Delicious Baked Lemon Chicken with Flavorful Mushroom Sauce

This recipe for baked lemon chicken with mushroom sauce is a delectable combination of tender, juicy chicken breasts and a rich, creamy mushroom sauce. The chicken is marinated in a tangy lemon and herb marinade, then baked to perfection. The mushroom sauce adds a savory, earthy flavor that complements the citrusy chicken. Serve this elegant dish at your next dinner party or enjoy it as a comforting weeknight meal.

Ingredients

• 4 boneless, skinless chicken breasts
• Juice and zest of 2 lemons
• 2 cloves of garlic, minced
• 1 tablespoon fresh thyme, chopped
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon butter
• 8 ounces mushrooms, sliced
• 1 cup chicken broth
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• Chopped fresh parsley for garnish

Directions

1. In a mixing bowl, combine the lemon juice, lemon zest, minced garlic, chopped thyme, salt, black pepper, and olive oil.
2. Add the chicken breasts to the marinade and coat them evenly. Let them marinate in the refrigerator for at least 30 minutes.
3. Preheat your oven to 375°F (190°C).
4. Heat a tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
5. Remove the chicken from the marinade, allowing any excess marinade to drip off, and place the chicken breasts in the skillet.
6. Cook the chicken for about 3-4 minutes on each side, until they are nicely browned.
7. Transfer the skillet to the preheated oven and bake for about 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
8. While the chicken is baking, prepare the mushroom sauce. In the same skillet, melt the butter over medium heat.
9. Add the sliced mushrooms and cook them for about 5-7 minutes, until they are golden brown and tender.
10. Sprinkle the flour over the mushrooms and cook for another minute, stirring constantly.
11. Slowly pour in the chicken broth, stirring well to combine. Cook the mixture for about 2-3 minutes, until it thickens slightly.
12. Reduce the heat to low and stir in the heavy cream. Simmer the sauce for an additional 5 minutes, until it thickens to your desired consistency.
13. Remove the chicken from the oven and let it rest for a few minutes.
14. Serve the baked lemon chicken with a generous spoonful of mushroom sauce on top.
15. Garnish with chopped fresh parsley for added freshness and flavor.

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