Chicken with Rosemary and Mushroom Glaze

We had the Chicken with Rosemary and Mushroom Glaze for dinner and below is the recipe reprinted with permission from Neely Quinn, the author or the 21 Day Paleo Cleanse e-book. I used ghee instead of the coconut oil to make it yummier. Another one skillet meal that requires minimal prep work and leftovers are always awesome for lunch the next day!

rosemary_chicken

5.0 from 3 reviews

Chicken with Rosemary and Mushroom Glaze
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
* I subbed ghee for the coconut oil to make it yummier
Ingredients
  • 4 boneless, skinless chicken thighs (4-6 oz each)
  • sea salt and freshly ground black pepper to taste
  • 4 Tbs coconut oil, divided
  • 2 cloves garlic, minced
  • 2 tsp fresh or dried rosemary leaves
  • 2 white button or cremini mushrooms, sliced
Instructions
  1. Season chicken with sea salt and black pepper.
  2. Heat a large skillet over medium heat. Add 1 Tbs coconut oil when pan is hot.
  3. Add chicken and cook until internal temperature reaches 165° F, or until there is no pink in the center.
  4. Meanwhile, add remaining coconut oil to a medium sauté pan over medium-high heat. When pan is hot, add rosemary and garlic. Simmer together for 5 minutes.
  5. Add mushrooms and cook for another 5 minutes, or until mushrooms are browned. Season with sea salt and black pepper if desired.
  6. Pour mushroom mixture over chicken to serve.

 

12 thoughts on “Chicken with Rosemary and Mushroom Glaze

  1. I’m confused by the ingredient list….. 2 what of mushrooms?

    Also, why would you want to cook the garlic when the pan is hot? It just burns and turns bitter. Much better to let it and the rosemary meld together at a low temperature for a longer time.

    • 2 cups of mushrooms, sorry typo. The recipe is not mine so I did not alter the instructions when I posted it. This recipe is flexible so you can cook the garlic and rosemary to your desired temperature preference.

  2. Uh…yeh…this was so simple and yet so amazing. Two thumbs up from all of the family members. I will be making this again for sure. I paired it with some steamed asparagus with grated lemon peel and roasted carrots with thyme and shallots. My oh my good. Thanks for the recipe.

  3. This recipe is so delicious!!! Just made it for the first time and I honestly can’t stop eating :) I love how simple and quick it is to make, but the flavors are so amazing! Adding this to my list of recipes for when I entertain. Thanks!!

  4. The picture of the chicken looks like small bits of chicken thighs not whole thighs. Do you use them whole or in bits?

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