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Lemon, mushroom and herb chicken breasts recipe

Lemon, mushroom and herb chicken breasts recipe

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  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

Chicken breast fillets are flour-coated and pan fried, then simmered in a mushroom lemon mixture with herbs and seasoning, creating a sauce and dish that is creamy, delicious and perfect for serving over steamed white rice.

389 people made this

IngredientsServes: 4

  • 125g plain flour
  • 1/2 tablespoon dried thyme
  • 2 tablespoons dried basil
  • 1 tablespoon dried parsley
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon garlic granules
  • 4 boneless, skinless chicken breast fillets
  • 110g butter
  • 1 (295g) tin condensed cream of mushroom soup
  • 300ml chicken stock
  • 4 tablespoons dry white wine
  • 1 lemon, juiced
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons capers
  • 1 tablespoon grated lemon zest

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. In a shallow dish or bowl combine the flour, thyme, basil, parsley, paprika, salt, ground black pepper and garlic granules. Dredge chicken in the mixture to coat, patting off any excess flour.
  2. Melt butter in a large frying pan over medium heat, and cook chicken until golden brown on both sides. In a medium bowl, mix together the cream of mushroom soup, chicken stock, wine and lemon juice; pour over chicken.
  3. Cover frying pan, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley, capers and lemon zest.

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Reviews & ratingsAverage global rating:(403)

Reviews in English (296)


This was great, extremely delicious. As per earlier reviews I dipped the chicken into egg before coating with the flour mixture. Reminds me somewhat of Chicken Francaise, but with much more flavor. Definitely a keeper recipie. A+-04 Oct 2002

by Mr. Monty

This recipe ROCKS! The first time that I made it, I followed the directions completely and it was SUPREME! Then the second time I made it, I made some changes...I added:1. A large basket of sliced fresh mushrooms and added it to the broth mixture BEFORE pouring it over the chicken (tastes good if you let the mushrooms soak in the broth mixture for about 30 minutes)2. I scraped out the remaining pulp from the lemon that I juiced and added it to the broth mixture.3. I added 2 tablespoons of Lemon Pepper to the broth mixture4. I dipped the chicken in 2 raw eggs (beaten) before dipping the chicken in the flour mixture-07 Aug 2002


OMG!!! This was wonderful! I was so impressed that I could make something so easy, taste and look so elegant! I can't wait to make for guests! Per other reviewers, added 1 1/2 TBLS of lemon pepper seasoning to the broth/soup mix, only used 3/4 cup flour and 6 chicken breasts (first dipped in an egg and butter mixture before dipping into flour so it would stick to chicken better). I served over rice (Uncle Ben's chicken and wild rice) and spooned the excees "sauce" over all. Absolutley devine! The praise I received for making this dish made me blush. Thanks Valerie for sharing this one!-20 Aug 2002

My husband is obsessed with this dish, especially when I serve it over some whole wheat pasta with a simple side salad. It’s seriously packed with flavor and really makes a statement without getting too intricate on the ingredients side of things.

This is the second installment of recipes I developed for The Naked Grape and I think it might also be my favorite. The sauce that you make with the wine that coats the chicken is basically one of those things where you want to lick your plate clean. Like straight up tongue on plate action. If you’re around people that would judge that kinda action, grab a piece of bread and sop it all up. Because seriously, you’re not going to want to let this saucey-ness go to waste.

I’ve got a little picture by picture tutorial for ya on this one… but here’s the gist of it…..

I start this dish with boneless skinless chicken thighs. They have an infinite amout more flavor than boneless skinless chicken breasts so that makes a huge difference right off the bat! I coat them in a little bit of flour, salt and pepper so that when they are sautéing they have a bit of a crust. Nothing too thick, but enough to give the chicken a bit of crispness.

Once the chicken is cooked, I like to sauté some shallots and garlic to get things going. Next I add some mushrooms and just start to cook those. While the mushrooms are cooking, I add a healthy does of The Naked Grape’s Moscato wine. Now Moscato is a sweeter wine with some peach and orange blossom undertones, which work perfectly in this dish. After adding the wine, I let it reduce down a bit while the mushrooms continue to cook.

Next, I add the chicken and herbs back into the mushroom and wine mixture and add some lemon juice for a hint of citrus. Then I just season it with salt and pepper to taste and serve it over pasta or rice and call it a day. It’s really one of the most flavorful chicken dishes out there and I can promise you that you and your friends or family are going to love it!

Ready for the step by step? Let’s do this! (Full recipe at the bottom of the post like usual!)


