Lemon Mushroom Herb Chicken

Lemon Mushroom Herb Chicken

282 Reviews 8 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Valerie Serao
Recipe by  Valerie Serao

“Easy chicken and herbs in a creamy lemon and mushroom sauce. The sauce is excellent over rice -- my kids can't get enough!”

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Adjust Servings

Original recipe yields 4 servings



  1. In a shallow dish or bowl, combine the flour, thyme, basil, parsley, paprika, salt, ground black pepper, and garlic powder. Dredge chicken in the mixture to coat, patting off any excess flour.
  2. Melt butter in a large skillet over medium heat, and cook chicken until no longer translucent. In a medium bowl, mix together the cream of mushroom soup, chicken broth, wine, and lemon juice; pour over chicken.
  3. Cover skillet, 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 (282)

Rate This Recipe


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+

Mr. Monty

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/removed: 1. A 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 mixture 4. I dipped the chicken in 2 raw eggs (beaten) before dipping the chicken in the flour mixture 5. I omitted the lemon zest, capers and parsley



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!

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Amount Per Serving (4 total)

  • Calories
  • 568 cal
  • 28%
  • Fat
  • 30.4 g
  • 47%
  • Carbs
  • 36.2 g
  • 12%
  • Protein
  • 36.4 g
  • 73%
  • Cholesterol
  • 130 mg
  • 43%
  • Sodium
  • 1915 mg
  • 77%

Based on a 2,000 calorie diet



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Chicken and Mushroom Saute


next recipe:

Slow Cooker Chicken with Mushroom Wine Sauce