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Creamy Lemon Chicken

An image of prepared Creamy Lemon Chicken showing chicken, onion, Swanson® Unsalted Chicken Stock and Campbell's® Condensed Unsalted Cream of Chicken Soup.
  • prep time: 10 min
  • total time: 30 min
  • serves: 4 people
  • calories: 300 1 serving

This Creamy Lemon Chicken is a very simple recipe.  A few good ingredients cooked perfectly don't need any embellishment- why mess with a good thing?  Brown your chicken in the skillet for the first layer of flavor.  Add onion, garlic and crushed red pepper, then simmer in unsalted chicken stock and unsalted cream of chicken soup.  The soup and broth add lots of savory flavor and creamy texture, and you can choose to add salt and pepper until it tastes perfect to you.  Finish with lemon juice (we like fresh for the best flavor) and you have chicken in a creamy sauce that's perfect for serving over any hot cooked grain or pasta.  You probably have the ingredients for Creamy Lemon Chicken in your pantry right now- give it a try!


  • 1 1/4 pounds boneless, skinless chicken breast (4 small or 2 large cut in half lengthwise for thinner pieces)
  • 1 tablespoon vegetable oil
  • 1 large onion, cut in half and thinly sliced (about 1 cup)
  • 1 clove garlic, minced
  • 1/8 teaspoon crushed red pepper (for more heat, increase to 1/4 teaspoon)
  • 3/4 cup Swanson® Unsalted Chicken Stock
  • 1 can (10 1/2 ounces) Campbell's® Condensed Unsalted Cream of Chicken Soup
  • 2 tablespoons lemon juice


  • Tips

    • Try deglazing the skillet with 1/4 cup dry white wine!  Add the wine before adding the stock and soup.  Heat to a boil and stir to scrape up all the yummy browned bits from the bottom of the skillet.
  • Step 1

    Season the chicken with salt and pepper.  Heat the oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook for 6 minutes or until well browned on both sides (make sure the skillet is hot before adding the chicken to prevent sticking).  Remove the chicken from the skillet.

  • Step 2

    Reduce the heat to medium.  Add the onion and cook until lightly browned.  Add the garlic and red pepper and cook and stir for 1 minute.  Add the stock and soup and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet.

  • Step 3

    Return the chicken to the skillet. Reduce the heat to medium-low.  Cover and cook for 5 minutes or until the chicken is done.  Stir in the lemon juice. Season to taste.  Sprinkle with chopped fresh parsley and serve with hot cooked noodles or rice, if desired.

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Calories 300
Total Fat 12 g
Sat. Fat 3 g
Trans Fat 0 g
Cholesterol 97 mg
Sodium 141 mg
Total Carb 10 g
Dietary Fiber 0 g
Sugar 2 g
Protein 35 g
Vitamin D 0 %DV
Calcium 3 %DV
Iron 7 %DV
Potassium 9 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.