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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)

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Average Rating:

Total Reviews: 79

Showing 51-60 of 79

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  • on June 01, 2006

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    I finally got the nerve to do a practice run of this dish today and it was... amazing. I was so surprised I made such a delicious meal on my first try, as I'm newly engaged and just starting out cooking. The shallots became so sweet and tender and the sauce is perfect and almost rich in a way. I will definitely be adding this to my recipe box. If I could give it a higher score I would!

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  • on June 01, 2006

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    Tasty, loved the lemon zing but it was a tiny bit too strong. Definitely sub broth for water if you have it, boulion even. Cooking took slightly longer for me but it was worth the wait. Tyler rocks!

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  • on May 23, 2006

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    It seemed a little bland, but the chicken was picture-perfect. I might add new potatoes to the skillet before putting the dish in the oven. (And my cook time was closer to 22 minutes.

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  • on March 19, 2006

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    This is an extremely easy receipe. I suggeste substituting chicken broth for the water, which made it taste much better on my second try. Good dinner to make for those light nights.

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  • on March 04, 2006

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    That's it. Add this to the chicken repertoire / rotation. You won't be disappointed.

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  • on February 28, 2006

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    This was great! It was so easy, yet so fancy. This is something you would get at a nice restaurant. I used chicken breasts, and that worked out perfect. The shallots turned out so sweet, and the chicken was succulent. I used chicken broth instead of water to add flavor, and added some flour to thicken the sauce; I made it a gravy.
    I was so impressed with myself!

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  • on February 13, 2006

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    Excellent- thank you!

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  • on January 18, 2006

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    Amazingly good for such a simple recipe. I cooked two large breasts (with ribs in a 12" skillet, added lots of mushrooms and scallions. Used a probe thermometer to make sure the chicken was done (took longer than 15 minutes. My wife and daughter raved. The mushrooms and scallions were tender and tasty. The chicken was very moist and flavorful. This may become a "signature" dish. Thanks, Tyler

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  • on December 09, 2005

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    The cooking process was great... crusted, tender and moist chicken, but the sauce was over-powering. WAY to tangy and tart. It took away from the chicken.
    I'd suggest maybe cutting the (1/2 cup oflemon juice in half and using 1/2 cup of chicken stock rather than water.
    Also it seemed to take much longer than expected. Maybe that's my oven or the size of the breasts. I cooked for two and used the basic sauce recipe as a touch to the meal.

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  • on November 08, 2005

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    I saw Tyler prepare this recipe today, and three hours later I made it myself for dinner. It's so easy it's almost ridiculous, and so amazingly delicious it's almost unbelievable. You have to try this! I was a little skeptical that the only seasonings were salt, pepper and rosemary -- but that isn't really true. The olive oil and chicken fat meld to provide a rich and luscious base for the shallots and mushrooms while the whole dish acquires the mellowness that roasting imparts. By the time the chicken breast is done (about 25 minutes in my oven, using a cast iron skillet as recommended, the veggies are carmelized and the chicken skin is crisp, while the meat is tender and moist. Like everything else, the sauce was absurdly simple, but delivered big flavor. The cooking method obviously lends itself to variations on the herbs and the choice of flavors to use in the sauce, but as I said, you have to try this! I have to add that Tyler never fails me. He is the most tried and true of my Food Network chefs. Tyler Florence, you the man!!

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