Baked Lemon Chicken with Mushroom Sauce
A comforting dish featuring zesty lemon, earthy mushrooms, and succulent chicken, perfect for family gatherings.
Ingredients
Main Ingredients
- 4 pieces Chicken Breasts Thighs can be used for a juicier option.
- 2 pieces Fresh Lemons Bottled lemon juice can be used in a pinch.
- 8 oz Mushrooms, sliced Cremini or button mushrooms are ideal.
- 3 cloves Garlic, minced Garlic powder can be used as a substitute.
- 1 cup Chicken Broth Vegetable broth is a good vegetarian alternative.
- 1 cup Heavy Cream Greek yogurt can be used for a lighter option.
- 2 tbsp Olive Oil Avocado oil is a great alternative.
- Salt and Pepper Essential for seasoning to taste.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In an oven-safe skillet, heat olive oil over medium-high heat. Season the chicken breasts with salt and pepper, then sear them for about 5 minutes on each side until golden brown.
- Remove the chicken and set aside. In the same skillet, add minced garlic and sliced mushrooms. Sauté until the mushrooms are tender, about 5-7 minutes.
- Pour in the chicken broth, scraping up any bits stuck to the pan. Then, add the heavy cream and juice from one lemon, stirring to combine. Let it simmer for about 3-4 minutes until slightly thickened.
- Return the chicken to the skillet, spooning the sauce over each piece. Slice the second lemon and place the slices on top.
Baking
- Transfer the skillet to the oven and bake for 20-25 minutes, until the chicken is cooked through and juices run clear.
- Let it rest for a few minutes before serving.
Notes
For added flavor, consider marinating chicken in lemon juice, garlic, and herbs for an hour. To store leftovers, place them in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.