Skillet Lemon Chicken With Mushrooms

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 06/17/21
Lemon Chicken With Mushrooms
Diana Rattray
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 4 servings
Nutrition Facts (per serving)
376 Calories
15g Fat
12g Carbs
46g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 376
% Daily Value*
Total Fat 15g 19%
Saturated Fat 4g 21%
Cholesterol 128mg 43%
Sodium 218mg 9%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 5%
Total Sugars 1g
Protein 46g
Vitamin C 6mg 32%
Calcium 40mg 3%
Iron 3mg 16%
Potassium 542mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This skillet lemon chicken recipe is a snap to fix and cook. It's perfect for dinner for your family but delicious enough to serve to guests. It is versatile to serve with sides such as hot buttered noodles or rice. Steamed or roasted vegetables will round out your meal, or start with a fresh green salad.

You can use any mushrooms for this dish. The typical cultivated mushrooms you see in the grocery store are button or cremini mushrooms. When they mature, they are known as the portobello mushroom. But there are many more varieties and you may find wild mushrooms available at the farmers market in season. You can make this dish with one type of mushroom or a medley of varieties. Just be sure to sauté them long enough so all are softened. While you could use canned mushrooms, you won't get the flavors that develop with cooking fresh mushrooms.

Lemon pairs very well with chicken, as you can see in recipes such as chicken piccata with lemon and parsley. Chicken Marsala is a similar recipe that is made without the lemon.

Ingredients

  • 4 (5-ounce) boneless, skinless chicken breast halves

  • 1/3 cup flour

  • 1/8 teaspoon freshly ground black pepper

  • 1/4 teaspoon garlic powder

  • 1/8 teaspoon paprika

  • 2 tablespoons olive oil

  • 1 tablespoon butter

  • Dash kosher salt

  • 4 ounces mushrooms, sliced

  • 4 green onions, sliced

  • 2 tablespoons dry Marsala wine, or a dry Chardonnay

  • 2 tablespoons fresh lemon juice

  • Chopped fresh parsley, for garnish

Steps to Make It

  1. Gather the ingredients.

  2. Place the boneless, skinless chicken breast halves between sheets of plastic wrap; gently pound them with a mallet to thin them to an even thickness.

  3. In a plastic food storage bag, combine the flour, pepper, garlic powder, and paprika. Add chicken and shake to coat well; shake the excess flour mixture off. Discard the bag and contents after removing the chicken breasts.

  4. In a large skillet, heat olive oil and butter over medium heat. Add the chicken breasts and sauté for 3 to 4 minutes per side. Turn the chicken and sprinkle with a little salt. Place the cooked chicken breasts on a platter and cover with them with foil to keep warm.

  5. Add the sliced mushrooms to the skillet with a little more butter, if needed. Sauté for 3 minutes, until browned and tender. Add the sliced green onions and sauté 1 minute longer. Add Marsala wine and lemon juice; simmer for 1 minute. Put the chicken back in skillet; simmer for 1 minute longer.

  6. Remove the chicken from the skillet and arrange it on a serving platter. Pour the sauce and mushrooms over the chicken and garnish with chopped parsley.

  7. Serve and enjoy!

Store any leftovers, covered, in the refrigerator. Reheat in the microwave to enjoy for lunch or dinner the next day. You can also slice the cold cooked chicken and add it to a salad.

Recipe Substitutions

  • You can use a dry white wine to replace the Marsala wine if that is what you have available.
  • If you prefer to cook without wine, use a little chicken broth or water instead of the wine.