Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chicken and Broccoli Lemon Crisp Recipe
    Lost? Site Map

    Chicken and Broccoli Lemon Crisp

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Carrie Ann's Note:

    Tender chunks of chicken and crunchy broccoli in a rich, tangy lemon cream sauce. I use low-fat sour cream and low-fat mayonnaise with little affect to the recipe. This is a wonderful recipe if your looking for something different!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Cook chicken in 1 tablespoon of melted butter in frying pan.
    2. 2
      Stir in cornstarch.
    3. 3
      Add milk, stir until mixture comes to a boil and thickens.
    4. 4
      Reduce heat to very low, add mustard, mayonnaise, sour cream, lemon juice and peel.
    5. 5
      Cut broccoli into florets, steam for 1 minute and drain.
    6. 6
      Arrange broccoli in a 2 quart baking dish.
    7. 7
      Spoon chicken mixture over broccoli.
    8. 8
      In frying pan, melt remaining butter, add bread crumbs and cook for 2 to 3 minutes.
    9. 9
      Sprinkle over chicken.
    10. 10
      Top with parmesan cheese.
    11. 11
      Bake at 350 degrees for 15 minutes or until mixture bubbles around edges.

    Ratings & Reviews:

    • on March 02, 2008


      A wonderful way to feature broccoli. I added a bit more Dijon mustard and used non fat sour cream. We will make this often in our kitchen. A very, very delicious one dish dinner. Thanks for posting this great recipe. Shawn in suburban Chicago

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 16, 2003


      Sooooo delighted with how this turned out -- light, healthy and tasty. The best thing is the sauce. It's mellow -- a little lemony, a little dijon mustardy and a little creamy. I followed the amounts for the sauce exactly. I used about 1 1/2 pounds of chicken breasts, and I steamed my broccoli for 5 minutes instead of just 1. I think next time I'll use crushed potato chips instead of the breadcrumbs. I'm always looking for new things to do with chicken -- aren't we all? And this is the answer for me. I'm already thinking of variations you could do with this. You could do maybe asparagus instead of broccoli, ham instead of chicken, you could throw in some mushrooms, etc.-- though it's perfect as is. So lovely. Clint's already asking when I'll be making again. Thank you for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chicken and Broccoli Lemon Crisp

    Serving Size: 1 (312 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 638.5
    Calories from Fat 349
    Total Fat 38.8 g
    Saturated Fat 15.1 g
    Cholesterol 134.2 mg
    Sodium 685.3 mg
    Total Carbohydrate 39.1 g
    Dietary Fiber 5.1 g
    Sugars 5.6 g
    Protein 35.3 g

    The following items or measurements are not included:


    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites