Creamy Chicken and Mushroom Skillet with Lemon
"Indulge in a restaurant-quality skillet where earthy mushrooms and tender chicken meet a silky, lemon-brightened cream sauce."
Instructions
Prepare the vegetables and chicken: thinly slice the onions, chop the mushrooms, and cut the chicken breasts into bite-size pieces. Toss the mushrooms with lemon juice to prevent discoloration.
Heat the butter in a large saucepan or skillet over medium heat. Add the onions and sauté until soft and lightly golden, about 5–7 minutes.
Add the chicken pieces to the pan and stir to coat them with the butter and onions. Cover, reduce the heat to low, and let the chicken simmer gently for 10 minutes.
Stir in the chopped mushrooms, making sure everything is evenly combined. Cover again and cook on low heat for another 10 minutes, allowing the mushrooms to release their juices.
Remove the lid and increase the heat slightly if there is excess liquid, letting it evaporate until the mixture is lightly saucy.
Season with salt and black pepper to taste. Pour in the cream and bring to a gentle simmer, stirring carefully to avoid breaking the sauce.
Add the chopped parsley, stir once more, and remove from the heat. Serve warm.