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by Judith Hannemann
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Rosemary Chicken with Portabella Mushrooms |
Restaurant-quality chicken dinner that’s made in one pan with pantry ingredients. Doesn’t get better than this!
Easy But Gourmet!
I do love me some one-skillet meals, especially if they have chicken as an ingredient!
There were a lot of boneless skinless breasts in my freezer because I can never resist a sale on them so I’m buying them all the time. They are also versatile because they can be used so many ways.
My neighbor and I were recently discussing our upcoming gardens and the subject of rosemary came up. I tried to overwinter 2 plants and am hoping they’ll spring back, but she also mentioned that now her husband is on a rosemary kick and he wants it in practically everything!
Go Heavy Or Light With Rosemary
About the only place I like rosemary is with chicken–and just a whisper, or as a garnish. So I decided to add some I’d dried to this recipe. I didn’t go overboard because to me, too much tastes medicine-y, but if you love it, then add more!
It’s pretty important here to use the baby portabella mushrooms for the taste. But if you can’t find them in your store, then plain will do. It’ll taste good with the plain whites, but the baby bellas add a real depth of flavor.
I can’t tell you how gourmet this meal tastes! I’m sure it will become part of your dinner repertoire once you taste it.
And a dinner portion is going to my rosemary-lovin’ neighbor LOL.
The Recipe
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Rosemary Chicken with Portabella Mushrooms
Restaurant-quality chicken dinner that’s made in one pan with pantry ingredients. Doesn’t get better than this!
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Chicken
Cuisine: American
Keyword: chicken recipe
Servings: 4
Calories: 582kcal
Author: Judith Hannemann
Ingredients
- 3 large boneless skinless chicken breasts
- 4 tbsp butter divided
- 1 tbsp olive oil
- 10 oz package baby portabella mushrooms
- 1 clove garlic minced
- 1/2 cup rich chicken stock
- 1 tsp crushed rosemary or 1 large bruised sprig fresh
- 1 cup heavy cream
SEASONED FLOUR
- 1 cup flour
- 2 tsp salt
- 1 tsp pepper
- 2 tsp garlic powder
Instructions
lice each breast into 2 pieces, as if you were going to butterly it, except cut all the way through. If you don’t know how to butterfly meat, here is a good video:
Mix the seasoned flour ingredients together in a plastic storage bag (I find the cheap bags that require a twist tie to be perfect for this use). I also pound each piece down with a meat mallet to a uniform thickness between 2 sheets of waxed paper. You don’t have to do this, but I find the chicken cooks more evenly and is very tender.
Slice each mushroom in half; set aside.
Heat 2 tbs of butter and the 1 tbs of olive oil in a large skillet over medium high heat.
Add about 3 breast portions to the bag of seasoned flour and shake to coat. Place in skillet and brown well on both sides. Depending on how large your pan is, you may have to do this in shifts. Remove browned chicken from the pan and set aside.
Place the remaining 2 tbs of butter in the skillet. Add the mushrooms and garlic, sauteeing over medium heat for about 5 minutes.
Pour the 1/2 cup of stock and the rosemary and deglaze the pan.
Add the browned chicken back to the pan, cover, reduce heat and cook for 20 minutes.
Remove chicken and mushrooms from pan. Add the cream and heat through over medium-low heat until the sauce is reduced by 25%. This should only take about 5 minutes after it begins to bubble.
Add chicken and mushrooms back to pan and heat through. Spoon sauce over chicken and mushrooms to coat.
Nutrition
Serving: 1person | Calories: 582kcal | 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
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!
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Rosemary Chicken with Portabella Mushrooms |
Copyright © Judith Hannemann aka The Midnight Baker 2015. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.
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Reader Interactions
Copyright © Judith Hannemann aka The Midnight Baker 2022. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.
Comments
langenr says
Yum!!
I cant wait till they invent scratch and sniff internet!Shari says
What is the nutritional information?
Judith Hanneman says
Try a fitness or nutrition health site.
Judith Hanneman says
^^they should have calculators.
Kuro Kin says
Hello,
See AlsoVegan Mushroom Wild Rice SoupI tried this recipe on monday. My family and I really love it. It was absolutely yummy. It became one of my favourite chicken recipe. I will do it again.
Yours.
Sakura
Michelle says
Just made this tonight,totally awesome
Judith Hanneman says
This is sure a good one and I’m so glad you liked it!
Ann says
I was wondering how I could make this gluten free? What kind of flour I would use? If anyone has any suggestions, I would appreciate them> Thank You! Ann
Judith Hanneman says
You could use gluten-free flour Ann–or eliminate the seasoned flour dredge entirely. I find it adds some flavor is why I do it, but it’s not totally necessary here because the sauce is very flavorful. I’m not sure if commercial chicken stock is gluten free–I assume so–but you could always make your own so you can be sure. Stock freezes well too so if you make your own then you can have extra on hand.
Tan says
I made this today, and my family loved it.Thanks for a great recipe.
Judith Hanneman says
So glad you all liked it!
Robyn says
My husband and son absolutely loved this recipe! They asked for it again this week and asked that I double it so they would have plenty. And it was super easy too!
Judith Hanneman says
This always makes my day!!! Thanks Robyn—and making extra and eating it leftover should taste even better because the flavor will infuse!
