Eat Smart  |  Posted 10.27.14

Microwaved Lemon-Spiked Chicken with Mushrooms

Microwaved Lemon-Spiked Chicken with Mushrooms

This microwaved dish comes together very quickly. Even better, the only effort required is stirring it every few minutes.

The light lemon flavor compliments the combination of chicken and mushrooms. if you're looking for a more assertive flavor, season with tarragon, an herb with a licorice-like flavor. Serve over rice or pasta.

Makes 6 servings

Prep Time: 15 minutes or less
Total Time: 30 minutes or less


  • 8 ounces mushrooms, sliced
  • 1 tsp plus 2 Tbsp butter, divided
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
  • 1 Tbsp all-purpose dried tarragon, optional
  • salt and freshly ground black pepper
  • 1/4 cup reduced-sodium chicken broth
  • 1/2 lemon, thinly sliced


  1. In a microwave-safe bowl, combine the mushrooms and 1 teaspoon of the butter. Cover with plastic wrap and microwave on high for 1 1/2 minutes, stirring after 1 minute.
  2. Place the remaining 2 tablespoons butter in an 8-by-8-inch or 8-by-11-inch microwave-safe casserole dish and microwave on high for 45 to 60 seconds, or until melted. Add the chicken in a single layer and sprinkle with flour, tarragon, salt and pepper.
  3. Cover with plastic wrap and microwave on high for 4 minutes, stirring at 1-minute intervals. Add the mushrooms and broth and arrange lemon slices on top. Microwave on high for 5 minutes, or until chicken is tender. Season with salt and pepper.

Nutritional Information Per Serving: Calories 180, Total Fat 7 g, Total Carbohydrate 2 g, Dietary Fiber 0 g, Sugars 1 g, Protein 26 g, Sodium 110 mg

Recipe from "What to Eat During Cancer Treatment" by The American Cancer Society