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Creamy Lemon Chicken

  • Cook Time: 4 - 5 hours on low or 2 - 2 1/2 hours on high
  • Servings: 2
  • Course: Main Dish

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Reynolds Kitchens tip

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  • 2 chicken breast halves with skin and bone (about 1 pound)
  • 1 9-ounce package frozen cut green beans
  • 1/2 of a small onion, cut into very thin wedges
  • 1 clove garlic, minced
  • 1/8 teaspoon pepper
  • 1/4 cup canned reduced-sodium chicken broth
  • 2 ounces reduced-fat cream cheese (Neufchatel), cubed
  • 1/2 teaspoon finely shredded lemon peel
  • Lemon peel strips (optional)


Step 1

Remove skin from chicken. Place frozen green beans and onion in a 1-1/2 quart slow cooker lined with a Reynolds® Slow Cooker Liner. Place chicken on vegetables. Sprinkle with garlic and pepper. Pour broth over all.

Step 2

For sauce, beat cream cheese and shredded lemon peel in a small bowl with an electric mixer on low speed until smooth. Slowly add cooking liquid, beating on low speed until combined.

Step 3

Spoon sauce over chicken and vegetables. Garnish with lemon peel strips, if desired.

Step 4

Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. If no heat setting is available, cook for 3-1/2 to 4 hours.

Step 5

Transfer chicken and vegetables to 2 serving plates; cover to keep warm.

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