What a winner of a chicken dinner! This has been one of my most favorite chicken creations as of late.
I first saw the recipe that is the amazingness of Lemon Brown Sugar Chicken on Eat Live Run and then saw Iowa Girl Eats make it, and I knew I had to try it. With the rave reviews floating around the internet, I knew I wouldn’t be steered wrong. It took me a couple months to get around to trying it, but now I am hooked… hooked I say! I’m in love with the easy prep, the tangy lemon melding with the molasses-y brown sugar which caramelizes all over each piece of juicy chicken. Amazing! Served atop tender Israeli Couscous, this is one winner of a chicken dinner. I can’t wait to make it again.
Speaking of winners, I am happy to announce the winner of the $35 gift certificate to CSN stores!
Congratulations! I wish I could give all of you a prize, but you’ll just have to keep reading because I’m sure there will be more fun giveaways in the future. But as for now… enjoy this winner of a chicken dinner!
- 1 pound chicken tenders [original called for chicken breasts, pounded thin]
- juice of 2 lemons
- 1 tablespoon lemon zest
- 1 cup flour
- 2 teaspoons paprika
- canola oil
- 2 tablespoons brown sugar [I used dark brown sugar...but either would be fine.]
- 2 cups cooked Israeli couscous
Preheat oven to 350 degrees. Stir together flour and paprika in a shallow dish. Pat chicken tenders dry with a paper towel, then place in flour mixture and toss to coat.
In a large skillet, heat a little oil over medium high heat. When hot, brown each piece of chicken on both sides, then remove and place in a large baking dish.
Pour the lemon juice into the hot skillet and stir to get up all those leftover chicken bits. Pour juice on the chicken, then top with brown sugar and lemon zest. Bake for 15-20 minutes or until cooked through.
Serve with Israeli couscous cooked in chicken broth if you like.
Click here for the printable version: Lemon Brown Sugar Chicken