Rosemary Portobello Chicken
There are lots of fancy recipes and special – and expensive! – ingredients we can all turn to when we want a special meal, but for our money, the best dishes are the ones that a) are simple enough anybody can make them, and b) use ingredients we already love. Number 1 on our list? Chicken!
Yup, humble chicken is our favorite meat for a special-but-simple meal. Whether it’s full of lemon and Parmesan flavor, spatchcocked and garlic-herbed, made into pasta or even stuffed with pizza, it’s sure to be a star, and we’ve recently discovered our favorite supporting player: rosemary! So today, we’re combining the two and adding some mushrooms for a Rosemary Portobello Chicken dish that’s sure to delight. Bonus: you can make it all in just one skillet! Let us show you how, then read on for the full recipe.
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Rosemary Portobello Chicken
Prep Time: 10 minutes
Total Time: 40 minutes
- 2 large boneless skinless chicken breast halves
- 1 ½ teaspoons salt, plus more to taste
- ½ teaspoon garlic powder
- ¾ teaspoon ground black pepper
- ½ cup all-purpose flour
- ⅔ pound (about 10 ounces) baby portobello mushrooms or cremini mushrooms
- 1 tablespoon olive oil
- 4 tablespoons butter, divided in half
- 1 clove garlic, minced
- ½ cup rich chicken stock (1 cup store-bought chicken stock or broth, reduced by half)
- 1 cup heavy cream
- 1 ½ teaspoons (about 1 large sprig) minced fresh rosemary
- 2 teaspoons chopped parsley, for garnish (optional)
- Slice each breast in half horizontally and into 2 pieces— as if you were going to butterfly it, except cutting completely through it. If needed, pound each piece with a meat mallet so all the pieces are of uniform thickness.
- Season the chicken with the salt, garlic powder and ground black pepper.
- Coat the seasoned chicken in flour and shake to remove any excess. Set aside.
- Slice the mushrooms in half or quarters if they are larger mushrooms, set aside.
- Heat a large pan over medium-high heat, and add the olive oil and half of the butter. Add the chicken and brown well on both sides, about 2 to 3 minutes per side. Depending on how large your pan is, you may have to do this in batches.
- Remove the browned chicken from the pan and set aside.
- Keep the heat at medium-high and add the remaining butter to pan. Add the mushrooms and season with salt. Cook the mushrooms for about 5 minutes, or until they are nicely browned and softened.
- Add the garlic and cook until fragrant, about 1 minute.
- Add the chicken stock to deglaze the pan and cook for another minute. Remove the mushrooms and set aside.
- Add the heavy cream to the remaining chicken stock and bring to a boil.
- Lower the heat to a simmer and add the chopped rosemary. Cook the sauce until reduced by ⅓.
- Add the browned chicken and mushrooms back to pan, cover, reduce heat, and cook for 5 to 8 minutes, or until the chicken is cooked through.TipHero
- If needed, reduce the sauce further. Coat the chicken and mushrooms in sauce. Garnish with chopped parsley, if desired.
- Adding salt to the mushrooms in step 7 will help the mushrooms release water and cook more quickly.
How delicious does the final dish here look? Rosemary and chicken just go together so well, and the mushrooms and the creamy sauce make it feel so special without being overly fussy or complicated.
So now you tell us— will you be trying this tasty recipe? Are there any changes you would make to it? Let us know and be sure to come back and tell us how it turns out!
Recipe adapted from The Midnight Baker