Lemon Herb Chicken Portabella Divine Recipe

Prep and Marinate

Pat chicken breasts dry with paper towels. In a bowl combine 3 tbsp fresh lemon juice, 1 tsp lemon zest, 2 tbsp chopped rosemary, 2 minced garlic cloves, 2 tbsp olive oil, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Place chicken in the marinade, turning to coat. Let rest at room temperature for 15–20 minutes or refrigerate up to 2 hours. Remove from fridge 20 minutes before cooking if chilled.

Cook Chicken

Heat a large skillet over medium-high heat and add 1 tbsp olive oil. Once shimmering, add the marinated chicken (reserve marinade). Sear 4–5 minutes per side until golden and internal temperature reaches 160–165°F (71–74°C) depending on thickness. Transfer chicken to a plate and tent loosely with foil to rest while preparing mushrooms and sauce (rest time helps retain juices).

Sauté Vegetables

In the same skillet used for chicken, reduce heat to medium and add 1 tbsp butter and 2 tbsp olive oil. Add 1 medium thinly sliced red onion and 1 medium julienned carrot; sauté 3–4 minutes until softened. Add 4 portabella caps (if large, slice) and 1 cup quartered button mushrooms. Cook, stirring occasionally, 5–6 minutes until mushrooms release moisture and begin to brown.

Finish Vegetables

Stir in 1 tbsp drained and sliced sun-dried tomatoes, season with 1 tsp salt and 1/2 tsp black pepper. Cook 1–2 more minutes to meld flavors. Remove vegetables from the skillet onto a plate and keep warm.

Deglaze & Build Sauce

Keep skillet over medium heat. Add the reserved marinade and 1/4 cup dry white wine (or 1/4 cup additional chicken stock) to deglaze, scraping browned bits from the pan for 1–2 minutes. Pour in 1 cup low-sodium chicken stock and bring to a simmer.

Flavor & Thicken

Add 1 minced garlic clove, 1 tsp chopped fresh rosemary, 2 tbsp fresh lemon juice and 1/4 cup heavy cream. Simmer gently 3–4 minutes. If you prefer a slightly thicker sauce, whisk 1 tsp cornstarch into 1 tsp water to make a slurry and stir into simmering sauce; cook another minute until glossy. Swirl in 1 tbsp cold cubed butter to finish and season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust lemon, salt or rosemary as needed.

Combine

Return the rested chicken and the sautéed mushrooms/vegetables to the skillet, spooning sauce over them. Heat together 1–2 minutes so chicken warms through and flavors meld.

Make Balsamic Reduction

In a small saucepan, combine 1/2 cup balsamic vinegar and 1 tsp brown sugar or honey. Bring to a gentle boil, then reduce to a simmer and cook 6–8 minutes until reduced by about half and syrupy. Watch closely to avoid burning. Remove from heat and whisk in 1 tsp finishing olive oil if using. Let cool slightly; it will thicken more as it cools.

Plate & Garnish

Plate a chicken breast, spoon the lemon rosemary sauce with mushrooms and vegetables over the top. Drizzle 1–2 tsp balsamic reduction artistically over the chicken and around the plate. Sprinkle chopped fresh parsley as garnish. Serve immediately.