Creamy Lemon Chicken & Mushrooms
with Roasted Potato Rounds & Fresh Parsley
- Milk
- Wheat
Golden potato rounds, tender chicken, and earthy mushrooms unite in a luscious lemon cream sauce! This one-pan wonder transforms simple ingredients into restaurant-worthy magic with crispy-edged potatoes, perfectly seasoned chicken, and caramelized mushrooms in a silky cream sauce brightened with fresh lemon zest—and all ready in under 30 minutes!
Ingredients
10 ounce
Chopped Chicken Breast
12 ounce
Potatoes
4 ounce
Button Mushrooms
4 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Lemon
¼ ounce
Parsley
1 tablespoon
Flour
(Contains: Wheat)
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
-
Slice potatoes into ¼-inch-thick rounds (no need to peel). TIP: If you have larger potatoes, cut into half-moons.
-
Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes, tossing halfway through.
-
Trim and thinly slice mushrooms (skip if your mushrooms are presliced!). Zest and quarter lemon. Roughly chop parsley.
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Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned, 2 minutes.
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Open package of chicken* and drain off any excess liquid.
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Add chicken to pan with mushrooms. Season with salt and pepper. Cook, stirring occasionally, until mushrooms are tender and chicken is cooked through, 4-6 minutes.
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Transfer chicken and mushrooms to a plate.
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Reduce heat under pan to medium low. Add 2 TBSP butter (4 TBSP for 4 servings) and flour. Cook, stirring, until flour is lightly browned and bubbly, 1 minute.
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Whisk in ½ cup water (1 cup for 4), lemon zest, and juice from half the lemon.
-
Turn off heat; whisk in cream cheese until fully combined.
-
Stir in chicken and mushrooms. TIP: If sauce seems too thick, stir in a splash of water.
- Divide potatoes and creamy lemon chicken and mushrooms between shallow bowls. Garnish with parsley and serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many enjoyed the bright, tangy lemon sauce, though some found it overpowering; consider adjusting lemon to taste 🍋.
- Ease of prep: Quick and easy to make, with pre-chopped chicken saving time; some found flipping potatoes while cooking chicken challenging.
- Suggestions: Try serving over pasta or rice instead of potatoes; add garlic, herbs, or chicken stock for more depth of flavor.
- Portions: Some felt portions were small, especially potatoes and mushrooms; consider adding a green vegetable for a more complete meal.
- Texture: The creamy sauce paired well with crispy potatoes, but a few found the chopped chicken less appealing than whole pieces.
