Portabella Chicken with Creamy Rosemary Sauce
Elevate your weeknight dinner game with this Portabella Chicken with Creamy Rosemary Sauce—a dish that perfectly balances rustic elegance and hearty flavor. Tender, golden-seared chicken breasts are nestled into a luxurious sauce made from earthy portabella mushrooms, rich heavy cream, and aromatic fresh rosemary, creating a comforting masterpiece. Enhanced with grated Parmesan cheese and a touch of garlic, this one-skillet recipe comes together in just 50 minutes, making it both practical and indulgent. Perfect for cozy family meals or impressing dinner guests, serve this creamy creation over mashed potatoes, roasted vegetables, or silky pasta for a restaurant-worthy feast you can enjoy at home.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried rosemary
- 2 tablespoons olive oil
- 2 cups portabella mushrooms (sliced)
- 2 tablespoons unsalted butter
- 3 pieces garlic cloves (minced)
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon fresh rosemary (chopped)
- 1 cup parmesan cheese (grated)
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
Season the chicken breasts on both sides with 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of dried rosemary.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add 2 tablespoons of unsalted butter. Once melted, add the sliced portabella mushrooms and cook, stirring occasionally, for 5-7 minutes until softened.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
Pour in 1 cup of chicken broth and scrape the bottom of the skillet to deglaze, incorporating any browned bits.
Reduce the heat to low and stir in 1 cup of heavy cream, 1 tablespoon of fresh chopped rosemary, and 1 cup of grated parmesan cheese. Simmer gently for 2-3 minutes until the sauce starts to thicken.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Gradually stir the slurry into the sauce to thicken it further, if needed.
Return the chicken breasts to the skillet, nestling them into the sauce. Spoon some sauce over the chicken and simmer for an additional 10-12 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
Serve the chicken hot, topped with extra sauce and garnished with additional rosemary if desired. Pair with roasted vegetables, mashed potatoes, or a side of pasta for a complete meal.
Nutrition Facts
Calories |
3521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.0 g | 288% | |
| Saturated Fat | 116.5 g | 582% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1064 mg | 355% | |
| Sodium | 8327 mg | 362% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 8.6 g | ||
| Protein | 316.9 g | 634% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 2751 mg | 212% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1744 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
