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.
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.
I added lemon pepper seasoning and some real lemon juice to my baked chicken. Great recipe with the additions! If you want this recipe to be more healthy, steam your mushrooms to cut out the butter. After you steam them add the mushrooms to the chicken broth and garlic. Simmer for about 3 minutes, then add the parsley.
I never fully follow recipes exactly, but inasmuch as I could follow it: it was fabulous! I seared the breasts, then put lemon slices on them and pan braised them in the oven with lemon juice, chicken broth, chopped garlic, salt, and pepper. Once they were cooked, I took them out of the pan to rest and added the mushrooms and some flour to the pan. I cooked the mushrooms as I reduced the sauce and served it over the chicken and rice.
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.
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