Lemon Herb Butter Poached Chicken Breasts. Chicken is awesome for a quick meal and healthy protein. It can be dressed in so many different ways. We love this lemon herb recipe because it has a little tang and is also savory and filling.

It's a healthy and easy to make recipe that is perfect for a weekend dinner Say hello to the one and only roast chicken recipe you'll ever need: Lemon Herb Butter Roast Chicken. I'm talking about all the crispy skin, the. lemon peel. garlic. butter. olive oil. chicken breast halves. low-sodium chicken stock. Using fresh herbs in this dish is key. You can have Lemon Herb Butter Poached Chicken Breasts using 8 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Lemon Herb Butter Poached Chicken Breasts

It's 2 of large bone in, skinless chicken breasts, about 1 1/2 to 2 pounds total weight.
You need 2 tbsp of salted butter.
It's 2 tbsp of fresh lemon juice.
You need 1/2 tsp of Cajun seasoning.
You need 1/2 tsp of black pepper, and salt to taste.
It's 1 tsp of hot sauce, such as Frank's brand.
It's 2 of garlic cloves, crushed.
It's 1/2 cup of mixed fresh herbs, I used Chives, rosemary, thyme, parsley and basil.

Season the chicken with a few pinches of kosher salt and. Thank you for viewing feel free to subscribe! In this video I share with you how to make my verison of Lemon and Herb Chicken very yummy Season salt black pepper Lemon Juice Lemon & Herb Basil Parsley Flakes vegetable Oil butter spray chicken breasts. Prepare chicken and basting sauce as directed.

Lemon Herb Butter Poached Chicken Breasts instructions

Preheat oven to 250.
In a ovenproof skillet large enough to hold chicken in one layer,melt butter, add lemon, red hot and garlic.
Add herbs to butter mixture. Season chicken with Cajun seasoning, pepper and salt and turn to coat with butter. Place chicken breast meat side down..
Cut a piece of parchment oaper the same diameter as your skillet. Generously butter one side of paper. Lay paper butter side down on chicken to cover it. Then cover that with a tight fitting lid. Place in preheated oven and cook for 1 hour, without opening oven. Remove from oven and let sit covered 10 to 15 minutes..
The chicken can be served now warm, strain the sauce and serve with rice or potatos. Or alternatively, the meat can be removed and added to tortillas and salads warm. I also chill the breasts and use for sandwiches and chicken salad and any place you would use cooked chicken.

Place chicken on foil lined baking sheet or broiler pan. In a bowl, mix the butter with the minced garlic, minced herbs and the lemon zest and season with salt and pepper. Set the chicken breast-side-up on a rack in a roasting pan. Scatter the onion, lemon, garlic cloves. A whole chicken is rubbed inside and out with herbs, then baked with a drizzle of lemon and olive oil for a light Italian dish.