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Rosemary-Garlic Chicken with Mushrooms

Posted on January 27, 2026 by Admin

Here’s a delicious Rosemary-Garlic Chicken with Mushrooms recipe that’s savory, fragrant, and perfect for a weeknight dinner or special meal:


Rosemary-Garlic Chicken with Mushrooms

Ingredients (serves 4):

  • 4 boneless, skinless chicken breasts (or thighs)
  • Salt and black pepper, to taste
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 cup mushrooms, sliced (button, cremini, or your choice)
  • 1/2 cup chicken broth
  • 1/4 cup dry white wine (optional, can replace with more broth)
  • 1 tsp fresh rosemary, chopped (or 1/2 tsp dried rosemary)
  • 2 tbsp unsalted butter
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Prepare the Chicken:
    Season the chicken breasts generously with salt and black pepper.
  2. Sear the Chicken:
    Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 4–5 minutes per side, until golden brown. Remove chicken from skillet and set aside.
  3. Cook the Garlic and Mushrooms:
    In the same skillet, add minced garlic and mushrooms. Sauté 3–4 minutes until mushrooms are soft and slightly browned.
  4. Make the Sauce:
    Pour in chicken broth and white wine (if using). Stir in chopped rosemary and bring to a simmer. Scrape up any browned bits from the bottom of the pan for extra flavor.
  5. Return Chicken to Skillet:
    Place chicken back in the pan, reduce heat to medium-low, and simmer 5–7 minutes until chicken is cooked through (internal temperature 165°F / 74°C).
  6. Finish with Butter:
    Stir in butter for a rich, glossy sauce. Taste and adjust seasoning with salt and pepper.
  7. Serve:
    Garnish with chopped parsley and serve over mashed potatoes, rice, or pasta to soak up the sauce.

Tips:

  • For extra flavor, marinate chicken in olive oil, garlic, and rosemary for 30 minutes before cooking.
  • Use a mix of mushrooms (shiitake, cremini, button) for more depth.
  • If the sauce is too thin, simmer a few extra minutes to reduce.

If you want, I can also give a one-pan oven-baked version that’s even easier and makes the chicken incredibly juicy while keeping the mushrooms tender. It’s a bit of a cheat for minimal cleanup!

Do you want me to share that version too?

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