While I’m on vacation, I typically prepare this chicken dish at Barnegate Bay in New Jersey. It has the perfect amount of lemon and a great garlicky undertone. This dish is one of my favorites since you can use more or less of the necessary components while still making a fantastic meal. All depends on you! White rice should be served with this because the sauce tastes amazing when combined with it. Enjoy!
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (10.75 ounce) can condensed cream of broccoli soup
- 1 (10.75 ounce) can milk
- 6 skinless, boneless chicken breast halves
- ¼ cup olive oil
- 4 cloves garlic, chopped
- 1 (14.5 ounce) can chicken broth
- 6 fresh button mushrooms
- 2 lemons, quartered and seeded
Instructions
- In a small saucepan heat soup with milk over low heat; when heated through, set aside. Meanwhile, roll chicken in bread crumbs, pressing hard to make sure chicken is well coated.
- Preheat oven to 350 degrees F (175 degrees C).
- Place coated chicken in a lightly greased 9×13 inch baking dish and drizzle with oil, then sprinkle with chopped garlic. Stir chicken broth into soup mixture, and pour mixture all over chicken. Sprinkle with mushrooms, then squeeze lemon over all.
- Bake at 350 degrees F (175 degrees C) for 40 minutes, or until chicken is cooked through and juices run clear.
Nutrition Facts
| Calories | 275 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 2 g |
| Protein | 27 g |
| Saturated Fat | 3 g |
| Sodium | 376 mg |
| Sugars | 4 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
This was pretty good and really easy. I think next time I’d use less lemon, since it was pretty strong and a bit overpowering. I only used a half of a can of milk and half of a can of chicken broth, since it seemed like it was going to be really runny otherwise.
All five of us in my family pretty much devoured this dish tonight! The sauce is pretty thin, and I was hoping it would thicken up a bit while it baked in the oven, but it still tasted good. The mushrooms taste wonderful in this dish, and the lemon gives it a nice citrusy flavor. I did not use the full can of chicken broth because I think with all of the milk the sauce would have been even more runny than it already was. I probably used about half of the broth. Overall very good though! Thank you for the recipe, SHOREGIRL69!
Not bad, but wasn’t great- followed the receipe for everything except used cream of chicken soup. Didn’t have cream of broc- as others mentioned the sauce was a little soupy…in texture and taste. I don’t usually cook with canned soups so maybe that’s way it still kinda tasted like cream of chicken to me. Not bad tho for a quick dinner.
very good..
I thought this was a decent recipe. I didn’t enjoy the chicken, however my boyfriend loved it, and I found it nice as a leftover. My problem with the chicken was the quality of chicken breast I had, and the fact that the chicken was too bland. I didn’t use breadcrumbs since I didn’t have any. I too cut back on the liquids and am sad I forgot by what portion because it came out well. I also reduced the lemon by half and found that to work nicely. I also added a little bit of italian seasoning. I added spinach to the top since I needed to use it, and some shredded cheddar on top of that. The spinach tasted good but turned brown and slimy in the oven. The cheddar and italian seasoning were tasty additions. I will probably make this again, but plan on actually breading the chicken or marinating it in something.
Not bad at all. We enjoyed it. Thanks
I have mixed feelings about this recipe. Fresh or dried bread crumbs were not specified (actually they were not even mentioned in the ingredients list!), I used fresh which may have been part of the problem. The sauce was very thin and runny. I used only one (very large) clove of garlic and one lemon and the flavor was still great, for us 4 cloves of garlic would have been way too much. I liked the flavor mostly, it was just kind of flat. I added some salt to the leftovers and that helped a little. I don’t know if I will try it again as my daughter hated it.
Was pretty good. Really different, but a nice change from the ordinary!
Pretty good and fairly quick. I anticipate this one will become a regular in my “Lazy Housewife” dinner rotation. I used cream of chicken soup and mixed in frozen broccoli florets. I did omit the chicken broth. I served with brown rice and didn’t have any leftovers, so I’m a happy camper. Thanks for a good recipe.
This is pretty tasty, however if I make it again I will make my own broccoli soup instead of using the canned stuff. It’s just not as good the homemade. It’s a nice quick recipe though, so that’s always a bonus. 🙂
Not a personal favorite. Went well with the white rice but the taste wasn’t up to expectation. Prep time is a little underestimated. Took about 1/2 hour to prep. Cook time is correct though. Maybe a 2 time a year recipe.
This was ok. It was easy.
This was a good recipe; different. The mushrooms i think are key here because they added a great taste. I used the cream of broccoli soup and served it over white rice. I will make again 🙂
WAS A VERY GOOD RECEIPE!!!! WERE A BUNCH OF COLLEGE KIDS WHO USUALLY EAT ROMAN NOODLES SO THIS WAS DEFINATELY A TREAT!!!
I tried this with a couple of reviewers’ suggestions – switching to cream of chicken soup and adding fresh broccoli. Looked great on paper, but didn’t deliver the expected results. The aroma and flavor are very unusual, and it just didn’t appeal to my palate. Can’t say I’ll be making this again.
Awesome. I pounded the chicken so you really only need 3 chicken breasts. I will make this again. Thanks for the recipe. My dinner guests and family loved it.
What a wonderful dish! I throw a little Swiss on top of the chicken; it helps hold down the garlic and bread crumbs. I also recommend the Lemon Pepper Pasta as a perfect addition.
I really liked this recipe. I used a Cream of Chicken soup as others suggested and added fresh broccoli and some tinned corn. I used plenty of garlic & lemon juice and only added enough chicken broth & milk to reach a sauce consistency I like. The chicken was very tender and the sauce tasted unusual but very enjoyable. I will be making this again for sure 🙂
I made this recipe over my grandparents house and we all absolutely loved it. I will certainly keep this recipe in mind for future uses.
This was really good. I used cream of chicken soup instead of the cream of broccoli and added fresh broccoli and I used sliced mushrooms instead of button mushrooms. Because of the broccoli, I covered the pan with aluminum foil. I would definately make this again.
Pretty good although I think I’ll use cream of mushroom, celery or chicken next time. I used half white wine and half chicken stock. I also used a lot more garlic and mushrooms. I’ll make this again and experiment until it’s fantastic!Thanks.