In a smooth, creamy lemon and mushroom sauce, simple chicken and herbs. My kids adore the sauce over rice and can’t get enough of it!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup all-purpose flour
- ½ tablespoon dried thyme
- 2 tablespoons dried basil
- 1 tablespoon dried parsley
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 4 boneless, skinless chicken breast halves
- ½ cup butter
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.5 ounce) can condensed chicken broth
- ¼ cup dry white wine
- 1 lemon, juiced
- 1 tablespoon chopped fresh parsley
- 2 tablespoons capers
- 1 tablespoon grated lemon zest
Instructions
- In a shallow dish or bowl, combine the flour, thyme, basil, parsley, paprika, salt, ground black pepper, and garlic powder. Dredge chicken in the mixture to coat, patting off any excess flour.
- Melt butter in a large skillet over medium heat, and cook chicken until no longer translucent. In a medium bowl, mix together the cream of mushroom soup, chicken broth, wine, and lemon juice; pour over chicken.
- Cover skillet, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley, capers, and lemon zest.
Nutrition Facts
| Calories | 568 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 130 mg |
| Dietary Fiber | 4 g |
| Protein | 36 g |
| Saturated Fat | 16 g |
| Sodium | 1915 mg |
| Sugars | 2 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! The flavors are wonderful. I reduced the chicken stock amount to 1 c. And added artichoke hearts. Everything else was followed exactly and I will make this again! I put it over lime and cilantro rice. I recommend you cut in half the flour and spice mixture used to dredge the chicken because otherwise you will find a lot wasted.
Some reviewers said the herbs were too strong, so I cut the amts in half. It turned out kind of bland. I think the herbs were left in the flour mixture instead of on the chicken. There was a lot of flour left over. Next time, I’ll put the herbs directly on the chicken. The sauce needed to be thickened, so I used the left over flour to thicken it. I also added a few fresh mushrooms while it was cooking. I’ll make this again because it was so easy but with a few changes
Excellent!!, it was better than expected. Sometimes your just not sure how things might turn out. I was going to make another baked lemon chicken mushroom recipe, but glad I went with this one because others said the other recipe was bland. I followed recipe but added a small can of mushrooms for my husband. Served over white rice and made broccoli as a side dish. I am the taste tester of recipes and if they turn out good I pass recipe along. I will do.
Recipe for a modified Chicken Picatta. Eliminated the mushrooms but plated with some cooked spinach and chicken served on top. My family liked it. Will definitely make it again.
Loved it! If you don’t like the taste of lemon, definitely not a recipe for you. I cut the chicken breasts thin, watch your cooking time on the chicken breasts, the butter cooks them beautifully. Husband and 15 year old liked it, 10 year old wasn’t quite sure about the caper taste. I would definitely make again. Lots of gravy, so perfect with rice, couscous, or fettuccine.
My favorite recipe! I make it often. If I’m weight watching, I’ll cut the butter amount. It’s quick, delicious and I always have the ingredients in!
This recipe hit the nail on the head. Made no changes. Awesome flavors. Thumbs up. Next time will be to share with a few guests.
Soo good!! Followed the tips and added a bunch of extra mushrooms cause I love them, I also recommend adding A bit more lemon juice if you are a fan of the taste. This recipe makes so much more than the four breasts it mentions. I had five very large breasts and there was still tons of coating and juice that could have been used for more. Also helpful tip- use an egg wash before dredging the chicken.
I myself made a few edits to this recipe used: italian seasoning rather than basil, eliminated capers, parsley & thyme. I couldn’t taste the paprika at all. Used 6 chicken tenders rather than breast. I did dice the chicken. To the sauce added mushrooms. I served over bow tie pasta & broccoli. From what I taste of the sauce it was flavorful and delicious. this made a lot.
Added fresh cut Baby Bella mushrooms and skipped on the capers! DELICIOUS
Easy and delicious! Great as a weeknight meal. I didn’t substitute anything but I did add fresh mushrooms.
I have been making this for years-a sure fire crowd pleaser. I simplify by omitting flour, browning ck first and drizzling lemon juice over each., then adding soups and remainder of ingredients. Simmer on low about 20/30 minutes. I cook minute rice in chicken broth and ladle chicken breast with plenty of gravy over rice. Use fresh mushrooms cooked with the chicken gravy, serve w/a side salad or green veggie and you’ve got a great well rounded meal that no ones ever turned down at my house! Great reheated as well.
This was a great recipe, will definitely make this again. I did add fresh mushrooms, garlic, onion and string beans to the soup, wine, lemon mixture. I also seasoned the chicken, browned it on both sides, removed from pan, cooked the veggies, added the mixture and chicken back into the same pan and simmer for 30 mins. Easy one dish cooking on the stove top. Served over white rice.
Didn’t taste good for me at all
Made this tonight. Delicious!
My mistake was using 2 pieces of chicken and cutting it in half. Next time I’ll use 4 and halve, it otherwise 1cup is to much flour. Otherwise super delicious with baked potato and veggie.
This recipe is so easy and it is so delicious! This was the first meal I cooked for my boyfriend and he loved it! I will definitely be making this again.
Was really hesitant when I saw the mixture of soups, lemon, and wine (it looks weird) but after you boil it down it comes out nice and thick. Tasted great and goes awesome with pasta
This recipe was really good. It was quite easy to make. I also dipped my chicken into egg white before coating with the flour mixture. I did make a few changes: I put half the amount of salt, didn’t add the wine, and used a McCormick herb chicken spice pack to speed up preparation. Overall, very tasty and will definitely make it in the future.
This is delicious and a favorite “go-to” dish. I usually use tenderloins cut into bite-sized pieces, mix the dry ingredients in a gallon ziplock and toss in the chicken pieces to coat. Sometime I may try with chicken cutlets.
Wonderful recipe! I can’t have alcohol, so I just used chicken broth in place of the wine. I highly recommend this recipe. Cudos to the cook!