356 lemon chicken breast recipes

Spicy yogurt-crusted chicken with garam masala, Dijon mustard, horseradish, and Worcestershire in a tangy yogurt marinade, coated in seasoned bread crumbs and baked crispy.

Tampa fish chowder with bacon, fish fillets, diced chicken, and potatoes in a half-and-half base spiced with cumin, ginger, and dill. A Florida twist on classic chowder with Cuban-Caribbean undertones.

Chicken and spinach baked in a tangy sour cream sauce with egg noodles, mushrooms, and cheddar. A touch of cayenne and lemon juice lifts every creamy, cheesy bite.

Slightly Italian crockpot chicken: slow-cooked chicken breasts with artichoke hearts, mushrooms, and Italian dressing sauce thickened with tapioca. Set-and-forget weeknight dinner for four.

This meal can be made with chicken, beef or shrimp. See note below about grilling. This is a great make-a-head meal. Meat and marinade can be frozen ahead of time and will continue marinading as it defrosts.

Sliced chicken with broccoli stir-fries cornstarch-velveted chicken with tender-crisp broccoli, ginger, and scallions in 25 minutes. Better than takeout, lighter on oil.

Hunan-style chicken braised with fresh plums, Szechuan peppercorns, ginger, and sesame seeds. A spicy-sweet Chinese plum sauce forms naturally as the fruit breaks down during simmering.

Pan-fried chicken tossed with fresh cilantro, toasted sesame seeds, and scallions in a punchy sesame-soy dressing spiked with five spice. A cool, crunchy salad with serious depth.

New Delhi spiced chicken with turmeric, curry, coriander, and ginger-coated chicken breast stir-fried with tomatoes, peppers, raisins, and a splash of sherry. Indian-inspired and ready in 40 minutes.

Grilled chicken breast crowned with a bright anjou pear relish bursting with radish crunch, fresh tarragon, and toasted almonds. A tangy balsamic-lemon sauce ties it all together in under 45 minutes.

Chicken pasta salad with roasted peanuts, julienned bell peppers, and a sesame-ginger vinaigrette made with Dijon mustard, brown sugar, and fresh ginger. Served cold with cucumber and watercress.

Buttermilk-marinated chicken strips get coated in sesame-studded breadcrumbs and baked until golden, served with tangy plum preserves sauce spiked with horseradish and mustard.

Very light and tasty noodle salad, I added more garlic, and some cucumber, good combination and flavor.

One chicken breast is turned into two individual chicken pot pies.

Kaeng Ped Cai, a Thai red curry chicken stir-fry with coconut milk, dried chilies, shrimp paste, and fresh coriander. A fast, aromatic one-wok dinner served over rice.

Chinese-style lemon chicken: crispy cornstarch-fried chicken sliced over crisp stir-fried vegetables and drenched in a glossy sweet-tart lemon sauce. The takeout favorite, made fresh at home.