Lemon Chicken with Gravy Recipe
Lemon Chicken with Gravy Recipe photo by Taste of Home

Lemon Chicken with Gravy Recipe

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Chicken tenders are nicely seasoned with tantalizing lemon and thyme flavor in this recipe from Shona Germino of Casa Grande, Arizona. "I like to serve it with brown rice,” she says.
TOTAL TIME: Prep: 25 min. Cook: 3 hours
MAKES:4 servings
TOTAL TIME: Prep: 25 min. Cook: 3 hours
MAKES: 4 servings


  • 1 pound chicken tenderloins
  • 1/4 cup chicken broth
  • 3 tablespoons lemon juice
  • 3 tablespoons butter, cubed
  • 1 tablespoon grated lemon peel
  • 2 large garlic cloves, peeled and sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
  • 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
  • 2 teaspoons cornstarch
  • 2 teaspoons cold water
  • Hot cooked rice, optional

Nutritional Facts

3 ounce-weight: 195 calories, 9g fat (5g saturated fat), 90mg cholesterol, 466mg sodium, 4g carbohydrate (trace sugars, 1g fiber), 26g protein Diabetic Exchanges:3 lean meat, 2 fat


  1. In a 1-1/2-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 2-1/2 hours. Add parsley and thyme; cover and cook 30 minutes longer or until chicken is no longer pink.
  2. Remove chicken to a serving plate and keep warm. Transfer juices to a small saucepan. Combine cornstarch and water until smooth; add to juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and rice if desired. Yield: 4 servings.
Originally published as Lemon Chicken with Gravy in Cooking for 2 Spring 2009, p7

Full-Bodied White Wine

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

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Reviewed Mar. 24, 2015

"Loved this! Easy to make & full of flavor!!"

Reviewed Feb. 2, 2013

"Really good recipe-will make again-very lemon- for us will use a little less"

Reviewed Feb. 12, 2012

"O my GOODNESS. This was awesome and not high in calories either. Can't wait to make it again. Very flavorful. I served it with wild rice and peas. YUMMY!"

Reviewed Feb. 12, 2012

"I have made this with both fresh and dried ingredients. To get the best flavor, you should go with fresh. The difference is amazing. I made this for a church dinner and served it with rice, and everyone, including the kids, loved it."

Reviewed Dec. 17, 2011

"easy, but needs lots more flavor"

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