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Eight delicious lemony entree recipes from Campbell's Kitchen

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One of summer's most popular beverages is cool, tart, refreshing lemonade. Lemons, however, aren't just for making this thirst quenching drink. The following eight recipes from Campbell's Kitchen prove that lemons can be at the heart of a great summertime entree, too! Photos for each of these recipes are included in the attached slideshow and follow the order of the recipes as they are presented in the article. Please note: all recipes and photos shared with permission.

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Savory Lemon Chicken

What You'll Need

  • Vegetable cooking spray
  • 1 1/4 pounds skinless, boneless chicken breast halves
  • 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
  • 2 tablespoons water
  • 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
  • 1 tablespoon lemon juice
  • 1/2 teaspoon paprika
  • 1/4 cup chopped green or red pepper
  • 4 lemon slices

How to Make It

  1. Spray a 10-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
  2. Stir the soup, water, parsley, lemon juice, paprika and pepper in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Top the chicken with the lemon slices.

Lemon Herb Grilled Chicken

What You'll Need

  • 1 3/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
  • 3 tablespoons lemon juice
  • 1 teaspoon dried basil leaves, crushed
  • 1 teaspoon dried thyme leaves, crushed
  • 1/8 teaspoon ground black pepper
  • 4 bone-in chicken breast halves, skin removed (about 2 pounds)

How to Make It

  1. Stir the broth, lemon juice, basil, thyme and black pepper in a small bowl.
  2. Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 35 minutes or until cooked through, turning the chicken over once halfway through the grilling time and brushing often with the broth mixture. Discard the remaining broth mixture.

Almond-Crusted Salmon with Thyme & Lemon Butter Sauce

What You'll Need

  • 1/4 cup plain dry bread crumbs
  • 1/4 cup blanched almonds
  • 1 clove garlic
  • 2 tablespoons olive oil
  • 8 salmon fillets (about 3 pounds)
  • 1 tablespoon cornstarch
  • 1 1/2 cups Swanson® Chicken Broth or Swanson® Chicken Stock
  • 2 tablespoons lemon juice
  • 1 teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves, crushed
  • 3 tablespoons butter
  • 1/4 cup chopped shallot or onion

How to Make It

  1. Place the bread crumbs, almonds and garlic into a food processor or blender. Cover and process until the mixture is finely ground. Gradually pour in the olive oil while the food processor is running and process until the mixture is moist.
  2. Place the fish into a roasting pan. Top the fish with the bread crumb mixture and press to adhere.
  3. Bake at 400°F. for 15 minutes or until the fish flakes easily when tested with a fork and the bread crumb mixture is golden. Remove the fish from the oven, cover and keep warm.
  4. Stir the cornstarch, broth, lemon juice and thyme in a medium bowl until the mixture is smooth.
  5. Heat 2 tablespoons butter in a 1-quart saucepan over medium heat. Add the shallots and cook until tender, stirring occasionally. Stir in the cornstarch mixture and heat to a boil. Cook and stir until the mixture boils and thickens. Add the remaining butter and cook and stir until it's melted. Serve the sauce with the fish.

Oven-Roasted Chicken with Artichokes, Lemon and Tomato Sauce

What You'll Need

  • 1 lemon
  • 1 3/4 pounds skinless, boneless chicken breast halves
  • 1 package (about 9 ounces) frozen artichoke hearts, cut in quarters
  • 3 cups Prego® Heart Smart™ Roasted Red Pepper & Garlic Italian Sauce
  • 1 package (10 ounces) couscous, prepared according to package directions

How to Make It

  1. Heat the oven to 400°F. Grate 1 teaspoon zest and squeeze 1 tablespoon juice from the lemon.
  2. Place the chicken and artichoke hearts into a roasting pan. Stir the sauce, lemon juice and lemon zest in a medium bowl. Pour the sauce mixture over the chicken and artichoke hearts.
  3. Roast for 35 minutes or until the chicken is cooked through. Serve the chicken and sauce over the couscous.

Lemon Herb Chicken Primavera

What You'll Need

  • 1 1/4 pounds skinless, boneless chicken breast halves
  • 1/8 teaspoon garlic powder
  • Vegetable cooking spray
  • 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
  • 1/2 cup milk
  • 1 tablespoon lemon juice
  • 1/4 teaspoon dried basil leaves, crushed
  • 1 bag (about 16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots)

How to Make It

  1. Sprinkle the chicken with the garlic powder.
  2. Spray a 10-inch skillet with the cooking spray and heat for 1 minute over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides.
  3. Stir the soup, milk, lemon juice, basil and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through.

Lemon Broccoli Chicken

What You'll Need

  • 1 lemon
  • 1 tablespoon vegetable oil
  • 1 1/4 pounds skinless, boneless chicken breast halves
  • 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Broccoli Soup
  • 1/4 cup milk
  • 1/8 teaspoon ground black pepper

How to Make It

  1. Cut 4 thin slices from the lemon. Squeeze 2 teaspoons juice from the remainder of the lemon.
  2. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.
  3. Stir the soup, milk, lemon juice and black pepper in the skillet and heat to a boil. Top the chicken with the lemon slices. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.

Lemon Chicken with Wine & Capers

What You'll Need

  • 1 lemon
  • 4 thin-sliced skinless, boneless chicken breast halves (about 1 pound)
  • 1 tablespoon olive oil
  • 1 large onion, chopped (about 1 cup)
  • 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
  • 1/2 cup dry white wine or water
  • 2 tablespoons drained capers
  • 1 cup regular long-grain white rice, cooked according to package directions (about 3 cups)

How to Make It

  1. Cut 4 thin slices from the lemon. Squeeze 2 teaspoons juice from the remaining lemon.
  2. Season the chicken, if desired.
  3. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 3 minutes or until lightly browned on both sides. Remove the chicken from the skillet.
  4. Add the onion to the skillet and cook until tender, stirring occasionally.
  5. Stir the soup, wine, lemon juice and capers in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Top the chicken with the lemon slices. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice.

Lemony Olive Chicken

What You'll Need

  • 1 tablespoon vegetable oil
  • 4 skinless, boneless chicken breast halves (about 1 pound)
  • 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
  • 1/4 cup milk
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon ground black pepper
  • 1/2 cup sliced pitted ripe olives
  • 4 lemon slices
  • 1 cup regular long-grain white rice, prepared according to package directions (about 3 cups)

How to Make It

  1. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.
  2. Stir the soup, milk, lemon juice, black pepper and olives in the skillet and heat to a boil. Top the chicken with the lemon slices. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice.
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