Ingredients
4 boneless, skinless chicken breasts (or thighs)
2 tablespoons olive oil
3 tablespoons butter (divided)
4 cloves garlic, minced
8 oz (225 g) mushrooms, sliced (button or cremini)
1 teaspoon fresh rosemary, finely chopped
(or ½ teaspoon dried rosemary)
½ teaspoon dried thyme (optional)
½ cup chicken broth
Salt and black pepper, to taste
Optional: ¼ teaspoon paprika or chili flakes
Instructions
Season the chicken
Pat chicken dry and season both sides with salt, pepper, and paprika (if using).
Sear the chicken
Heat olive oil and 1 tablespoon butter in a large skillet over medium heat.
Add chicken and cook 5–6 minutes per side until golden and cooked through.
Remove chicken and set aside.
Cook mushrooms
In the same skillet, add remaining butter.
Add mushrooms and cook 4–5 minutes until browned and tender.
Add garlic & herbs
Stir in garlic, rosemary, and thyme. Cook 30 seconds until fragrant.
Make the sauce
Pour in chicken broth, scraping up browned bits from the pan.
Simmer 2–3 minutes until slightly reduced.
Combine & finish
Return chicken to the pan. Spoon sauce over it.
Simmer 3–5 minutes until everything is well coated.
Serve hot
Garnish with extra rosemary if desired.
Serving Ideas
Mashed potatoes
Rice or quinoa
Pasta
Steamed green beans or roasted vegetables