(Please don’t judge me for my all yellow meal. I was having one of those days – where I should’ve gone to the grocery store 3 days before but I would rather reach into the freezer for Stouffer’s mac & cheese and whatever frozen veggie my hand touched first.)
I’ve told you guys before that I’m really not a fan of boneless, skinless chicken breasts. I think they’re bland and boring and really easy to overcook. But I keep seeing this Lemon Brown Sugar Chicken recipe pop up on different blogs so of course I had to try it. Brown sugar on chicken? Umm. Sure, why not?
My husband and boys typically don’t like anything too lemony so I didn’t expect much of a reaction out of them but it’s safe to say that everyone loved it! Shocked the heck out of me! The chicken is so flavorful but it’s the perfect balance of sweet and sour. And so easy too! Did I mention the whole thing took about 30 minutes?!
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, pounded thin
- juice of two large lemons
- 1 tablespoon lemon zest
- 1/2 cup flour
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 2 tablespoons brown sugar
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Preheat oven to 350F. Heat the olive oil over medium-high heat in a large skillet.
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Combine the flour, paprika and sea salt in a shallow pan. Drop each chicken breast in the mixture and toss to coat completely.
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Drop each chicken breast in the hot oil and brown on both sides (should take only about four minutes). Remove chicken breasts and keep warm on a plate.
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Pour the lemon juice in the pan and stir to deglaze. Put chicken breasts in a baking dish and pour juice on top. Sprinkle with brown sugar and lemon zest.
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Bake for about 20 - 25 minutes, or until cooked through.
Oh wow – I try to stay away from sugar chicken recipes because I don’t like things very sweet, but adding lemon? Pure genius! I am totally making this this week!
I’ve made this before and it’s FABULOUS!
Sounds delicious.
I have to be careful with lemon in recipes. I made something with way too much once so Brent and I have a bit of a sensitivity to it now haha. I bet we could handle this though,=.
monochromatic meals are totally okay from time to time :) and I’m loving how easy this is!
I’m not a big fan of boneless skinless chicken breasts either – I wonder if this would be equally delicious with pork…
The chicken sounds wonderful, I’ll have to give it a try. My daughter would love your sides, two of her favorites.
Lisa~~
Cook Lisa Cook
This recipe looks so good. I was sold that it only took you 30 minutes to make. I was having one of those days where my freezer did not have exactly what I was looking for.
Hmmm I’m intruiged…. This will have to be tested out soon I think!
Amanda,
I made this recipe Monday night and let me tell you, it was awesome. PawPaw loved it and you know when he says it’s a keeper, it will be made again and again. It was really easy…all should try it.
Made this last night, very easy and the family loved it. Served with brown rice and fresh Brocolli. Monocromatic is okay did you read Jodi Picolts House rules that meal would have been great for yellow day.