Chicken Breasts in Lemon Mushroom Sauce
Indulge in the vibrant flavors of this Chicken Breasts in Lemon Mushroom Sauce recipe—a dish that perfectly balances creamy richness with zesty brightness. Tender, pan-seared chicken breasts are cloaked in a luscious sauce made from sautéed white mushrooms, garlic, heavy cream, and a punch of fresh lemon juice and zest. The simple deglazing technique with chicken broth infuses the sauce with depth, while a sprinkle of fresh parsley adds a finishing touch of herbaceous freshness. Ready in just 40 minutes, this one-pan dish makes a crowd-pleasing centerpiece for any meal. Serve it over fluffy rice, buttery mashed potatoes, or alongside crusty bread to savor every drop of the silk-smooth sauce. Perfect for weeknight dinners or a special occasion, this recipe is your go-to for elegant, flavorful chicken that shines.
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Recipe Information
Ingredients
- 4 units chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 cup all-purpose flour
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 units garlic cloves, minced
- 8 ounces white mushrooms, sliced
- 1 cup chicken broth
- 0.5 cup heavy cream
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
Instructions
Season both sides of the chicken breasts with salt and ground black pepper.
Dredge the chicken breasts in all-purpose flour, shaking off any excess flour.
In a large skillet over medium heat, melt 2 tablespoons of butter along with the olive oil.
Add the chicken breasts to the skillet and cook for 4-5 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, melt the remaining 1 tablespoon of butter. Add the minced garlic and cook for 30 seconds, until fragrant.
Add the sliced white mushrooms to the skillet and sauté for 5-6 minutes, stirring occasionally, until they are browned and tender.
Pour in the chicken broth, scraping the bottom of the skillet to deglaze it. Let it simmer for 2 minutes.
Stir in the heavy cream, lemon juice, and lemon zest. Allow the sauce to cook for another 3-4 minutes until slightly thickened.
Return the chicken breasts to the skillet, spooning the sauce over them. Reduce the heat to low, cover the skillet, and simmer for 5-7 minutes until the chicken is cooked through (internal temperature is 165°F or 74°C).
Garnish with fresh parsley and serve hot. The dish pairs well with rice, mashed potatoes, or a fresh green salad.
Nutrition Facts
Calories |
2409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.2 g | 167% | |
| Saturated Fat | 56.3 g | 282% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 785 mg | 262% | |
| Sodium | 3489 mg | 152% | |
| Total Carbohydrate | 62.1 g | 23% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 6.5 g | ||
| Protein | 231.7 g | 463% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 152 mg | 12% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1173 mg | 25% | |
*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.
