Best 9 Lemon Mushroom Herb Chicken Recipes

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Indulge in a delightful culinary journey with our exquisite Lemon Mushroom Herb Chicken, a harmonious blend of zesty lemon, earthy mushrooms, and aromatic herbs. This delectable dish tantalizes the taste buds with its perfect balance of flavors, making it a true masterpiece.

Savor the tender, juicy chicken, infused with a vibrant lemon marinade and roasted to perfection. The succulent mushrooms add a savory depth, while the fragrant herbs lend a touch of freshness and complexity. This recipe is not just about the chicken; it also features a medley of mouthwatering side dishes.

Prepare a flavorful Lemon Herb Rice Pilaf, a fluffy and aromatic accompaniment that perfectly complements the chicken. Add a pop of color and crunch with our vibrant Roasted Lemon Herb Carrots, featuring tender carrots tossed in a zesty lemon-herb dressing. And don't forget the refreshing Lemon Herb Green Beans, sautéed to perfection and seasoned with a delightful lemon-herb blend.

Each recipe in this article is carefully crafted to create a cohesive and unforgettable dining experience. Whether you're cooking for a special occasion or simply seeking a delicious and wholesome meal, our Lemon Mushroom Herb Chicken with its accompanying side dishes will leave you and your loved ones utterly satisfied.

Let's cook with our recipes!

LEMON AND GARLIC CHICKEN WITH MUSHROOMS



Lemon and Garlic Chicken With Mushrooms image

In this Provençal rendition of pan-cooked chicken breasts, the mushrooms take on and added dimension of flavor as they deglaze the pan with the help of one of their favorite partners, dry white wine.

Provided by Martha Rose Shulman

Categories     dinner, quick, main course

Time 45m

Yield Serves 4

Number Of Ingredients 12

2 boneless skinless chicken breasts (most weigh 8 to 10 ounces)
2 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
2 garlic cloves, minced or puréed
1 teaspoon chopped fresh rosemary
Salt to taste
Freshly ground pepper
2 tablespoons all-purpose flour or a gluten-free flour such as rice flour or corn flour
2 tablespoons grapeseed, sunflower or canola oil
1 pound mushrooms, sliced
1 teaspoon fresh thyme leaves or 1 tablespoon chopped flat-leaf parsley
1/4 cup dry white wine

Steps:

  • Stir together olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into 2 equal pieces (3 if they're 12 ounces or more) and place in the bowl. Stir together and refrigerate for 15 to 30 minutes.
  • Remove chicken from marinade and pat dry (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. (Don't pound too hard or you'll tear the meat. If that happens it won't be the end of the world, you'll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
  • Season the pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you will not use all of it) and tap the breasts to remove excess.
  • Turn oven on low Heat a wide, heavy skillet over high heat and add oil. When oil is hot, place one or two pieces of chicken in the pan - however many will fit without crowding. Cook for 1 1/2 minutes, until bottom is browned in spots. Turn over and brown other side, about 1 1/2 minutes. (Do not overcook or the chicken will be dry.) Transfer to the platter or sheet pan and keep warm in the oven. If there is more than a tablespoon of fat in the pan, pour some (but not all) it off into a jar or bowl.
  • Turn burner heat down to medium-high. Add mushrooms to the pan. Let them sear for about 30 seconds to a minute without moving them, then stir, scraping the bottom of the pan with a wooden spoon to deglaze. When mushrooms have softened slightly and begun to sweat, add wine, thyme or parsley, and salt and pepper to taste. Continue to stir until wine has evaporated and mushrooms are tender, 5 to 10 minutes. Spoon over the chicken, and serve.

