Baked Lemon Chicken with Mushroom Sauce

Recipe View Preheat oven to 400 degrees F (205 degrees C). (5 minutes)

Recipe View Pour olive oil into an 8x8-inch glass baking dish. Place the chicken breasts in the dish, ensuring each side is lightly coated with oil. Squeeze the juice of 1/2 lemon over each chicken breast. Slice the remaining lemon half and place a lemon slice on top of each chicken piece. (10 minutes)

Recipe View Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear, approximately 30 to 40 minutes. Use an instant-read thermometer inserted into the center of the thickest part of the chicken to ensure it reaches at least 165 degrees F (74 degrees C). (40 minutes)

Recipe View While the chicken is baking, melt butter in a skillet over medium heat; add mushrooms. Cook and stir until mushrooms are nicely browned and any released liquid has evaporated, about 6 minutes. (8 minutes)

Recipe View Sprinkle flour evenly over the mushrooms and stir until fully coated, about 1 minute. Gradually add chicken broth, stirring constantly to prevent lumps, until a medium-thick sauce forms. (5 minutes)

Recipe View Allow sauce to gently simmer and reduce slightly, adjusting with a little more broth to achieve a creamy consistency. Stir in fresh parsley during the last minute. (5 minutes)

Recipe View Once the chicken is cooked, spoon the delectable mushroom sauce generously over the baked chicken breasts. Serve immediately and enjoy! (2 minutes)