Chicken With Lemon Basil Sauce

We eat a lot of chicken, which can get boring unless I try new recipes. I found this recipe for pork chops with lemon thyme cream sauce (also AMAZING by the way), and knew that I had to change it up a bit so I could make it and the kids would eat it. So here’s my spin on the recipe…it’s my Chicken With Lemon Basil Sauce.

Chicken With Lemon Basil Sauce

Looking for an AMAZING, quick, and easy weeknight dinner recipe? This recipe for Chicken with Lemon Basil sauce can't be beat! Serve it with my recipe for the best broccoli EVER recipe and it's a hit!

This chicken with lemon basil sauce is a quick and easy weeknight dinner that got two thumbs up from all of the kids, which means this recipe is a keeper! It’s loaded with flavor and turns hum-drum chicken into a masterpiece.

Chicken With Lemon Basil Sauce
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  • 1 lb. chicken tenderloins
  • 2 tbsp butter
  • 1/2 cup flour
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1 tsp shredded lemon zest
  • 1 garlic clove, minced
  • 3 tbsp fresh lemon juice
  • 1/4 cup white wine
  • 1 tsp (or more to taste) fresh basil, chopped (use 1/2 tsp if using dry basil)
  • salt and pepper to taste
  • 1/2 cup heavy cream


  1. Melt butter in a heavy skillet over medium-high heat.
  2. Mix the flour, salt, pepper, and garlic powder in a shallow bowl. Dredge chicken in the flour mixture, shaking off excess.
  3. Brown chicken well on both sides, about 5 minutes per side. Remove from pan and set aside.
  4. Reduce heat to medium and add the lemon juice, lemon zest, garlic, wine, basil and salt. Mix well.
  5. Place chicken back in pan, cover and reduce heat to low and cook for 15-20 minutes.
  6. Remove chicken from pan, cover and keep warm in a 200 degree oven while making sauce.
  7. Increase the heat under the pan to medium. Blend in heavy cream. Let the mixture bubble and reduce until it's like a thin gravy, stirring occasionally. It should only take 5 minutes or so.
  8. Drizzle sauce over chicken and serve immediately.

We served the chicken with lemon basil sauce with my recipe for the Best Broccoli EVER which compliments it well because of all the lemon and garlic in it. We’ve also served it with mashed potatoes…the sauce makes an excellent gravy! I recommend that if you are making it for mashed potatoes, double all ingredients (except the chicken).

Looking for an AMAZING, quick, and easy weeknight dinner recipe? This recipe for Chicken with Lemon Basil sauce can't be beat! Serve it with my recipe for the best broccoli EVER recipe and it's a hit!
Looking for other chicken recipes? This Baked Pesto Chicken is the #1 searched and pinned recipe on my blog. You can also search my Chicken board on Pinterest.

Looking for an AMAZING, quick, and easy weeknight dinner recipe? This recipe for Chicken with Lemon Basil sauce can't be beat! Serve it with my recipe for the best broccoli EVER recipe and it's a hit!

Want to check out reader’s featured recipes? You’ll find them here. And if you would you like to get a recipe featured at Mommy of a Monster, find out how to do it here.


Baked Pesto Chicken

I have lots and lots of chicken recipes, mainly because it’s the one meat all of the kids will actually eat with a minimal amount of complaining. And there are a gazillion ways to serve chicken without it getting boring. Case in point: this recipe for Baked Pesto Chicken.

I originally found this recipe somewhere on Pinterest, though I’m not sure where. Baked Pesto Chicken requires only three ingredients, and it couldn’t be any more simple to make. It’s perfect for those week nights when you need a meal quickly.

