Creamy Lemon Herb Chicken

I found this recipe on a Knorr Lemon Dill (that’s what it was called before Lemon Herb) Sauce Mix. It has been a family favorite ever since. I often add extra lemon juice as I like things lemony.

This is awesome and very easy to make.

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Creamy Lemon Herb Chicken


3 tablespoons oil
4 boneless skinless chicken breasts
1⁄4 lb mushroom, sliced
1 1⁄2 cups celery, diagonally sliced
1 1⁄2 cups carrots, thinly sliced
1 cup water
1 package knorrs herb and lemon soup mix
1⁄2 cup milk
1 tablespoon butter


In a large skillet heat oil over medium heat.

Add chicken and cook until browned on both sides about 20 minutes. Remove chicken and keep warm.

Add vegetables to skillet. Stirring constantly, cook 5 minutes or until crisp tender.

Stir in remaining ingredients, stirring constantly until mixture comes to a boil over medium heat. Boil 1 minute.

Spoon over chicken.


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Chicken Roll-Ups

This is so good! It’s easy to throw together and the crumb coat stays lovely and crisp, whilst the chicken is tender and succulent.

Recipe based on one by Michelle S.
Photo by Michelle S.