I’ve been making this fantastic chicken recipe for years. Serve with fresh vegetables and rice. Impressive!
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon olive oil
- 6 skinless, boneless chicken breast halves
- 1 lemon
- ¼ cup butter
- 3 cups fresh sliced mushrooms
- 2 tablespoons all-purpose flour
- ½ cup chicken broth, or more as needed
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat oven to 400 degrees F (205 degrees C).
- 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.
- 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).
- 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.
Nutrition Facts
| Calories | 240 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 88 mg |
| Dietary Fiber | 1 g |
| Protein | 26 g |
| Saturated Fat | 6 g |
| Sodium | 196 mg |
| Sugars | 1 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I made most all the changes that everybody suggested it would have been boring and bland. Garlic infused olive oil (best for garlic sensitive guests) 2lbs Chicken thighs (what I had, 6 guests) Lemon pepper Onion powder Salt & pepper Juice of one lemon and slices 15min in oven Mushrooms needed additional white wine, salt for depth. I prefer not to have to do so much extra seasoning.
I let the chicken cook for 35 minutes which is a bit too long – it was a little tough. Also, there was a lot of liquid in the baking dish with the chicken – I poured off about half, but next time I will not do this. The mushrooms cook down a lot. I bought an 8 ounce container of sliced mushrooms at Walmart which was just right for 3 cups.
I enjoyed this recipe although I had a few additions. One is that I marinated the chicken in lemon,garlic ,pepper and brown mustard. Second I cooked the mushrooms in the butter adding a small amount of red wine. I never measure any ingredients so good luck
Add salt, pepper and garlic
This recipe is a keeper. So quick and easy. The flavor is scrumptious. The only change I made was to peel a whole clove of garlic and cook it in the mushroom sauce.
This is a fantastic recipe. I seasoned the chicken with salt, pepper, onion salt, paprika and a dash of cayenne pepper. The chicken was very moist and tasted so good. The lemon really shined through. I will definitely make this again.
I was looking for a way to use some fresh basil, and was very glad to stumble across this recipe. I only added some salt and pepper, but otherwise followed the instructions exactly. Very moist and tasty!
Amazing! I added salt and pepper to the chicken (recipe should’ve stated that) as well as spinach to the mushroom sauce. Maybe next time I’ll add garlic. More flavoring is needed in recipe but overall it’s good. A sprinkle of grated parm adds to the dish too
Like other reviewers, I thought this recipe needed some seasonings. I dredged the chicken in flour, sprinkled some poultry seasoning, and S/P before dropping in the skillet with olive oil. For the sauce, I also added 2 cloves minced garlic, a splash of white wine (a cheap Chardonnay) and heavy cream. I didn’t have real lemon, but mine tasted great with a splash of lemon juice. I agree that you could double or even triple the sauce in order to have enough. Especially if served over angel hair pasta (yum!). This recipe is definitely a keeper. In general, I don’t think measurements are needed – just cook-as-you-go and improvise for best results. Thanks for sharing the recipe and for all the reviews to help make it even better!
a bit bland, but simplicity is a wonderful template. a little cream made the sauce quite creamy, and spicing the chicken helped
Easy to make. I liked it, not loved it.
I added garlic and some Italian seasoning to the mushrooms, and used vegetable bouillon paste and water instead of chicken broth. I covered the chicken in the oven for the first 30 minutes and then basted it and left it uncovered until done. It was super tender. I served it over rice with steamed broccoli. The mushroom gravy over the rice and chicken was amazing. The whole family loved it. I’ll definitely make this again.
This is a nice recipe. I used boneless chicken thighs ,didn’t measure anything but followed all ingredients and it was delicious. Thanks for sharing!
DELICIOUS!
Great mushroom sauce, but instead of regular butter I substituted garlic butter and it was delicious! Not many seasonings for the chicken, I feel there could have been something added.
Very nice. The chicken turned out very well. The mushroom sauce as well We loved it
I also added asparagus tips, the Italian seasoning and garlic. Quite nice.
Recipe says use an 8×8 baking dish. Waaaay too small and contradicted by the accompanying video.
Very easy and very tasty.
the mushroom sauce came out amazing, i used more chicken broth than the recipe called for though betause i didnt feel like there was enough sauce for all those mushrooms.. the chicken itself came out fine, nothing great. i doubled the lemon juice because i like lemony chicken but sadly the chicken is still pretty blacd without the addition of the mushroom sauce.
ok so I read other reviews and here’s what I did. I bought bone in thighs and marinated them in lemon olive oil, thyme, oregano, and italian seasoning for about 3 hours. then fried them in a pan until browned. Took them out, then sauteed garlic, added sliced mushrooms, chicken stock and flour. added sliced lemon and chicken and let it simmer about 20 minutes. Served with sautéed broccoli. Delicious