Preheat oven to 350 degrees F.

Wash and dry chicken pieces - use a cut-up chicken or just thighs (I think they are the best) or whatever you want that will fit into a 9 x 11 baking pan. Coat with seasoned salt. Or, use just salt, or sea salt. Brown chicken well in olive oil, then place in the baking pan. Thinly slice a lemon or two, place over chicken. (be liberal!)

Deglaze pan with balsamic vinegar (optional, can use a little stock or water or white wine) and yellow mustard. Stir and cook a few seconds, then add chicken broth, basil, and thyme.

Stir till the brown bits all come off the bottom of the pan, reduce for a couple minutes, then pour over chicken. Cover with foil, and bake 40 minutes at 350 degrees F, then uncover and bake 10 more minutes or until chicken is done. If you use just breasts, baking time can be reduced to 25 minutes covered and 10 minutes uncovered. Good served over rice, or with garlic mashed potatoes. The lemon slices become soft and very tasty.

Lemon Chicken Breasts

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 × 12-inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

Copyright 2010, Barefoot Contessa How Easy is That? by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved


In a frying pan over medium heat, saute the mushrooms and garlic in the oil for 3 to 5 minutes. Remove from the pan.

Sprinkle the chicken with flour and rosemary and brown on both sides. Add the lemon juice and chicken broth to the pan and scrape up the browned bits from the bottom. Return the mushrooms to the pan.

Lower the heat to a simmer, cover the pan, and cook for 15 minutes.

Sprinkle with parsley. Serve over brown rice or fettuccine noodles if desired.

Herb Chicken with Lemon Cream Sauce

Yield: 8 servings

prep time: 10 minutes

cook time: 40 minutes

total time: 50 minutes

This cream sauce is seriously out of this world. So tangy, buttery, creamy and just melt-in-your-mouth AMAZING!


  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • Zest of 1 lemon
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Kosher salt and freshly ground black pepper, to taste
  • 8 bone-in, skin-on chicken thighs
  • 2 tablespoons unsalted butter

For the lemon cream sauce

  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes, or more, to taste
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • Juice of 1 lemon
  • 1/2 teaspoon dried basil
  • Kosher salt and freshly ground black pepper, to taste


  1. Preheat oven to 400 degrees F.
  2. In a small bowl, combine olive oil, mustard, lemon zest, thyme and rosemary season with salt and pepper, to taste. Using your fingers or a brush, work the mixture onto both sides of the chicken.
  3. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side drain excess fat, reserving 1 tablespoon, and set aside.
  4. Add garlic and red pepper flakes to the skillet, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, lemon juice and basil season with salt and pepper, to taste
  5. Bring to a boil reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
  6. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
  7. Serve immediately.

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Chicken Scaloppine With Lemon & Herbs

For this deliciously moist and tender Italian classic, thinly pounded slices of chicken are dredged in flour, briefly sauteed, and served in a flavorful lemon herb sauce. Fresh ingredients and careful handling of the chicken are the secrets to this dish–pound the chicken to a quarter of an inch and make sure not to overcook it, or else you may end up with rubbery meat.

Although chicken scaloppine is popular in the U.S., the dish is more commonly made with veal in Italy. Turkey and pork are also frequently used. In addition to different types of meat, this variable dish can also be prepared with many different sauces, such as Marsala wine, tomato, balsamic vinegar, mushroom, or olives.

This recipe uses a bright lemon and herb sauce. Whichever ingredients you use, the result is thin, tender slices of meat smothered in a generous amount of flavorful sauce.

Serve your chicken scaloppine with warm, crusty bread to soak up the extra sauce and a green salad or fresh tomato salad. Enjoy!

  • 1/3 cup chopped fresh parsley
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon lemon peel, sliced into thin strips
  • 2 garlic cloves, finely minced or crushed through a garlic press
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 boneless, skinless chicken breasts, butterflied the whole way through (or 4 chicken breast halves)
  • 1/2 cup of chicken stock, plus more as needed
  1. In a small bowl toss together the chopped parsley, thyme, sliced lemon peel and minced garlic.
  2. Add butter and olive oil to a large 10 to 12-inch skillet and heat over medium-high heat.
  3. Season one side of the chicken with kosher salt and black pepper.
  4. Once pan is hot, sear the chicken for 3 to 4 minutes or until browned and releases easily from the pan. Turn the chicken and cook for an additional 3 minutes. Transfer chicken to a clean plate and repeat with remaining chicken breasts.
  5. Reduce the heat under the skillet to medium-low. Add in the stock and scraping up the browned bits on the bottom of the pan. Stir in the lemon/herb mixture and bring to a simmer.
  6. Return the chicken back to the skillet, spooning the sauce over top. Cover and simmer for about 4-6 more minutes or until chicken is fully cooked. If the pan sauce reduces too quickly, splash in another 1/4 cup or so of chicken stock.
  7. Serve with the lemon and herb pan sauce over top.

