Lemon Mushroom Chicken

Bored with plain baked chicken breasts or another round of slow-cooker pulled chicken? Same here. It’s easy to forget how quickly a simple package of boneless skinless chicken breasts can turn into a restaurant-worthy meal. Pounding them into even thicknesses and lightly dredging them in seasoned flour creates chicken that cooks quickly, stays juicy inside and gets crisp on the outside. Finish the chicken with a simple pan sauce and dinner suddenly feels extra-special.

This lemon mushroom chicken recipe features golden pan-fried chicken breasts smothered in a bright lemony sauce with earthy mushrooms. The chicken and sauce are made in one pan and ready in just 30 minutes, making this dish perfect for busy weeknights and elevated enough for casual entertaining.

Lemon Mushroom Chicken Ingredients

• Boneless skinless chicken breasts: Lean chicken breasts cook quickly and are a mild protein for the lemon and mushroom sauce. Look for evenly sized pieces so they cook at the same rate, or slice larger breasts in half horizontally before pounding them thin.
• All-purpose flour: A thin coating of flour gives the chicken a light golden crust, and flour also helps thicken the sauce. If needed, you can swap in a cup-for-cup gluten-free flour blend.
• Butter: Either salted or unsalted butter works well to build the lemony sauce—use unsalted if you want more control over the seasoning, or reduce the added salt slightly if you have only salted butter.
• Chicken broth: The broth loosens flavorful, browned bits of chicken and flour from the pan, giving the sauce body. As with the butter, using reduced-sodium broth gives you more control over the seasoning.
• Mushrooms: Earthy mushrooms soak up the lemon-butter sauce and add a tender bite to the dish. White button mushrooms are classic, or you can use cremini (also called baby bellas) for a meatier texture and more complex flavor.
• Lemon juice: Fresh lemon juice delivers the cleanest, brightest flavor, but bottled juice works in a pinch. Stir in the juice at the end of cooking, as excessive heat can dull its flavor.

Directions

Step 1: Prep the chicken

Place chicken breasts between sheets of storage wrap and gently pound each to an even 1/2-inch thickness. In a shallow dish, whisk together 1/4 cup flour, salt and pepper. Add chicken, one piece at a time, turning to coat lightly and shaking off excess.

Step 2: Pan-fry the chicken

Melt 2 tablespoons of butter in a large nonstick skillet over medium heat. Add the chicken in a single layer. Cook for five to six minutes per side until a meat thermometer reads 165°F. Transfer the chicken to a plate and cover loosely to keep warm.

Editor’s Tip: Avoid overcrowding the pan. If needed, cook the chicken in batches, so it browns instead of steams.

Step 3: Deglaze the pan and cook the mushrooms

Pour 1/3 cup chicken broth into the same skillet you used to cook the chicken, stirring to loosen any browned bits from the bottom of the pan. Bring the broth to a boil.

Editor’s Tip: Those browned bits, called fond, are packed with flavor—scraping them up is the secret to creating a rich, savory sauce.

Add the sliced mushrooms and cook, stirring occasionally, for three to five minutes until they’re tender and lightly browned.

Step 4: Thicken and finish the sauce

In a small bowl, whisk the remaining 2 teaspoons of flour with the remaining 3 tablespoons of broth until smooth.

Stir it into the mushroom mixture. Bring the sauce to a boil and cook, stirring frequently, for about two minutes until it thickens. Stir in the lemon juice, then serve the sauce with the chicken.

Editor’s Tip: For maximum flavor, return the chicken to the pan and spoon the lemon-mushroom sauce over the top to coat.

Lemon Mushroom Chicken Variations

• Use thighs instead of breasts: Swap in boneless skinless chicken thighs for juicier, more flavorful meat. Dark meat takes longer to cook than white meat, so add two minutes per side when pan-frying the chicken and ensure the internal temperature reaches 165°.
• Deglaze with white wine: Replace the chicken broth with an equal amount of dry white wine for a brighter, more complex sauce.
• Add a flavor enhancer: Saute a couple of minced garlic cloves with the mushrooms for an aromatic boost, whisk a teaspoon of Dijon mustard into the lemon sauce for extra tang, or stir in a tablespoon of capers or chopped olives just before serving for a briny pop.
• Boost the veggie content: Saute chopped zucchini, onion, asparagus or leafy greens with the mushrooms for an extra helping of vegetables, plus more color and nutrition.
• Finish with herbs: Sprinkle the lemon and mushroom chicken with fresh minced thyme, parsley or rosemary just before serving for a pop of fresh herby flavor.
• Make the sauce creamy: Stir in a couple of tablespoons of heavy cream or half-and-half after the sauce thickens for a creamier, richer finish.

How to Store Lemon Mushroom Chicken

Store leftover lemon mushroom chicken with the sauce in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop over low heat or microwave individual portions at reduced power, adding a splash of water or broth to loosen the sauce. Add a fresh squeeze of lemon juice after reheating to refresh the flavor.

Can you freeze lemon mushroom chicken?

You can freeze lemon mushroom chicken, but the sauce may separate slightly after thawing. Freeze the fully cooked chicken and sauce together in an airtight freezer-safe container for up to two months. Thaw overnight in the refrigerator before reheating and serving.

Can you make lemon and mushroom chicken ahead of time?

You can prepare lemon mushroom chicken a day or two ahead, but it’s best enjoyed fresh for the ideal texture—lightly golden on the outside, juicy on the inside and bursting with fresh lemon flavor.

Lemon Mushroom Chicken Tips

Can I use frozen chicken breasts?

Yes! Frozen boneless skinless chicken breasts are a convenient kitchen staple for easy one-skillet dinners like this lemon mushroom chicken. Be sure to fully defrost frozen chicken before cooking so it browns evenly and cooks through safely.

How do I make the sauce thinner?

If the lemony sauce is too thick, simply stir in additional chicken broth to thin it out. Start with 1/4 cup and add more as needed until the sauce reaches your desired consistency.

How do I make lemon mushroom chicken without dairy?

To make this lemon mushroom chicken recipe dairy-free, substitute butter with olive oil or a plant-based butter. All the other ingredients in this recipe are naturally dairy-free.

What can you serve with lemon and mushroom chicken?

This bright lemon and mushroom chicken pairs well with simple, starchy sides that soak up the savory sauce. Try pairing it with creamy mashed potatoes, buttered egg noodles, fluffy rice or orzo. Add a green vegetable, such as roasted asparagus, green beans or broccoli, and serve with crusty bread or dinner rolls for a balanced and comforting meal.