Nutrition Facts : @context http, Calories 346, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 18 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 2 grams, Sodium 687 milligrams, Sugar 3 grams, TransFat 0 grams

ROAST CHICKEN WITH HERBED MUSHROOMS



Roast Chicken with Herbed Mushrooms image

Provided by Tyler Florence

Categories     main-dish

Time 2h

Yield 4 to 7 servings

Number Of Ingredients 9

1 (3 pound) organic free-range chicken
Kosher salt and freshly ground black pepper
1/2 red onion, quartered
1/2 lemon, cut into 4 pieces
1/2 head garlic, about 6 cloves, smashed
1 bunch fresh thyme
1 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 pound sliced bacon, cut in 1/2
3 pounds whole cremini mushrooms, wiped clean with a damp towel

Steps:

  • Heat the oven to 400 degrees F.
  • Pat the chicken dry with paper towels. Season the cavity with salt and pepper.
  • In a large bowl combine the onion, lemon, garlic, half the thyme, and 1 1/2 tablespoons olive oil; season with salt and pepper and mix it well. Stuff the bird with the mixture. Using 2 (3-foot) pieces of kitchen twine, tie up the chicken: Tuck the wing tips between the wings and the body. Put the midpoint of the twine under the chicken, bring the ends up and around the wings, and pull them tight against the body. Bring the ends of the twine up underneath the legs, wrap the string around them, pull the legs together, and tie them tightly. Place the chicken, breast side up in a roasting pan, and layer the strips of bacon up breast until covered. Scatter over the remaining thyme, drizzle over some more olive oil and season everything with salt and pepper.
  • Roast the chicken for 1 1/2 hours; arrange the mushrooms around the chicken 45 minutes after roasting. Baste with the pan juices every 20 minutes. The chicken is done when an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh (the legs should wiggle easily in their sockets.)
  • Remove the chicken from the pan, cover with foil, and let stand for 10 minutes to rest. Serve the chicken with the roasted mushrooms and pan juices.

CREAMY LEMON CHICKEN BREASTS AND MUSHROOMS



Creamy Lemon Chicken Breasts and Mushrooms image

This lush, lemony cream sauce coats thin-cut, browned chicken breasts beauties with mushrooms for a fast and easy 30-minute chicken dinner.

Provided by Heidi

Categories     Main Course

Time 30m

Number Of Ingredients 12

2 cups mushrooms (, quartered)
4 tablespoons butter (, divided)
1 tablespoon canola or vegetable oil
2 skinless, boneless chicken breasts
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons sweet vermouth
2 tablespoons lemon juice
1 tablespoon lemon peel
1 cup cream
1/4 cup grated Parmesan cheese
minced parsley for garnish

Steps:

  • Cut each chicken breast in half horizontally. Pound the chicken breasts lightly with a meat mallet for even thickness, about 1/2 inch thick. Season the breasts with kosher salt and freshly ground black pepper and set aside.
  • Melt 2 tablespoons of butter over medium high heat in a large skillet and add the mushrooms. Sprinkle with a few pinches of kosher salt and cook for 3 minutes or until the mushrooms soften and brown. Transfer the mushrooms to a bowl.
  • In the same skillet over medium-high, melt the remaining 2 tablespoons of butter with the canola oil. Add two of the chicken breasts to the skillet and cook until golden browned, about 5 minutes on each side. Transfer the chicken breasts to a plate and repeat with the other two breasts. Leave the browned fond and any residual goodness in the pan. Discard any burned bits and wipe out any extra dark spots of the pan.
  • Remove the skillet from the heat. Carefully add the vermouth, lemon juice and lemon peel. Return to medium high heat and cook for 1-2 minutes, scraping the cooked bits from the bottom of the skillet. Add the cream and cook for a few more minutes for the sauce to thicken and reduce. Add the chicken and mushrooms back to the skillet, toss in the cream, and sprinkle with Parmesan cheese. Cook for 2 more minutes to warm the chicken and melt the cheese. Taste the sauce for seasoning and garnish with parsley. Serve with steamed rice, noodles, potatoes, or other vegetables.

Nutrition Facts : Calories 447 kcal, Carbohydrate 5 g, Protein 17 g, Fat 40 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 153 mg, Sodium 577 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

WEEKNIGHT LEMON CHICKEN BREASTS WITH HERBS



Weeknight Lemon Chicken Breasts With Herbs image

Boneless chicken breasts suffer a bad reputation, owing in large part to their propensity to dry out. The solution here is a lovely bath in an ample amount of olive oil, white wine and lemon, which seasons and tenderizes the chicken. Later, the marinade becomes an easy pan sauce once it cooks with the breasts. Use fresh herbs in the summer; in the winter, dried herbs will do the trick.