This recipe for baked pesto chicken is a hit with adults and kids alike. It's super fast to put together and cook, and perfect for busy weeknights. Yum

Baked Pesto Chicken

Baked Pesto Chicken
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  • 4 boneless, skinless chicken breasts, cut into 1-inch pieces
  • salt and fresh ground black pepper for seasoning chicken
  • 1/2 cup basil pesto (try other pesto flavors too!)
  • 1/2 cup grated low-fat mozzarella cheese


  1. Preheat oven to 375F.
  2. Spray a 9x13 baking dish with non-stick spray. Spread 1/4 cup basil pesto to lightly cover the bottom of the dish. Spread the chicken over the pesto, then spread the remaining pesto over the chicken.
  3. Cover the dish with aluminum foil and bake the chicken for 25-30 minutes, until the chicken is barely cooked through.
  4. Remove the foil and sprinkle the cheese on top of the chicken. Put dish back into the oven, uncovered, and cook 5 minutes more until the cheese is melted. To lightly brown the cheese, you can broil the dish for another 2-3 minutes more.


All of that yummy pesto in the bottom of is perfect to serve with rice, potatoes, or quinoa. Or just serve it right over the chicken.


Yum, right? You can also try this recipe with pork. It’s a great easy recipe that the kids love -they call it green chicken.

Want more chicken recipes?  This Baked Chicken recipe is the easiest and most delicious recipe you can make. My recipe for Chicken Da-Bomb is kid-approved, as well as my recipe for this Bacon, Spinach, and Feta Un-Stuffed Chicken.

Follow Natalie Hoage – Mommy of a Monster’s board Chicken on Pinterest.

Rice A Roni Recipe: Pork Chop and Rice A Roni Casserole

Ethan’s favorite meal in the whole world is pork chops and Broccoli and Cheese Rice-A-Roni. I swear he would be totally happy if I made it every night. Sometimes he’ll let us switch it up and make chicken instead, but not often. It gets boring. So I started looking on Pinterest for a Rice A Roni recipe or idea that would change things up at dinner time.

And I found this Chicken Rice A Roni recipe. Sounds good right? Except I had pork chops, a different kind of Rice-A-Roni, and no sour cream. So I decided to switch it up.


Rice A Roni Recipe: Pork Chop and Rice A Roni Casserole

Pork Chops & Rice-A-Roni Casserole
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  • 1 box Broccoli and Cheese Rice-A-Roni
  • 1 can cream of chicken soup (I use 98% fat-free)
  • 1 cup sour cream (use low fat) or (1 cup cream cheese and 3 tablespoons milk, stirred together)
  • 3-4 cups cooked pork chops, chopped
  • 1 (6 oz) can French fried onions


  1. Preheat oven to 350 F.
  2. Prepare Rice-A-Roni according to package directions. Add soup, cream cheese, and pork chops. Stir to combine.
  3. Spread rice mixture in a lightly sprayed 9x13 pan. Top rice with fried onions. Bake uncovered for 30 minutes.

In the ingredients, you’ll notice it calls for sour cream, which I didn’t have. But if you have cream chesse and milk on hand, you can make something similar to sour cream. For this recipe, I added 3 tablespoons of milk to the cream cheese and stirred it together. Done. Work with what you got!

I love this Rice A Roni recipe and was happy to add it to my growing list of easy casserole recipes. This Chicken Casserole With Veggies, Pasta, and Cheese is another quick and easy casserole to throw together on a weeknight. This Buffalo Chicken and Cheesy Potatoes casserole is always a hit too. What’s great about both of these recipes is that you can make them in advance and pop them in the oven to heat up.

If you are still looking for other casserole ideas, I have more casserole recipes to share on my Casseroles Pinterest board.

Leftover Turkey Ideas: How About a Turkey Casserole

Today I’m hanging out at Mom It Forward again! Soon we will all be celebrating Thanksgiving and will end up having leftovers coming out of our ears. So I thought I’d share some leftover turkey ideas, including a turkey casserole that uses up all of the traditional Thanksgiving leftovers.

