The Pioneer Woman Tasty Kitchen
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30 Minute Lemon Brown Sugar Chicken

3.00 Mitt(s) 6 Rating(s)6 votes, average: 3.00 out of 56 votes, average: 3.00 out of 56 votes, average: 3.00 out of 56 votes, average: 3.00 out of 56 votes, average: 3.00 out of 5

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Level: Easy

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Description

Chicken breasts covered in a sweet citrus glaze–perfect for a quick and easy weeknight dinner.

Ingredients

  • 1 pound Boneless, Skinless Chicken Breasts
  • 1 cup Flour
  • 2 teaspoons Paprika
  • 1 teaspoon Salt
  • 1-½ Tablespoon Canola Oil
  • 2 whole Lemons, Juiced
  • 2 Tablespoons Dark Brown Sugar
  • 1 Tablespoon Fresh Lemon Zest

Preparation

Preheat oven to 350F.

Using a meat mallet (or ice cream scoop), pound the chicken breasts thin. Set aside.

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 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 in the pan and stir to deglaze. Put chicken breasts in a casserole dish and pour juice on top. Sprinkle with brown sugar and lemon zest.

Bake for thirty minutes, or until internal temperature reaches 165.

One Comment

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BritnieAnn on 12.29.2010

This sounds WONDERFUL! Cant wait to try it tomorrow night!

6 Reviews

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jeybey on 8.28.2011

Really liked this, but would actually add a bit of brown sugar and paprika directly to the sauce to temper the taste of the lemon. Maybe some sweet onion too and/or used smoked paprika (used Hungarian sweet). Will make again!

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theremina on 8.19.2011

I agree that there’s an imbalance between the lemon and the brown sugar. Despite the very pleasant (to me) lemony component, the end flavor is one-dimensional. Maybe adding extra brown sugar would improve it.
I would probably add a spice or herb to give it a more rounded/complex flavor – substitute a Spanish smoked paprika, or add some cumin or thyme, for example.
I used a variety of chicken parts, deboned, as I had a whole chicken on hand. The legs, etc. are tender and do cook through in 30 minutes, as I pounded those pieces as well, and kept them a bit longer in the skillet during the first step. My mistake was to leave the skin on. Not recommended! The skin fat separates & leaves an oily layer in the baking dish.

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kitchenspark on 7.13.2011

Love this! I added a bit of chicken broth with the lemon juice and that helped cut the lemon pucker factor (I love it but one of my kids does not) and helped make more sauce to go on whatever starch I’m serving with it. I’ve made this a number of times and it’s such a great weeknight option!

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Shelly on 1.26.2011

Overall a very good recipe, easy to prepare, pretty to present and tasty as well. I only gave 3 stars because the whole rest of my family thought it was too lemony, while I did not, but I love lemon recipes! I will probably try it again because of it’s simplicity for a weeknight meal and I think if I just cut back the lemon to one, and add a touch more brown sugar that it will satisfy the pallete of my family a bit more – I can aways squeeze more lemon directly on my plate if I want! :) Thanks.

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cft8 on 1.10.2011

I just made this tonight. We didn’t find it too lemony at all, but I didn’t end up with much sauce. I was only making two breasts, so I used one lemon. Most of the juice actually evaporated when I deglazed the pan (it was probably a touch too hot). So, I squeezed a bit more juice over the chicken after I put it in the casserole dish. I wasn’t exact with my measurements on the brown sugar and lemon zest – I just sprinkled what I thought was a reasonable amount. Our only complaints were stuff that I messed up – I forgot the salt in the breading and it turned out a little dry, but I like I said my pan was a touch too hot, so I think it overcooked on that step.

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