Pan Roasted Chicken With Mushrooms And Rosemary Recipes

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CHICKEN WITH ROSEMARY AND MUSHROOMS



Chicken with Rosemary and Mushrooms image

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

Provided by Meghan Yager

Categories     Poultry

Time 25m

Number Of Ingredients 8

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)

Steps:

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

Nutrition Facts : ServingSize 1 plateful, Calories 216 calories, Sugar 1.8 g, Sodium 181.4 mg, Fat 9.2 g, SaturatedFat 4.3 g, TransFat 0 g, Carbohydrate 4.4 g, Fiber 0.8 g, Protein 28.6 g, Cholesterol 98.6 mg

PAN-ROASTED CHICKEN WITH MUSHROOMS AND ROSEMARY



Pan-Roasted Chicken With Mushrooms and Rosemary image

This is a Tyler Florence recipe. I tweaked it just a bit, and the results were heavenly. EASY EASY EASY! Tastes fancy!

Provided by Japanese Delight

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

2 (6 ounce) boneless chicken breasts
kosher salt
fresh ground black pepper
3 tablespoons extra virgin olive oil
10 fresh white mushrooms, sliced
2 shallots, halved
2 sprigs fresh rosemary
1/2 cup chicken broth
2 tablespoons flour
1/2 lemon, juice of

Steps:

  • Preheat the oven to 350°F.
  • Season the chicken on both sides with a generous amount of salt and pepper.
  • Place a cast-iron or regular ovenproof skillet on the stove over medium heat.
  • Drizzle the pan with the oil and lay the chicken in the pan.
  • Cook for about 5 minutes until the begins to brown.
  • Throw in the mushrooms, shallots, and rosemary.
  • Stick the whole thing in the hot oven and roast for 15 minutes until the chicken is cooked, and the mushrooms and shallots are soft and roasted.
  • The last thing to make is a quick gravy using the flavors left in the bottom of the skillet.
  • Take the chicken out of the pan(leave the mushroom, shallots and rosemary in the pan) and arrange on a dinner plate to keep warm while preparing the gravy.
  • Return the skillet to the stovetop.
  • Drizzle olive oil in the pan, and whisk in the flour.
  • Stir in the broth and lemon juice and cook over medium heat, scraping up the flavors with a wooden spoon.
  • Stir gravy, about 5 minutes.
  • Remove rosemary, and spoon gravy over the chicken.

Nutrition Facts : Calories 637, Fat 38.1, SaturatedFat 7.7, Cholesterol 108.9, Sodium 326, Carbohydrate 27, Fiber 5.3, Sugar 8.7, Protein 53.5

PAN-ROASTED CHICKEN WITH MOREL MUSHROOM SAUCE



Pan-Roasted Chicken with Morel Mushroom Sauce image

Morel mushrooms are one of the most delicious-and fleeting-signs of spring, and this one-pan dish is a decadent way to usher in the new season. In it, tender whole chicken legs are finished in a creamy sauce that's layered with the flavors of morels, herbs and white wine. Round out the meal with a salad of mixed greens, oven-roasted potatoes or rice pilaf for an impressive dinner-party menu.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

4 whole chicken legs (about 12 ounces each)
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
3/4 cup thinly sliced shallots (about 2 medium shallots)
4 cloves garlic, crushed
8 ounces fresh morel mushrooms, cleaned and halved
1 cup dry white wine
1 cup low-sodium chicken broth
6 sprigs thyme
1/2 cup heavy cream
1 tablespoon finely chopped fresh chives

Steps:

  • Season the chicken generously all over with salt and pepper.
  • Heat the olive oil in a large heavy pan over medium-high heat. Once the oil is shimmering and just starting to smoke, add the chicken skin-side down and cook until golden brown all over, flipping halfway through, about 12 minutes. Transfer the chicken to a plate; set aside.
  • Return the pan to medium heat and add the shallots and garlic to the pan. Cook, stirring often, until the shallots are soft and the garlic is lightly browned, about 2 minutes. Add the mushrooms and cook, gently stirring and scraping up any browned bits from bottom of the pan with a wooden spoon, until the mushrooms begin to release liquid, about 2 minutes. Transfer the mushroom mixture to a medium bowl and set aside.
  • Add the wine to the pan and bring to a boil. Cook until the wine is reduced by half, about 4 minutes. Add the broth and thyme and bring back to a boil. Return the chicken to the pan, skin-side up, along with any juices from the plate and cover with the lid slightly ajar. Reduce the heat to medium-low and simmer until the chicken is cooked through, about 15 minutes.
  • Swirl in the cream and return the mushroom mixture to the pan. Simmer (uncovered) over medium-high heat, stirring occasionally, until the sauce thickens slightly, about 8 minutes. Season with salt and pepper. Place the chicken on a serving plate, spoon the mushroom sauce over and sprinkle with chives.

ROASTED CHICKEN WITH ROSEMARY



Roasted Chicken with Rosemary image

Herbs, garlic and butter give this hearty meal in one a classic flavor. It's a lot like pot roast, except it uses chicken instead of beef. -Isabel Zienkosky, Salt Lake City, Utah

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 9 servings.

