Chicken with Mushrooms Lemon Sauce
Elevate your weeknight dinner routine with this delectable Chicken with Mushrooms Lemon Sauce recipe, a perfect harmony of zesty citrus and earthy flavors. Juicy, pan-seared chicken breasts are paired with tender cremini mushrooms and a velvety, tangy sauce made with fresh lemon juice, heavy cream, and a touch of garlic. The dish comes together quickly in under 40 minutes, making it ideal for busy evenings while still feeling elegant enough for special occasions. Garnished with a sprinkle of fresh parsley, this meal is a feast for both the eyes and the palate. Serve it over fluffy mashed potatoes, al dente pasta, or alongside crisp steamed vegetables for a satisfying, restaurant-quality dinner at home. Perfect for fans of creamy chicken dishes, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic
- 2 cups Cremini mushrooms (sliced)
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 3 tablespoons Lemon juice
- 1 teaspoon Zest of lemon
- 2 tablespoons Fresh parsley (chopped)
Instructions
Season the chicken breasts on both sides with salt and black pepper. Lightly dredge them in flour, shaking off the excess.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side until golden brown and cooked through. Transfer the chicken to a plate and set aside.
Reduce the heat to medium and add the remaining olive oil and butter to the same skillet. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the sliced mushrooms to the skillet and cook for 6-8 minutes, stirring occasionally, until they are browned and tender.
Pour in the chicken broth and bring the mixture to a simmer. Let it reduce slightly, about 3-4 minutes.
Stir in the heavy cream, lemon juice, and lemon zest. Simmer for an additional 2-3 minutes until the sauce thickens slightly.
Return the chicken breasts to the skillet, coating them in the sauce. Cook for 2-3 minutes to warm through and meld the flavors.
Garnish the dish with freshly chopped parsley. Serve hot with your choice of sides, such as mashed potatoes, pasta, or steamed vegetables.
Nutrition Facts
Calories |
2307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.4 g | 152% | |
| Saturated Fat | 49.5 g | 248% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 3494 mg | 152% | |
| Total Carbohydrate | 60.1 g | 22% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 5.4 g | ||
| Protein | 231.5 g | 463% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 166 mg | 13% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2753 mg | 59% | |
*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.
