Baked lemon chicken mushroom in coconut milk.

Zesty lemon chicken baked in a coconut sauce with shitake mushrooms and garlic makes an easy sheet pan meal.

Grab a few chicken breasts on the way home to make this delicious shitake mushroom dinner that needs only a sheet pan to marinate and bake.

I’m using coconut milk to make the creamy lemon and garlic flavored sauce and a few spices to make this recipe dairy-free. 

Dinner becomes easy with this zesty chicken recipe!

The coconut milk-based recipe is made with a whole lot of flavor to make the juiciest chicken breasts.

The baked chicken recipe with garlic and a few curry spices also makes the shitake mushrooms draw in these flavors making them bursts like little taste pods as you bite into them.

What should I serve with this healthy baked lemon mushroom chicken?

5 main carb dishes you can serve with lemon chicken.

• Serve with a small portion with fragrant ghee rice, egg garlic fried rice or pineapple fried rice.

• It’s great with pancakes, naan roti or soft tortillas.

• Serve with a platter of my stir-fried noodles which I make for my kids’ school lunch box. 

5 side dishes to serve with this chicken dinner.

• Serve with some spicy green pea stir fry.
• Stir-fried green beans n browned butter.
• Sri Lankan cashew stir-fry
• A simple garlic potato salad

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Utensils and appliances needed.

chopping board and knife.

A large tray or bowl.

You will need a large pan/sheet pan that can hold all the chicken parts without crowding

More chicken dinner recipes!

Stove-top grill pan chicken satay.

Stovetop middle eastern chicken kebabs.

Indian creamy chicken masala curry.

Chinese chicken Manchurian.

lemon chicken shitake mushroom bake.

Please make sure to read the recipe instructions carefully to avoid mistakes.

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

4 boneless chicken breasts
1 large onion sliced fine
1/4 cup coconut milk
4 tablespoons of minced garlic

2 tablespoons of oil
3 tablespoons of lime or lemon juice
1/2 teaspoon of turmeric powder
1/2 teaspoon of cumin powder
1/4 teaspoon chilli flakes
3 green chillies split in the middle(use any type of chillies, paprika works as well)
3 medium-sized tomato chopped
250g of shitake mushrooms

Method.

How to marinate the lemon chickens.

Wash, clean and pat dry the chicken breast, slice incisions over the chicken breast for the marinade to be absorbed.

Season with salt, lime, oil onto the chicken, rub the lime juice over the chicken thoroughly and set aside for 30 minutes to marinate.

How to bake the sheet pan lemon garlic chicken.

Once the chicken is marinated for 30 minutes gently place them over the baking sheet.

In a small bowl, combine coconut milk, turmeric, cumin, minced garlic, chopped tomatoes, green chillies, red chilli flakes and combine well. 

Season with salt(sparingly)as the chicken is already marinated in salt and lime if you too much salt the shitake mushrooms will absorb them and they’ll turn too salty to consume.

Once you’ve carefully seasoned the coconut sauce with salt, pour it over the marinated chicken, gently roll the chicken in the thick coconut sauce, be thorough with this process, set aside for 5-7 minutes.

Add the shitake mushrooms to the chicken sheet pan.

Bake at 180C for 60 minutes or until the chicken turns golden and cooked through.

With you in mind, each recipe on this blog has been written with great care and love to the best of my ability.

It’s free and on the blog, for you to try anytime.

All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog. I would appreciate if you only share the link rather than the full recipe. 

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