Food Network
Home> Recipes> Chicken>
Pan-Roasted Chicken with Mushrooms and Rosemary Recipe

Pan-Roasted Chicken with Mushrooms and Rosemary

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (79)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 79

Showing 41-50 of 79

Sort by:

Newest

  • on February 20, 2007

    Flag

    Finally tried this last night and it was a big hit. My 2-year old couldn't eat the chicken fast enough. I couldn't find boneless chicken breasts with the wing attached so I just used regular boneless chicken breasts with skin. Loved the shallots and mushrooms. This will definitely be one that we have again. Thanks for sharing the recipe Tyler...

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 20, 2007

    Flag

    Very tasty. Used skinless chicken breast and omited the wings and it was still very good. Will definitly make again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 01, 2007

    Flag

    A great and easy recipe. Definitely substitute the broth for the water. I also added a little lemon zest while it was baking. The chicken was so moist. I served this with steamed asparagus tossed in a little sesame oil & soy sauce. Yum...

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 31, 2006

    Flag

    This chicken was sooo easy and sooo good!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 29, 2006

    Flag

    I made this for four people. Easy and great.

    My suggestion is, after the pan saute, flip the chicken, then place in oven. Both sides will get color. Tyler is very correct about the time. Don't cook for more than 5 minutes on the stove, don't roast for more than 15 minutes in the oven.

    If you are having problems getting enough liquid for the sauce, add a little water, cream, and cornstarch.

    Makes an elegant party meal. Mushrooms, shallots, rosemary, and the chicken served with either potatoes or rice.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 20, 2006

    Flag

    ...Granted, I was using two leg/thigh quarters vs. one breat/wing, so I'm cutting TF alot of slack. : Delicious overall, and I tweaked it a bit by adding couscous and broccoli and subbed orange for lemon since that's what I had on hand. Restaurant quality!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 14, 2006

    Flag

    I cook this everytime I have friends over because they request it. The chicken is moist and tender and the aroma is fantastic. Of course, I always increase the receipe to 4 or 6 people.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 25, 2006

    Flag

    This dish is very quick and delicous. I totally impressed my chef sister with it.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 19, 2006

    Flag

    I cannot believe how delicious this meal was. I increased it to serve 3 people---the fresh rosemary made all the difference!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 04, 2006

    Flag

    This recipe is so easy. I have a back promlem, and was still able to make this easily. I just set on my stool in the kitchen and cooked from there. Having a family, I multiplied the recipe times four. Also, I didn't have any shallots so I used fresh scallions and they worked great. Every time I make this, I never wait the five minutes for the sauce to thicken because I can't waite to eat. I highly recomend this one!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 8 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.