1,046 lemn chicken recipes

Senate navy bean soup with dried beans, chicken broth, and a bright lemon juice finish. A simple, classic American bean soup inspired by the U.S. Capitol's famous recipe.

Chicken Indienne, a creamy Anglo-Indian curry-spiced chicken braise with lemon-marinated pieces, sweet candied ginger, and a velvety cream sauce. Served with lime and rice.

Browned chicken cutlets baked over artichoke hearts in a creamy sauce of chicken soup, mayo, and lemon juice, topped with cheese and buttery bread crumbs. A retro casserole that never goes out of style.

Traditional Moroccan chicken slow-simmered with saffron, smen (aged butter), and preserved lemon. The braising liquid becomes a silky, intensely flavored sauce.

Mom's chicken piccata with egg-dipped, flour-coated breasts browned in butter and simmered in a tangy lemon broth. A simpler weeknight take on the classic Italian-American dish.

Chicken and barley salad with tomatoes, celery, red onion, and a lemon-Dijon dressing. A high-fiber, diabetic-friendly main dish salad with a chewy, satisfying grain base.

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.

Roasted honey-ginger chicken rubbed with lemon and basted with a honey-peanut oil glaze until golden and sticky. A simple whole chicken recipe with just six ingredients.

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.

Favorite avgolemono soup: the Greek egg-lemon soup made from scratch, simmering a whole chicken into rich homemade stock, then thickened with tempered eggs and bright lemon. Silky, tangy, and comforting.

Italian baked chicken marinated in olive oil, lemon juice, garlic, oregano, and white wine. A simple six-ingredient recipe with classic Mediterranean flavors.

Classic Greek-style roast chicken stuffed with rice, basted with butter and white wine, and served with pan juices and lemon wedges. Sunday dinner, Mediterranean-style.

Tropical chicken baked with a crushed pineapple and fructose glaze, dry mustard, and lemon juice. Basted three times for a sticky, caramelized coating on every piece.

Greek-style roasted whole chickens with lemon, oregano, and olive oil alongside thick-sliced baked potatoes: crispy-skinned birds basted in pan juices, served with toasted bread for dipping.

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.

Chicken livers soaked overnight in soy sauce and lemon juice, dredged in flour, and wok-fried golden with onions. A savory, crispy-edged appetizer with only 5 ingredients and zero fuss.