958 lemon chicken recipes

Russian lemon soup, Liminnyi Sup, simmers tender rice in chicken broth, then finishes with cream, fresh lemon juice, and zest for a silky, citrus-bright bowl. A traditional Slavic comfort soup.

Chicken Cynthia: skillet-browned chicken breasts braised in white wine and sherry, finished with a buttery beurre manie sauce and garnished with fresh orange segments and seedless grapes.

Honey-glazed carrots and parsnips simmered in butter and chicken stock, then oven-roasted with a honey-lemon-curry glaze. Make-ahead friendly holiday side dish.

Another easy way to enjoy chicken, chicken breasts are cooked with fresh herb, very great.

Butter-basted roast chicken carved tableside, flambéed in cognac, and draped in a luscious port wine cream sauce with sautéed mushrooms and shallots. Classic French technique at its finest.

Chicken breasts gently poached in parchment with fresh cilantro, sliced thin and served alongside steamed baby carrots with a sizzling lemon-olive oil drizzle. An elegant dinner for two.

Seared chicken breasts topped with a buttery white wine sauce loaded with tender pears and juicy blueberries. A 40-minute weeknight dinner that feels like a special occasion.

Another succulent chicken dish that doesn't disappoint in flavor!

Hotel Roanoke peanut soup, a legendary Virginia recipe with creamy peanut butter, chicken broth, and a bright squeeze of lemon. Rich, velvety, and uniquely Southern.

Baked chicken wings marinated overnight in a sticky corn syrup, soy sauce, and garlic glaze. Oven-roasted until lacquered and caramelized with a sweet-savory crust.

Greek lemon soup (avgolemono) microwave shortcut version using canned chicken and rice soup, egg, and fresh lemon. A 35-minute cheat for a Mediterranean classic.

Yemenite stuffed cantaloupe with sautéed chicken, rice, scallions, and lemon juice baked until tender for a showstopping sweet-savory meal.

This tasty and delicious dish made with chicken breasts and broccoli florets is simple and easy to make.

Honey golden chicken roasted with lemon, ground ginger, and a honey-oil glaze, basted until deeply golden and caramelized. A simple, four-ingredient roast chicken with sticky, sweet skin.

Salt-baked whole chicken encased in a thick kosher salt crust with lemon and thyme. The salt seals in moisture for incredibly juicy meat without over-seasoning.

Pollo alla Diavola, the devil's chicken from Tuscany. Chili-infused olive oil marinated chicken halves grilled hot over charcoal until deeply charred.