Provided by Jennifer Steinhauer

Categories     dinner, easy, quick, weekday, weeknight, poultry, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 8

4 medium boneless, skinless chicken breasts (about 8 ounces each)
1 1/2 teaspoons kosher salt
1 1/4 teaspoons ground black pepper
1/2 cup olive oil, plus 2 tablespoons
1 lemon, thinly sliced into rounds, seeds discarded
1/4 cup dry white wine
3 garlic cloves, smashed
1 tablespoon dried herbes de Provence, or 3 tablespoons chopped fresh herbs, such as sage, rosemary and thyme

Steps:

  • Season the chicken breasts all over with the salt and pepper. Transfer the chicken to a gallon-size resealable freezer bag. Add 1/2 cup olive oil and the remaining ingredients, press out the air and seal the bag tightly so the chicken is fully submerged. Massage the chicken through the plastic bag to evenly distribute the herbs. Let marinate in the refrigerator for 1 hour or up to 8 hours.
  • In a large, deep skillet with a lid, heat the remaining 2 tablespoons olive oil over medium. Remove the chicken from the marinade, add to the skillet, then pour the lemons and marinade on top. Cook until the chicken is golden on one side, about 8 minutes. Turn the chicken, cover and cook over medium-low until chicken is cooked through, about 7 minutes. Serve chicken topped with lemons and sauce.

Nutrition Facts : @context http, Calories 593, UnsaturatedFat 31 grams, Carbohydrate 3 grams, Fat 40 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 6 grams, Sodium 681 milligrams, Sugar 1 gram, TransFat 0 grams

LEMON HERB ROASTED CHICKEN



Lemon Herb Roasted Chicken image

The juice from the lemon moistens and flavors the chicken as it roasts; rubbing the skin with the smashed garlic gives it additional flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 7

1 chicken (3 1/2 pounds), rinsed and patted dry
2 cloves garlic, smashed and peeled
2 to 3 tablespoons unsalted butter, room temperature
Coarse salt and freshly ground pepper
1 lemon, quartered
1/3 cup dry white wine, or water or chicken stock
1/2 teaspoon dried thyme

Steps:

  • Preheat oven to 425 degrees. Line a roasting pan with a rack, set aside. Rub chicken all over with garlic and then with 2 tablespoons butter. Season inside and out with salt and pepper. Place garlic cloves and lemon pieces inside the cavity. Tie legs together with kitchen twine.
  • Place chicken on rack in prepared pan and tuck the wing tips under. Roast until the juices run clear when the thigh is pierced, 45 minutes to 1 hour. Transfer chicken to a platter, and discard twine. Keep warm.
  • Place roasting pan on the stove over medium-high heat, and stir in the wine, thyme, and any accumulated juices from the platter. Bring to a boil, scraping up the browned bits on the bottom of the pan with a wooden spoon; cook until sauce thickens slightly, about 3 minutes. If desired, stir in 1 tablespoon butter. Pass through a fine mesh sieve. Serve sauce with the chicken.

MUSHROOM & HERB CHICKEN



Mushroom & Herb Chicken image

My easy skillet dish is a comfort food classic. It's also delicious with rice instead of noodles. No one will guess they're eating healthy with this one. -Betsy King, Duluth, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

4 boneless skinless chicken breast halves (5 ounces each)
1 tablespoon butter
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 cup sliced fresh mushrooms
1/2 cup water
1 teaspoon minced chives
1 teaspoon Dijon mustard
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
Hot cooked egg noodles

Steps:

  • Flatten chicken to 1/2-in. thickness. In a large skillet, brown chicken in butter. In a small bowl, combine the soup, mushrooms, water, chives, mustard, lemon-pepper, salt, garlic salt, rosemary and thyme; pour over chicken., Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 170°. Serve with noodles.

