30 Minute Lemon Brown Sugar Chicken
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The thing about Jenn over at a Cook’s Quest is that we have similar taste buds. She often modifies a recipe based on her personal preference and then passes that modification on to her readers. Because I want to be just like Jenn, I always make it like she does and I’m rarely (read: never) disappointed. This recipe was no different. I like things saucy (hee hee), so I used her modifications and loved it!
30 Minute Lemon Brown Sugar Chicken
I love quick and easy meals. They make my life so much easier. This fantastic Lemon Brown Sugar chicken recipe is no exception!
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30 Minute Lemon Brown Sugar Chicken
Fabulessly Frugal
Ingredients
- 2 lb boneless, skinless chicken breasts
- Juice of 3 large lemons
- 1/2 cup chicken broth
- 3 T lemon zest
- 1 cup flour
- 2 tsp paprika
- 1 tsp sea salt
- 1.5 T canola oil
- 6 T brown sugar
Instructions
- Preheat oven to 350.
- Very carefully cut your chicken breasts in half to make two thin pieces of chicken.
- Lay the pieces between two pieces of wax paper and pound with a meat mallet to make them about the same thickness all the way across. (Thin pieces of meat cook faster than thick pieces do).
- Combine the flour, paprika and sea salt in a cake or pie pan. Drop each chicken breast in the mixture and toss to coat completely.
- Heat the oil over medium high heat in a large oven proof skillet. Drop each chicken breast in the oil and brown on both sides (should take only about four minutes). Remove chicken breasts and keep warm on a plate.
- Pour the lemon juice and chicken broth into the pan and stir to deglaze. Place the chicken back into the pan and sprinkle with the brown sugar and lemon zest. (If your pan isn't oven proof, use a casserole dish to finish baking the dish.)
- Bake for thirty minutes, or until internal temperature reaches 165.
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Trying this one tonight! Got any good veggie recommendations to go with? I have broccoli and cauliflower from this week’s bountiful basket to use.
Is it really 6 lemons? Original recipe is 2 lemons!
Only use 6 if you want extra sauce. I used 5 because it was all I had on hand and it was delish!
I did use the 6 which made 1 cup of juice (they were small meyers), which was way too much. It did not cook out or thicken. I had to take the chicken out of the pan and juices to cook a little longer so as to brown and carmelize a bit. It was delish, but I think I would use enough lemons for about 1/2 cup juice. Thanks for the recipe.
I agree with you, Barbra. Way too much lemon juice for my taste too. I think next time i’d just skip the lemon juice altogether.
O’k I saw this was the variation of more lemon juice and brown sugar, This is in the oven now!
Was very good! I used coconut oil instead of canola and only used 2 lemons and 4 T of brown sugar. Thanks so much for the yummy dinner idea!