One-Pan Chicken Fillet in Creamy Lemon Sauce with Mushrooms
Tender chicken fillet with button mushrooms in a gentle creamy lemon sauce—an impressive yet practical dish for a cozy dinner, all made in one pan.
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Ingredients
Main:
- •Chicken fillet - 300 g
- •Button mushrooms - 200 g
- •20% cream - 180 ml
- •Lemon - 1 pc
- •Garlic - 2 cloves
- •Butter - 20 g
- •Olive oil - 1 tbsp
- •Parmesan - 20 g
- •Parsley - 10 g
Spices & Seasonings:
- •Salt - 3 g
- •Ground black pepper - 1 g
- •Sweet paprika - 2 g
Instructions
Prep the ingredients
Slice the chicken fillet (300 g) into 2–3 medallions or thick strips of equal thickness so it cooks evenly. Slice the button mushrooms (200 g). Finely chop the garlic (2 cloves). Finely grate the zest from the lemon (1 pc) (about 1 tsp), then squeeze the juice (about 2 tbsp). Grate the Parmesan (20 g) and finely chop the parsley (10 g).
Sear the chicken until golden
Heat a skillet over medium heat for 1–2 minutes. Add the olive oil (1 tbsp) and butter (10 g). Add the chicken fillet (300 g), season the first side with salt (1.5 g) and black pepper (0.5 g). Sear for 3–4 minutes until golden, flip, add sweet paprika (2 g, optional), and cook 2–3 minutes more.
Finish cooking the chicken and set aside
Reduce the heat to medium-low and cook the chicken fillet (300 g) for another 2–3 minutes, until it’s completely white inside and springy to the touch. Transfer the chicken to a plate, cover (e.g., with another plate), and let it rest.
Sauté the mushrooms
In the same skillet, add the butter (10 g). Add the button mushrooms (200 g), lightly salt (0.5 g), and sauté for 5–6 minutes over medium heat, stirring, until browned and the excess moisture has evaporated.
Build the aromatic base for the sauce
Push the mushrooms (200 g) to the side of the skillet. Add the garlic (2 cloves) to the center and warm for 30–40 seconds until fragrant, then mix it into the mushrooms. Add the lemon zest (1 tsp from 1 lemon) and pour in the lemon juice (2 tbsp from 1 lemon), stir, and heat for 30 seconds.
Make the creamy lemon sauce
Reduce the heat to low. Pour in the cream (180 ml), add the remaining salt (1 g) and black pepper (0.5 g). Stir gently, bring to a very gentle simmer (first bubbles around the edges), and cook for 3–4 minutes until the sauce slightly thickens. Add the Parmesan (20 g) and stir until fully melted.
Return the chicken and finish the dish
Return the chicken fillet (300 g) to the skillet along with any juices. Turn the pieces in the sauce and warm for 2–3 minutes over low heat so the chicken absorbs the flavors. Add the parsley (10 g), stir, and remove from the heat.
When to Eat
Ideal for dinner: filling, yet delicate in flavor and texture.
Health Benefits
High in protein, moderate in fat, with a gentle sauce and no complicated techniques.
Warnings
Contains dairy (cream, butter, Parmesan). If needed, use lactose-free cream and omit the Parmesan.
Serve With
Serve straight from the pan with a slice of fresh bread, rice, or pasta (if you have it), or with a simple leafy green salad.
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