Creamy Lemon Chicken

Lets be honest, the “go to” and infamous chicken for dinner can get very repetitive and may I say so myself boring. But it doesn’t have to be! This recipe is one of my favorites for various reasons; flavor profile, easiness, and most importantly you just need one skillet! Chicken doesn’t have to be boring!



3 large boneless chicken breast

2 cups of mini portobello mushrooms

1 cup heavy cream

1 large lemon

Salt & Pepper to taste

5oz of Fresh Kale (roughly chopped)

1 tbsp olive oil



Lightly season chicken breasts with salt, pepper and olive oil. In a cast iron skillet brown the chicken breasts on medium/high heat for one minute per side. We just want them to get a nice sear. Remove from pan and set aside. In same pan sauté mushrooms until tender. Add 1 cup of heavy cream and juice of one large lemon. Add salt and pepper to taste. Add kalends mix all ingredients until kale softens. Add chicken breasts back into the pan and bake for 20 to 30 minutes at 375 until sauce is bubbly and chicken golden.

You can serve this  dish on top of egg noodles, pasta or rice.



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