Best Moms Lemon Chicken Recipes

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

Ingredients

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.

MOM'S LEMON CHICKEN

Mom's Lemon Chicken image

This was my mother's recipe, and there was just something about the way she made it, I could eat it for breakfast, lunch and dinner! I hope you will try it and like it as much as I do.

Provided by FLUFFSTER

Categories Chicken Breast

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs boneless skinless chicken breasts, cubed
4 tablespoons sherry wine
4 tablespoons soy sauce
2 garlic cloves, crushed
1 slice fresh ginger, crushed
1 teaspoon sesame oil
2 whole star anise
2 dried hot red chili peppers, broken in half
3/4 cup lemon juice
3/4 cup sugar, plus
1/4 teaspoon sugar
flour (for dredging, can use cornstarch)
2 teaspoons cornstarch
2 teaspoons water
1 lemon, rind of, grated
green onion, sliced thin (to garnish)

Steps:

Dredge chicken pieces in flour or cornstarch and brown in oil.
Make braising liquid which consists of:.
4 tablespoons sherry.
4 tablespoons soy sauce.
1/4 teaspoons sugar.
2 cloves garlic, crushed.
1 slice fresh ginger, crushed.
1 teaspoons sesame oil.
2 whole star anise.
2 dried red chili peppers, broken in half.
Pour over browned chicken pieces for about 15 minute or until tender.
Combine 3/4 cup lemon juice and 3/4 cup sugar to make lemon sauce. Simmer for 10 minute.
Meanwhile combine 2 teaspoons cornstarch and 2 teaspoons water, add to lemon -sugar mixture and cook until clear. Add grated lemon rind and pour over chicken.
Garnish with green onions.

Nutrition Facts : Calories 498.8, Fat 4, SaturatedFat 0.9, Cholesterol 131.7, Sodium 1157.9, Carbohydrate 46.7, Fiber 0.5, Sugar 39.8, Protein 54.7

LEMON CHICKEN

Lemon Chicken image

This easy roasted lemon chicken breast is flavored with fresh lemons, onions, garlic, and herbs. The skin is crispy and golden brown, while the meat is tender and juicy!

Provided by Blair Lonergan

Categories Dinner

Time 1h5m

Number Of Ingredients 8

Ingredients

2 lemons, thinly sliced
1 large sweet onion, thinly sliced
2 cloves garlic, peeled and smashed
3 sprigs fresh thyme
2 sprigs fresh rosemary
3 lbs. bone-in, skin-on split chicken breast ((about 2 large chicken breasts))
Olive oil
Kosher salt and ground black pepper, to taste

Steps:

Preheat oven to 425°F. Line a large rimmed baking sheet or a roasting pan with foil or parchment paper for easy cleanup, if desired. Spray with cooking spray or brush with olive oil.
Arrange the lemon slices, onion slices, garlic cloves, thyme sprigs, and rosemary sprigs in the prepared pan.
Pat the chicken very dry with paper towels. Rub with about 1 tablespoon of olive oil; season liberally with salt and pepper.
Place the chicken (skin-side up) on top of the sliced lemons, onions, garlic, and herbs.
Roast the chicken for 45 minutes, or until the meat reaches an internal temperature of 165°F.
Allow the chicken to rest for 5-10 minutes before serving.

Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 424 kcal, Carbohydrate 1 g, Protein 47 g, Fat 24 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 145 mg, Sodium 143 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 16 g

MOM'S CHICKEN

Mom's Chicken image

Provided by Michael Symon : Food Network

Categories main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 tablespoon finely chopped fresh oregano
1 tablespoon finely chopped fresh rosemary
2 teaspoons chile flakes
1 teaspoon freshly grated nutmeg
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
12 cloves garlic, smashed
One 4- to 6-pound chicken, cut into 8 pieces

Steps:

In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight.
Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to come up to 375 degrees F.
Remove the chicken from the marinade. Place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until almost cooked through, about 10 minutes. Move the chicken pieces over to the direct heat side of the grill and cook until nicely charred and cooked through, 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes before serving.