Lemon-Basil Chicken with Basil Aioli

Took longer to cook than the recipe called for as our chicken pieces were thicker.  I actually finished them in the oven to be sure they cooked through.  The aoli was good.  I think next time I'll marinate the chicken in a ziploc in the fridge for a few hours to get more lemon flavor.

Wow! Was looking for a recipe to use my abundant basil and made an excellent choice. This tastes fancy! Made as written except for adding a couple Tbsp. of olive oil to frying pan before frying. Definitely a keeper.

I agree with Denkanstoss. This recipe was easy with good flavors, but I would use more garlic for a bit more taste. I paired it with linguine with oil & garlic.

Easy recipe and good flavor. I'll definitely make this again, but I'll probably use a little less mayo and lemon juice and a little more garlic in the aioli.

This was awesome and easy to make. The whole family loved it. I cooked the chicken in a bit of garlic olive oil and added the fresh basil and scallions from the marinade into the pan with the chicken. The chicken was moist and flavorful. I used a 50/50 mix of mayo and yogurt for the aioli instead of light mayo. Will be making this again!

Need to give this two ratings: one for the chicken and one for the aioli. The aioli was wonderful -- a strong four stars; the chicken not so wonderful -- a poor one star. The ingredients on the chicken did not lend themselves well to cooking in a pan. To be honest, the ingredients on the chicken did not lend themselves all that well with the chicken. Needless to say, won't be making the chicken again. But DH insisted on keeping the aioli recipes for seafood: BBQ'd shrimp, fish of any kind, and particularly crab cakes. I have a wonderful crab cake recipe that was needing a good aioli -- and here it is.

Added a teaspoon of olive oil to the chicken portion and marinated for a couple hours. Pounded the chicken to a more even thickness and then grilled on the bbq (added the olive oil to prevent the chicken from sticking on the grill). I then melted a slice of mozza on each chicken breast just before removing from the grill. I served the chicken on a toasted bun with fresh tomatoes and lettuce and the ailoi as dressing. The mozza evened out the tang of the dressing.

I used dry basil to marinade the chicken along with just white distilled vinegar (instead of the white wine) and onion powder (instead of green onions), and left it overnight and it was very good! Moist, flavorful and very tasty! I am making it again tomorrow and I usually don't repeat recipies every week.

If you like tangy dishes, you'll love it. My husband and I didn't like the tang in this, so I probably won't make it again. If I do, I will alter the sause significantly: no Dijon, less lemon, more garlic. It wasn't terrible, we both finished our plates, it just wasn't a flavor we typically get.

I did not have green onion, so I used a shallot. Did not have lemon pepper, so I did as another reviewer did and used lemon rind and pepper. I marinated chicken in a ziploc bag for 20-30 minutes. It was surprisingly good. I pounded the chicken breast,though, to make it thinner. I think it worked nicely that way. I thought the aioli worked to accent the chicken. Great dinner for a weeknight - fast and, except for chopping the fresh basil, very easy.

This was a very tasty chicken recipe and a great use for some of my late summer basil. The aioli was delicious. The only change I made was that I used grated fresh garlic rather than the bottled garlic in the recipe. After reading other reviews I was careful to measure the ingredients rather than "eyeballing" as I usually do! I would definitely recommend this for a quick family or casual entertaining meal.

wow

I was initially hesitant about cooking chicken in a skillet since a lot of times I overcook the chicken but this came out nice, juicy and flavorful. The chicken filets are key. I liked how the vinegar caramelized to give the chicken some flavor and color. I also cooked a bake-at-home french bread from Target, added some swiss cheese, and used the aioli as a sandwich spread and it made a delicious hot sandwich.

I LOVE this. make true to recipe, and enjoy very much.. served with pasta and asparagus.

The sauce tasted like what would be on a cold pasta salad. Not the greatest taste for a full dinner.

Made the aioli early in the day with fresh garlic and reduced fat Miracle Whip which gave it a little more zing than the mayonnaise. We don't like lemon pepper, so I substituted about a teaspoon of lemon zest. Served with cilantro-lime rice, freshly cooked apples, and Chardonnay. Nice chicken entree for weekdays.

This was ok, I certainly wouldn't make it for a special occassion. I took others recommendation and marinated chicken for about 30 min. and pounded breasts to even thickness. Served with whole wheat egg noodles and a green salad.

Replaced the lemon pepper with fresh lemon zest for a bright and fresh flavor. This is a fantastic summer recipe and nice enough to serve to company.

This was very good. Made exactly as written and really enjoyed the flavor of the chicken even without the aioli, although that was tasty as well. Next time will try marinating a bit longer, although I was surprised at how much flavor was imparted by just the quick dip. Will definately make again. Served with steamed asparagus and a green salad (low carb diet, blah); coulda benefited from a starch :)

The chicken had a great flavor, but the aioli was a little too tangy for me. I didn't have the exact ingredients on hand so I minced regular onion in place of green onion for the chicken. I agree with other reviewers to marinate it a bit longer. I also didn't have lemon pepper so I used fresh ground black pepper and added some lemon zest to the aioli. I don't do exact measurements so it's likely I put too much dijon in the aioli, so maybe that's why it was too tangy. That, and/or too much lemon juice. I will try again with some revisions, including refrigerating the aioli as suggested.

I wanted to give this 3 stars but since the recipe did call for chicken breast halves and I used the whole breast, I will give it 4. Sometimes you do need to follow the directions! As long as you use thin, even thickness fillets, this is a good recipe. I would probably marinate it longer. I didn't really understand if I was supposed to put the basil and green onions into the skillet with the chicken and I did so that part was a bust, but the chicken had a lot of flavor. Aioli was good, hubby even liked it. I bumped up the lemon and garlic a little and add a smidge more dijon. Overall a good recipe. We will make this again with thinner fillets.

This was great! I served it with rice pilaf and asparagus, and it made a nice, lighter but delicious spring meal! If I did it again, I would probably marinate the chicken a little longer, maybe for an hour or so. The aioli was delicious too - I recommend refrigerating before hand, but I would make just the ailoi again to put on sandwiches, bread ,etc. Two thumbs up!

This chicken was fantastic!! I paired it with roasted asparagus, and egg noodles. It was a perfect dish to serve to friends, or to have on a weeknight! Quick, easy and delicious! I used thinly sliced chicken breasts to speed up the cooking time a bit. I would definitely make this again!

We loved this dish. Even my son who is in culinary school gave it high marks. I was amazed at how much lemon flavor was in the chicken without marinating in the sauce. I would like to try using the oven to finish off the cooking like an earlier reviewer as the cooked basil looked unappealing to me plus the basil that fell off the chicken, was not edible. The oven method also tends to keep the chicken moist. The aioli was fantastic (and did not leave us with a mayonnaise flavor as one reviewer suggested). I used 2 cloves of fresh garlic which were a bit on the strong side and the lemon juice was flavorful so that might have masked the mayo flavor more. My son thought I had used some butter in the sauce. To make this dish without the aioli would be an injustice but I don't think I would want to mix in any with the noodles. The next time, I probably won't serve with noodles.

It got good marks from all the picky eaters whom I fed it to. Just make sure you're using thin fillets.