Lemon Chicken with Olives

Prep Time
Cook Time
Ready In

"If you like lemon and chicken, this combination will become a stand-by for nights when time is a factor. The recipe calls for canned soup, but it can easily be modified with a low fat or reduced sodium soup, a chicken based homemade substitute, or a simple white sauce. Variations are endless."

Original is 4 servings


  • Serving Size: 1 (829.1 g)
  • Calories 625.6
  • Total Fat - 27 g
  • Saturated Fat - 11.6 g
  • Cholesterol - 63 mg
  • Sodium - 885.2 mg
  • Total Carbohydrate - 89.1 g
  • Dietary Fiber - 5.1 g
  • Sugars - 66 g
  • Protein - 11.4 g
  • Calcium - 260.7 mg
  • Iron - 2.8 mg
  • Vitamin C - 32.9 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

This cooks fairly quickly, so prep time refers to assembly and measurement of the ingredients.

Step 2

Over medium high heat, brown the chicken in oil and remove to a plate.

Step 3

Combine soup, milk, lemon juice, pepper, and olives. Add it to the pan and bring it to a full simmer.

Step 4

Return the chicken and any juices to the pan, top with lemon slices, reduce heat to low, and cook covered for 10-15 minutes. If the chicken breasts are larger, increase the covered cooking time accordingly. With chicken tenders, it may only take 5-10 minutes.

Step 5

Serve it over rice or pasta to enjoy with the sauce or by itself with the sauce spooned on top. Garnish with fresh parsley. Steamed broccoli is a visually beautiful side with a textural compliment.

Step 6

Change it up with different soup flavors, add mushrooms, or try white wine instead of the lemon juice. This is a wonderfully flexible recipe to experiment with.


No special items needed.

2 Reviews


I made it with a white sauce base and it turned out so delicious. I made the sauce medium thickness and it was just right for this recipe. We loved the lemony flavor with the chicken and it was so good served with egg noodles with the sauce and chicken over it. I plan to make this on a regular basis we liked it so well!


review by:
(8 Jul 2013)


Very tasty Sunday dinner ! I just made two breasts for the two of us and cut back the sauce accordingly, turned out delicious, nice and lemony and the olives added a lovely tang. Thanks for posting, i'll be making this one again.  Served as suggested with steamed broccoli and a potato/rutabega mash.


review by:
(24 Jan 2012)

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