Creamy lemon chicken

I’m not sure what exactly prompted me to come up with this dish, because my experiments usually are pasta-based. It’s just safer that way! Also, I tend to cook chicken in a skillet rather than baking, since it’s easier to determine when it’s done if you’re monitoring it. All that went out the door for this dish though. I’m glad it did. There are so many ways to prepare chicken in a cream sauce. Adding lemon gives it a different sort of kick. I created and cooked it, and I was still surprised when I put it in my mouth! Another bonus–this dish made for yummy leftovers.

Creamy Lemon Chicken

  • 2 chicken breasts, cut in halves
  • 1/2 yellow onion, chopped
  • 2 cups sliced mushrooms
  • 3 lemons, juiced
  • 1/4 c mayonnaise
  • 1 c mozzarella cheese (or more to taste)
  • salt
  • pepper
  • lemon pepper
  • 2 tbsp olive oil
  1. Heat olive oil and about half of the chopped onions in a skillet until onions are softened. Add chicken and sprinkle with salt, pepper, and lemon pepper to taste.
  2. While the chicken is cooking, slice the mushrooms. Spread about 1 c of the mushrooms in the bottom of a glass baking dish. Add the remaining onions.
  3. Preheat the oven to 350 degrees.
  4. Juice 2 of the lemons and slice the third into half-inch rounds. You should have one slice of lemon for each piece of chicken.
  5. Add about 1/4 c (or less) mayonnaise to the lemon juice and whisk until you have a smooth liquid. More mayonnaise will give you a thicker sauce. If your lemons were on the small side, you may not need the entire amount of mayonnaise. I recommend you err on the side of using more juice, less mayo.
  6. Once the chicken is browned on both sides, place it in the baking dish on top of the mushrooms and uncooked onions. Top each piece of chicken with a slice of lemon.
  7. Pour the lemon-mayonnaise mixture over everything. It should pool in the bottom of your baking dish. Sprinkle everything with salt, pepper, and lemon pepper, then top with mozzarella cheese.
  8. Bake until cheese starts to bubble (about 20-25 minutes). Allow to cool before serving directly from the baking dish.

Serves 2 with a little leftover. You could add about 2 more chicken breasts without increasing any of the other ingredients (other than the sliced lemons).

Looking back at this recipe, I wonder how it would turn out if I breaded the chicken before frying. You could also try mixing Parmesan cheese with the mozzarella for a slightly more pungent taste. I recommend serving with mashed potatoes and sweet corn.  Enjoy!


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