Campbell’s Creamy Lemon Chicken Recipe

Campbell’s Creamy Lemon Chicken

Creamy, bright and deliciously simple, this Creamy Lemon Chicken is a must-try. Simply build the flavor in the pan as you go. With the help of premium Swanson® broth and Campbell’s® Cream of Chicken Soup, this dish practically makes itself. Finish with fresh lemon and serve over rice for a great guest-impressing dinner in no time.

Serves: 4Prep: 10 minutesCook: 20 minutesTotal: 30 minutesDifficulty: Easy

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Serves: 4

Ingredients

  • 1 can (10.5 oz.) Campbell's® Condensed Unsalted Cream of Chicken Soup
  • 3⁄4 cup Swanson® Unsalted Chicken Stock
  • 1 1⁄4 pound boneless, skinless chicken breast (4 small or 2 large cut in half lengthwise for thinner pieces)
  • 1 tbsp. vegetable oil
  • 1 large onion, cut in half and thinly sliced (about 1 cup)
  • 1 clove garlic, minced
  • 1⁄8 tsp. crushed red pepper (for more heat, increase to ¼ tsp.)
  • 2 tbsp. lemon juice

Directions

  • Season the chicken with salt and pepper. Heat the oil in a 12” 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.
  • 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.
  • 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.

Serves: 4

Ingredients

  • 1 can (10.5 oz.) Campbell's® Condensed Unsalted Cream of Chicken Soup
  • 3⁄4 cup Swanson® Unsalted Chicken Stock
  • 1 1⁄4 pound boneless, skinless chicken breast (4 small or 2 large cut in half lengthwise for thinner pieces)
  • 1 tbsp. vegetable oil
  • 1 large onion, cut in half and thinly sliced (about 1 cup)
  • 1 clove garlic, minced
  • 1⁄8 tsp. crushed red pepper (for more heat, increase to ¼ tsp.)
  • 2 tbsp. lemon juice

Directions

  • Season the chicken with salt and pepper. Heat the oil in a 12” 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.
  • 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.
  • 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.