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!
Chicken with Rosemary and Mushroom Glaze
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Ingredients
- 4 boneless skinless chicken thighs (4-6 oz each)
- sea salt and freshly ground black pepper to taste
- 4 tbsp coconut oil divided
- 2 cloves garlic minced
- 2 tsp fresh or dried rosemary leaves
- 2 cups white button or cremini mushrooms sliced
Instructions
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Season chicken with sea salt and black pepper.
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Heat a large skillet over medium heat. Add 1 Tbs coconut oil when the pan is hot.
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Add chicken and cook until internal temperature reaches 165° F, or until there is no pink in the center.
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Meanwhile, add remaining coconut oil to a medium sauté pan over medium-high heat. When the pan is hot, add rosemary and garlic. Simmer together for 5 minutes.
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Add mushrooms and cook for another 5 minutes, or until mushrooms are browned. Season with sea salt and black pepper if desired.
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Pour mushroom mixture over chicken to serve.
Recipe Notes
I subbed ghee for the coconut oil to make it yummier
This recipe looks delicious AND it fits the paleo autoimmune protocol. So, thank you! I just started a weekly Paleo AIP Recipe Roundtable through my blog, and I would love it if you linked up this recipe. I’m trying to expand resources for the AIP community.
This was easy and delicious. Thanks for the recipe
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.
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.
Glad to hear that 🙂
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!!
If you use dried rosemary, you use the same amount as you would fresh?
Use lesser for dried herbs since they are stronger than fresh ones. So about 1 tsp for this one 🙂
We loved this recipe. Will definitely make again. Thank you for sharing
The picture of the chicken looks like small bits of chicken thighs not whole thighs. Do you use them whole or in bits?
They are boneless thighs with the skin, so they are skinnier and longer. Less plump than thighs with bones in them.
The photo does look like the thighs were cut into strips. Don’t see why that would be a problem. ..
if you take your pieces of chicken and coat them with baking soda and let them set for 15 minutes then rinse them off under warm water and pat dry then your chicken will be so much moisture and you will be amazed
Does using a cast iron skillet improve temperature/flavor? Or will any skillet do?
The cast iron is just personal preference, any skillet will do!
Easy and Delicious! Thank you.
any idea of a carb count on this? it looks great!!!
I have three skinless boneless chicken breasts, can i use those instead of thighs? Any time change?