Lemon Mushroom Chicken
Indulge in the bright, creamy flavors of Lemon Mushroom Chicken, a quick and elegant dish perfect for weeknight dinners or special occasions. Tender, lightly floured chicken breasts are seared to golden perfection and nestled into a luscious sauce made with earthy baby bella mushrooms, vibrant fresh lemon juice, garlic, and a touch of heavy cream. This one-pan recipe is ready in just 40 minutes, making it an effortless choice for a satisfying meal. Serve it with fluffy rice, al dente pasta, or creamy mashed potatoes, and elevate the experience with a sprinkle of fresh thyme for a hint of herbal freshness. Packed with comforting flavors and easy-to-follow steps, Lemon Mushroom Chicken is guaranteed to become a new family favorite.
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Recipe Information
Ingredients
- 4 pieces chicken breasts (boneless, skinless)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic cloves (minced)
- 8 ounces baby bella mushrooms (sliced)
- 1 cup chicken broth
- 3 tablespoons fresh lemon juice
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves (optional, for garnish)
Instructions
Start by seasoning the chicken breasts on both sides with 1/2 teaspoon each of salt and black pepper.
Dredge the chicken breasts lightly in all-purpose flour, shaking off any excess.
Heat a large skillet over medium heat and add 2 tablespoons of olive oil. When the oil is hot, add the chicken breasts.
Cook the chicken for 4-5 minutes per side, or until golden-brown and cooked through. Remove the chicken and set it aside on a plate.
Reduce the heat to medium-low and melt 2 tablespoons of unsalted butter in the same skillet.
Add the minced garlic and cook for about 1 minute, stirring constantly, until fragrant.
Add the sliced baby bella mushrooms to the skillet and sauté for 5-7 minutes, until they are soft and browned.
Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the skillet for added flavor.
Stir in the fresh lemon juice and heavy cream. Allow the sauce to simmer gently for 3-5 minutes, or until slightly thickened.
Season the sauce with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Return the cooked chicken breasts to the skillet, spooning the sauce over the chicken to coat.
Allow the chicken to warm through in the sauce for 2-3 minutes.
Garnish with fresh thyme leaves (if using) and serve the Lemon Mushroom Chicken hot, paired with rice, pasta, or mashed potatoes.
Nutrition Facts
Calories |
735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 50% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 223 mg | 74% | |
| Sodium | 777 mg | 34% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 1.6 g | ||
| Protein | 59.9 g | 120% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 36 mg | 3% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 815 mg | 17% | |
*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.
