One Pan Lemon Mushroom Chicken is about to become your new favorite weeknight dinner. It’s healthy, easy to make and relies mostly on pantry staples you’re likely to have on hand. And … did I mention that there is only one pan to clean up?  And a delicious lemony buttery sauce studded with mushrooms and kale? Sign me up please.

And while this chicken recipe is a great go-to for a weeknight, it’s also fancy enough for company. I made it recently when my son and daughter-in-law were visiting from London and everyone gobbled it up.

Let’s Talk About Lemons

This recipe calls for two lemons: one Meyer lemon and one regular lemon. What’s the difference? I’m glad you asked!

Meyer lemons are a cross between a regular lemon and a mandarin orange. Here are a few ways that they differ from their traditional cousins.

Meyer lemons are smaller and more round than regular lemons, with smoother, thin, deep yellow to orange skin, and dark yellow pulp. The differences are very distinct, especially when you see both varieties side by side.
Taste – While they’re moderately acidic, Meyer lemons don’t have the same tang as regular lemons. Instead, they’re much sweeter — so much so that some people enjoy adding the raw segments to their salads or desserts. Their rinds also have a more complex scent than regular lemons — a spicy bergamot fragrance that tastes and smells more like an herb or a spice.
Availability – While regular lemons are readily available all year long, Meyer lemons are more seasonal. Your best bet for finding them is from December through May.

You slice and sear the Meyer lemon and then cook it in the skillet with the chicken. It gets really soft and, if you want to, you can eat the cooked lemon, skin and all.

Make One Pan Lemon Mushroom Skillet in a Cast Iron Skillet

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I like to make this recipe in a cast iron skillet. The chicken gets nice and brown and you can put the whole skillet right into the oven without any worries. I used an extra-large 16 inch skillet to film this recipe as it was the ideal size to feed four people (although you could use a smaller 10 or 12-inch skillet if you were serving fewer folks.)  You’ll be putting the whole skillet into the oven and it will be hot and heavy so be careful.

Try this One Pan Lemon Mushroom Chicken recipe and let me know what you think. Be sure to tag #grownupdish or @grownup_dish on Instagram so I can share your posts.

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One Pan Lemon Mushroom Chicken

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• Author: jzmcbride
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

One Pan Lemon Mushroom Chicken features a lemon butter sauce studded with mushrooms and kale. It’s perfect for a weeknight dinner or fancy enough for company.

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Ingredients

Units USM Scale 1x2x3x

• 2 tablespoons extra virgin olive oil
• 1 – 2 pounds chicken breasts or small thighs
• salt and pepper
• 1 Meyer lemon, sliced
• 2 tablespoons butter
• 1 cup sliced mushrooms
• 1 clove garlic, minced or grated
• 1 cup orzo pasta (I used gluten free pasta.)
• 1/3 cup white wine
• 2 1/2 cups low sodium chicken broth or bone broth
• 1 bunch kale, roughly torn
• zest + juice of 1 lemon
• (optional) 1 tablespoon chopped fresh dill

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Instructions

1. Preheat oven to 400 degrees F.

2. Heat the olive oil in a large dutch oven or cast iron skillet set over medium high heat. Pound the chicken until flat and even and season it on both sides with salt and pepper. When the oil is shimmering, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet and set aside.

3. To the same skillet, add the butter, mushrooms and lemon slices. Sear the lemon until golden on each side, about 1 minute. Remove the lemon from the pan and add to the plate with the chicken. Cook the mushrooms until soft and lightly browned.

4. To the same skillet, add the garlic and orzo. Cook until the garlic is fragrant and the orzo toasted, about 2-3 minutes. Pour wine in the skillet and de-glaze the pan. Then add the chicken broth, kale, and lemon juice. Bring to a boil over high heat and stir. Place the chicken and lemon slices back into the skillet. Transfer the whole skillet to the oven and roast for 15 minutes or until the chicken is cooked through.

5. Garnish with fresh dill and lemon zest.

Notes

If you can’t find Meyer lemon, just substitute a conventional lemon.

I made this with gluten-free orzo. You could substitute any small pasta or even quinoa or rice.

Garnish with fresh dill. It adds a pop of color but also a beautiful fresh taste.

I prefer Kalona Supernatural or KerryGold grass fed butter. It really makes a difference.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: recipe
• Method: oven
• Cuisine: American