Best 11 Lemon Chicken With Broccoli Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Lemon chicken with broccoli is a delightful dish that combines the tangy flavor of lemon with the tenderness of chicken and the crunchiness of broccoli. This classic recipe is a favorite among home cooks and restaurant-goers alike, and it's easy to see why. The combination of flavors and textures in this dish is simply irresistible, and it's a great way to enjoy a healthy and satisfying meal.

Check out the recipes below so you can choose the best recipe for yourself!

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.

LEMON CHICKEN WITH BROCCOLI



Lemon Chicken with Broccoli image

Here's a super weeknight dinner the whole family will love-and it's ready in just 30 minutes. Thinly slicing the chicken will ensure it cooks quickly and evenly. Covering the pan when the broccoli cooks helps build up steam, bathing the florets in heat and cooking the tops that aren't in contact with the hot pan. You'll need 1 small to medium head of broccoli to produce enough florets and 1 lemon to yield enough zest and juice for this entrée. Round out the meal with a side of angel hair pasta, rice, or couscous to soak up the sauce.

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 Tbsp All-purpose flour
0.5 tsp Table salt divided
0.25 tsp Black pepper freshly ground
12 oz Uncooked boneless skinless chicken breast(s) thinly sliced
2 tsp Olive oil
1.5 cup(s) Fat-free reduced sodium chicken broth divided
2 tsp Minced garlic
2.5 cup(s) Uncooked broccoli small florets
2 tsp Lemon zest or more to taste*
2 Tbsp Fresh parsley chopped
1 Tbsp Fresh lemon juice

Steps:

  • On a plate, combine 1 1/2 Tbsp flour, 1/4 tsp salt, and pepper; add chicken and turn to coat.
  • In a large nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook, turning, until lightly browned and cooked through, about 5 minutes; transfer the chicken to a plate.
  • Put 1 cup of broth and the garlic in same skillet; bring the mixture to a boil over high heat, scrapping up browned bits from bottom of pan with a wooden spoon. Add the broccoli; cover and cook for 1 minute.
  • In a small cup, stir remaining 1/2 cup broth, 1/2 Tbsp flour, and 1/4 tsp salt; add this mixture to the skillet and bring it to a simmer over low heat.
  • Cover and cook until the broccoli is crisp-tender and the sauce is slightly thickened, about 1 1/2 minutes. Stir in the chicken and the lemon zest; heat through.
  • Remove the skillet from the heat and stir in the parsley and lemon juice; toss to coat.
  • Serving size: 1 cup

Nutrition Facts : Calories 73 kcal

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

LEMON CHICKEN WITH BROCCOLI & BOW TIES



Lemon Chicken with Broccoli & Bow Ties image

Provided by Ina Garten

Categories     side-dish

Time 6h40m

Yield 8 to 10 servings

Number Of Ingredients 15

3/4 cup freshly squeezed lemon juice (4 lemons)
3/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh thyme leaves
2 pounds boneless chicken breasts, halved and skin removed
8 cups broccoli florets (4 heads)
1/2 pound farfalle (bow tie) pasta
2 tablespoons unsalted butter
1/4 cup good olive oil
1 teaspoon minced garlic
Zest of 1 lemon
Kosher salt and freshly ground black pepper
1/4 cup freshly squeezed lemon juice
1/4 cup toasted pine nuts
1/4 cup freshly grated Parmesan cheese

Steps:

  • For the chicken, whisk together the lemon juice, olive oil, 2 teaspoons salt, 1 teaspoon pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
  • Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices.
  • Meanwhile, for the salad, cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
  • In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.
  • In a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 1 tablespoon salt, 3/4 teaspoon pepper, and lemon juice and pour this over the broccoli and pasta. Toss well.
  • Add the chicken, pine nuts and Parmesan to the broccoli and pasta and toss well.

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.

