*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
6.9.18 I used chicken tenders instead of chicken breasts (what I had on hand), otherwise, followed the recipe . The magic happens when you cook down the sauce, it just gets lemon-y and super delicious. Sooooo easy and sooooo good, thanks Lillian’s Kitchen for sharing your recipe, this one’s a keeper, for sure!
I made this for my family of four, including two children. Everyone loved it! We served it over pasta shells and with a side of sauteed green beans. I will definitely make this again.
Also, I followed the recipe as written. I used two large chicken breasts that I then cut in half for four thinner filets.
This was so tasty and easy to make I wish it would have produced more gravy as it was just enough for three servings. I wanted more more and more gravy! I am always trying to find tasty ways to make chicken and this is what we eat most. I made mine in my old faithful cast iron skillet so it made a nice crust on the chicken. I served it over Cheese tortellini's with a side of green beans and salad. I'm definitely going to make this again
A keeper for certain! I did add a clove of garlic and next time will add fresh basil to garnish and further flavor the chicken. No additional seasonings needed if you are using a full salt chicken broth. Light lemony and yummy!
Easy enough recipe for a weeknight but it was far too acidic for us. Hubs who will eat just about anything didn't care for this. I added 1 tsp of unpasteurized honey to the liquid after tasting and that balanced the recipe.
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