Another simple dish to add to your list of 30-minute meals – this Lemon Broccoli Chicken only requires a handful of ingredients. Add a vegetable and/or rice on the side for a full, easy meal.
Good morning, allergies! (Yes, that would seem to be the current state of things.) This spring has been unusually interesting in the allergy department, and I won’t be sad when it’s over. Right now my left eye looks a bit like someone whacked me in the face. (And this is coming from someone who usually isn’t bothered by the pollen!) Meanwhile, the humidity outside is at 100% and thunderstorms are in the forecast all day. I love storms, so I’m not complaining. 🙂
I was just reading this morning that the 2018 hurricane season is predicted to be another active one here in the U.S. I feel relief that my husband and I will no longer be in an area surrounded by enormous trees, but at the same time, I will miss living in a concrete block house on top of a hill!
Yes, that’s right; we have officially moved out of our old house and are staying with family until the new house is finished. Saying goodbye to our woodsy, beautiful little place was bittersweet, but we are excited about this new chapter in our lives!
All the excitement surrounded with packing and moving has left me less time for blogging, but I’m hoping to spend more time writing over the next several weeks between moves. 🙂
So, I’ll start off by sharing this easy recipe for Lemon Broccoli Chicken.
You only need about five ingredients and 30 minutes to throw this meal together. Also, it is all cooked in one pan, so there aren’t a lot of dirty dishes to clean up. 🙂 (Always a “win” in my book.)
I like to add a vegetable on the side, and maybe some steamed rice if I have time.
Lemon Broccoli Chicken
- 1 lemon
- 1 Tablespoon olive oil
- 4 skinless, boneless chicken breast halves
- 1 10 1/2 oz can cream of broccoli soup, low sodium
- 1/4 cup skim milk
- 1/4 teaspoon black pepper
Cut 4 thin slices of the lemon and set aside. Squeeze 1 Tablespoon of juice from remaining lemon and set aside.
In a medium skillet over medium-high heat, heat olive oil. Add chicken breasts, cover, and cook for 5 minutes on each side or until browned. Carefully pour off fat. Add the cream of broccoli soup, milk, and pepper to pan, pouring evenly over chicken. Top each chicken breast with one slice of the lemon. Cover and bring mixture to a low boil. Reduce heat to medium-low and cook 5-8 more minutes or until chicken is cooked through/no longer pink.
Serve with steamed rice and a vegetable.
~K in the Kitchen
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