Creamy Lemon Shrimp & Mushrooms
with Roasted Potato Rounds & Fresh Parsley
- Milk
- Shellfish
- 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
12 ounce
Potatoes
4 ounce
Button Mushrooms
4 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Lemon
10 ounce
Shrimp
(Contains: Shellfish)
¼ ounce
Parsley
1 tablespoon
Flour
(Contains: Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
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.
Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper.
Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.
Trim and thinly slice mushrooms (skip if your mushrooms are presliced!). Zest and quarter lemon. Roughly chop parsley.
Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned, 2 minutes.
Meanwhile, drain chicken.
Open package of chicken* and drain off any excess liquid.
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.
Transfer chicken and mushrooms to a plate.
Whisk in ½ cup water (1 cup for 4), lemon zest, juice from 2 lemon wedges (4 wedges for 4).
Remove from heat and whisk in cream cheese until fully combined.
Stir in chicken and mushrooms. TIP: Add splashes of water if sauce is too thick.
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.
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.
