Baked Lemon Chicken Thighs With Mushroom Sauce

Name: Baked Lemon Chicken Thighs With Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup lemon juice; 3 tablespoons salt; 2 tablespoons rosemary garlic seasoning; 1 tablespoon dried oregano; 8 chicken thighs; water, or as needed to cover; 2 lemons, thinly sliced; 1/4 cup light butter; 2 tablespoons olive oil; 3 cups sliced mushrooms; 1 tablespoon lemon juice; 1 pinch garlic powder; 1 pinch onion powder; 1/2 teaspoon dried lemon peel; 3 tablespoons all-purpose flour; 2 cups chicken stock

Servings: persons

1/4 cup lemon juice
3 tablespoons salt
2 tablespoons rosemary garlic seasoning
1 tablespoon dried oregano
8 chicken thighs
water, or as needed to cover
2 lemons, thinly sliced
1/4 cup light butter
2 tablespoons olive oil
3 cups sliced mushrooms
1 tablespoon lemon juice
1 pinch garlic powder
1 pinch onion powder
1/2 teaspoon dried lemon peel
3 tablespoons all-purpose flour
2 cups chicken stock

1
Stir 1/4 cup lemon juice, salt, rosemary garlic seasoning, and oregano in a large bowl. Add chicken and enough water to cover; stir well. Cover and refrigerate chicken 4 hours to overnight. Drain and discard lemon juice brine.
2
Preheat oven to 400 degrees F (200 degrees C). Line a large baking dish with aluminum foil.
3
Spread half the lemon slice in the baking dish. Arrange chicken thighs over lemon slices; top chicken thighs with remaining lemon slices.
4
Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
5
Melt light butter with olive oil in a skillet over medium heat; cook and stir mushrooms, 1 tablespoon lemon juice, garlic powder, onion powder, and dried lemon peel in hot butter-oil mixture until mushrooms are browned and soft, 5 to 8 minutes.
6
Meanwhile, combine chicken stock and flour in a jar with a tight fitting lid; shake well. Pour mixture into mushrooms.
7
Increase heat to medium high; simmer mushroom sauce until thickened, about 10 minutes. Serve with chicken.

888

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup lemon juice, 3 tablespoons salt, 2 tablespoons rosemary garlic seasoning, 1 tablespoon dried oregano, and more.

Yes, Baked Lemon Chicken Thighs With Mushroom Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Lemon Chicken Thighs With Mushroom Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions