Mother’s Lemon Chicken is unlike any other… and no, we’re not just saying that because we’re biased. This really is the crispiest, the juiciest, the most flavorful way to make your favorite protein. She even makes sure you have everything you need (which is such a mom thing) with the tender broccoli and fluffy rice she serves alongside it. Mother really always does know best, and this Mother’s Lemon Chicken is a tasty example of how true that is!
Ingredients
- 1 pound chicken breasts, boneless and skinless, 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 lemon zest, grated
- 4 cups fresh broccoli florets
- rice, optional, to taste, cooked and hot, for serving
- lemon slices, to taste
Directions
Step 1 –Sprinkle the chicken with the salt and the pepper.
Step 2 –In a shallow bowl, mix the flour, the garlic powder, and the paprika together.
Step 3 –In another shallow bowl, whisk the egg and 1 tablespoon of the lemon juice.
Step 4 –Dip the chicken into the egg mixture, then into the flour mixture. Shake off the excess flour.
Step 5 –In a large skillet over medium heat, melt the butter.
Step 6 –Add the chicken strips to the butter and cook, stirring occasionally, until they reach an internal temperature of 165 degrees F, about 8-12 minutes.
Step 7 –Transfer the chicken strips from the heat and keep them warm.
Step 8 –Add the broth, the lemon zest, and the remaining lemon juice to the skillet and bring to a boil.
Step 9 –Stir the broccoli into the broth mixture and reduce the heat.
Step 10 –Simmer the broth mixture, covered, until the broccoli is tender, about 8-10 minutes.
Step 11 –Plate the chicken strips with the broccoli and the rice.
Step 12 –Serve the chicken dish garnished with the lemon slices.
