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Pan-Roasted Chicken with Mushrooms and Rosemary Recipe

Pan-Roasted Chicken with Mushrooms and Rosemary

Show: Food 911

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (78)

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Average Rating:

Total Reviews: 78

Showing 21-30 of 78

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  • on January 21, 2009

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    Sooo good that my husband almost didn't get his serving of dinner! After I finished my dinner I started in on my husband's and obviously had to stop myself (he works late so his dinner is usualy waiting for him. I also cooked this w/ boneless/skinless chicken and I also skipped the sauce entirely and it was unbeliveable! I always forget how much I love rosemary until a recipe asks for it. This is a great family dinner! and if your not watching your carbs...goes excellent w/ mash potatoes...mmmmmmmm!

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  • on November 30, 2008

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    I made this with boneless, skinless chicken breast and it was fabulous. Other than that change (and using chicken broth instead of water for the sauce I followed the recipe exactly.....cooking it for 5 minutes in the pan (I used a cast iron skillet and 15 minutes in the oven. The sauce was rather thin - but still very tasty. The chicken was cooked perfectly. I served it with brown basmati rice - and it was a healthy and tasty meal. Not to mention fast and easy!

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  • on November 26, 2008

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    I found this recipe in one of Tyler's cookbooks. It look fabulous in the picture and it seemed easy enough to prepare so I gave it a try. It was delicious! It was easy to make and the ingredients were readily available and inexpensive. I served it with creamy/cheesy polenta. I absolutely love this dish.

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  • on November 26, 2008

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    i made this skinless and it was good. nothing to do cartwheels over though. if i could do cartwheels.... good for fall or winter.

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  • on November 19, 2008

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    It was okay - we wouldn't do it again.

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  • on July 19, 2008

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    I doubled this recipe for my husband and myself. Instead of water I used chicken broth, just to add a little more flavor. Served it with rice and loved it. We can't wait to make it again!

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  • on June 05, 2008

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    Easy to make. Flavors are nicely integrated with each other. I used slightly more lemon than recommended and found to be enjoyable.

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  • on March 18, 2008

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    This a wonderful dinner for one or two. Even with our conquest of watching our weight, it still works with using skin-on breasts. The flavor is incomparable. The must is cooking it in the oven skin-down. The flavors all come together. I would suggest this for doing a dinner party of four as well. It goes over quite well for a chicken dish.

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  • on March 09, 2008

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    I've had this recipe for awhile, misplaced it and found it again online, thank goodness. It is so easy and so delicious. I added partially baked (microwave cut up potatoes then finished it in the oven.

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  • on March 05, 2008

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    I doubled the recipe using a whole cut-up chicken, cut the breast away from the bones, and reserved the rest of the chicken for soup at a later date.

    While the recipe says use a "hot oven", I roasted the chicken for 15 minutes at 425 degrees, which yielded tender juicy breast meat.

    Definitely a keeper!

    Poured the lemon reduction sauce over the bird, new potatoes, and broccoli, then garnished the dish with diced/seeded Roma tomatoes.

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