BROCCOLI LEMON CHICKEN WITH CASHEWS



Broccoli lemon chicken with cashews image

A superhealthy meal for two - full of vitamin C. You could use ordinary broccoli instead of tender stem

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course, Supper

Time 25m

Number Of Ingredients 9

1 tbsp groundnut oil or sunflower oil
340g pack of mini chicken breast fillets (sometimes called goujons)
2 garlic cloves , sliced
200g pack tender stem broccoli , stems halved if very long
200ml chicken stock
1 heaped tsp cornflour
1 tbsp clear honey or 2 tsp golden caster sugar
the zest of half a lemon and the juice of a whole one
a large handful of roasted cashews

Steps:

  • Heat the oil in a large frying pan or wok. Add the chicken and fry for 3-4 minutes until golden. Remove from the pan and add the garlic and broccoli. Stir fry for a minute or so then cover and cook for 2 minutes more, until almost tender.
  • Mix the stock, cornflour and honey or sugar well, then pour into the pan and stir until thickened. Tip the chicken back into the pan and let it heat through, then add the lemon zest and juice, and cashew nuts. Stir, then serve straight away with basmati rice or noodles.

Nutrition Facts : Calories 372 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 0.69 milligram of sodium

CHICKEN, BROCCOLI, AND LEMON STIR-FRY



Chicken, Broccoli, and Lemon Stir-Fry image

This lemon-flavored dish mixes perfectly with chicken and broccoli for a is simply delicious dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 35m

Number Of Ingredients 11

3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons honey
2 cloves garlic, minced
1/4 to 1/2 teaspoon crushed red pepper
1 1/2 pounds boneless, skinless chicken breasts, cut crosswise into 1/2-inch-thick slices
2 tablespoons canola oil
1 1/2 pounds broccoli, stems peeled and sliced 1/4 inch thick, florets separated
1 small lemon, halved lengthwise and thinly sliced crosswise, seeds removed
2 teaspoons cornstarch, dissolved in 1 tablespoon water
2 tablespoons toasted sesame seeds

Steps:

  • In a large, shallow bowl, whisk together soy sauce, 3 tablespoons water, vinegar, honey, garlic, and crushed red pepper. Pour half of the mixture into another bowl; reserve. Place chicken in remaining mixture; let marinate 15 minutes.
  • In a 12-inch nonstick skillet, heat 1/2 tablespoon oil over high heat. Add half the chicken; cook, tossing often, until brown and cooked through, 2 to 3 minutes. Transfer chicken to a plate. Repeat with another 1/2 tablespoon oil and remaining chicken. Wipe skillet with a paper towel.
  • Heat remaining tablespoon oil in skillet over medium-high heat. Cook broccoli and lemon, tossing often, until broccoli is bright green, about 3 minutes. Add 1/2 cup water; cook until broccoli is tender and lemon is translucent, about 6 minutes.
  • Add reserved marinade, cornstarch mixture, chicken, and any accumulated juices from plate. Bring to a boil; cook, stirring until thickened, 1 minute. Sprinkle with sesame seeds.

Nutrition Facts : Calories 351 g, Fat 11 g, Fiber 4 g, Protein 44 g

LEMON CHICKEN WITH BROCCOLI



Lemon Chicken with Broccoli image

Dinner ready in an hour! Try this recipe made with chicken, broccoli and pasta - a wonderful meal with a tangy twist.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 11

2 cups uncooked farfalle (bow-tie) pasta (4 ounces)
1/4 cup crushed butter-flavor crackers
1 teaspoon grated lemon peel
1 pound boneless, skinless chicken breasts, cut into 1/4-inch strips
2 cloves garlic, finely chopped
2 cups frozen broccoli flowerets or broccoli cuts (from 1-pound bag), thawed and drained
1 cup chicken broth
1/2 cup fat-free (skim) milk
2 tablespoons lemon juice
1/8 teaspoon pepper
1 can (10 3/4 ounces) condensed reduced-fat cream of chicken soup

Steps:

  • Heat oven to 350°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Cook and drain pasta as directed on package.
  • While pasta is cooking, mix crushed crackers and lemon peel in small bowl; set aside. Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken and garlic in skillet 2 to 3 minutes, stirring frequently, until chicken is brown. Remove skillet from heat; stir in pasta and remaining ingredients. Spoon chicken mixture into baking dish. Sprinkle with crumb mixture.
  • Cover and bake 25 minutes. Uncover and bake 10 to 15 minutes longer or until hot and bubbly.

