Summer lemon mushroom chicken

Ingredients

Lemon Mushroom Chicken

  • 4 boneless, skinless chicken thighs (or breasts if preferred)
  • 8 oz mushrooms, sliced (baby bella or cremini)
  • ½ cup heavy cream
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 1 tsp garlic powder
  • 2 tbsp olive oil
  • ⅓ cup freshly grated parmesan
  • 1 tbsp butter (optional, for added richness)
  • Zest of 1 lemon

    Difficulty : Easy

    Serves : 4

    This recipe is creamy, zesty, and rich with flavor from seared chicken thighs, golden mushrooms, and a lemon garlic cream sauce. It’s perfect served over pasta, mashed potatoes, or crusty sourdough.

    Summer lemon mushroom chicken

    Cooking Steps

    • 1
      Season & Sear Chicken: Season chicken thighs with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Sear chicken on both sides until golden and cooked through (about 4–5 minutes per side depending on thickness). Remove and set aside.
    • 2
      Cook Mushrooms: In the same skillet, add a touch more oil if needed. Add mushrooms and sauté until browned and softened, about 5–7 minutes. Add garlic and cook another 1 minute until fragrant.
    • 3
      Deglaze & Build Sauce: Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Add lemon zest and juice. Simmer 2–3 minutes.
    • 4
      Cream & Cheese: Stir in heavy cream and parmesan. Let simmer gently for another 2–3 minutes until the sauce thickens slightly. Optional: stir in 1 tbsp butter for a silkier finish.
    • 5
      Return Chicken: Add chicken back into the pan and spoon sauce over it. Simmer another 2–3 minutes until everything is warmed through.
    • 6
      Serve: Garnish with chopped parsley and extra lemon zest if desired. Serve with your favorite sides.

    Products Used In This Recipe

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