Chicken Broccoli Lemon Crisp Recipes

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LEMON CHICKEN WITH BROCCOLI



Lemon Chicken with Broccoli image

Sauteed chicken and tender-crisp broccoli are infused with flavor from a savory lemon sauce in this exquisite skillet dish.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 1h

Yield 4

Number Of Ingredients 7

1 large lemon
2 tablespoons olive oil
3 pounds chicken parts
1 medium onion, diced
1 clove garlic, minced
2 packets Swanson® Flavor Boost™ Concentrated Chicken Broth
3 cups fresh broccoli florets

Steps:

  • Grate 1 tablespoon zest and squeeze 1/4 cup juice from the lemon.
  • Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
  • Reduce the heat to medium. Heat the remaining oil in the skillet. Add the onion and garlic and cook and stir for 2 minutes. Stir in the concentrated broth and lemon juice. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 20 minutes or until the chicken is cooked through.
  • Stir the broccoli and lemon zest in the skillet. Cover and cook until the broccoli is tender-crisp.

Nutrition Facts : Calories 542.9 calories, Carbohydrate 11.9 g, Cholesterol 145.5 mg, Fat 33.8 g, Fiber 3.6 g, Protein 48.5 g, SaturatedFat 8.4 g, Sodium 579.5 mg, Sugar 2.3 g

MY MOTHER'S LEMONY CHICKEN WITH BROCCOLI



My Mother's Lemony Chicken with Broccoli image

My mom used to make super succulent chicken with broccoli for our family in Montana. The few lucky guests invited for supper could not stop raving. -Jessy Drummond, Springfield, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 14

1 pound boneless skinless chicken breasts, cut into 1-inch strips
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1 large egg
3 tablespoons lemon juice, divided
1/4 cup butter, cubed
1 cup chicken broth
1/2 teaspoon grated lemon zest
4 cups fresh broccoli florets
Lemon wedges
Hot cooked rice, optional

Steps:

  • Sprinkle chicken with salt and pepper. In a shallow bowl, mix flour, garlic powder and paprika. In another shallow bowl, whisk egg and 1 tablespoon lemon juice. Dip chicken in egg mixture, then in flour mixture; shake off excess., In a large skillet, heat butter over medium heat. Add chicken; cook 4-6 minutes on each side or until no longer pink. Remove and keep warm. Add broth, lemon zest and remaining lemon juice to skillet; bring to a boil. Stir in broccoli. Reduce heat; simmer, covered, 8-10 minutes or until broccoli is tender. Serve with chicken, lemon wedges and, if desired, rice.

Nutrition Facts : Calories 304 calories, Fat 15g fat (8g saturated fat), Cholesterol 122mg cholesterol, Sodium 716mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 3g fiber), Protein 28g protein.

CHICKEN AND BROCCOLI LEMON CRISP



Chicken and Broccoli Lemon Crisp image

Tender chunks of chicken and crunchy broccoli in a rich, tangy lemon cream sauce. I use low-fat sour cream and low-fat mayonnaise with little affect to the recipe. This is a wonderful recipe if your looking for something different!

Provided by Carrie Ann

Categories     Chicken

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb boneless chicken, cut into cubes
2 tablespoons butter, divided
2 tablespoons cornstarch
2 cups milk
2 tablespoons Dijon mustard
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons lemon juice
1 1/2 teaspoons lemons, rind of, to taste
1 bunch broccoli
3/4 cup fresh breadcrumb
1/4 cup grated parmesan cheese

Steps:

  • Cook chicken in 1 tablespoon of melted butter in frying pan.
  • Stir in cornstarch.
  • Add milk, stir until mixture comes to a boil and thickens.
  • Reduce heat to very low, add mustard, mayonnaise, sour cream, lemon juice and peel.
  • Cut broccoli into florets, steam for 1 minute and drain.
  • Arrange broccoli in a 2 quart baking dish.
  • Spoon chicken mixture over broccoli.
  • In frying pan, melt remaining butter, add bread crumbs and cook for 2 to 3 minutes.
  • Sprinkle over chicken.
  • Top with parmesan cheese.
  • Bake at 350 degrees for 15 minutes or until mixture bubbles around edges.

Nutrition Facts : Calories 581.3, Fat 33.9, SaturatedFat 14.4, Cholesterol 130.4, Sodium 580.9, Carbohydrate 35.6, Fiber 5.2, Sugar 4.7, Protein 35.2

LEMON CHICKEN WITH BROCCOLI & RED PEPPER



Lemon Chicken With Broccoli & Red Pepper image

I got this recipe from my grocery store flier. I made it tonight for my and my bf and it was a big hit!

Provided by Khat6420

Categories     Chicken Breast

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 10

3/4 lb boneless skinless chicken breast
5 tablespoons lemon juice
2 garlic cloves, minced
3/4 cup chicken broth
1 tablespoon cornstarch
2 teaspoons liquid honey
1 teaspoon lemon rind
1 tablespoon vegetable oil
3 cups broccoli florets
1 red bell pepper, cut into thin strips

Steps:

  • Cut the chicken breasts into chunks.
  • For the lemon juice, I squeezed as much juice out of the lemon as I could, and made up the rest with bottled lemon juice.
  • In a bowl, combine chicken, 2 tbsp of the lemon juice and garlic, let stand for 15 minutes
  • In a separate small bowl, combine broth, cornstarch, honey, lemon rind, and remaining juice. Set aside.
  • In a large skillet or wok, heat half of oil over medium-high heat and stir-fry chicken for about 4mins or until browned. Transfer chicken to bowl. Add remaining oil to pan; stir fry broccoli and red pepper for 4 minutes.
  • Stir reserved chicken broth mixture, pour into pan. Bring to boil, stirring constantly, until sauce thickens, about 1 minute Reduce heat; cook until vegetables are tender crisp, about 2 to 3 minutes Stir in chicken broth until heated through.
  • Serve over rice or noodles if desired.

CHICKEN & BROCCOLI LEMON CRISP



Chicken & Broccoli Lemon Crisp image

Make and share this Chicken & Broccoli Lemon Crisp recipe from Food.com.

Provided by On-the-Mark

Categories     Poultry

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb boneless skinless chicken breast
2 tablespoons butter, divided
2 tablespoons cornstarch
2 cups milk
2 tablespoons Dijon mustard
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons lemon juice
1 1/2 teaspoons lemon peel, grated
1 bunch broccoli
3/4 cup fresh breadcrumb
1/4 cup parmesan cheese, grated

Steps:

  • Preheat oven to 350 degrees.
  • Cut up chicken into 1" cubes.
  • In a large fry pan, melt 1 tbsp of the butter. Add chicken and cook over medium heat until lightly browned. Stir in cornstarch.
  • Add milk, stir until mixture comes to a boil and thickens. Add mustard, mayonnaise, sour cream, lemon juice and peel.
  • Cut broccoli into florets, steam for 1 minute and drain. Arrange broccoli in a 2 qt baking dish. Spoon chicken mixture over broccoli.
  • In a fry pan, melt remaining butter, add bread crumbs and cook for 2-3 minutes. Sprinkle over chicken. Top with cheese.
  • Bake for 15 minutes or until mixture bubbles around edges.

Nutrition Facts : Calories 467, Fat 19.8, SaturatedFat 10.1, Cholesterol 118, Sodium 633.2, Carbohydrate 35.7, Fiber 5.2, Sugar 4.7, Protein 38.2

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