Nutrition Facts : Calories 275, Carbohydrate 29 g, Cholesterol 50 mg, Fiber 3 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 740 mg

LEMON PEPPER CHICKEN & BROCCOLI



Lemon Pepper Chicken & Broccoli image

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

Provided by TammieV

Categories     Chicken Breast

Time 43m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 1/2 lbs boneless chicken breasts
lemon-pepper seasoning
1 bunch fresh broccoli
1 cup mayonnaise
2 (10 3/4 ounce) cans cream of chicken soup
2 -3 tablespoons curry powder
1 tablespoon lemon juice
1 cup grated cheddar cheese

Steps:

  • Sprinkle Lemon Pepper Seasoning lightly over chicken that has been cut into strips.
  • Bake in a casserole dish for 10 minutes at 350°F degrees.
  • While chicken is baking, cut broccoli into spears place in microwaveable dish and cover, place dish in microwave and cook 8 minutes on high.
  • Mix in medium sized bowl all remaining ingerdients, except cheese.
  • Place cooked broccoli on baked chicken in casserole dish.
  • Top with mixture and sprinkle on cheese.
  • place in oven for 10 minutes more, then take out and enjoy!

EASY CREAMY LEMON CHICKEN



Easy Creamy Lemon Chicken image

This dish is a snap to prepare but always hits the spot at my house. The creamy sauce with a hint of lemon keeps the chicken moist and delicious. Serve over pasta or rice.

Provided by Jess Staldine

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 6

Number Of Ingredients 6

½ cup salted butter
6 skinless, boneless chicken breasts
3 tablespoons lemon juice
2 teaspoons lemon zest
1 cup half-and-half
½ cup grated Parmesan cheese, divided, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt butter in a large skillet over medium-high heat. Cook chicken until lightly browned on both sides, 5 to 7 minutes. Place in a baking dish.
  • Stir lemon juice and zest into the leftover butter in the pan, and cook over medium-low heat, stirring, for 3 to 4 minutes. Stir in half-and-half slowly. Stir in 1/4 cup Parmesan cheese until sauce is smooth. Pour sauce over chicken.
  • Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/4 cup Parmesan cheese on top.

Nutrition Facts : Calories 344.3 calories, Carbohydrate 2.7 g, Cholesterol 126.1 mg, Fat 24.6 g, Fiber 0.1 g, Protein 27.5 g, SaturatedFat 14.5 g, Sodium 283.8 mg, Sugar 0.3 g

LEMON-CHICKEN RIGATONI WITH BROCCOLI



Lemon-Chicken Rigatoni with Broccoli image

Create a new chicken dinner, complete with veggie, in a skillet.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 8

2 tablespoons butter or margarine
2 cloves garlic, finely chopped
2 cups uncooked rigatoni pasta (6 oz)
2 cups Progresso™ chicken broth (from 32-oz carton)
2 cups frozen broccoli cuts
2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 1/2 teaspoons grated lemon peel
1/4 cup shredded Parmesan cheese

Steps:

  • In 12-inch skillet, melt butter over medium heat. Add garlic; cook about 1 minute, stirring occasionally, until softened.
  • Stir in uncooked pasta and broth. Heat to boiling, stirring occasionally; reduce heat to medium-low. Cover; simmer 11 minutes. Stir well.
  • Spread broccoli and chicken over pasta. Cover; cook 12 to 14 minutes longer or until pasta is tender.
  • Stir in lemon peel. Top with cheese.

Nutrition Facts : Calories 420, Carbohydrate 41 g, Cholesterol 80 mg, Fat 1, Fiber 4 g, Protein 32 g, SaturatedFat 6 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 930 mg, Sugar 2 g, TransFat 0 g

Tips:

  • Choose the right chicken: Boneless, skinless chicken breasts or thighs are best for this dish. If you're using chicken thighs, trim off the excess fat.
  • Use fresh broccoli: Fresh broccoli florets are best for this dish. Avoid using frozen broccoli, as it will become mushy when cooked.
  • Make sure the sauce is thickened: The sauce should be thickened before adding the chicken and broccoli. This will help the sauce to coat the chicken and vegetables evenly.
  • Don't overcook the chicken: Chicken breasts cook quickly, so be careful not to overcook them. Overcooked chicken will be tough and dry.
  • Serve immediately: Lemon chicken with broccoli is best served immediately after it is cooked. The chicken and broccoli will lose their flavor if they are allowed to sit for too long.

Conclusion:

Lemon chicken with broccoli is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, the broccoli is crisp and tender, and the sauce is light and refreshing. This dish is also a good source of protein and vegetables, making it a healthy choice for your family.

Related Topics