Portobello Lemon Chicken Recipe - Allrecipes.com
Portobello Lemon Chicken Recipe
  • READY IN 55 mins

Portobello Lemon Chicken

Recipe by  

"From the maker of 'Greasy Chicken' comes my signature dish, the most requested and favored chicken, ever! The mushrooms and onions taste great after cooking in the lemon juice, and it is especially good when marinated ahead of time."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Spread the chopped onion and mushrooms evenly in the bottom of a 9x13 inch baking dish. Arrange chicken pieces over the vegetables, skin side up. Squeeze lemon juice over the chicken pieces, and season with garlic salt and pepper.
  3. Bake chicken uncovered for 20 minutes in the preheated oven. Carefully turn the pieces over, and continue cooking 15 minutes more.
  4. Set oven to broil. Cook chicken for 5 minutes, or until chicken skin is crisp.
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Reviews More Reviews

Most Helpful Positive Review
Apr 30, 2004

Delicious, simple recipe - my husband loved it! I used boneless, skinless chicken breasts to cut out the fat, so to compensate, I marinated the chicken in lemon juice for several hours and added a few tbs of water to the bottom of the pan so the mushrooms wouldn't dry out. I also spread each chicken breast with about 1/4 tsp chicken base for extra flavor. During the last 8-10 minutes I added some zucchini chunks and tossed with the mushrooms and onions. The result - a complete meal right out of the oven! Next time I think I'll try using fresh garlic cloves instead of the powder. Thanks for a great recipe!

Most Helpful Critical Review
Dec 22, 2003

The chicken was good but the mushrooms (in my opinion) were ruined by being cooked in the chicken fat that drips out of the chicken. If I did it over I'd cook them separately.

Dec 14, 2006

This was absolutely delicious, thank you so much! We eat chicken thighs at least once a week and this recipe is definietly going into the rotation. I did not change any of the ingredients, however I did alter the prep to make this dish more flavorful. First I season the bottom of the thighs. Then I place them skin side up in the dish and peel back the skin completely but leaving it attached along one edge. Then I season the bare meat with the spices and lemon juice. Replace the skin into its original position, drizzle each piece with a little olive oil and massage into the skin with your fingers. Bake at 375 for 1 hour and you won't have to mess with turning or broiling - just walk away. Your skin will be nicely crispy and the chicken will be moist and tasty!

Mar 15, 2004

I have made this recipe with portobello mushrooms and also with white mushrooms, Both ways were excellent and my family loves this recipe. However, I only used one lemon as two large ones overpowered the dish.

Feb 07, 2008

Great chicken, Used chicken thighs cut to one lemon and shaved the zest before squzing the juce, lemon pepper, season salt and garlic salt. EVOO on chicken before spices, 1 hr 350

Jun 23, 2011

I was somewhat disappointed in this overall. I followed the recipe exactly as written and it never picked up any real flavor from any of the ingredients, just kinda blah. Nobody in the family really cared for it. It may need some additional seasoning to perk it up. It was very easy however.

Feb 23, 2006

I tried to make this without the skin to save calories, but I don't think it was the same. I found the chicken was flavorful, but not the veggies. It was entirely edible, but unless I make it with the skin, I probably won't make it again.

Mar 06, 2012

Very good! I added garlic and Mrs.Dash to it and the kids loved it!!


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  • Calories
  • 328 kcal
  • 16%
  • Carbohydrates
  • 12.6 g
  • 4%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 17.5 g
  • 27%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 33.2 g
  • 66%
  • Sodium
  • 250 mg
  • 10%

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

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