Mel’s Mushroom Lemon Butter Baked Chicken


Prep Time: 20 min.

Cook Time: 45 min.

Total Time: 1 hr 5min


1lbs of chicken ( I prefer thighs)

2 cups of heavy cream

1 cup of chicken broth

1 cup of mushrooms

2 cups of spinach (whole leaves)

1 lemon

1 cup of mozzarella cheese

1 cup of Parmesan

2 tbsp of butter

1 tsp of minced garlic

2 tsp of meat tenderizer

1 tbsp of garlic salt

1 tsp of paprika

2 tbsp of creole seasoning

1 tsp of black pepper

1/2 cup of flour


  1. Start off by cleaning your chicken thighs (i use fresh lime to clean them), then pat dry once complete.
  2. In a separate bowl, add in your flour, and all dry seasonings: garlic salt, paprika, creole seasoning, and black pepper. Mix well together.
  3. Take the chicken thighs and season them with the meat tenderizer before dipping it in the bowl of your mixture.
  4. In a cast iron skillet, (use a non-stick pan if you don’t have a cast iron) and add the butter to the pan. Once melted add your minced garlic and let it cook for about 3-4 minutes.
  5. Slice your lemons.
  6. Start by adding your chicken thighs, depending on the size of your pan, about 4-5 pieces can fit at once.
  7. Allow the chicken to sear on both sides till you see brown on the surface.
  8. Pour in the heavy cream and allow to simmer, then add in your mushrooms and spinach.
  9. Gradually add in the spinach so that it does not overflow. Once the spinach shrink, add in both cheeses, and mix around the pan.
  10. Preheat your oven to 400 degrees.
  11. Once the cheese is melted and mixed in, turn off the stove and pour in the chicken broth.
  12. Lastly, place your skillet in the oven for about 30 minutes to allow the chicken to cook some more. Be sure to occasionally flip the chicken if need be.
  13. Once done serve over mashed potatoes or linguine noodles! Enjoy.

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