Spring Chicken With Mushroom and Lemon

This Spring Chicken with Mushroom and Lemon recipe is a delightful combination of tender chicken, earthy mushrooms, and zesty lemon, creating a comforting and flavorful meal that is perfect for any time of the year.

Why Make This Recipe

This recipe is perfect for a cozy family dinner or a gathering with friends. It’s easy to make and bursting with flavor, making it a surefire crowd-pleaser.

How to Make Spring Chicken with Mushroom and Lemon

INGREDIENTS

Yield: 4 to 6 servings

4 tablespoons unsalted butter or extra-virgin olive oil, plus more as needed
1 pound button mushrooms, or a mix of other mushrooms, sliced
Salt and black pepper
1½ pounds boneless, skinless chicken thighs, cut into ½-inch pieces
2 tablespoons all-purpose flour, for dusting
2 large shallots, diced
1 small bay leaf
½ cup dry white wine or vermouth
2 cups chicken broth
12 ounces wide egg noodles or wide-cut pasta, for serving
¼ cup crème fraîche
1 cup frozen peas (optional)
2 tablespoons snipped chives
2 tablespoons roughly chopped dill
1 tablespoon roughly chopped tarragon
1 tablespoon roughly chopped mint
3 tablespoons roughly chopped chervil or parsley
Zest of 2 lemons (about 2 tablespoons)

PREPARATION

Step 1

In a Dutch oven or deep, wide skillet over medium-high heat, melt 2 tablespoons of butter. When the butter is sizzling, add mushrooms, season with salt and pepper, and cook, stirring, until mushrooms are lightly browned and softened, about 3 to 4 minutes. Turn off the heat. Transfer mushrooms to a plate and set aside.

Step 2 2. Season chicken with salt and pepper. Lightly dust with flour, shaking off excess. Add the remaining 2 tablespoons of butter to the same Dutch oven and turn the heat to medium. When the butter sizzles, add half of the chicken, letting it brown on all sides, about 5 minutes per batch. Remove the chicken from the pot. Add the remaining chicken and repeat, setting it aside. You may need to add more butter or oil.

Step 3 3. Add shallots to the Dutch oven and cook over medium-high heat until softened, about 2 minutes. Add bay leaf and wine, and simmer for about 2 minutes, scraping the pot to deglaze any browned bits. Return chicken to the pot and turn the heat to high.

Step 4 4. Add chicken broth and bring to a boil. Reduce heat to maintain a brisk simmer and cook, uncovered, until the chicken is tender, about 20 minutes. Then, raise the heat to high and let the liquid reduce by half, about 5 minutes.

Step 5 5. Meanwhile, cook noodles or pasta in salted water.

Step 6 6. Add reserved mushrooms, crème fraîche, and peas (if using) to the stew. Reduce the sauce again until thickened to a gravy-like consistency, a few minutes more. Taste and adjust seasoning. To finish, stir in half of the chives, dill, tarragon, mint, chervil, and lemon zest, reserving part of the herb mix to sprinkle over the top.

Step 7 7. Drain noodles or pasta, transfer to a warm serving platter, and spoon chicken and sauce on top. Finish with more of the herb mixture.

How to Serve Spring Chicken with Mushroom and Lemon

Serve this delicious dish hot, garnished with the remaining herb mixture, alongside a simple green salad or crusty bread.

How to Store Spring Chicken with Mushroom and Lemon

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Tips to Make Spring Chicken with Mushroom and Lemon

For extra flavor, use a mix of different types of mushrooms.
Be sure not to overcrowd the pan when browning the chicken, as this will prevent it from getting golden brown.
Adjust the thickness of the sauce to your liking by simmering it for more or less time.
Feel free to customize this recipe by adding your favorite seasonal vegetables.

Variation

You can make this dish vegetarian by substituting the chicken with firm tofu or your favorite plant-based protein.

FAQs

Can I use other types of pasta instead of egg noodles?
- Yes, you can use any type of pasta you prefer, such as fettuccine, linguine, or penne.
Can I use fresh herbs instead of dried?
- Absolutely! Fresh herbs will add even more flavor to this dish.
Can I freeze this dish?
- While you can freeze this dish, the texture of the sauce may change slightly upon reheating. It’s best enjoyed fresh or stored in the refrigerator for a few days.