ONE-POT CITRUS CHICKEN AND BROCCOLI STIR-FRY
Provided by Sarah
Time 20m
Number Of Ingredients 13
Steps:
- In a large skillet over medium-high heat, saute chicken, onion, garlic, broccoli, and ginger in oil until chicken is no longer pink and broccoli is tender, about 10 minutes. Remove from pan and set aside.
- Whisk orange juice and cornstarch together and add to pan. Stir in soy sauce, and sugar. Bring to a simmer over medium-high heat, stirring occasionally until thickened. Add broccoli/chicken mixture back to pan and toss until coated. Season with salt and pepper to taste and add parsley. Serve chicken hot with rice and enjoy!
SKILLET LEMON DILL CHICKEN THIGHS
A speedy dinner made in 30 min from start to finish! Served with the most heavenly lemon dill cream sauce of your life.
Provided by Chungah Rhee
Categories entree
Yield 4 servings
Number Of Ingredients 8
Steps:
- Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated. Heat canola oil and butter in a medium skillet over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low. Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute. Gradually whisk in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes. Stir in dill; season with salt and pepper, to taste. Return chicken to the skillet. Serve immediately.
CITRUS DILL CHICKEN & BROCCOLI
I came up with this for a quick throw together in the crock pot. You can add the spices separately, or, as I did, you can just use Durkee Grill Creations "Citrus Grill Seasoning". In the picture I served it with buttered egg noodles.
Provided by Lauren Conforti
Categories Chicken
Time 7h15m
Number Of Ingredients 7
Steps:
- 1. Place 2 whole chicken legs in a 6 qt. crock pot. Sprinkle with 1/2 of the parsley & seasonings.
- 2. Add 1/2 of the mushrooms.
- 3. Place the other 2 chicken legs on top. Repeat seasonings & mushrooms.
- 4. Cook on LOW for 5-6 hours.
- 5. Add raw broccoli florets. Move chicken to let broccoli fall down and around the legs.
- 6. Continue cooking on HIGH for 1 to 1 1/2 hours, or until broccoli is crisp tender.
MY MOTHER'S LEMONY CHICKEN WITH BROCCOLI
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
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.
BAKED LEMON-DILL CHICKEN BREASTS
Simple, delicious, tangy chicken breasts baked in a melody of spices using fresh ingredients. After baking, garnish with fresh herbs such as thyme sprigs, if desired. Best served over a bed of rice.
Provided by Rhonda Slauenwhite Frank
Categories Baked Chicken Breasts
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Set chicken breasts into a shallow casserole dish and brush 1 tablespoon honey onto each breast.
- Zest 1 lemon, then cut in half. Slice remaining lemons. Squeeze juice from 1 lemon over the tops of the chicken breasts and sprinkle with lemon zest. Combine dill, oregano, basil, garlic powder, salt, and pepper in a small bowl and sprinkle spices on top of the chicken. Cover chicken breasts with lemon slices and set 1 tablespoon butter on each piece of chicken breast.
- Bake until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 348.5 calories, Carbohydrate 19.1 g, Cholesterol 116.8 mg, Fat 16.1 g, Fiber 0.5 g, Protein 32.2 g, SaturatedFat 8.5 g, Sodium 159.8 mg, Sugar 17.4 g
CHICKEN AND BROCCOLI WITH DILL SAUCE
I've had this chicken and broccoli recipe for so many years, I don't remember when I first made it. Serve it with a side of couscous or rice for a complete meal, or add some sliced mushrooms or carrots for extra veggies. -Kallee Krong-Mccreery, Escondido, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Sprinkle chicken with garlic salt and pepper. In a large skillet, heat oil over medium heat; brown chicken on both sides. Remove from pan., Add broccoli and broth to same skillet; bring to a boil. Reduce heat; simmer, covered, until broccoli is just tender, 3-5 minutes. Using a slotted spoon, remove broccoli from pan, reserving broth. Keep broccoli warm., In a small bowl, mix flour, dill and milk until smooth; stir into broth in pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add chicken; cook, covered, over medium heat until a thermometer inserted in chicken reads 165°, 10-12 minutes. Serve with broccoli.
Nutrition Facts : Calories 274 calories, Fat 9g fat (2g saturated fat), Cholesterol 100mg cholesterol, Sodium 620mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 39g protein. Diabetic Exchanges
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