Back to Lemon Chicken Breasts

Print Options


Card Sizes

Lemon Chicken Breasts Recipe

Lemon Chicken Breasts Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 4 hours YIELD:6 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. Serve chicken with rice and sauce. Sprinkle with almonds and parsley. Yield: 6 servings.

Nutritional Facts

1 each: 268 calories, 12g fat (4g saturated fat), 89mg cholesterol, 440mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 2 fat, 1/2 starch.

Reviews for Lemon Chicken Breasts

Sort By :
jbugsly User ID: 5064203 210057
Reviewed Apr. 23, 2013

"Very tasty and easy recipe. My whole family loved it. Even the picky 7 gear old. We will be making this again."

stacienbob User ID: 3130162 115103
Reviewed Aug. 3, 2011

"Quick and easy."

kalipokid User ID: 4351149 175163
Reviewed Jul. 13, 2011

"A bit too much lemon, perhaps 1/8 a cup. Good meal!!"

Loading Image

Wine Pairings

Full-Bodied White Wine

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