  Bake 30 mins @ 375°F, then broil 2 to 4 mins for a bit of browning.  I bake it on convection which browns on a bit extra time.  The recipe says to cover with foil after baking and rest 5 to 10 mins but I usually skip that step.  Fresh microwaved asparagus goes lovely with chicken.  Toasted garlic bread.

 

[ryner1988]

Reply #3

Glenn, that parmesan caesar chicken sounds delicious! How much caesar do you use, and how much parmesan? Or do you just kinda eyeball it?

 

[good-shepherd]

Sounds like the Chicken Picatta I use to make.

As I recall, I'd tenderize and bread the chicken breast, then in a sauté pan lightly brown them in olive oil and butter, add white wine, lemon juice, seasonings, some balsamic vinegar for flavor and color and let it simmer until the sauce thickened up some.

You can add garlic and/or scallions if you want to jazz it up more.

Went well with rice and a vegetable.

 

[DADoES]

 
Ryne, the recipe states 1/4 cup Caesar per each breast piece but I don't measure it.  Nothing specific is stated for the parmesan.  Grated parmesan doesn't stick particularly well to the pieces when they're turned over into the baking dish so I've taken to sprinkling some in the general target area of the dish for each piece.

Garlic powder could be added with the black pepper.  Not garlic salt, I expect that'd be too much saltiness with the dressing and parmesan.

 

[seedub]

I'm curious to know how this might go when using an air fryer. Depending on the thickness of the flesh, I'm guessing 395F for 20-25 minutes.

--Chris