Number Of Ingredients 10

1/2 cup butter, cubed
4 tablespoons minced fresh rosemary or 2 tablespoons dried rosemary, crushed
2 tablespoons minced fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
3 garlic cloves, minced
1 whole roasting chicken (5 to 6 pounds)
6 small red potatoes, halved
6 medium carrots, halved lengthwise and cut into 2-inch pieces
2 medium onions, quartered

Steps:

  • In a small saucepan, melt butter; stir in the seasonings and garlic. Place chicken breast side up on a rack in a shallow roasting pan; tie drumsticks together with kitchen string. Spoon half of the butter mixture over chicken. Place the potatoes, carrots and onions around chicken. Drizzle remaining butter mixture over vegetables. , Bake at 350° for 1-1/2 hours. Baste with cooking juices; bake 30-60 minutes longer, basting occasionally, until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Let stand 10-15 minutes, tented with foil if necessary, before carving. Serve with vegetables.

Nutrition Facts : Calories 449 calories, Fat 28g fat (11g saturated fat), Cholesterol 126mg cholesterol, Sodium 479mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 33g protein.

ROSEMARY MUSHROOM CHICKEN



Rosemary Mushroom Chicken image

A delicate hint of rosemary lightly seasons the rich, creamy mushroom gravy in this savory dish. Cooking the chicken and gravy together cuts so much time during the dinner rush. Add noodles or rice for a complete supper. -Genny Monchamp, Redding, California

Provided by Taste of Home

Categories     Dinner

Time 7h30m

Yield 6 servings.

Number Of Ingredients 9

6 chicken leg quarters, skin removed
2 cups sliced fresh mushrooms
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1/2 cup white wine or chicken broth
1 teaspoon garlic salt
1 teaspoon dried rosemary, crushed
1/2 teaspoon paprika
1/8 teaspoon pepper
Hot cooked egg noodles

Steps:

  • Place chicken in a 5- or 6-qt. slow cooker coated with cooking spray; top with mushrooms. Combine the soup, wine, garlic salt, rosemary, paprika and pepper; pour over top. Cover and cook on low for 7-9 hours or until chicken is tender. Serve with noodles.

Nutrition Facts : Calories 294 calories, Fat 14 g fat (3 g saturated fat), Cholesterol 94 mg cholesterol, Sodium 1107 mg sodium, Carbohydrate 9 g carbohydrate (1 g sugars, Fiber 1 g fiber), Protein 28 g protein.

PAN-ROASTED ROSEMARY CHICKEN



Pan-Roasted Rosemary Chicken image

Categories     Chicken     Poultry     Roast     Christmas     Kid-Friendly     Dinner     Rosemary     Christmas Eve     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 4 servings

Number Of Ingredients 9

2 tablespoons chopped fresh rosemary
4 garlic cloves, chopped, divided
3 tablespoons olive oil, divided
1 3 1/2-4-pound chicken, quartered
Kosher salt, freshly ground pepper
1 small shallot, finely chopped
1 tablespoon fresh thyme leaves
3/4 cup low-sodium chicken broth
2 tablespoons unsalted butter, cut into pieces

Steps:

  • Mix rosemary, half of garlic, and 2 tablespoons oil in a small bowl; rub over flesh side of chicken. Cover; chill 1-12 hours.
  • Place a rack in lower third of oven; preheat to 400°F. Pat skin side of chicken dry; season with salt and pepper. Heat remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken, skin side down, and cook until golden brown, about 5 minutes.
  • Transfer to oven; roast until an instant-read thermometer inserted in the thickest part of thigh registers 165°F, 20-25 minutes. Transfer chicken, skin side up, to a plate.
  • Cook shallot, thyme, and remaining half of garlic in skillet, stirring occasionally, until softened, about 2 minutes. Add broth and cook, scraping up browned bits, until reduced by half, about 3 minutes. Gradually whisk in butter. Serve chicken with pan sauce.

ROSEMARY CHICKEN AND ROASTED VEGETABLES



Rosemary Chicken and Roasted Vegetables image

This is the easiest chicken recipe with loads of flavors! It creates it own juice (or broth) so it won't be dry. You can spice it to your tastes and add any vegetables you like. It's great with rosemary roasted potatoes or saffron rice on the side.

Provided by MichelleA

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h25m

Yield 8

Number Of Ingredients 12

2 pounds skin-on chicken pieces, or more to taste
3 tablespoons dried rosemary, divided
1 tablespoon ground cayenne pepper
salt and ground black pepper to taste
3 yellow squash, cut into 1-inch slices
3 zucchini, cut into 1-inch slices
1 yellow onion, coarsely chopped
¾ cup grape tomatoes
½ cup extra-virgin olive oil, or more to taste
3 cloves garlic, minced
1 tablespoon garlic salt
1 tablespoon chopped fresh parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with non-stick aluminum foil.
  • Place chicken pieces in the pan. Sprinkle 1 tablespoon of rosemary, cayenne, salt, and pepper over chicken. Add yellow squash, zucchini, onion, and grape tomatoes; mix and spread evenly. Drizzle with olive oil. Sprinkle remaining 2 tablespoons of rosemary, minced garlic, garlic salt, and parsley on top. Cover with aluminum foil.
  • Bake in the preheated oven, stirring halfway through, until chicken is tender, about 45 minutes.
  • Increase oven temperature to 375 degrees F (190 degrees C). Uncover baking pan; baste chicken with accumulated juices. Bake, uncovered, until browned and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 15 minutes more.

