Diva Tasting: Lemon Chicken N’ Mushrooms…

Baked Lemon Chicken with Mushrooms main


1 Tablespoon Olive Oil

8 Skinless, Boneless Chicken Breast Halves

1 Lemon

¼ Cup Butter

3 Cups Fresh Sliced Cremini or Oyster Mushrooms

2 Tablespoons All-Purpose Flour

½ Cup Chicken Broth, Or More As Needed

1 Tablespoon Chopped Fresh Parsley


Step 1 Preheat oven to 400 degrees F (205 degrees C).

Step 2 Pour olive oil in an 8×8-inch glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over each chicken breast. Slice the rest of the lemon and place a lemon slice on top of each chicken piece.

Step 3 Bake in the preheated oven until no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Step 4 Melt butter in a skillet over medium heat; add mushrooms. Cook and stir until mushrooms are brown and liquid is evaporated, about 6 minutes. Sprinkle flour over mushrooms and stir until coated. Add chicken broth, stirring to make a medium-thick sauce. Allow sauce to reduce, adjusting with a little more broth to make a creamy sauce. Add fresh parsley at the last minute. Spoon the sauce over the baked chicken breasts. Serve with rice pilaf, lemon broccoli, and garlic crostini. Serves 6-8

Note: Boneless, skinless chicken thighs would work as well. You may brown chicken and place all in a crock pot on low for 8 hours.

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