Lemon Chicken with Creamy Mushroom Sauce
The name says it all! Lemony chicken thighs topped with a creamy garlic mushroom sauce. Delicious!
Ingredients
- 2 tablespoons olive oil
- 6-8 bone-in chicken thighs
- 1 lemon
- 1/4 cup butter
- 3 cups sliced mushrooms
- 2 cloves garlic minced
- 1/2 cup cream
- 1/4 cup chicken broth or more as needed
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried
Instructions
- Preheat oven to 400°F
- Pour olive oil in an 9x13-inch glass baking dish. Place the chicken thighs in the dish, then flip to coat each side with oil.
- Cut the lemon in half and squeeze the juice from one half over each piece of chicken. Thinly slice the other half of lemon and place a slice on top of each chicken thigh.
- Bake in the oven until juices run clear and a meat thermometer reads 165°F, about 30 to 40 minutes.
- While the chicken is baking, melt the butter in a skillet over medium heat until beginning to bubble, then add the mushrooms and garlic. Cook, while stirring, until mushrooms release their water and the liquid is evaporates, about 6 minutes.
- Add the cream to the mushrooms and continue cooking and stirring until the sauce thickens, then adjust with broth to desired creamy texture.
- When the chicken is finished baking, place a thigh on each plate, spoon sauce over the top, and sprinkle with parsley.
