“Lazy” Lemon Mushroom Chicken
*Originally posted on 1/18/23
This week was a big week for me and my husband because we welcomed a new addition to the family…a little cavapoo puppy!
Meet Lulu.
Lulu has brought so much joy in just the week she’s been here. I also haven’t slept this little since college (people weren’t kidding when they said it was like having a newborn!).
Making dinner has been a challenge with constantly watching this little one, so I’ve dipped into my arsenal of sheet pan meals and one-pot-wonders.
If you have a baby or toddlers keeping you busy around the clock but want the comfort of a home-cooked meal, this recipe is perfect for you!
My “Lazy” Lemon Mushroom Chicken is the perfect quick and easy weeknight meal.
This super simplified version of one of my staple recipes has only 3 main ingredients plus a few standard pantry seasonings. Toss in a bag of pre washed sautéed green beans and you have dinner on the table in under 40 minutes!
Best part is most of that time is spent unattended in the oven, giving you time to get other things done.
Healthy weeknight dinners don’t have to be tedious or time consuming. All it requires is a little bit of planning ahead. Plus, you'll feel sooo much better eating this rather than that greasy takeout.
“Lazy” Lemon Mushroom Chicken
1 1⁄2 lbs boneless skinless chicken thighs
Salt & pepper
1 tsp each: onion powder, garlic powder, dried Italian seasoning
16 ounces sliced mushrooms (I like a mix of baby portobello & shiitake)
2 Tbsp olive oil
Zest and juice of 1 lemon
Preheat the oven to 375 degrees F and grease a 9x13 inch glass baking dish.
Spread the chicken thighs out in one even layer and sprinkle salt, pepper, and half of the onion powder, garlic powder, and Italian seasoning all over.
Sprinkle the sliced mushrooms all over the seasoned chicken and drizzle olive oil, lemon zest, and lemon juice all over. Sprinkle additional salt and pepper and the remaining onion powder, garlic powder, and Italian seasoning.
Bake for 35 minutes until the chicken is no longer pink and juices run clear.
Serve alongside sautéed green beans for an easy meal.
Watch this 1-minute video to see how I make it.
Tip: If you want to go an extra step and have a thicker sauce, take all the juices out of the pan after the chicken is cooked and add to a glass measuring cup.
Pour half the liquid into a small saucepan over medium heat, then whisk in 2 tsp cornstarch into the other reserved liquid in the measuring cup.
Add the starchy liquid to the saucepan and bring the sauce to a simmer. Simmer for about 3-5 minutes or until slightly thickened, then pour over the chicken.