Baked Lemon Chicken with Mushroom Sauce Recipe -
Baked Lemon Chicken with Mushroom Sauce Recipe
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Baked Lemon Chicken with Mushroom Sauce
See how to make lemony chicken served with a savory mushroom sauce. See more
  • READY IN 55 mins

Baked Lemon Chicken with Mushroom Sauce

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  1. Preheat oven to 400 degrees F (205 degrees C).
  2. 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.
  3. 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).
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 03, 2004

Since writing this recipe I have changed to a skillet. Brown chicken breasts on both sides in olive oil. Squeeze 1/2 of a lemon over all. Cover with lid over medium heat. Cook til done. Turning a few more times. If you want it more lemony add a teaspoon of lemon zest. I have also added 1 more cup of mushrooms to the sauce. Thanks for the reviews.

Most Helpful Critical Review
Jul 11, 2012

I made as listed but probably should have trusted my instinct to tweak a bit. We all thought this was missing something. The chicken did turn out nice and moist with a pleasant lemon taste but if I were to make this again, I'd definitely add minced garlic and perhaps marinate the chicken ahead of time so that it picks up a bit more flavor.

Apr 09, 2010

This recipe would be perfect if it called for some, ANY kind of seasoning! Salt and pepper isn't even mentioned. However, last night I made "Chicken Seasoning Blend," also from this site, and I was looking for a chicken recipe to use it on - and this one seemed perfect to rescue, especially since a number of reviewers remarked that this chicken was "blah" or "boring." These two were MADE for each other! The submitter (in her review) and I were obviously on the same page, as I preferred to prepare this in a skillet rather than in the oven. I dredged the chicken in flour, seasoned it with the "Chicken Seasoning Blend," then browned it in the skillet. When making the sauce, the flour is unnecessary. Once the chicken was done I removed it from the skillet and kept it warm. I sauteed the mushrooms with fresh minced garlic (and salt and pepper of course), added a good dousing of chicken broth, lemon juice and white wine (Pinot Grigio to be exact), reduced that somewhat, then swirled in some butter at the end to thicken the sauce and to make it rich and velvety smooth. (measuring these ingredients is really unnecessary - just cook with "a little of this and a little of that" and enjoy yourself!) Served this with pasta and sauteed patty pan squash with dill. This dinner, this chicken, was right up my alley.

Dec 09, 2003

This was very good - although it absolutely needs garlic. I marinated the chicken breasts in the olive oil and lemon juice (with additional spices like poultry spice, italian seasoning, thyme, salt and pepper) for about 3 hours, which made the deeply infused them with lemon. I baked them but also found they didn't brown, and so put them in the broiler for about 5 minutes right at the end to get that nice browned top. I also used 2 whole lemons in the entire process (and had scaled the recipe down to 2 servings) so it was quite lemony, but I like to really taste things. A nice change of pace.

Apr 05, 2003

Made this last night. It was simple enough, but I highly recommend doubling the sauce for your recipe. In my case, rather than using 6 breasts for the 4 serving size, I used 3 breasts and left the sauce amount as is. There was barely enough for my reduced serving. Anyway, the chicken came out beautifully. As other reviewers mentioned it could have used more flavor. I'll make sure to salt and pepper the breasts in the future. In addition, the sauce could have used more flavor. I used half broth and half wine for my version. I also added garlic powder, but it needed something more. Perhaps a bit of rosemary?? All in all I enjoyed the textures of everything, just need to spice it up a bit in the future. My accompaniments were brown rice and asparagus.

Mar 09, 2006

This was very good. I took the suggestion and instead of putting it in the oven, I just cooked it in a skillet. Also didn't have lemons, so I just used lemon juice and also sprinkled Lemon Pepper seasoning. I used a whole can of Chicken Broth, so I could have more gravy. Turned out great-- my whole family enjoyed this recipe. Thanks sooo much for sharing :>)

May 15, 2003

EXCELLENT!! I am going to recommend this recipe to people. I put some asparagus in with the chicken while it baked, and it soaked up the lemon flavor and tasted really good! I added some white wine with a cube of chicken boulion instead of chicken broth. It came out great and it was quite simple and is pretty fool proof. Great recipe!

Jan 22, 2003

My 14 yr. old daughter was recently diagnosed with type 1 diabetes and trying to find recipies with low carbs that everyone likes can sometimes be difficult... what pleases one turns another off, but this recipie was a HIT! Everybody loved the scent that the lemon put in the air while the chicken was baking and more importantly for my family... they all LOVED the mushroom sauce. I did however use 2 4oz. cans of sliced mushrooms and upped the chicken broth to 1 cup. The only difference was the cooking time for the sauce but it was only a matter of 2-3 minutes... Bravo Joyce for such a wonderful recipie.


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  • Calories
  • 240 kcal
  • 12%
  • Carbohydrates
  • 5.2 g
  • 2%
  • Cholesterol
  • 88 mg
  • 29%
  • Fat
  • 13 g
  • 20%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 26.3 g
  • 53%
  • Sodium
  • 196 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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