Chicken Lemon Garlic Lebanese

[Ariel Wascom]

Lemonand garlic is one of my favorite combinations of all time and it does not disappoint in this creamy dish. The ingredient list is super short and the cook time is under 20 minutes so this is great when you need a quick meal.

To begin, simply pan fry chicken breasts in a thin layer of butter and olive oil then remove from pan and set aside. Next add the garlic until fragrant then the broth and cream. Let this yummy sauce mixture simmer until thick and creamy then simple return the chicken to the pan and drizzle with lemon. I like to serve this creamy chicken with pasta or veggies and maybe a side of toasted bread to scoop up all the creamy sauce!

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

Learn how to cook chicken breasts on the stove with this easy lemon garlic chicken recipe! A vibrant citrus marinade with a little red pepper for a slight spicy kick, creates tender, juicy, and flavorful chicken breasts. Cooks in 15 minutes!

This ingredient list is pretty short, which is part of the beauty of this lemon garlic chicken recipe. The chicken is seasoned simply with aromatic spices and just a touch of red pepper flakes for a little kick. The lemon and garlic to do all the talking!

This was delicious! I followed the recipe exactly and my whole family gobbled this up. My husband said it tasted like it was grilled. The marinade and cutting the chicken into cutlets made all the difference.

Midway through preparing this, I decided I was in the mood for more schnitzelly (is that even a word?) recipe, so after I marinated the cutlets (the marinade is out of this world) I coated them in panko crumbs and baked them for 30 minutes in a 400 degree oven. Fabulous.

Pre cook the potatoes: The chicken needs around 30 minutes in the oven, and the potatoes would need a lot longer to be cooked through. The workaround is to cut the potato slices relatively thinly, and cook them ahead of time.

Make the sauce: The sauce is a flavour packed and very simple combination of olive oil, a little chicken stock, lots of lemon juice, lots of minced garlic, some all spice or seven spices, and salt and pepper. Shake it up, and you are good to go!

Prepare the chicken: Clean the chicken breasts of any extra fat and cut in half to get thin layers. I always have the butcher do this to make my life easier. I like to season the chicken with a little salt and pepper before it goes in the baking dish.

So sorry to hear that Jenny! We definitely over garlic our food so if you do try another recipe from this site feel free to adjust the garlic amount to preferences- some people do find the carb on carb weird but rice is such a staple with us that it just fits ? . I wish you had loved it as I know how annoying the feeling is of spending time and effort on something and not liking it . The only thing I can think of is to make sure the chicken is sliced thinly in order for it to cook through, and you can fry the potatoes less or use an air fryer so that they stay firm. Thanks for the feedback!

Once the cauliflower is tossed together and the garlic sauce is made, grill or roast the chicken and put it all together. I served the cauliflower and chicken with fresh naan and homemade fries. I used homemade naan, but feel free to use your favorite store-bought pita or flatbread.

Loved it and will definitely make it again, Nice to have the fresh parsley, cilantro and basil on hand. Modified it a little- added Urfa pepper to the marinade, which gave it a little more of a bite. We eat a lot of garlic, lemon and yogurt generally so I probably went a little heavy on the garlic and lemon that the recipe called for.

I really enjoyed this recipe! Overall, very simple to make with a lot of pantry staples. I wish I marinated my chicken longer because that marinate was so delicious. I also roasted the cauliflower for a little longer because I like it extra soft. This will be added to my dinner rotation!

Make sure to scrape down the sides so that all the minced salted garlic gets well incorporated into the oil. After scraping down the sides, you can slowly add another tablespoon of oil. This initial introduction of the oil to the garlic is the most important step of making homemade toum.

To let the garlic set, I cover it with a paper towel and store in the fridge, and let the flavors set in overnight before enjoying it. The paper towel allows some of the moisture to wick away while setting in the flavors. You can remove the paper towel after 24 hours and just cover it with a tight-fitting lid.

The end result is a light, airy, totally garlickly and beautifully creamy Lebanese garlic sauce. Its smooth texture and aromatic taste makes it so addictive to enjoy in so many ways!

The possibilities of how to serve toum are endless. I mostly enjoy it with grilled meat and chicken. But it works really well with grilled fish, in sandwiches, in pasta. It also works as a dip with pita bread and crackers. Or you can use it as a base for a garlickly salad dressing. Here are some great recipes that work with the garlic sauce.

