Lemon Chicken

Campbell's Lemon Chicken Recipe

Lemon and chicken are a classic combination...and when you prepare this simple skillet dish, you'll understand why.  Try it tonight...it's outstanding!

At a glance


10 min.


1 hr.



Cook: 50 min.

Made With

  • Campbell's® Condensed Cream of Chicken Soup

    Campbell's® Condensed Cream of Chicken Soup

  • Campbell's® Condensed Cream of Broccoli Soup

    Campbell's® Condensed Cream of Broccoli Soup

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What You'll Need

1 lemon
1 tablespoon vegetable oil
1 chicken (2 1/2 to 3 pounds), cut up
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed Cream of Broccoli Soup
1/4 cup water
1 clove garlic, minced
1/4 teaspoon ground black pepper
2 cups regular long-grain white rice, cooked according to package directions (about 6 cups)

How to Make It

  • 1

    Cut 4 thin slices from the lemon. Squeeze the juice from the remaining lemon and set aside.

  • 2

    Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until it's well browned on all sides. Remove chicken from the skillet. Pour off any fat

  • 3

    Stir the soup, water, garlic, pepper and lemon juice in the skillet. Return the chicken to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes. Top the chicken with the lemon slices. Cover and cook for 15 minutes or until chicken is cooked through, stirring occasionally. Serve the chicken with the rice.

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Recipe Nutritional Information

Made With

Campbell's Cream of Broccoli Soup Campbell's Cream of Chicken Soup


444 456


15g 16g


4g 4g


67mg 69mg


371mg 420mg


52g 51g


2g 2g


26g 26g


5%DV 5%DV


12%DV 12%DV


5%DV 4%DV


17%DV 17%DV

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

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