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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
  • Total Time
    Prep: 20 min. Cook: 4 hours
  • Makes
    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


  • 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 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.
Nutrition 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.

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Average Rating:
  • jbugsly
    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
    Aug 3, 2011

    Quick and easy.

  • kalipokid
    Jul 13, 2011

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