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Lemon Chicken Breasts with Veggies Recipe

Lemon Chicken Breasts with Veggies Recipe photo by Taste of Home

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For a hearty, comforting dish with a nice, subtle lemon flavor, try this delicious chicken dish. It has everything you need for a satisfying meal.—Amber Otis, Morris, Oklahoma

This recipe is:

Diabetic Friendly

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Lemon Chicken Breasts with Veggies Recipe

Prep: 25 min. Cook: 8 hours

Yield: 6 Servings

25 480 505

Ingredients

1 pound fresh baby carrots
3 cups cubed red potatoes
1 package (14 ounces) frozen pearl onions, thawed
2 celery ribs, thinly sliced
6 bone-in chicken breast halves (10 ounces each), skin removed
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup water
1/2 cup lemon juice
1 teaspoon dried parsley flakes
1 teaspoon dried thyme
1/2 teaspoon pepper
1/4 teaspoon salt

Directions

In a 5- or 6-qt. slow cooker, combine the carrots, potatoes, onions and celery. Top with chicken.
Combine the soup, water, lemon juice, parsley, thyme, pepper and salt; pour over chicken and vegetables. Cover and cook on low for 8-9 hours or until chicken and vegetables are tender. Yield: 6 servings.

Originally published as Lemon Chicken Breasts with Veggies in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p45

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Lemon Chicken Breasts with Veggies

Lemon Chicken Breasts with Veggies

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(1-10) of 20 reviews

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Reviewed on Nov. 16, 2012 by jujubead1313

Light sauce which i appreciated, but the chicken needs to be submerged in the sauce while cooking, and its a little plain. Good, but I would rather spend time trying new recipes instead of this one again.

Reviewed on Sep. 22, 2012 by lawhipp

Great recipe. Next time I'll decrease the lemon just a bit.

Reviewed on Sep. 08, 2012 by laeich

Very easy and you will have most of the ingredients on hand.

Reviewed on Sep. 05, 2012 by RKRKRK

Nice

Reviewed on Aug. 30, 2012 by Venki

good to cook

Reviewed on Jul. 22, 2012 by administrator

This was very good but will make a few changes next time. More lemon juice as the lemon flavor was practically non-existent and cut the thyme in half as that was overpowering. I used 4 big still partially frozen bone-in chicken breasts which were perfect for 4 adults and left the skin on. The meat was tender and juicy - absolutely perfect! As others stated the sauce was more of a juice so I thickened it with a little cornstarch. This is a keeper as the aroma was mouthwatering when I walked in the door after work!

Reviewed on Jul. 18, 2012 by chrissteve

It smelled wonderful when we walked into the house at the end of the day! And we found it quite tasty! I had used golden mushroom soup, and I liked the result. It did not seem too salty. We thought the sauce added a lot to the dinner, helping to moisten the chicken. I might not serve this to special guests but it's a great family dish.