Nutrition Facts : Calories 228 calories, Fat 7g fat (3g saturated fat), Cholesterol 89mg cholesterol, Sodium 698mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges

LEMON MUSHROOM CHICKEN



Lemon Mushroom Chicken image

There's a lot of flavor in this dish. The best part? It doesn't seem light at all! -Carrie Palmquist, Canova, South Dakota

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

4 boneless skinless chicken breast halves (4 ounces each)
1/4 cup plus 2 teaspoons all-purpose flour, divided
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1/3 cup plus 3 tablespoons reduced-sodium chicken broth, divided
1/2 pound sliced fresh mushrooms
1 tablespoon lemon juice

Steps:

  • Flatten chicken to 1/2-in. thickness. In a large shallow dish, combine 1/4 cup flour, salt and pepper. Add chicken, 1 piece at a time; turn to coat. , In a large nonstick skillet over medium heat, cook chicken in butter for 5-6 minutes on each side or until no longer pink. Remove and keep warm., Add 1/3 cup broth to the pan, stirring to loosen browned bits. Bring to a boil. Add mushrooms; cook and stir for 3-5 minutes or until tender. , Combine the remaining flour and broth until smooth; stir into the mushroom mixture. Bring to a boil; cook and stir until thickened, about 2 minutes Stir in lemon juice. Serve with chicken.

Nutrition Facts : Calories 213 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 368mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

SIMPLE LEMON HERB CHICKEN



Simple Lemon Herb Chicken image

This is a simple, quick and delicious dish. All you need are a few spices and, of course, the chicken! The amount of spices are completely up to you. You can add more or less according to your taste. Enjoy!

Provided by Carolyn Stilwell

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 25m

Yield 2

Number Of Ingredients 6

2 skinless, boneless chicken breast halves
1 lemon
salt and pepper to taste
1 tablespoon olive oil
1 pinch dried oregano
2 sprigs fresh parsley, for garnish

Steps:

  • Cut lemon in half, and squeeze juice from 1/2 lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat.
  • When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.

Nutrition Facts : Calories 211.9 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 8.6 g, Fiber 3.7 g, Protein 28.8 g, SaturatedFat 1.4 g, Sodium 94.2 mg, Sugar 0.3 g

BAKED LEMON CHICKEN WITH MUSHROOM SAUCE



Baked Lemon Chicken with Mushroom Sauce image

A great chicken recipe that I have made for years. Serve with rice and a fresh veggie. Impressive!

Provided by Anonymous

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 6

Number Of Ingredients 8

1 tablespoon olive oil
6 skinless, boneless chicken breast halves
1 lemon
¼ cup butter
3 cups fresh sliced mushrooms
2 tablespoons all-purpose flour
½ cup chicken broth, or more as needed
1 tablespoon chopped fresh parsley

Steps:

  • Preheat oven to 400 degrees F (205 degrees C).
  • Pour olive oil in an 8x8-inch glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over each chicken breast. Slice the rest of the lemon and place a lemon slice on top of each chicken piece.
  • Bake in the preheated oven until no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Melt butter in a skillet over medium heat; add mushrooms. Cook and stir until mushrooms are brown and liquid is evaporated, about 6 minutes. Sprinkle flour over mushrooms and stir until coated. Add chicken broth, stirring to make a medium-thick sauce. Allow sauce to reduce, adjusting with a little more broth to make a creamy sauce. Add fresh parsley at the last minute. Spoon the sauce over the baked chicken breasts.

Nutrition Facts : Calories 240.3 calories, Carbohydrate 5.2 g, Cholesterol 87.9 mg, Fat 13 g, Fiber 1.3 g, Protein 26.3 g, SaturatedFat 6 g, Sodium 195.7 mg, Sugar 0.7 g

Tips:

  • Choose the right mushrooms. Cremini, shiitake, and oyster mushrooms are all good choices for this recipe.
  • Don't overcrowd the pan. If you do, the mushrooms will steam instead of sautéing.
  • Cook the chicken until it is golden brown. This will help to seal in the juices and prevent the chicken from drying out.
  • Use a good quality white wine. A dry white wine, such as a Sauvignon Blanc or Pinot Grigio, will add a nice flavor to the dish.
  • Don't overcook the sauce. The sauce should be slightly thickened, but it should not be too thick.
  • Serve the chicken immediately. This dish is best served hot, over rice or pasta.

Conclusion:

This lemon mushroom herb chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, and the sauce is flavorful and creamy. The mushrooms add a nice earthy flavor to the dish, and the herbs add a touch of freshness. This dish is sure to please the whole family.

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