Nutrition Facts : Calories 414.6 calories, Carbohydrate 10.5 g, Cholesterol 95.3 mg, Fat 32 g, Fiber 3.6 g, Protein 21.9 g, SaturatedFat 7.1 g, Sodium 797.7 mg, Sugar 2.6 g

ROASTED CHICKEN WITH LEMON AND ROSEMARY



Roasted Chicken with Lemon and Rosemary image

I'm always looking for really simple-but-delicious chicken recipes. My friend and colleague Paul Grimes, who is an amazing cook (and a food stylist to boot), gave me this one. Perfect for regular weeknight meals or when company comes.

Provided by cherylb413

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h

Yield 6

Number Of Ingredients 8

1 whole chicken, cut into 8 pieces
1 onion, cut into wedges
1 lemon, sliced
8 cloves garlic
4 sprigs fresh rosemary
¼ cup olive oil
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Combine chicken, onion, lemon slices, garlic, and rosemary together in a large bowl. Drizzle olive oil and sprinkle salt and black pepper over the chicken mixture; toss to coat. Spread chicken mixture out in the bottom of a baking dish.
  • Bake in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted into the thickest part of a thigh, near the bone, should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 545.8 calories, Carbohydrate 5.4 g, Cholesterol 204.9 mg, Fat 34.5 g, Fiber 1.4 g, Protein 52 g, SaturatedFat 8.4 g, Sodium 347.4 mg, Sugar 0.8 g

PAN-ROASTED CHICKEN WITH PROSCIUTTO, ROSEMARY, AND LEMON



Pan-Roasted Chicken With Prosciutto, Rosemary, and Lemon image

This is delicious! Definitely company worthy. Just be careful using salt, my dish turned out a bit too salty. I changed the recipe by using boneless skinless chicken breasts instead of 1 whole chicken, but feel free to use that if you prefer. I added 1/4 C white wine to deglaze the pan, not in the original recipe but might tasty! Recipe courtesy of Tyler Florence

Provided by Chicagoland Chef du

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

3 -4 tablespoons extra-virgin olive oil, a 3 count
4 ounces thinly sliced prosciutto, cut into ribbons, I used only 4 slices
2 small sprigs fresh rosemary, strip off the leaves
4 boneless skinless chicken breasts, alternately 1 whole chicken, quartered (about 3 pounds)
salt & freshly ground black pepper
1/4 cup pinot grigio wine, for deglazing
3/4 cup chicken stock
1/2 lemon, juiced, I used 2 teaspoons

Steps:

  • Preheat the oven to 350 degrees F.
  • Put a cast iron or other ovenproof skillet large enough to hold the chicken in a single layer, or a small roasting pan, over medium heat and get it good and hot. Drizzle the pan with a 3-count of oil.
  • Add the prosciutto and rosemary and cook, stirring, until the prosciutto is crisp and lightly browned, 3 to 4 minutes. Push to 1 side of the pan.
  • at chicken dry and season the chicken on both sides with a generous amount of salt and pepper and add it to the pan, skin side down, in a single layer. Cook for about 5 minutes until the skin begins to set and crisp. Turn and cook 3 more minutes. Turn the chicken again.
  • Stick the pan in the oven and roast until the chicken is tender and cooked through, about 30 more minutes.
  • Take the pan out of the oven. Remove the chicken and prosciutto from of the pan and arrange on a platter to keep warm while you prepare the pan sauce.
  • Pour out all but about 1 tablespoon of the rendered chicken fat and return the pan to the stovetop. Stir in the stock and lemon juice. Cook over medium heat, scraping up the flavors stuck to the bottom of the pan with a wooden spoon, until reduced to a syrup, 3 to 5 minutes.
  • Check for additional seasoning with salt and pepper, if desired.
  • Drizzle the pan sauce over the chicken and serve immediately.
  • Serve with orzo, salad and crispy bread.

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PAN-ROASTED CHICKEN WITH MUSHROOMS AND ROSEMARY
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ROASTED CHICKEN WITH TARRAGON JUS : OPTIMAL RESOLUTION LIST
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From recipeschoice.com


PAN ROASTED CHICKEN WITH MUSHROOMS FOR TWO » DJALALI COOKS
2022-02-06 Add the quartered mushrooms and shallots to the pan. Then, nestle the fresh rosemary sprigs on top. Add the mushrooms. And the shallots. Set the pan into the preheated oven and set a timer for 15 minutes. At the 15 minute mark pull the pan out and give the mushrooms and shallots a stir and place back in the oven for another 15 minutes.
From djalalicooks.com


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