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American Recipes
Lemony Chicken and Mushrooms

Lemony Chicken and Mushrooms

with Wintery Kale Caesar Salad

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Parmesan, lemon and garlic remind you of classic Caesar salad flavours in this hearty chicken and mushroom bake. It's simple, convenient, and delicious. What more can you ask for?

Preparation Time35 minutes
Cooking difficultyLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

227 g

Cremini Mushrooms

1 unit

Ciabatta Bun


1 unit


3 g


56 g

Kale, chopped

¼ cup


(ContainsEgg/Oeuf, Mustard/Moutarde, Sulphites/Sulfite)

¼ cup

Parmesan Cheese


1 tbsp

Lemon-Pepper Seasoning

Not included in your delivery

2.5 tbsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories910 kcal
Fat41 g
Saturated Fat20 g
Carbohydrate82 g
Sugar10 g
Dietary Fiber4 g
Protein51 g
Cholesterol110 mg
Sodium1450 mg
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F and wash and dry all produce. Garlic Guide for Step 2: 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Quarter mushrooms. Toss mushrooms with half the lemon-pepper seasoning and 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Roast in middle of oven, until golden-brown, 18-20 min. (NOTE: In Step 3, stir mushrooms again before adding chicken.)


Zest, then juice half the lemon.(NOTE: Juice the whole lemon for 4 ppl.) Cut remaining lemon into wedges. Peel, then mince or grate garlic. Stir together mayo, Parmesan, lemon zest, lemon juice and 1/4 tsp garlic (dbl for 4ppl) in a medium bowl. (NOTE: Reference Garlic Guide).


Pat chicken dry with paper towels, then sprinkle over remaining lemon-pepper seasoning. Season with salt. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then chicken. Pan-fry, until chicken is golden-brown, 1-2 min per side. Remove pan from the heat then carefully transfer chicken to baking sheet with mushrooms. Roast in middle of oven, until chicken is cooked through, 10-12 min.** Carefully wipe pan clean.


While chicken roasts, cut ciabatta into 1/2-inch cubes. In a large bowl, toss cubes with 1 tbsp oil (dbl for 4 ppl). Heat the same pan (from step 3) over medium heat. When the pan is hot, add the ciabatta cubes. Cook, stirring occasionally, until golden-brown on all sides, 3-4 min. Return to the same large bowl.


Add kale, mushrooms and half the parmesan-mayo mixture to large bowl with croutons. Toss to combine.


Thinly slice chicken. Divide kale caesar between plates. Top with chicken and dollop over remaining Parmesan mayo. Squeeze over a lemon wedge, if desired.