102 lemon pepper chicken recipes

Yogurt-marinated chicken thighs cook right on top of basmati rice with curry, cardamom, and cinnamon in this one-pot chicken biriani. Fragrant, hands-off, and endlessly satisfying.

Chicken simmered in cream with bechamel, mushrooms, curry powder, and a squeeze of lemon. A rich, French-inspired sauce with a subtle warm spice kick.

Herbed pork cutlets with Greek vegetable salad, cucumber yogurt, and couscous. A complete Mediterranean dinner plate with a lemon-oregano marinade that does triple duty.

Thai-inspired chopped chicken salad tossed with shallots, scallions, jalapeño, lemon juice, soy sauce, and fresh mint and cilantro. A bright, no-cook dish ready in 15 minutes.

Potluck chicken casserole layers cooked chicken and rice with a creamy mushroom-mayo sauce under a crunchy cornflake topping. Feeds a crowd from one baking dish.

Chilled herbed vegetable soup pureed with carrots, tomatoes, red potatoes, and red peppers, then blended with buttermilk, marjoram, thyme, and lemon juice. A creamy cold summer soup.

Moroccan-style roast chicken with ginger, saffron, cilantro, and parsley, finished with a green olive and lemon zest pan sauce. Braised then roasted golden.

Garden kale dinner with prosciutto, shallots, lemon zest, and chicken stock served over rice with grated Parmesan. A one-skillet weeknight meal that comes together in 35 minutes.

Overnight-marinated chicken broiled and braised in a spiced tomato sauce with apple juice, orange juice, and a 13-spice seasoning blend. Deeply layered Cajun-inspired flavors over rice.

Fiery Indonesian chicken braised with lemongrass, chilies, and a fragrant spice paste, then simmered with green beans until tender. Bold, aromatic, and built for heat lovers.

Minnesota-style clam chowder loaded with wild rice, potatoes, mushrooms, and cream. A Northwoods twist on New England chowder, finished with a splash of sherry before serving.

Warm rice and barley salad with shrimp, butter-toasted almonds, raisins, and a Dijon vinaigrette. A hearty grain salad cooked entirely in the microwave and served on lettuce.

This is a typical restaurant style curry. The basic curry forms the base and the variations show how it can easily be adapted.

Bombay-style chicken curry simmered in a velvety cream sauce with freshly ground cumin, cardamom, cloves, and cinnamon. Yogurt and tomatoes build layers of tangy, aromatic warmth.

Classic Cobb salad with homemade French dressing: finely chopped greens arranged in tidy rows of chicken, bacon, avocado, egg, tomato, and Roquefort. The original composed salad, tossed tableside.

Creamy chilled zucchini and leek soup with herbs, potatoes, and a splash of Worcestershire, pureed smooth and finished with heavy cream. A garden-fresh cold soup for warm weather.