I remember the first time I made this dish—it was one of those nights when I wanted something hearty but didn’t want to spend hours in the kitchen.
I had fresh rosemary from my garden, some chicken breasts in the fridge, and a handful of mushrooms that needed to be used.
The result?
A dish that tasted like it belonged in a fancy restaurant but took less than an hour to make. This rosemary chicken with creamy mushrooms has been a staple in my kitchen ever since.
It’s rich, flavorful, and the kind of meal that makes you slow down and savor every bite.
Cooking Tips
- Maximize Mushroom Flavor: Don’t overcrowd the pan. Mushrooms need space to brown instead of steam.
- Make it Healthier: Swap heavy cream for half-and-half or Greek yogurt for a lighter sauce.
- Don’t Skip the Resting Time: Letting the chicken rest for a few minutes ensures juicy, tender meat.
Variations & Substitutions
- Dairy-Free Option: Use coconut cream instead of heavy cream and nutritional yeast instead of Parmesan.
- Herb Swap: If you don’t have rosemary, try fresh basil or oregano for a different twist.
- Protein Swap: Works great with boneless pork chops or even tofu for a vegetarian take.
Serving Suggestions
Serve this over a bed of mashed potatoes, buttered noodles, or alongside roasted vegetables. Garnish with extra rosemary and a sprinkle of Parmesan for a picture-perfect plate.
This is one of those meals that feels indulgent but is secretly simple. Try it once, and I promise—it’ll be in your rotation forever!
Rosemary Chicken with Creamy Mushrooms
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Juicy pan-seared chicken cooked with fresh rosemary and served with a rich, garlicky mushroom cream sauce.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried)
- 1 tablespoon butter
For the Creamy Mushrooms:
- 1 tablespoon butter
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- ½ cup chicken broth
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
Instructions
1. Prep and Cook the Chicken
- Pat the chicken dry with paper towels. Season both sides with salt, pepper, garlic powder, and chopped rosemary.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes per side until golden brown.
- Lower the heat to medium, add the butter, and let it melt. Spoon the melted butter over the chicken as it finishes cooking.
- Once the chicken is cooked through (internal temp of 165°F), transfer to a plate and tent with foil.
2. Make the Creamy Mushrooms
- In the same pan, melt the butter over medium heat. Add the mushrooms and cook for about 5 minutes until they release their juices and start to brown.
- Stir in the garlic, salt, pepper, and thyme. Cook for another minute until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the pan. Let it simmer for 2 minutes.
- Stir in the heavy cream and Parmesan cheese, and cook for another 3–4 minutes until the sauce thickens.
3. Bring It All Together
- Return the chicken to the pan, spooning some of the creamy mushroom sauce over the top.
- Let it warm for another 2 minutes on low heat before serving.
Notes
Best served with mashed potatoes or pasta to soak up the sauce.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: ~420 per serving
- Sugar: 2g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 110mg
