Rosemary Chicken with Mushroom Sauce
Elevate your dinner table with this irresistible Rosemary Chicken with Mushroom Sauce, a dish that combines tender, golden-browned chicken breasts with a rich, velvety sauce bursting with flavor. Infused with the earthy aroma of fresh rosemary and complemented by sautéed garlic and savory mushrooms, this one-pan recipe is as elegant as it is comforting. A splash of cream transforms the sauce into a decadent accompaniment, perfect for draping over the chicken and your favorite sides like fluffy mashed potatoes or rice. Ready in just 45 minutes, this dish is an ideal choice for weeknight meals or entertaining guests, showcasing the perfect harmony of hearty ingredients and refined flavors.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 sprigs fresh rosemary
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic
- 8 ounces white button mushrooms
- 1 cup chicken broth
- 0.5 cup heavy cream
- 1 tablespoon flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Season both sides of the chicken breasts with salt and pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the rosemary sprigs and chicken breasts to the skillet. Cook the chicken for 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining olive oil and butter. Sauté the minced garlic for 1 minute, or until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they are golden and tender.
Sprinkle the flour over the mushrooms and stir to combine. Cook for 1 minute to eliminate the raw flour taste.
Gradually pour in the chicken broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and let it cook for 2-3 minutes, until slightly thickened.
Stir in the heavy cream and cook for an additional 2 minutes, until the sauce is rich and creamy.
Return the chicken breasts to the skillet, spooning some of the sauce over the top. Cook for 2-3 minutes to reheat the chicken and allow the flavors to meld.
Remove the rosemary sprigs from the skillet and discard.
Garnish with chopped fresh parsley, if desired, and serve the chicken with the mushroom sauce over mashed potatoes, rice, or your choice of side.
Nutrition Facts
Calories |
2123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.9 g | 150% | |
| Saturated Fat | 48.3 g | 242% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 777 mg | 259% | |
| Sodium | 3631 mg | 158% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 5.3 g | ||
| Protein | 227.9 g | 456% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 141 mg | 11% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2798 mg | 60% | |
*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.