I absolutely LOVE Thanksgiving. It is hands down my favorite holiday. I have written about it every year since I started my blog: the first year I shared about a meal I loved (Thanksgiving, of course), I’ve written about the things I am thankful for, I wrote about Doris Lee’s Thanksgiving painting that makes me want to step right into it, and last year I wrote what I was thankful for every day for a month. And of course, I have shared lots of Thanksgiving recipes.

Now I’m sharing my recipe for what to do with all of those leftovers…with my Day After Thanksgiving Casserole.


Today at Mom It Forward, I’m sharing my favorite turkey casserole recipe that I like to call the Day After Thanksgiving Casserole. It will help you use up your leftover turkey, mashed potatoes, and stuffing. And it’s super easy to throw together!

And if you are like me and crave Thanksgiving at different times of the year, check out my Tastes Like Thanksgiving Casserole, which really does taste like Thanksgiving (but you can make it with chicken too!)

If you are visiting from Mom It Forward and looking for more recipes, I’ve got lots of them! I love sharing recipes and tips. I hope you can find something that helps make your day easier (or yummier!)

Head over and check out my guest post for my leftover turkey ideas if you have a few minutes. And if you have leftover turkey ideas or any other kind of Thanksgiving leftover recipes to share, please leave a link so I can check them out!

Chicken Casserole With Veggies, Pasta, and Cheese: Perfect For A Busy Weeknight Dinner

The kids are all back in school now, which means trying to get dinner on the table again becomes a challenge. Most days, Ethan doesn’t get home from school until after 3, then there’s a quick snack, homework, and play time. And somehow during that time I have to figure out a quick, delicious meal that the kids will eat (preferably without complaint). Enter my love for the chicken casserole.

Casseroles are great because they are like one-pot hits. You can throw together what you have on hand and usually they are prepared and done in less than an hour. Ingredient substitutions are usually easy to make. Most casseroles can be made in advance, so you can pull it out of the fridge and pop it in the oven without having to do anything. There’s not a huge mess to clean up at the end either.

So in the midst of the after school craziness, I find myself making casseroles for dinner a lot. I recently prepared a chicken casserole for dinner that the kids initially turned their noses up at, but after trying it they asked for seconds. Ethan even asked if I could make it every night.

Chicken Casserole With Veggies, Pasta, and Cheese

This recipe is not only easy to prepare but will be on the table in less than 45 minutes!


Chicken Casserole With Veggies, Pasta, and Cheese

Chicken Casserole With Veggies, Pasta, and Cheese

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  • 4 tbsp Country Crock Spread, melted and divided
  • 1 cup milk
  • 8 ounces dry pasta, cooked and drained
  • 2 cups cooked chicken, chopped
  • 3 cups of frozen veggies (your choice), thawed
  • 2 cups shredded cheddar cheese
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp pepper
  • 1/4 cup panko or regular bread crumbs
  • 1 tbsp grated Parmesan cheese


  1. Preheat the oven to 400.
  2. Combine 3 tbsp Country Crock Spread, milk, pasta, chicken, vegetables, cheddar cheese, the onion and garlic powders, and pepper in a 13x9 baking dish.
  3. In a small bowl, combine the remaining Spread, bread crumbs, and cheese. Sprinkle over the top of the casserole.
  4. Bake about 30 minutes or until heated through and the top is toasted.


No time to cook chicken? Use last night's leftovers or stop by the grocery store to buy already cooked chicken in the deli.

If you don't have time to thaw frozen vegetables, place them in a microwave safe dish and defrost them on the defrost setting.

This casserole can be prepared in advance. Adjust cooking time by 5 - 10 additional minutes.


Casserole Tip: Double the recipe and prepare two separate casseroles at the same time. One can then be cooked while the other can be frozen for a quick dinner on one of those evenings that you just don’t have the energy to cook!


I have several other chicken casserole recipes, including this Buffalo Chicken and Cheesy Potatoes. It’s a favorite of mine. This Chicken Da Bomb casserole ain’t bad either!

What is your favorite casserole recipe? Feel free to share in the comments!

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.