Creamy Lemon Chicken is a simple, flavorful weeknight dinner: chicken breasts baked in a light, creamy lemon sauce and perfect served over rice, pasta, or broccoli rice.
I grew up eating Chicken Divan and I still love it, but that classic version can be heavy on mayonnaise and cheese. This Creamy Lemon Chicken captures the comforting, homey feel of that dish while keeping the sauce lighter and brighter thanks to fresh lemon juice and sour cream. It comes together quickly and is ideal for busy evenings when you want something comforting without hours in the kitchen.
How to make Creamy Lemon Chicken
This recipe is straightforward and forgiving. Arrange boneless, skinless chicken breasts in a single layer in a casserole dish. Whisk the sauce ingredients — cream of chicken soup, sour cream, fresh lemon juice, dried parsley and garlic salt — until smooth. Pour the mixture over the chicken, cover, and bake until the chicken reaches 165°F and the sauce is bubbling. The lemon adds brightness while the sour cream creates a silky texture without needing cheese.
What to serve with Creamy Lemon Chicken
- Broccoli rice for a low-carb vegetable-forward option
- Roasted spaghetti squash to keep the meal light
- Oven-roasted mixed vegetables for color and texture
- Quick broccoli pasta for a simple family-friendly side
- Crispy smashed potatoes for a heartier accompaniment
Kitchen tips
- Use a shallow casserole dish so the sauce spreads evenly and the chicken cooks consistently.
- Trim excess fat and, if the breasts are very thick, consider slicing them horizontally for even cooking.
- Always verify the internal temperature with a digital thermometer — the safe target is 165°F (74°C).
- If your sauce seems too thick before baking, stir in a tablespoon or two of milk to thin it slightly; if too thin after baking, remove the chicken and reduce the sauce briefly on the stovetop.
Creamy Lemon Chicken
A quick summary: boneless chicken breasts baked in a creamy lemon sauce — ready in about 45 minutes and yields 4 servings.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 3 tbsp fresh lemon juice
- 2 tsp dried parsley
- 1 tsp garlic salt
- 1/2 tsp black pepper
Instructions
- Preheat the oven to 350°F (175°C).
- Place the four chicken breasts in a single layer in a casserole dish.
- In a bowl, whisk together the cream of chicken soup, sour cream, lemon juice, dried parsley, garlic salt, and black pepper until smooth.
- Spread the sauce evenly over the chicken breasts.
- Cover the dish and bake 35–40 minutes, until the sauce is bubbling and the chicken reaches an internal temperature of 165°F (74°C).
- Let the chicken rest a few minutes before serving to allow the sauce to settle; spoon the sauce over the chicken when plated.
Nutrition (approximate per serving)
Calories: 189 kcal | Protein: 25 g | Fat: 9 g | Carbohydrates: 2 g | Sodium: 724 mg
More chicken recipes to try
- Simply Delicious Chicken and Dumplings
- Basic Bitch Chicken
- French Onion Chicken Soup
- Ohio Shredded Chicken Sandwiches
- Grilled Lemon Chicken Alfredo