Cheese-Topped Lemon Chicken Breasts Recipe
Cheese-Topped Lemon Chicken Breasts Recipe photo by Taste of Home

Cheese-Topped Lemon Chicken Breasts Recipe

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Looking for a new way to fix chicken? This easy recipe is a must-try! If you don't want to shred the Colby cheese, you could substitute packaged shredded Colby-Monterey Jack cheese instead. Renee Mitchell - McChord AFB, Washington
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons butter
  • 1/4 cup lemon juice
  • 2 tablespoons soy sauce
  • 3/4 cup shredded Colby cheese

Nutritional Facts

1 chicken breast half equals 290 calories, 18 g fat (10 g saturated fat), 105 mg cholesterol, 851 mg sodium, 2 g carbohydrate, trace fiber, 29 g protein.


  1. Sprinkle chicken with salt and pepper. In a large skillet, brown chicken in butter on both sides over medium heat. Stir in lemon juice and soy sauce. Bring to a boil. Reduce heat; cover and cook for 4-5 minutes or until meat juices run clear.
  2. Remove from the heat. Sprinkle each chicken breast with cheese. Cover and let stand for 2-3 minutes or until cheese is melted. Yield: 4 servings.
Originally published as Cheese-Topped Lemon Chicken Breasts in Simple & Delicious September/October 2009, p25

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed May. 7, 2014

"Love this recipe, except without the cheese. I make it frequently."

Reviewed Nov. 25, 2012

"I love this recipe! Very easy & Quick to make!! Made it for my family at home and than had a weekend to make it for my cousin and they all loved it as well!!"

Reviewed Jul. 8, 2011

"I tried this recipe and it was so delicious!!!"

Reviewed Feb. 10, 2011

"Quick & easy to make. I used cheddar instead of Colby. The sauce is a little strong so next time I will just serve it with less sauce."

Reviewed Aug. 10, 2010

"A definite favourite at our house! I didn't have any Colby cheese on hand when I made it the first time so I used cheddar instead. I've made this many times and it's always good!"

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