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Baked Lemon Chicken With Light Mushroom Sauce
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You might find this mushroom lemon chicken in a pricy restaurant somewhere, but it's so easy and quick at home. Chicken breasts baked with olive oil and lemon juice get a creamy mushroom sauce poured over top. It's a keeper.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
15 reviews
1 comment
ingredients
4 boneless skinless chicken breast halves
1 tablespoon extra virgin olive oil
1 lemon, juiced
1 lemon, sliced
1/4 cup butter
3 cups thinly sliced mushrooms
1 teaspoon dried tarragon
1/4 cup flour
1/2 teaspoon minced garlic
1 can (15 ounce size) chicken broth, more if needed
salt and freshly ground black pepper
directions
Preheat the oven to 350 degrees F.
Coat the chicken with olive oil and place in a baking dish. Drizzle the lemon juice evenly over each piece. Season with salt and pepper. Place 1-2 lemon slices on each piece of chicken.
Place the baking dish in the oven and bake at 350 degrees F for 30-40 minutes or until the chicken is cooked through.
Meanwhile, melt the butter in a skillet over medium heat. Add the mushrooms and tarragon and let the mushrooms cook, stirring frequently, until soft and browned, about 6-7 minutes.
Add the flour and garlic to the skillet and mix well. While stirring, slowly add the broth. Increase the heat to medium high and bring the liquid to a boil.
Reduce the heat to a simmer and cook, stirring constantly, until the sauce has thickened, about 6-10 minutes.
Adjust the seasoning as needed then serve the sauce over the chicken.
nutrition data
445 calories, 19 grams fat, 9 grams carbohydrates, 59 grams protein per serving. This recipe is low in carbs.
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reviews & comments
February 28, 2021
This just became my new favorite chicken recipe.
July 21, 2020
SO good! Even my picky eater loved it.
September 6, 2010
I made this tonight and it was delish. Chicken could have used a little bit more time. Loved it and will definitely make it again
April 27, 2010
This recipe is ABSOLUTELY DELICIOUS! It was loved by the whole family + it was so simple to make. I can't wait to make it again!
November 4, 2009
Tried this tonight, thought it was simple and delicious. Had to use canned mushrooms and I overcooked the darn chicken (bad timing), but anything NOT my fault was absolutely awesome. Going to be doing this correct quite soon.
September 14, 2009
FIVE STARS!!!
Used 1/4 cup gravy flour insteas of two tbsp. (Wondra). Dissolved flour in equal amount cold water, then stirred in. Broth took over three hours to reduce to consistency of gravy.
March 10, 2009
This was excellent. I love mushrooms and the such was amazing. My dinner guest loved it too!
April 18, 2008
This is like the best recipe I've tried. And it was so easy. The chicken was sooo good and the sauce was heavenly. Sounds simple and its is, but its really good. I didnt find the Tarragon anywhere in the nearby stores. Anyway it came out just fine. I forgot the garlic too because its not mentioned anywhere in the recipe but I dont think it made a big difference
February 20, 2008
This recipe was AWESOME! I squeezed the juice of one lemon in the sauce and cut half of it up and let it simmer. It was very lemony just the way we like it. I also added some capers which was good. I did omit the tarragon. This recipe is a MUST TRY!
January 14, 2008
This Lemon Chicken was the hit of the party!!!!! This was a great recipe and was very easy to make. I would recommend this recipe to anyone.
September 22, 2007
Awesome, very easy and VERY tasty! I made it without the taragon because I don't know what taragon is. And the garlic was finely chopped, squished and added to the mushrooms as they were sauteing. Also the mushrooms cooked faster than the chicken so I just added more broth and kept it at a low heat. Remember to chop the 'shrooms as fine as possible (I used Shiitake)
June 15, 2007
Simple and delicious! I toasted some fresh garlic and mixed it into the sauce and also squeezed a few drops of lemon juice into it. Everybody loved it!
September 17, 2006
This was super tastey! It wasn't dry and the mushroom sauce was really a great topping!
August 13, 2006
Great recipe! I noticed it didn't tell you where to put the garlic - so I put it in the sauce. Also, didn't have any lemon on hand, so I used margarita mix instead. Not bad... Next time, definitely going to try real lemons! :)
March 21, 2006
This was the Best Lemon Chicken we (the family) have ever had. I used fresh picked lemons and Toscano olive oil. I added the garlic to the sauted mushrooms. I used a 14oz can of Chicken Broth. Also used a pinch of Corn Starch to thicken it a little. Wasn't quite sure about the taragon, but OH!! was it good. Thanks for the recipe, and I've shared it with friends.