Baked Lemon Chicken with Mushroom Sauce Recipe
Lemon-infused chicken is topped with a creamy mushroom sauce creating a quick and easy weeknight meal.
Chicken thighs are brined in a mixture of lemon juice and savory seasonings to keep them super moist. Baked with layers of fresh lemon and served with a quick mushroom sauce, this meal is sure to impress.
These low-carb, keto chicken thighs are basted with a tangy and rich butter sauce. They are easy enough for a weeknight meal and guaranteed to impress the pickiest eaters.
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 for just two chicken breasts. I'm like everyone else. You just can't have two much of this mushroom sauce, and I would double it if I was making more than two chicken breasts. I'm probably going to this sauce for other things, as well.
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 Pepper seasoning. I used a whole can of Chicken Broth, so I could have more gravy. Turned out great-- my whole family enjoyed this recipe. Thanks sooo much for sharing :>)
My entire family loved this! I didn't use the oil - but used parchment paper on a cookie sheet instead. I used two lemons - 3/4 of one to squeeze over the chicken then cut the rest in thicker slices for each breast. The sauce I used 4 cups of sliced mushrooms fried in 1/4 cup butter, 1.5 cups water with 1 tbsp dry chicken stock, and 3 tbsp flour. Excellent! Our new favorite!
This was great! I had bought some chicken breast that were on sale this week, some asparagus and baby portabella mushrooms and was hoping to find a really good recipe where I could use everything I had bought. woolah The meal was a success, Thank you P.S. I did a simple lemon butter for the asparagus.