Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 4
This one-pan chicken dinner uses just pantry ingredients. This Rosemary Chicken with Portabella Mushrooms is a restaurant-quality meal you can easily make at home in less than an hour.
Ingredients
1 tablespoon olive oil
4 tablespoons butter, divided
3 large boneless, skinless chicken breasts
1 clove garlic, minced
10 ounces package of baby Portabella mushrooms
1/2 c. rich chicken stock
1 c. heavy cream
1 teaspoon crushed rosemary or 1 large bruised sprig of fresh
SEASONED FLOUR:
1 c. flour
2 teaspoons garlic powder
2 teaspoons salt
1 teaspoon pepper
How to make Rosemary Chicken with Portabella Mushrooms
Step 1: Into 2 pieces, slice each breast, cutting them all the way through.
Step 2: In a plastic storage bag, place the seasoned flour ingredients. Shake the bag to mix the ingredients. Between 2 sheets of waxed paper, place the chicken and pound into uniform thickness using a meat mallet. This step is optional but recommended so the chicken cooks evenly and tender.
Step 3: In half, slice each mushroom and set aside.
Step 4: In a large skillet, heat 2 tbsp butter and 1 tbsp olive oil on medium-high heat.
Step 5: To the bag of seasoned flour, add about 3 breast portions. Seal the bag and shake well. In the hot skillet, place the chicken and sear both sides until browned. I suggest searing the chicken in batches if not using a large enough pan. Set the chicken aside when done.
Step 6: In the same skillet, add the rest of the 2 tbsp butter. Then, add the garlic and mushrooms. Saute for about 5 minutes on medium heat. Next, pour in half c. of the stock and add the rosemary. Scrape the bottom of the pan to release any browned bits.
Step 7: To the pan, return the browned chicken. Put the lid on and decrease the heat. Cook for another 20 minutes. Take the chicken and mushrooms out of the pan. Pour in the cream and cook for another 5 minutes over medium-low heat until the sauce has reduced by 25%.
Step 8: Return the chicken along with the mushrooms to the pan and cook further until heated through. Over the chicken and mushrooms, spoon the sauce.
Nutrition Facts:
Serving: 1person | Calories: 582 kcal | Carbohydrates: 31g | Protein: 25g | Fat: 40g | Saturated Fat: 22g | Cholesterol: 167mg | Sodium: 1436mg | Potassium: 700mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1255IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 2mg
Rosemary Chicken with Portabella Mushrooms
Ingredients
- 1 tablespoon olive oil
- 4 tablespoons butter divided
- 3 large boneless skinless chicken breasts
- 1 clove garlic minced
- 10 ounces package of baby Portabella mushrooms
- 1/2 c. rich chicken stock
- 1 c. heavy cream
- 1 teaspoon crushed rosemary or 1 large bruised sprig of fresh
- SEASONED FLOUR:
- 1 c. flour
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 1 teaspoon pepper
Instructions
- Into 2 pieces, slice each breast, cutting them all the way through.
- In a plastic storage bag, place the seasoned flour ingredients. Shake the bag to mix the ingredients. Between 2 sheets of waxed paper, place the chicken and pound into uniform thickness using a meat mallet. This step is optional but recommended so the chicken cooks evenly and tender.
- In half, slice each mushroom and set aside.
- In a large skillet, heat 2 tbsp butter and 1 tbsp olive oil on medium-high heat.
- To the bag of seasoned flour, add about 3 breast portions. Seal the bag and shake well. In the hot skillet, place the chicken and sear both sides until browned. I suggest searing the chicken in batches if not using a large enough pan. Set the chicken aside when done.
- In the same skillet, add the rest of the 2 tbsp butter. Then, add the garlic and mushrooms. Saute for about 5 minutes on medium heat. Next, pour in half c. of the stock and add the rosemary. Scrape the bottom of the pan to release any browned bits.
- To the pan, return the browned chicken. Put the lid on and decrease the heat. Cook for another 20 minutes. Take the chicken and mushrooms out of the pan. Pour in the cream and cook for another 5 minutes over medium-low heat until the sauce has reduced by 25%.
- Return the chicken along with the mushrooms to the pan and cook further until heated through. Over the chicken and mushrooms, spoon the sauce.
