What To Make With Chicken And Mushrooms Skillet Lemon Chicken With Mushrooms

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15 mins

15 mins

30 mins

4 servings
Nutrition Facts (per serving)
376 Calories
15g Fat
12g Carbs
46g Protein

Show Full Nutrition Label


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.


  • 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.

Video about What To Make With Chicken And Mushrooms

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0:00 Intro
0:15 Ingredients and Prep
1:57 Cook The Chicken
3:59 Sauté And Cream Sauce
7:41 Pasta

⭐️ EASY Broccoli Cheese Rice Casserole


2 lbs boneless skinless chicken breast
16 oz baby Bella mushrooms
4 Tbsp unsalted butter
half of a small onion
3 cloves garlic minced
salt and pepper to taste
1 Tbsp fresh rosemary
1 Tbsp fresh thyme
1 Tbsp fresh parsley
1 Tbsp fresh chives
3 cups (24 oz) heavy cream
2 oz grated parmesan cheese

1 tsp lemon pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 to 1/2 tsp salt

2 tbsp lemon juice
2 tsp Dijon mustard
2 tsp maple syrup (or honey)
2 tbsp olive oil
salt and pepper to taste

DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!

Ulas Pakkan, Courtesy of Shutterstock, Inc.

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