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Lemon Chicken Breasts

 Lemon Chicken Breasts
Dijon mustard, rosemary and lemon juice season chicken breasts wonderfully in this fuss-free recipe. For an elegant and impressive finish, sprinkle on some toasted almonds and fresh parsley. —Kathy Evans, Lacey, Washington
6 ServingsPrep: 20 min. Cook: 4 hours


  • 6 boneless skinless chicken breast halves (5 ounces each)
  • 1 cup chicken broth, divided
  • 1/4 cup lemon juice
  • 3 tablespoons Dijon mustard
  • 3 garlic cloves, minced
  • 2 tablespoons butter, melted
  • 1/4 teaspoon dried rosemary, crushed
  • 3 tablespoons cornstarch
  • Hot cooked rice
  • 1/2 cup slivered almonds, toasted
  • 3 tablespoons minced fresh parsley


  • Place chicken in a 3-qt. slow cooker. In a small bowl, combine 3/4
  • cup broth, lemon juice, mustard, garlic, butter and rosemary; pour
  • over chicken. Cover and cook on low for 4-5 hours or until a meat
  • thermometer reads 170°. Remove chicken; keep warm.
  • Skim fat from cooking juices; transfer to a small saucepan. Bring
  • liquid to a boil. Combine cornstarch and remaining broth until
  • smooth. Gradually stir into the pan. Bring to a boil; cook and stir
  • for 2 minutes or until thickened.
  • Serve chicken with rice and sauce. Sprinkle with almonds and parsley.
  • Yield: 6 servings.

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Lemon Chicken Breasts (continued)

Nutritional Facts: 1 chicken breast half with 1/3 cup sauce equals 268 calories, 12 g fat (4 g saturated fat), 89 mg cholesterol, 440 mg sodium, 9 g carbohydrate, 1 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 2 fat, 1/2 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.