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Lemon Asparagus Chicken

Lemon Asparagus Chicken
  • prep time: 5 min
  • total time: 20 min
  • serves: 4 people
  • calories: 260 1 serving

Asparagus and lemon are two classic spring flavors that are great paired with chicken.  Keep some condensed cream of asparagus soup in your pantry and you can make this Lemon Asparagus Chicken anytime!  The soup provides subtle asparagus flavor that becomes a creamy sauce when simmered with sauteed chicken and fresh lemon.  Only 2 steps and 5 ingredients to make this Lemon Asparagus Chicken the perfect answer to the eternal question: How can I turn this package of chicken into dinner tonight?


cost per recipe: $6.11

  • 1 tablespoon vegetable oil
  • 1 1/4 pounds boneless, skinless chicken breast (4 small or 2 large cut in half lengthwise for thinner pieces)
  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Asparagus Soup
  • 1/4 cup milk
  • 1 tablespoon lemon juice


  • Step 1

    Season the chicken with salt and pepper.  Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until browned on both sides (to prevent sticking, make sure the skillet and oil are hot before adding the chicken).

  • Step 2

    Stir the soup, milk and lemon juice in the skillet. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is done.  Season to taste.  Serve topped with slices of fresh lemon, if desired.


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  • Lemon Asparagus Chicken

    Janis B.
    July 15, 2020

    Delicious. I served it on a bed of rice using the soup as a gravy. Instead of oil, I used unsalted butter which gave the chicken a richer flavor. I poured off the access butter before adding the soup mixture. Wish I could have found fresh asparagus to compliment the meal.

  • Great Recipe and easy to make

    January 31, 2015

    I sauteed mushrooms, set aside then cooked the chicken and set that aside. I added white wine to deglaze the pan before adding the soup, lemon juice, black pepper and milk. After it is blended add back the mushrooms and chicken into the pan.
    I used one can of cream of Asparagus soup and one can of cream of mushroom soup because I had to double the amount of chicken for my family and didn't want it to have an over powering taste of Asparagus. It was easy and delicious! I will make this again and again.

  • I've made this for probably 10 years

    Jennifer V.
    August 21, 2013

    After cooking this for so long I've probably made it every way possible and have tweaked it to my liking. I boil a few chicken breasts and then shred them when cooked through. Then I add chicken to two cans of cream of asparagus soup and a little less than two cans of milk. While heating this together (salt and pepper of coarse and a little lemon juice also) I cook egg noodles and spoon mixture over the noodles. So much better this way and feeds a lot more people.

  • Awesomely delicious

    Lorena M.
    August 21, 2013

    This is so easy and delicious!
    You do need more than 1/4 milk I used 1/2 cup and the lemon, it's really to taste, I like a lot so I definitely put more than a tablespoon. I recommend this for sure!!!

  • Good and fast

    Kely M.
    February 18, 2013

    I ended up adding a little more lemon juice while cooking the chicken. I didnt taste the asparagus but it was still good. Served it over rice.

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    Campbell's Pinterest
    Calories 260
    Total Fat 11 g
    Sat. Fat 2.0 g
    Trans Fat 0 g
    Cholesterol 84 mg
    Sodium 602 mg
    Total Carb 5 g
    Dietary Fiber 0 g
    Sugar 1 g
    Added Sugars 0 g
    Protein 32 g
    Vitamin D 1 %DV
    Calcium 3 %DV
    Iron 6 %DV
    Potassium 7 %DV

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