Baked Lemon Chicken Thighs with Mushroom Sauce

Baked Lemon Chicken Thighs with Mushroom Sauce

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hoydenjen 0

"A great chicken recipe that is moist, tastes fresh, and has a fantastic mushroom sauce! The sauce uses my mother's secret to never lumpy sauce/gravy...mixing the stock with the flour before adding it to the pan. This is a fail-proof method that has served me well over the years."
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5 h 10 m servings 482 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 482 kcal
  • 24%
  • Fat:
  • 33 g
  • 51%
  • Carbs:
  • 16.5g
  • 5%
  • Protein:
  • 35.2 g
  • 70%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 5918 mg
  • 237%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Stir 1/4 cup lemon juice, salt, rosemary garlic seasoning, and oregano in a large bowl. Add chicken and enough water to cover; stir well. Cover and refrigerate chicken 4 hours to overnight. Drain and discard lemon juice brine.
  2. Preheat oven to 400 degrees F (200 degrees C). Line a large baking dish with aluminum foil.
  3. Spread half the lemon slice in the baking dish. Arrange chicken thighs over lemon slices; top chicken thighs with remaining lemon slices.
  4. Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  5. Melt light butter with olive oil in a skillet over medium heat; cook and stir mushrooms, 1 tablespoon lemon juice, garlic powder, onion powder, and dried lemon peel in hot butter-oil mixture until mushrooms are browned and soft, 5 to 8 minutes.
  6. Meanwhile, combine chicken stock and flour in a jar with a tight fitting lid; shake well. Pour mixture into mushrooms.
  7. Increase heat to medium high; simmer mushroom sauce until thickened, about 10 minutes. Serve with chicken.


  • Cook's Note:
  • You could just use another lemon in the sauce instead of the lemon juice and dried lemon zest, but I tend to forget to buy a third lemon.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.


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This was a very good recipe. There is a strong lemon flavor, but it was not overpowering. I followed the recipe to the letter for the most part, but when I was getting ready to cook the chicke...

Awesome and easy recipe! My family lived the flavor and the easy mushroom gravy can easily be used for other meats. We served this with garlic mashed potatoes and a vegetable. Will definitely ma...

This was an excellent recipe. We made it exactly according to the recipe. I would definitely make it again.

NO WATER parsley. no oregano NO BRINING

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