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Per serving
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- 1
Pound and dredge the chicken
Place chicken breasts between sheets of plastic wrap and pound to an even 1/2-inch thickness. In a shallow dish, mix the flour with the salt and pepper — set aside 2 teaspoons of this mixture for thickening the sauce later. Dredge each piece of chicken in the remaining flour, shaking off any excess.
- 2
Pan-fry the chicken
Melt butter in a large skillet over medium heat. Add the chicken in a single layer and cook 5-6 minutes per side until golden brown and cooked through (165°F internal temperature). Remove the chicken to a plate and cover loosely to keep warm.
- 3
Deglaze and cook the mushrooms
Pour about 1/3 cup of the chicken broth into the same skillet and scrape up any browned bits from the bottom — that's where all the flavor lives. Bring to a boil, then add the sliced mushrooms. Cook, stirring occasionally, 3-5 minutes until tender and lightly browned.
- 4
Thicken the sauce and serve
Whisk the reserved 2 teaspoons of flour into the remaining 3 tablespoons of chicken broth until smooth, then stir it into the mushroom mixture. Bring to a boil and cook, stirring constantly, about 2 minutes until the sauce thickens. Stir in the lemon juice. Return the chicken to the skillet, spoon the sauce over the top, and serve immediately.
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One-Skillet Lemon Mushroom Chicken
Created by: OnePotWonders
Ingredients
- 4 boneless skinless chicken breasts
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp butter
- 1/2 cup reduced-sodium chicken broth
- 1/2 lb mushrooms
- 1 tbsp lemon juice
Instructions
- Pound and dredge the chickenPlace chicken breasts between sheets of plastic wrap and pound to an even 1/2-inch thickness. In a shallow dish, mix the flour with the salt and pepper — set aside 2 teaspoons of this mixture for thickening the sauce later. Dredge each piece of chicken in the remaining flour, shaking off any excess.
- Pan-fry the chickenMelt butter in a large skillet over medium heat. Add the chicken in a single layer and cook 5-6 minutes per side until golden brown and cooked through (165°F internal temperature). Remove the chicken to a plate and cover loosely to keep warm.
- Deglaze and cook the mushroomsPour about 1/3 cup of the chicken broth into the same skillet and scrape up any browned bits from the bottom — that's where all the flavor lives. Bring to a boil, then add the sliced mushrooms. Cook, stirring occasionally, 3-5 minutes until tender and lightly browned.
- Thicken the sauce and serveWhisk the reserved 2 teaspoons of flour into the remaining 3 tablespoons of chicken broth until smooth, then stir it into the mushroom mixture. Bring to a boil and cook, stirring constantly, about 2 minutes until the sauce thickens. Stir in the lemon juice. Return the chicken to the skillet, spoon the sauce over the top, and serve immediately.