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Serve this easy, tasty chicken dish with jasmine rice.

Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary

15 mins
40 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. Sprinkle chicken with salt. In an extra-large ovengoing skillet heat 1 Tbsp. of the oil over medium-high heat. Add half of the chicken, skin sides down, and cook 6 to 8 minutes or until well browned; remove from skillet. Repeat with remaining chicken; discard drippings. Return all of the chicken, skin sides up, to skillet. Transfer to oven. Roast 15 to 20 minutes or until done (at least 175°F). Remove chicken; keep warm. Discard drippings.

  • For sauce, in skillet heat remaining 1 Tbsp. oil over medium heat. Add mushrooms, green onions, and lemongrass. Cook 3 minutes or until mushrooms are tender, stirring to scrape up crusty brown bits. Add coconut milk, basil, and lime juice. Bring to boiling; reduce heat. Simmer, uncovered, 2 to 3 minutes or until slightly thickened. If desired, season with crushed red pepper.

  • Spoon sauce over chicken. If desired, serve with lime wedges and additional basil.


To finely chop lemongrass, smash first with a rolling pin, then finely chop.

Nutrition Facts

523 calories; fat 41g; cholesterol 193mg; saturated fat 17g; carbohydrates 4g; mono fat 14g; poly fat 7g; insoluble fiber 1g; sugars 1g; protein 34g; vitamin a 249.3IU; vitamin c 2.3mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 8.7mg; vitamin b6 0.6mg; folate 16.7mcg; vitamin b12 0.8mcg; sodium 427mg; potassium 499mg; calcium 27mg; iron 2.4mg.