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Savory Lemon Chicken

Savory Lemon Chicken

4.16
(31)

Here's a tasty, quick-cooking skillet dish that features sautéed chicken breasts in a brightly flavored lemon sauce.  Give it a try...you're gonna love it!

serves 4 people

Ingredients

cost per recipe: $6.28

The price is determined by the national average.

  • 1 1/4

    pounds skinless, boneless chicken breast halves

  • 1

    can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup or Campbell's® Healthy Request® Condensed Healthy Request® Cream of Chicken Soup

  • 1/4

    cup water

  • 1

    tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes

  • 1/2

    teaspoon paprika

  • 1/4

    cup chopped green pepper or red pepper

  • 2

    tablespoons lemon juice

  • 4

    lemon slices

view nutrition info

How to Make It

Season the chicken as desired.  Spray a 10-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet. Stir the soup, water, parsley, paprika and pepper in the skillet and heat to a boil.  Return the chicken to the skillet.  Reduce the heat to low.  Cover and cook for 5 minutes or until the chicken is cooked through.  Stir in the lemon juice.  Season to taste.  Top the chicken with the lemon slices.
Step 1

Season the chicken as desired.  Spray a 10-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet.

Step 2

Stir the soup, water, parsley, paprika and pepper in the skillet and heat to a boil.  Return the chicken to the skillet.  Reduce the heat to low.  Cover and cook for 5 minutes or until the chicken is cooked through.  Stir in the lemon juice.  Season to taste.  Top the chicken with the lemon slices.

Recipe Tips

  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

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Made With
Campbell's® Healthy Request® Condensed Healthy Request® Cream of Chicken Soup

Campbell's® Healthy Request® Condensed Healthy Request® Cream of Chicken Soup

BUY NOW
Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

BUY NOW
Campbell's® Condensed Cream of Chicken Soup

Campbell's® Condensed Cream of Chicken Soup

BUY NOW

Ratings & Reviews

(31)
  • Am1214

    August 19, 2015

    Love it

    Fairly easy whole family enjoys

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  • Scott S.

    May 5, 2015

    Yumm ... but

    .. as others mentioned, this recipe needs some tweaks. I'm not huge on lemon, but as others have said, this needed more. So I added another tablespoon of lemon juice AND I added in a half cup of capers. (now we're getting there) I did the red pepper diced, but I don't know if I'd add it next time. If I did, I'd julienne them in strips, not cubes. I used half cup of milk instead of water. . PS: I think it'd be easier to mix the soup and milk before pouring it into the pan mixture. Less clumping and easier to stir outside of a hot fry pan. Just my .02 cents.

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  • Fab411

    May 4, 2015

    Lemon flavor

    I can't believe 1 Tbsp lemon juice is enough to give this a lemon chicken flavor. I think I would increase that and add some lemon zest.

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  • flossie53

    March 1, 2015

    Easy recipe to prepare for a weeknight.

    The sauce needed an extra squeeze of lemon at the end to brighten it up but other than that it was very good. I served it over brown rice. There was plenty of sauce for the chicken and the rice.

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  • Bela

    January 11, 2015

    Simple but tasty

    I used lemon pepper on both sides of the chicken while cooking, as suggested by another review. I was using two large chicken breast halves, and I cut each of these in half to make chubby strips. For the sauce, I used a can of cream of chicken and a can of chicken with herbs, and doubled the paprika, water, and parsley. I bagged half of this sauce and froze it for another dish later in the week. With the sauce I was using, I added the juice of half a large lemon and one small chopped red pepper and one small chopped green one. After boiling the sauce with the peppers and then adding the chicken, I allowed it to very lightly simmer covered until the peppers were tender, about fifteen minutes. I served this over rice pilaf with peas and carrots in it, and garnished the top with the lemon slices. The dish was beautifully colored, and very tasty, the sauce was excellent with the rice. I think the next time I will use milk instead of water, but I was out of it tonight.

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