Chicken and rosemary are a match made in heaven!
This Rosemary Chicken with Portabella Mushrooms is a restaurant-quality chicken dinner that’s made in one pan with pantry ingredients.
It’s the most perfect chicken skillet dish, so creamy and with great flavors.
So amazing, your family and friends will think you are the best cook in the whole world!
Featured photo: Rosemary Chicken with Portabella Mushrooms by Judith Hannemann, Bake At Midnite.
Rosemary Chicken with Portabella Mushrooms
At a glance
- Serves: 4
- Time: about 40 minutes
- You’ll need: baby portabella mushrooms, boneless skinless chicken breasts, butter, chicken stock, flour, garlic, garlic powder, heavy cream, olive oil, rosemary (dried or fresh), salt and pepper
Why it stands out
It is a one-skillet dinner with a short ingredient list: chicken breasts in a seasoned flour coating, baby portabellas and a rosemary cream sauce. Nothing in it is hard to find, which makes it a good “nice dinner” on a weeknight.
Good to know
- Even cooking. Large chicken breasts cook more evenly if you slice them in half horizontally or pound them to an even thickness. Chicken is done at 165°F (74°C) in the thickest part.
- Mushrooms. Baby portabellas (also sold as cremini or baby bella) have more flavor than white button mushrooms. Don’t crowd the pan, or they steam instead of browning.
- Fresh or dried rosemary. Both work. Dried rosemary is stronger, so use less; a whole fresh sprig is easy to lift out at the end.
- What to serve with it. Mashed potatoes, rice or egg noodles soak up the sauce. Add something green, like steamed broccoli or a simple salad.
- Leftovers. Keep covered in the fridge for up to 3 days. Reheat gently with a splash of stock, because cream sauces can split if they boil.
More chicken and mushroom dinners
- One-pan creamy mushroom chicken
- Mushroom Asiago chicken
- One-pot chicken thighs with mushrooms
- Lemon garlic rosemary roasted chicken
- Slow cooker chicken marsala
Get the full written recipe, with the amounts and helpful tips, at Bake At Midnite →
Thanks to Judith Hannemann for this amazing recipe and featured image!
Mmm
Yummy