Reviewed: Jun. 2, 2009

I really enjoyed this chicken! It was really tangy from the lemon, but not too much. I was scared that it might get too dry, so I also sprayed some Italian Dressing on it (nice addition in my humble opinion). Served it with a nice Greek salad covered in a thin tzatziki sauce! Very good!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jennabeanski

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 5, 2009

This recipe was awesome! I used bone-in chicken breasts, and put about 4 coarsly chopped garlic cloves in with the mushrooms and onions. It was simple and a big hit!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DAWN524

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 24, 2009

Delicious! I had no mushrooms, so I used potatoes instead. I cooked the chicken covered for 40 minutes and then uncovered for 20 more minutes. Came perfect, maybe the best chicken I ever had!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Neen718

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 7, 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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ed.Dolanski

Cooking Level: Expert

Home Town: New Haven, Connecticut, USA

Living In: Chilliwack, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 24, 2007

well, the chicken is STILL cooking, after an hour...I'm afraid to eat it...I'll revise once I start eating the rubbery mass...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Pyxxxie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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!

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

BRIDESTEIN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 4, 2006

This is really good. I embellished the recipe just a bit by adding shallots, fresh thyme and marinating both the chicken and the mushrooms (separately)in a lemon based marinade for an hour or so. It was a great way to use up extra portabello mushrooms without fusing with a grill, which is my usual method of cooking them. Thanks for the inspiration.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

NHNonni

Cooking Level: Expert

Home Town: Pittsfield, Massachusetts, USA

Living In: Exeter, New Hampshire, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 24, 2006

Truly enjoyable! I used bone-in chicken breasts. I marinated them for a couple of hours first with the lemon juice, minced garlic, and a couple of tablespoons of zesty Italian dressing I had left in a bottle. I also removed the skin from the chicken, since I wanted to reduce the fat and several people said leaving it on made the mushrooms taste odd. My husband isn't a big fan of portobellas, and he cleaned his plate! The lemon is strong, so some may want to reduce the amount used--I loved it with the strong citrus flavor.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

IVOIRIENNE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

JESSICA1467

Cooking Level: Intermediate

Home Town: Oakdale, New York, USA

Living In: Riverhead, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 20, 2006

I really enjoyed this recipe. I made it with chicken thighs and drizzled just a little Italian dressing on top. Very tender with lots of flavor! Oh, and EASY!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

BDZABINSKI

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 23, 2006

I tried to add to this (real garlic & spices) to spice it up a bit as suggested and it was still blah. The only thing I could suggest that might save it is to add a can of cream of mushroom soup. Sorry, it was edible but I won't be making it again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Andrea Duncan

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 17, 2006

Absolutely delish. I added garlic (of course), emeril's seasoning, and red pepper flakes - definitely a do-over!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

BLUEHERON1

Cooking Level: Intermediate

Living In: Windsor, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 18, 2004

I cooked this as directed but something just wasnt fantastic. It was ok. Chicken was ok but nothing jumped out at me as far as flavor goes.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

THERESA R

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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!

Was this review helpful? [ YES ]
15 users found this review helpful

Reviewer:

THERESA_M

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

LOVETOEAT2

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 6, 2004

mushrooms were soggy, and chicken was bland. Don't think I'll bother trying this one again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

JuiceMom

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 1, 2003

This was a huge disappointment. Although I had broiled it an extra 8 minutes, it was mushy and swimming in fat.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

deustace

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 24, 2003

Great recipe. Everyone in my family loved it. The only thing I modified was the cooking time: I increased broil time to 10 min, and after that cooked chicken another 15 min at 400 F. The skin came out crispy, and the juice was completely absorbed by mushrooms and chicken. Tasty!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

RUSSIANBLUE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 24, 2003

This recipe is excellent. I used bone-in chicken breasts with skin on and they were delicious. This is a very flavorful recipe, it preps and cooks in a snap! I will marinate the vegatables next time.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

NARET

Home Town: Zelienople, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 24, 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.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Karen Buckley

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Portobello Lemon Chicken

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!