Lemon Cream Chicken with Mushrooms
A creamy comfort dish featuring tender chicken breasts in a luscious lemon-infused sauce with sautéed mushrooms, perfect for healthy weeknight dinners.
Ingredients
Main Ingredients
- 1 lb Chicken breasts Lean source of protein
- 8 oz Mushrooms Quartered
- 2 tbsp Butter For richness in sauce
- 1 tbsp Canola or vegetable oil For sautéing
Seasoning
- 1 tsp Kosher salt To enhance flavors
- 1/2 tsp Black pepper To taste
Sauce Components
- 1/4 cup Sweet vermouth Optional, for flavor
- 2 tbsp Lemon juice Freshly squeezed
- 1 tsp Lemon peel Zested
- 1/2 cup Cream For creaminess
- 1/4 cup Parmesan cheese Finely grated
Garnish
- 2 tbsp Parsley Chopped, for garnish
Instructions
Preparation
- Quarter the mushrooms and set them aside.
- Pat the chicken breasts dry with paper towels and season both sides with kosher salt and black pepper.
- Zest and squeeze the lemon, keeping both the peel and juice handy.
- Chop the parsley and set it aside for garnishing.
Cooking
- In a large skillet, heat the butter and oil over medium heat until shimmering.
- Add the mushrooms and sauté for about 5-7 minutes until golden brown and tender. Remove and set aside.
- In the same skillet, add the seasoned chicken breasts and cook for about 5-6 minutes on each side until fully cooked (165°F or 74°C). Remove chicken and set aside.
- Pour in the lemon juice and sweet vermouth, and scrape the bottom of the pan to deglaze.
- Lower the heat and stir in the cream, lemon peel, and Parmesan until mixed thoroughly.
- Return the chicken and mushrooms to the pan, ensuring everything is evenly coated in the sauce.
Serving
- Warm everything together for 2-3 minutes to meld the flavors.
- Plate the chicken, topped generously with mushrooms and the creamy sauce.
- Garnish with freshly chopped parsley and serve with a side of your choice.
Notes
For enhanced flavor, sear the chicken first on high heat. This dish is excellent for meal prep and can be stored in the fridge for up to 3 days.