Best 3 Peppercorn Chicken With Lemon Spinach Recipes
Preparing a delicious and flavorful dish of peppercorn chicken with lemon spinach can be a delightful culinary experience. This recipe combines the robust flavors of peppercorns, the zesty freshness of lemons, and the delicate taste of spinach to create a harmonious and satisfying meal. The combination of flavors in this dish offers a tantalizing symphony of tastes that are sure to impress your palate. Whether you are looking for a quick and easy weeknight dinner or a special dish to serve at a gathering, this recipe is sure to become a favorite.
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LEMON-PEPPER CHICKEN
Moist and tasty, these chicken breasts are a staple at our house. Four 7-ounce breasts will yield 6 servings that are a smidgen over 4 1/2 ounces. For best results, try to use chicken breasts that are roughly the same size. Check the internal temperature at 10 minutes if sizes are irregular or if they are thicker than normal.
Provided by Bren
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Combine lemon-pepper, oregano, and pepper in a small bowl; pour onto a plate.
- Pour 1 to 2 tablespoons avocado oil into the bottom of a skillet, just enough to cover the bottom, and heat over medium-high heat until it shimmers.
- Dredge both sides of the chicken in the seasoning and place into the shimmering oil. Sear until golden, about 3 minutes on each side. Transfer to the prepared baking sheet.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 188.7 calories, Carbohydrate 0.3 g, Cholesterol 75.2 mg, Fat 7.9 g, Fiber 0.1 g, Protein 27.5 g, SaturatedFat 1.4 g, Sodium 219.5 mg, Sugar 0.1 g
PEPPERCORN CHICKEN WITH LEMON SPINACH
Make and share this Peppercorn Chicken With Lemon Spinach recipe from Food.com.
Provided by ElizabethKnicely
Categories One Dish Meal
Time 37m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F Brush 1 tablespoon mustard all over the chicken. Sprinkle with the peppercorns, rosemary and salt to taste, patting gently so the seasonings stick.
- Heat a large skillet over medium-high heat; add 2 tablespoons oil. Add the chicken and cook until golden brown, about 6 minutes, turning once. Transfer to a baking dish (set aside the skillet for the sauce); bake the chicken until cooked through, about 10 minutes.
- Meanwhile, add the shallots to the skillet; cook over medium-high heat until just soft. Remove the pan from the heat, add the brandy, then return the pan to the heat and scrape up any browned bits. Add the broth, bring to a boil and cook until slightly thickened, about 2 minutes. Stir in the remaining 2 tablespoons mustard and the parsley.
- Heat the remaining 1 tablespoon oil in a deep skillet over medium-high heat. Stir in the garlic; cook about 30 seconds. Add the spinach, season with salt and cook until wilted; add the lemon zest. Serve with the spinach.
Nutrition Facts : Calories 291.9, Fat 13.5, SaturatedFat 2, Cholesterol 56.6, Sodium 328.5, Carbohydrate 7.3, Fiber 3, Sugar 0.6, Protein 23.3
PEPPERCORN CHICKEN WITH LEMON SPINACH RECIPE
Provided by á-2510
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. Brush 1 tablespoon mustard all over the chicken. Sprinkle with the peppercorns, rosemary and salt to taste, patting gently so the seasonings stick. Heat a large skillet over medium-high heat; add 2 tablespoons oil. Add the chicken and cook until golden brown, about 6 minutes, turning once. Transfer to a baking dish (set aside the skillet for the sauce); bake the chicken until cooked through, about 10 minutes. Meanwhile, add the shallots to the skillet; cook over medium-high heat until just soft. Remove the pan from the heat, add the brandy, then return the pan to the heat and scrape up any browned bits. Add the broth, bring to a boil and cook until slightly thickened, about 2 minutes. Stir in the remaining 2 tablespoons mustard and the parsley. Heat the remaining 1 tablespoon oil in a deep skillet over medium-high heat. Stir in the garlic; cook about 30 seconds. Add the spinach, season with salt and cook until wilted; add the lemon zest. Slice the chicken and drizzle with the shallot sauce. Serve with the spinach.
Tips:
- Use high-quality chicken breasts. This will ensure that your chicken is tender and juicy.
- Marinate the chicken in the lemon-peppercorn mixture for at least 30 minutes. This will help the chicken to absorb the flavors of the marinade.
- Cook the chicken over medium heat. This will help to prevent the chicken from drying out.
- Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165 degrees Fahrenheit.
- Serve the chicken with the lemon-spinach sauce. This sauce is a delicious complement to the chicken.
Conclusion:
This peppercorn chicken with lemon-spinach is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, and the lemon-spinach sauce is a delicious complement. This dish is sure to please everyone at the table.
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