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Spicy Lemon Chicken Recipe
Spicy Lemon Chicken Recipe photo by Taste of Home

Spicy Lemon Chicken Recipe

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"I took a favorite recipe and modified it to work in our slow cooker," writes Nancy Rambo of Riverside, California. "We enjoy this tender lemony chicken with rice or buttered noodles."
TOTAL TIME: Prep: 20 min. Cook: 4 hours
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Cook: 4 hours
MAKES: 4 servings

Ingredients

  • 1 medium onion, chopped
  • 1/3 cup water
  • 1/4 cup lemon juice
  • 1 tablespoon canola oil
  • 1/2 to 1 teaspoon salt
  • 1/2 teaspoon each garlic powder, chili powder and paprika
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 4-1/2 teaspoons cornstarch
  • 4-1/2 teaspoons cold water
  • Hot cooked noodles
  • Chopped fresh parsley, optional

Nutritional Facts

One chicken breast with 1/4 cup sauce (prepared with 1/2 teaspoon salt; calculated without noodles) equals 190 calories, 5 g fat (1 g saturated fat), 66 mg cholesterol, 372 mg sodium, 8 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

Directions

  1. In a greased 3-qt. slow cooker, combine the onion, water, lemon juice, oil and seasonings. Add chicken; turn to coat. Cover and cook on low for 4-5 hours or until a meat thermometer reads 170°. Remove chicken and keep warm.
  2. In a saucepan, combine the cornstarch and cold water until smooth. Gradually add the cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken over noodles. Sprinkle with parsley if desired. Yield: 4 servings.
Originally published as Spicy Lemon Chicken in Quick Cooking September/October 2002, p48

Nutritional Facts

One chicken breast with 1/4 cup sauce (prepared with 1/2 teaspoon salt; calculated without noodles) equals 190 calories, 5 g fat (1 g saturated fat), 66 mg cholesterol, 372 mg sodium, 8 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Spicy Lemon Chicken

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (3)
2 Star
 (1)
1 Star
 (2)
MY REVIEW
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MY REVIEW
Reviewed Jan. 6, 2013

"I ended up doubling the recipe because I thought I had more than 4 chickn breast, which I did not! But i still think it came out really good. My husband liked it, so it's a keeper."

MY REVIEW
Reviewed Oct. 30, 2012

"Delicious"

MY REVIEW
Reviewed Nov. 2, 2011

"The spice note in this was nice, however, the lemon was a bit over-powering. Next time, I might tone down the lemon just a smidge."

MY REVIEW
Reviewed Jul. 25, 2011

"A little too lemony for my taste. Next time I will cut down on the lemon juice and use chicken stock instead of water. Also had to double every thing but the chicken breasts. Cooked in 2 hours not 4-5."

MY REVIEW
Reviewed Oct. 23, 2009

"I thought this recipe was OK, but not great. My husband, who isn't at all picky, didn't care for it. I wonder if the original recipe (not crock pot) would be better."

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