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When it comes to comforting meals that are both flavorful and easy to prepare, Skillet Rosemary Chicken with Portabella Mushrooms stands out as a quintessential choice. This dish is not just a feast for the taste buds; it also offers an inviting aroma that fills your kitchen, making it perfect for any day of the week. The succulent chicken thighs, combined with the umami-rich portabella mushrooms and the aromatic infusion of fresh rosemary, create a symphony of flavors that is both satisfying and wholesome.

Skillet Rosemary Chicken with Portabella Mushrooms

Indulge in a comforting and flavorful one-pan meal with Skillet Rosemary Chicken and Portabella Mushrooms. Juicy chicken thighs meet meaty mushrooms and aromatic rosemary, creating a delicious harmony of flavors. Perfect for busy weeknights or impressing guests, this dish is both easy to prepare and a feast for the senses. Enjoy nutritious ingredients and minimal cleanup for a satisfying dinner experience! #HealthyEating #OnePanMeal #ComfortFood #ChickenRecipes #EasyDinner
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Ingredients
  

4 boneless, skinless chicken thighs

2 cups portabella mushrooms, sliced

2 tablespoons olive oil

4 cloves garlic, minced

2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)

1 cup chicken broth

1 tablespoon balsamic vinegar

Salt and pepper, to taste

Zest of 1 lemon

Lemon wedges, for garnish

Fresh rosemary sprigs, for garnish

Instructions
 

Prep the Chicken: Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, and half of the chopped rosemary.

    Heat the Pan: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the seasoned chicken thighs and cook for about 4-5 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F or 75°C). Remove the chicken from the skillet and set aside.

      Sauté the Mushrooms: In the same skillet, add the sliced portabella mushrooms and sauté for about 5 minutes or until they are tender and browned, stirring occasionally.

        Add Aromatics: Add the minced garlic and the remaining rosemary to the mushrooms in the skillet. Cook for an additional minute until fragrant.

          Deglaze the Skillet: Pour in the chicken broth and balsamic vinegar, scraping any browned bits from the bottom of the skillet. Let it simmer for a few minutes to reduce the liquid slightly.

            Combine Ingredients: Return the cooked chicken thighs to the skillet. Spoon some of the mushroom broth mixture over them, then allow everything to simmer together for about 5 more minutes, or until heated through.

              Finish and Serve: Stir in the lemon zest just before serving. Plate the chicken and top with the portabella mushroom mixture. Garnish with lemon wedges and fresh rosemary sprigs.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings