Baked Lemon Chicken with Mushroom Sauce

Baked Lemon Chicken with Mushroom Sauce

547

"A great chicken recipe that I have made for years. Serve with rice and a fresh veggie. Impressive!"

Ingredients

55 m servings 240 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 5.2g
  • 2%
  • Protein:
  • 26.3 g
  • 53%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 196 mg
  • 8%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Pour olive oil in an 8x8-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.
  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).
  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.

Reviews

547
  1. 755 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful

Since writing this recipe I have changed to a skillet. Brown chicken breasts on both sides in olive oil. Squeeze 1/2 of a lemon over all. Cover with lid over medium heat. Cook til done. Tur...

Most helpful critical

I made as listed but probably should have trusted my instinct to tweak a bit. We all thought this was missing something. The chicken did turn out nice and moist with a pleasant lemon taste but...

Since writing this recipe I have changed to a skillet. Brown chicken breasts on both sides in olive oil. Squeeze 1/2 of a lemon over all. Cover with lid over medium heat. Cook til done. Tur...

This recipe would be perfect if it called for some, ANY kind of seasoning! Salt and pepper isn't even mentioned. However, last night I made "Chicken Seasoning Blend," also from this site, and ...

This was very good - although it absolutely needs garlic. I marinated the chicken breasts in the olive oil and lemon juice (with additional spices like poultry spice, italian seasoning, thyme, s...

Made this last night. It was simple enough, but I highly recommend doubling the sauce for your recipe. In my case, rather than using 6 breasts for the 4 serving size, I used 3 breasts and left...

This was very good. I took the suggestion and instead of putting it in the oven, I just cooked it in a skillet. Also didn't have lemons, so I just used lemon juice and also sprinkled Lemon Pep...

EXCELLENT!! I am going to recommend this recipe to people. I put some asparagus in with the chicken while it baked, and it soaked up the lemon flavor and tasted really good! I added some whit...

My 14 yr. old daughter was recently diagnosed with type 1 diabetes and trying to find recipies with low carbs that everyone likes can sometimes be difficult... what pleases one turns another off...

I marinated the chicken in lemon juice and olive oil for about an hour before cooking in the skillet as suggested by other reviewers. It turned out wonderful. I also added 1 whole cup of chicken...

This was a big hit at my house! I loved the lemony taste of the chicken, and the mushroom sauce was great. I used two cups of chicken broth in mine. I did make the entire batch of sauce f...