Baked lemon chicken with mushrooms sauce. Lemon-infused chicken is topped with a creamy mushroom sauce creating a quick and easy weeknight meal. Reviews for: Photos of Baked Lemon Chicken with Mushroom Sauce. Delicious lemon chicken smothered in creamy mushroom sauce.
Note: You'll end up with a flavorful sauce along with your chicken and veggies here, so can optionally serve everything over cauliflower rice to keep the meal low carb — or over regular rice, if you're not counting your carbs. This easy lemon chicken recipe is perfect for a weeknight dinner! Plenty of juices baked out of the chicken for use as sauce. You can cook Baked lemon chicken with mushrooms sauce using 12 ingredients and 7 steps. Here is how you cook it.
Ingredients of Baked lemon chicken with mushrooms sauce
- It's 2 of Chicken breast.
- It's 1/2 of Lemon (cut thinly to round slices).
- You need of Salt and pepper (enough taste).
- It's of Olive oil.
- You need of Mushroom sauce.
- It's 120 g of Mushroom (thinly sliced).
- It's 1-2 cloves of Garlic (minced).
- It's 1/2 tsp of chopped thymes (the dry one is fine too).
- Prepare 1 cup of water with 1 cube of chicken stock.
- Prepare 1/2 tbsp of flour (diluted with water).
- It's to taste of Salt and pepper.
- It's 1-2 tbsp of butter.
Served with rice and cucumber/tomato salad. When ready to cook, remove chicken from marinade. It looks impressive, but this mouthwatering chicken and mushroom sauce comes together in no time. This easy skillet chicken recipe is made with boneless chicken breasts, mushrooms Lemon pairs very well with chicken, as you can see in recipes such as chicken piccata with lemon and parsley.
Baked lemon chicken with mushrooms sauce instructions
- Seasons chicken with enough salt and pepper, drizzle some olive oil and massage chicken thoroughly. Places lemon slices on top of chicken breast..
- Preheat oven to 180°C lined baking tray with baking paper or foil and placed chicken on the tray, top it up with some lemon slices. Baked for 35-40 mins, or until chicken is fully cook..
- While waiting for the chicken to cooked, prepare your mushroom sauce..
- Heat butter on a frying pan, add in garlic saute until garlic is aromatic, then add in mushroom and thymes saute until mushroom looks wet..
- Add in chicken stock and water and stir well. Taste the mushroom sauce and adjust to your liking (add salt and pepper as needed)..
- Thicken the mushroom sauce by pouring flour diluted with water, stir until mushroom sauce is thicken and turned off the heat..
- Take chicken out from the oven (onced chicken is cooked). Pour the mushroom sauce on top. Serve with some steam green veggies and mash potatoes. YUM! In case you were wondering, I cut some part of my chicken breast as it was a huge piece of breast..
Remove the chicken from the skillet and arrange it on a serving platter. In this Provençal rendition of pan-cooked chicken breasts, the mushrooms take on and added dimension of flavor as they deglaze the pan with Stir together olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. There's nothing like a delicious bowl of Creamy Chicken and Mushroom! Once your baked chicken thighs are nice and crispy, use the SAME PAN to prepare your sauce. SAUTÉ garlic in the reserved pan juices over medium heat until fragrant.