137 lemon chicken breast recipes

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

Baked chicken breast with lemon pepper and Italian seasoning, deglazed with white wine, broiled golden, and served chilled with pecan chutney. An elegant cold main dish.

Chicken scallopini uses pounded chicken breasts with a crispy Italian breadcrumb crust and a quick lemon-caper butter pan sauce. Italian restaurant classic ready in under 20 minutes.

Broiled chicken breasts baked in a tangy pineapple-Dijon sauce with Worcestershire, rosemary, and lemon slices. Sweet, savory, and on the table in one hour.

Marinated lemon chicken with garlic, oregano, and extra-virgin olive oil, charbroiled and topped with a slice of feta cheese. Greek-style grilled chicken marinated for 24 hours.

Authentic tandoori chicken marinated overnight in spiced yogurt with garam masala, ginger, garlic, and turmeric. Charcoal-grilled with deep slashes for maximum smoke and flavor.

Chicken Provencale layers chicken breasts over cauliflower, tomatoes and carrots with a lemon-herb paste, all baked in a single dish. Light Mediterranean one-pan dinner.

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

Pounded chicken breasts seared fast over high heat, then drizzled with a brandy, Dijon mustard, and lime pan sauce loaded with fresh chives. A 20-minute dinner with serious steakhouse energy.

Treat your chicken to Greek culture with this succulent dish made with garlic powder, oregano and seasoned salt.

Low-calorie chicken stir-fry marinated in soy sauce, lemon juice, and sesame oil, then tossed with garlic and fragrant tarragon. Light, bright, and on the table in under an hour.

Chicken pinwheels made from pounded chicken breasts rolled around ham slices with basil and garlic, baked and chilled, then sliced into elegant rounds. A make-ahead appetizer that looks impressive with minimal effort.

Springtime chicken salad with poached chicken breast, snap-tender asparagus, crisp iceberg, and a bright lemon-herb dressing. A light, protein-packed main salad finished with toasted almonds.

Thin-pounded chicken breasts rolled around a savory mushroom, carrot, and tomato filling, then sliced into spirals and served over a light lemon-thyme pan sauce.

Broiled peanut chicken kabobs with crunchy peanut butter, ginger, lemon, and red pepper glaze on skewered chicken breast and onions. Served over rice.

Chicken-stuffed mushrooms with garlic, parsley, and bread crumbs baked until golden. Poached chicken breast filling bound with egg yolk for a rich appetizer.