Nutrition Information:


Serving Size:

All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on should only be used as a general guideline.

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Lemon & Herb Chicken with Chickpeas

1 tbsp rapeseed oil
Juice and grated rind of 1 lemon
1 clove garlic, crushed
2 chicken breasts, skins removed
¼ tsp turmeric
1 tsp cumin seeds
1 tsp black mustard seeds
100ml chicken stock
4 spring onions, chopped
1 can of chick peas, drained and rinsed
3 tbsp mixed fresh herbs, chopped
2 tbsp light crème fraiche
Pepper to taste

Preparation time: 35 minutes including 30 mins marinating time
Cooking time: 20 minutes

Bursting with freshness, this satisfying dish makes a great mid-week supper. Quick and easy to prepare, but if you can, prepare the marinade in the morning to allow the chicken to marinate all day for enhanced flavour.


1 tbsp rapeseed oil
Juice and grated rind of 1 lemon
1 clove garlic, crushed
2 chicken breasts, skins removed
¼ tsp turmeric
1 tsp cumin seeds
1 tsp black mustard seeds
100ml chicken stock
4 spring onions, chopped
1 can of chick peas, drained and rinsed
3 tbsp mixed fresh herbs, chopped
2 tbsp light crème fraiche
Pepper to taste

One-Pot Lemon Herb Chicken and Rice


4 boneless skinless chicken breast

2 tablespoons unsalted butter

1 tablespoon lemon pepper

1 tablespoon Italian seasoning

1/2 teaspoon crushed red pepper (optional)

1 cup uncooked rice (white or brown)

1 tablespoon Italian seasoning


  • Preheat oven to 350˚ F (176 ˚C).
  • Season both sides of each chicken breast with garlic powder, lemon pepper, Italian seasoning, crushed red pepper, salt and pepper.
  • In a large oven proof pot, heat butter on medium high heat. Place chicken in pot and cook for 5-minutes on each side. Remove chicken from pot and set aside. (The chicken will not be fully cooked at this point, but it will finish cooking in the oven.)
  • While chicken rests, add the uncooked rice to the pot along with the chicken broth, lemon juice and Italian seasoning. Turn burner up to high. Bring pot up to rolling boil.
  • Add the chicken back to the pot with the rice. Cover. Cook in preheated oven for 25 minutes. Serve plated with a lemon wedge and sage or parsley for garnish.


  • A cast iron skillet or Dutch oven are great for this dish.
  • If using a pot with a lid, cook in oven with the lid on for 15 minutes and uncover the last 5 minutes of cooking time.
  • In addition to the chicken broth, the rice also gets the pan juice flavor from the chicken breasts.
  • Long-Grain rice is best for this recipe since minute rice will get too mushy.

There is lemon juice in this but, if you are a lemon lover, you are more than welcome to add lemon zest. This would give the dish a much stronger lemon flavoring. This night, I definitely did not want anything too overpowering. My wish was just for every ingredient to work together in perfect harmony and I am pleased to say it did!

Seasoned chicken breasts.

The most important part of this recipe is to season your chicken really well, since this is how this dish builds its flavor. The rice gets to swim in all of the seasoned chicken juices and each grain of rice gets a thin coating of flavor as soon as it is added to the pot.

Now, let us get more into the flavors in this rice. I prefer to use brown rice for this dish because I like how it stays a little firmer when it cooks and the texture works really well once plated with the chicken. This rice alone will have you wanting a whole bowl of it. When I take a bite from my fork, I can seriously taste everything from the garlic powder straight to the chicken broth. You could also omit the chicken breast and chicken broth and use vegetable broth instead, if you want the dish to be vegetarian or have someone in your life who is vegetarian. I am sure they would love this dish made in a way to accommodate their needs!

Seared chicken breast.

Speaking of accommodations, if you prefer dark meat to white meat, then do what your heart desires. Skin on chicken thighs would be extremely tasty with this dish!

Lastly, it really is hard to go wrong with this one. Just make sure your chicken is cooked thoroughly and I am sure your belly will be as happy as mine was when I finished my first…(ok, second!) plate after such a long work day. With that, enjoy your plate(s)!