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Horizontal image of a white plate with seared thighs and sliced mushrooms and green beans next to a striped napkin, a fork, and knife.

Chicken with Rosemary and Mushrooms

  • Author: Meghan Yager
  • Total Time: 25 minutes
  • Yield: 4-6 servings 1x


If you’ve been getting bored with poultry lately, rev up the dinnertime engine with our easy recipe for chicken with rosemary and mushrooms.


  • 3 tablespoons unsalted butter, plus more as needed
  • 16 ounces white button mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons dried rosemary (or 1 teaspoon fresh)
  • 1/4 teaspoon salt
  • 1/2 cup homemade or low-sodium chicken stock
  • 2 teaspoon all purpose flour
  • 1.5 pounds boneless, skinless chicken (tenderloins or thighs)


  1. Heat a heavy 12-inch skillet over medium-high heat.
  2. Melt butter, then add the mushrooms, garlic, rosemary, and salt to the pan.
  3. Cook until mushrooms are browned, about 5-6 minutes.
  4. Pour in the chicken stock and flour.
  5. Whisk well and cook about 2 more minutes, or until sauce thickens slightly.
  6. Transfer mushrooms and sauce into a bowl and set aside.
  7. Place chicken in the same pan over medium-high heat. If the pan is very dry, add another tablespoon or two of butter.
  8. Cook about 8 minutes per side, or until the internal temperature reaches 165˚F and the chicken is no longer pink.
  9. Return mushrooms and sauce to the pan, and cook for 1 more minute.
  10. Serve warm.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Poultry
  • Method: Stovetop
  • Cuisine: Meat

Keywords: chicken, mushroom, rosemary, garlic, chicken stock