LEMON PEPPER CHICKEN TENDERS BAKED RECIPES

Name: Lemon Pepper Baked Chicken
Prep time: 5 min
Cook time: 45 min
Yield: 8
Cuisine: American,
Ingredients: 3 pounds chicken parts; 1 tbsp oil; 1 tbsp McCormick® Perfect Pinch® Lemon & Pepper Seasoning

LEMON PEPPER BAKED CHICKEN - MCCORMICK

Lemon Pepper Baked Chicken - McCormick image

Include this perfectly seasoned baked chicken in your weeknight rotation of recipes. It takes just minutes to prepare, then into the oven for baking.

Provided by McCormick

Prep Time 5 minutes

Cook Time 45 minutes

Yield 8

Number Of Ingredients 3

Ingredients

3 pounds chicken parts
1 tbsp oil
1 tbsp McCormick® Perfect Pinch® Lemon & Pepper Seasoning

Steps:

Preheat oven to 375°F. Place chicken in shallow baking pan. Brush with oil. Sprinkle chicken evenly with Seasoning.
Bake 40 to 45 minutes or until chicken is cooked through.

Nutrition Facts : Calories 221 Calories

CHICKEN TENDERS IN LEMON-MUSHROOM CREAM SAUCE RECIP…

Chicken Tenders in Lemon-Mushroom Cream Sauce Recip… image

An easy weeknight dinner for the family, but one that also will leave a remarkable impression on dinner guests. A creamy dill sauce accented by the bright flavor of lemon is the perfect topper for tender, pan-seared chicken.

Provided by lutzflcat

Categories Chicken Recipes

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon paprika
salt and ground black pepper to taste
1 pound chicken tenders
2 tablespoons olive oil
1 tablespoon butter
1 cup sliced mushrooms
¼ cup finely chopped onion
1 ½ teaspoons minced garlic
⅔ cup fat free half-and-half
½ cup low-sodium chicken broth
3 tablespoons freshly squeezed lemon juice
3 tablespoons chopped fresh dill, divided
1 tablespoon cornstarch
salt and ground black pepper to taste
1 lemon, cut into wedges

Steps:

Mix together garlic powder, onion powder, paprika, salt, and pepper in a bowl. Sprinkle on both sides of chicken tenders.
Heat olive oil in a large skillet over medium heat. Add chicken tenders and sear until browned, about 3 minutes per side. Remove to a plate and loosely tent with foil.
Reduce heat to medium and melt butter in the skillet. Add mushrooms and onion and cook until mushrooms start to brown, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
Whisk together half-and-half, chicken broth, lemon juice, 2 tablespoons dill, and cornstarch in a medium bowl; add to the skillet. Stir until sauce is slightly thickened, about 3 minutes, and season with salt and pepper.
Reduce heat to low, add chicken and any accumulated juices to the pan. Simmer until chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle the remaining 1 tablespoon dill on top of the chicken, and serve with lemon wedges.

Nutrition Facts : Calories 261.5 calories, CarbohydrateContent 9.3 g, CholesterolContent 74.8 mg, FatContent 13.1 g, FiberContent 0.8 g, ProteinContent 26.1 g, SaturatedFatContent 3.9 g, SodiumContent 231.2 mg, SugarContent 3.3 g

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