Shish Tawook is a beloved authentic Lebanese kebab dish of grilled chicken, in a yogurt-based marinade with lemon, garlic, and spices. These Middle Eastern chicken skewers are so tender and huge in flavor!

Tomato paste. For a hit of color and more of the acidic flavors like lemon and yogurt. Paste from a tube is a great way to use just a couple of tablespoons. Powdered tomato paste is also very handy.

Spices: the following make for a combination of warm spices shish tawook is known for: paprika, garlic powder, onion powder, cinnamon, allspice, oregano, cayenne pepper, salt, and pepper. Together these form the Middle Eastern flavors we love so much.

Step 5: Grill the chicken. Coat the grill grates on your outdoor grill with oil before heating it to medium-high heat. Place the skewered chicken on the grill and cook for 10-20 minutes (depending on the size of your chicken cubes) or until the chicken reaches an internal temperature of 165F. Turn the skewers once midway through cooking. Look for a golden brown color with some charring.

A great way to remove the chicken from the skewer is with a piece of pita, flatbread, or other piece of sturdy bread. Be sure the skewers are cool enough to handle or use a hot pad to grab the skewer. Wrap the bread around the meat at the handle end of the skewer and push all of the meat off the pointed end onto a board or platter.

Serve chicken tawook with a sauce such as Lebanese garlic sauce (toum) or tahini sauce. This popular dish in restaurants often includes a side of french fries! Another popular dish you need to try is these Lebanese stuffed grape leaves.

Maureen,

I love your recipes and cookbook.My mother-in-law was a great Lebanese cook, and I always used her cookbook for the last 55 years we have been married. Now I use your recipes and love the taste, spices and techniques on your site and love your cookbook. I made your spinach fataya and with a little practice they are great. Love your web site and directions.

Thank you,

Parrt

This recipe was inspired by something we enjoyed at Cafe Munir in Seattle. In fact, if visiting Seattle I highly recommend tracking it down. Here is a recent article in Redfin- you may find useful, that we were featured in: Uncover the Best of Seattle: The Ultimate Seattle Bucket List.

Like most spice blends, 7-spice varies from region to region, household to household. There are no set rules here, only preferences. The most important of the 7 spices include allspice, cinnamon and cumin.

I love adding warm Marcona almonds to this, toasting them in a skillet and adding a little olive oil and salt. Pinenuts would be a good substitution. Arrange on a platter, and pour the flavorful juices over top. Scatter with the roasted onions, roasted lemon slices (which are tasty), sprinkle with fresh parsley and the warm Marcona almonds. The melted onions are really incredible, you could even double them up.

Lebanese Chicken with 7-spice, caramelized onions, almonds, and roasted lemon. A simple flavorful Lebanese-inspired dinner, with only 15 minutes of hands-on time. See notes for grilling!

CHICKEN: Feel free to use skinless boneless chicken, but note that cooking times will shorten, so just check sooner. 20-25 mins for skinless breasts, boneless 30-35 minutes for thighs.

GRILLING: Set grill to med-high. If grilling skin-on chicken, skip the oil, make a rub out of the salt, pepper and spices. Add 2 teaspoons granulated garlic to the rub. Make sure to use 1 teaspoon salt per pound of chicken. Rub spices generously over the chicken. In a bowl, toss the onions and lemon slices with a little olive oil, salt and pepper and a pinch of the 7-spice. Grease the bbq grates. Sear the skin side of the chicken until deeply marked, 3 minutes or so, turn over, move to a cooler part of grill (or lower heat to medium) and continue cooking, covered, until cooked through (to 165F). Grill the lemon slices and the onions, at the same time. Let chicken rest 10 minutes before serving. Platter like above.

If grilling skinless chicken, make a paste. Mix the salt, pepper, spices and 2 teaspoons granulated garlic in a bowl. Add just enough oil to make a thick paste, stir. Rub this paste all over the chicken. You could do this the day before for extra flavor. Grill like above, along with onions and lemon slices.

Even though I live in walking distance of Cafe Munir, I made your recipe first. We only went to the restaurant last weekend. Very fun. Your recipe is also fabulous. What did you think oof all their spreads? I loved the carrots.

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