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Lemon Herb Chicken Primavera

An image of prepared Lemon Herb Chicken Primavera made with chicken, Campbell's® Condensed Cream of Mushroom Soup and California vegetable blend.
  • prep time: 5 min
  • total time: 25 min
  • serves: 4 people
  • calories: 273 1 serving

Chicken, veggies and a creamy mushroom sauce...this fabulous skillet dish is ready to serve in just 25 minutes.


  • 1 1/4 pounds skinless, boneless chicken breast halves
  • 1/8 teaspoon garlic powder
  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
  • 1/2 cup milk
  • 1 tablespoon lemon juice
  • 1/4 teaspoon dried basil leaves, crushed
  • 1 bag (about 16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)


  • 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.
  • Step 1

    Sprinkle the chicken with the garlic powder.

  • Step 2

    Spray a 10-inch skillet with vegetable cooking spray and heat for 1 minute over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides.

  • Step 3

    Stir the soup, milk, lemon juice, basil and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through.

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Calories 273
Total Fat 9 g
Sat. Fat 2 g
Cholesterol 105 mg
Sodium 664 mg
Total Carb 15 g
Dietary Fiber 3 g
Protein 35 g
Calories 249
Total Fat 6 g
Sat. Fat 1 g
Cholesterol 105 mg
Sodium 592 mg
Total Carb 15 g
Dietary Fiber 3 g
Protein 35 g

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