Lemon Garlic Chicken with Broccoli

Years ago I created this recipe, and it has been a favorite among family and friends ever since. Recently, I made this recipe with chicken tenders instead of pounding the chicken breast out to make it thinner, and it was just as delicious with one less step. The chicken cooks just until tender in a delicious but simple garlic lemon sauce. The dish goes together rather quickly and is terrific over brown basmati rice, sorghum, or quinoa. I serve it with roasted broccoli. Yum!

Lemon Garlic Chicken with Broccoli

10 minutes 10 minutes 20 minutes 4 - 5 servings entree
Ingredients
  • 8 cloves fresh garlic or 1 heaping tbsp crushed garlic
  • 2-3 tbsp olive oil
  • 1/2 cup warm water
  • 1 tbsp refrigerated chicken broth/soup base
  • Juice from 2 lemons (about 6 tbsp)
  • 2 - 3 tbsp raw honey or real maple syrup
  • 8 -10 chicken tenders or 4 boneless skinless chicken breasts
  • 3/4 cup sprouted whole wheat flour
  • Salt and pepper to taste
  • 1 tbsp capers (optional)
Instructions
  • Sauté garlic in a large non-stick skillet using 1 or 2 teaspoons olive oil until tender but before browned. Add sautéed garlic to bowl with warm water, chicken broth base, fresh lemon juice and honey or maple syrup and mix. Taste the mixture. It should be lemony with a slight sweetness.
  • Begin with chicken tenders or place chicken between saran wrap and pound with meat mallet until about 1/4 inch thick. Dredge chicken in flour seasoned with salt and pepper. Brown chicken in skillet on each side using remaining oil (divided to brown each side) and the same pan used for garlic. Pour lemon garlic mixture over chicken, cover and cook over medium-low heat until chicken is tender and cooked through, about 3 - 6 minutes.
  • Check chicken often so that the chicken does not overcook. Just when chicken is cooked through and still tender, place in a covered serving dish. Continue to cook the sauce a little more on low to thicken if it needs it (it usually only needs a bit more time to cook if you have double the sauce recipe). Pour excess sauce and capers (optional) over chicken and serve with roasted broccoli over rice or quinoa. Enjoy!
Ingredients
  • Any kind of flour works in this recipe, but I'm particularly fond of sprouted wheat flour. Also, real maple syrup can be used instead of honey.

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6 Comments to “Lemon Garlic Chicken with Broccoli”

  1. Scharman Grimmer says:

    I made this recipe last night and it was delicious and fast.. My husband and kids ate it up quickly! Thanks, Judith!

  2. Melissa says:

    I just made this tonight and it got a thumbs up from all family members. The sauce has a nice fresh taste and there was plenty left for the rice to soak up. I make chicken Marsala all the time and this was a great alternative. It also made no difference in the taste or texture to use whole wheat flour to bread the chicken… I really like that!

    • So happy to hear you liked it! I have a lemon tree and when the lemons ripen, the kids know it’s Lemon Garlic Chicken and Lemon Yogurt Blueberry Bread time. Thanks so much for reading and sharing your cooking experience with us all!

  3. Lynn Rollins says:

    Just made this for dinner last night and it was delicous. I loved that all the cooking was in one pan! Very quick and easy. I can’t wait to make it again. I am recommending this recipe to my siblings who don’t cook much but are looking for some relatively easy healthy meals to make.

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