Chicken and Mushrooms in a Lemon Sauce
Elevate your weeknight dinner with this irresistible Chicken and Mushrooms in a Lemon Sauce recipe—a savory medley of tender chicken breasts, earthy mushrooms, and a luscious, zesty lemon cream sauce. This easy-to-make dish combines the richness of unsalted butter and heavy cream with the brightness of fresh lemon juice and zest, creating a perfect balance of flavors in every bite. The chicken is lightly coated in flour for a golden finish, while garlic adds an aromatic depth to the dish. Garnished with fresh parsley, this one-pan wonder is ready in just 45 minutes, making it ideal for busy evenings or a special family meal. Serve it with creamy mashed potatoes, pasta, or a side of steamed vegetables to soak up the velvety sauce. This recipe is a delightful choice for anyone craving restaurant-quality flavor with effortless preparation.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 8 ounces mushrooms (such as cremini or button), sliced
- 3 garlic cloves, minced
- 1 cup chicken broth
- 0.25 cup fresh lemon juice
- 0.25 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon zest
Instructions
Season both sides of the chicken breasts with the salt and black pepper.
Lightly dredge the chicken breasts in flour, shaking off any excess.
In a large skillet, melt 2 tablespoons of the butter with 2 tablespoons of olive oil over medium heat.
Add the chicken breasts to the skillet and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set aside.
In the same skillet, add the sliced mushrooms and cook for 5-6 minutes until softened and browned, stirring occasionally.
Add the minced garlic to the skillet and cook for another 30 seconds, until fragrant.
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Allow the broth to simmer for 2-3 minutes to reduce slightly.
Stir in the lemon juice, heavy cream, and the remaining 1 tablespoon of butter, and mix well to create a creamy sauce.
Return the cooked chicken breasts to the skillet, spooning the sauce over the top. Let the chicken simmer in the sauce for 5 minutes to absorb the flavors.
Sprinkle the chopped parsley and lemon zest over the dish before serving.
Serve hot with your favorite side dish, such as rice, pasta, or steamed vegetables.
Nutrition Facts
Calories |
2225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.5 g | 142% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 3477 mg | 151% | |
| Total Carbohydrate | 63.2 g | 23% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 6.9 g | ||
| Protein | 233.9 g | 468% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 166 mg | 13% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2971 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
