Pan-Roasted Chicken with Mushrooms and Rosemary

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This was a great recipe with some modifications! I used a whole cut up chicken, threw in some garlic, extra mushrooms, along with the shallots and baked for an hour. When it was almost done, I added marinated artichoke hearts and lemon juice, and cooked it on the stove top to thicken the "sauce". It was fantastic!

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What a great dish! I made this for four using chicken thighs but did have to change any of the timing. Served with mashed potatoes, this is a simple and tasty weeknight or weekend meal.

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very simple and delicious! I altered it a little, I used thighs and breast with bone and multiplied the ingredients by the weight. I had to cook it an extra fifteen minutes to account for the bone. I did not make the sauce at the end as it was juicy and others in my family don't like the lemon. I squeezed lemon over mine. This is a keeper it is fresh, simple and fragrant. Served it with steamed broccoli and baked sweet potato with a little butter, cinnamon and brown sugar Splenda mixture. The dish was colorful, savory, quick and easy!

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Delicious, simple ingredients and simple instructions. I used a split breast with bone in and skin so I had to bake it in the oven an additional 15 minutes with foil over it (to keep things moist!. Also I put the rosemary stalks in the sauce while it simmered to get more of the flavor. I love this recipe!

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LOVE IT! I was looking for a new recipe and this one is a keeper. I read all of the reviews and I changed a few things. I added Sauvignon Blanc instead of water and a few red potatoes. YUMMY!!!

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Full of flavor, simple and worthy of guests! I looked in the refrigerator to see what needed to be cooked before it spoiled and found white mushrooms. Performed a search for chicken and mushrooms and came across this recipe. My husband helped me prepare dinner and everything turned out so wonderfully. This meal was filling and has been added to our list of chicken recipes!

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The chicken turns out perfect..juicy and tender. This is really the perfect technique for cooking a single piece of chicken or two, it is delicious and fast. That is why I give this recipe 5 stars. The sauce used here is kind of boring, but you can take the method and make any number of sauces by replacing the water with broth or wine and the lemon juice with a different acidic juice or balsamic vinegar. I used savignon blanc with the lemon and it was awesome.

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I served this rosemary risotto. Also, I added a small dash of white wine to deglaze the pan before I made the sauce. So delicious!

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WOW! I felt like a master chef when I tasted this! Soooo good! I substituted red onions for the shallots and used boneless chicken breasts and it was fabulous!

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I add a couple of cloves of garlic and some fresh carrots. Throw some fresh thyme in, too. Just use a split breast with the bone in, and make sure the skin is on it so it sears good. Turn it over when you throw it in the oven.

When you pull everything out of the dish, make a sauce in the pan with white wine, chicken stock and a squeeze of lemon juice. Let it reduce down a little then pour it over the chicken and veggies. I'm telling you, you'll feel like a pro and get rave reviews and compliments! Who'd imagine? Pan Roasted chicken that is nice and juicy! Use a thermometer to make sure you are at 165 when you pull it. Depending on the size of your (chicken breasts, it may take longer.

I do this in a cast iron skillet so you go from stovetop, to oven & back to the stovetop.