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Lemon-Broccoli Chicken


  • 1 tablespoon vegetable oil
  • 4 boneless, skinless chicken breast halves
  • 1 can cream of broccoli soup
  • 1/4 cup milk
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon pepper
  • 4 thin lemon slices
  • 6 cups cooked wide egg noodles, buttered

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  1. Heat oil in a skillet. Sauté chicken breasts about 10 minutes, until browned on both sides.
  2. Pour off fat.
  3. Combine soup, milk, lemon juice and pepper; pour over chicken.
  4. Top each chicken with a thin lemon slice.
  5. Reduce heat to low and cover. Simmer for 5-10 minutes until chicken is tender, stirring occasionally.
  6. Serve over hot cooked egg noodles.