Constance says
Making this right now. Yummy!
Judith Hanneman says
Hope you love it as much as we did!
Jessica Fleishman says
I am making this yummy dish on Saturday for a large group. Is there anything I can do to prep before hand or is it that simple to make? I’m trying to avoid leaving my guest unattended for a long period of time.
Thanks!
Judith Hanneman says
It really is that easy Jessica, but for a large group you’re going to have to brown the chicken in shifts so what I suggest is getting all the browning done, cooking the mushrooms then setting that aside until your guest are just about to arrive. Then you can just pick up where you make the sauce and add all the other stuff back. That way, everything will reheat and you just have to reduce the sauce. You’d only be away from your company maybe 5-10 minutes in total.
Karen says
JUDITH HANNEMAN !! I want to have a talk with you about this chicken recipe I just served up a half hour ago………
This IS The BOMB DIGGITY !
It was truly an amazing meal. It is, (was, it’s gone, baby) the most perfect chicken skillet dish that I have been unsuccessful at creating. and here it is! Thank you. My search is over. This is it. This recipe is lifetimer., to be passed down to the next generation…etc
Spectacularly flavorful, yet so simple to make, and so easy to scarf down like starving Hyenas…so good we forgot our manners!!!
So good, you do not have to change a thing! No tweaking necessary. I mean, would you tweak the Mona Lisa? The Sistine Chapel? No…so don’t mess with this and you cannot go wrong.
It’s been two hours since we ate, and I have had two requests to keep that recipe and not to lose it. That is a HUGE compliment TO YOU, from this foodie household.
I bow down to you, QUEEN JUDITH, The Midnight Baker Herself.
This is the most moist, easy, deliciously, magnificent amazingly easy Rosemary Chicken with Portobello Mushrooms!If they served this in a restaurant…. I would go there. A lot.
My husband went gaga over it, had two helpings, my son and daughter-in-law had three! I am so full I cannot move…well…actually, I had the strength to lick the pan after everyone left the room! Not one of my more “proper lady” moments…Mom would be soooo proud….
I used a spatula, but it would not have stoped me if I did not. m outstretched…. pointy finger extended, wishing I could reach that last little bit of sauce at the bottom of the pan… Judith! You are a genius, even the skillet practically cleans itself!
;D
THANK YOU, SO MUCH FOR THIS!! …EVERYBODY TRY THIS!!
You won’t be sorry!! Your mate will think you are the bestest cook in the hole whirrled !! lol
No. Seriously, Make it tonight for dinner, then you can fight over the leftovers the next day!! Judith!! It is also an INTERACTIVE recipe! LOLOLOL Sweet! Wow, you are a genius, Midnight Baker Queen!!So happy, I am.
Serving A meal like this will definitely make your family come together and be happy. It’s happiness in a skillet.
Gosh, I think I managed to get some kind of “high” from the devouring of said dish. It released something in my brain. Happiness.
OMG. It IS HAPPINESS in a skillet! I think the FDA should approve it for treatment of food depression disorder! HAH!
The Culinary Anti-depressant that is Rosemary Chicken with Portabello Mushrooms by Judith Hannaman…saved 160 lives today! hey, it could happen… I can’t wait to try more of your recipes..It was that good, kids. It was that good.
Judith Hanneman says
Thank you for this compliment!!!!
Karen says
sorry… Xo I got excited …my bad
Judith Hanneman says
I never noticed LOL!!!
Patricia says
I was hoping that I would able to print this recipe to add to my recipe collection…. Am I missing that option here? Thank you!
Judith Hanneman says
The print button is right under the thumbnail photo in the recipe!
L says
Hi there, I am going to ask dumb question – how do u make yr “rich” chicken stock?
Judith Hanneman says
Simple as opening a bottle LOL–I really like College Inn Bold. I can find it in my Walmart–it should be where the soups are. But if you want to make your own, and a pressure cooker makes it best, start with a carcass from a roast chicken, add about 2 cups water, a bay leaf, a handful of celery leaves and a quartered onion and process it at 15 psi for 40 minutes. Let the pressure release naturally (don’t touch the vent or put it under cold running water if you have a stovetop model). I also like Knorr rich concentrated stock. That’s over where the Herb-Ox stuff is and it’s little tubs of concentrated gel. Frankly those 2 products taste SO good, I RARELY make my own anymore.
Nikki says
I only have chicken broth and not stock. Will it still be ok??
Judith Hanneman says
It’ll be fine Nikki. There’s really very little difference actually.
Zena says
What if you don’t have Chicken stock but have chicken broth??? Can I use that instead?
Judith Hanneman says
That’d work just fine!
Danielle says
My husband made this last night, and it was sooo good! We both agree that we should definitely make it again. It’s nice and creamy with great flavors, and we love mushrooms!
Judith Hanneman says
So glad you liked it!
Carrie says
Making tonite for my husbands pre-birthday dinner. It smells so wonderful.
Judith Hanneman says
Chicken & rosemary to me are a match made in heaven! Enjoy and happy birthday to your hubby.
Mary Anne says
Can I use half & half instead of breast cream?
Judith Hanneman says
Sure, but you may have to simmer the sauce longer to reduce it.