Rosemary Chicken with Mushrooms and Caramelized Onions

Rosemary Chicken with Mushrooms and Caramelized Onions served with roasted potatoes and green beans.

Rosemary Chicken with Mushrooms and Caramelized Onions

Rosemary Chicken with Mushrooms and Caramelized Onions

I wish you could of smelled this cooking, it sure smelled good. I had no idea what I was going to make when I took these thin chicken pieces out of the freezer last night to thaw. A quick look in the refrigerator and I had a plan, sort of.

I knew I was going to use the fresh rosemary and I had some sweet onions. Then I spotted a 8 oz. package of whole mushrooms and now I had a plan.

This dish will come together in about 20 minutes and about 20 minutes minutes of baking time. So it is a pretty quick dish even for a weeknight. I served it with quickly blanched green beans and some potatoes I roasted in the oven.

Rosemary Chicken with Mushrooms and Caramelized Onions

If you like roasted potatoes try my easy version of them. I peel the potatoes and cut them into the size slices I want. I cook them in boiling salted water until almost tender, about 10 – 12 minutes. Drain well. Add 1 teaspoon of butter or olive oil and toss the potatoes gently. Add salt and pepper. Spray a cookie sheet with oil cooking spray. Place the potatoes on the pan in a single layer. If you want more butter than I put on them by all means do, but at this point I usually give them a quick spray with the oil cooking spray. You can use any seasonings you like on them. Bake them at 450 degrees for 15 minutes, turning once. Remove when golden brown.

4.6 from 5 reviews
Rosemary Chicken with Mushrooms and Caramelized Onions
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
Rosemary Chicken with Mushrooms and Caramelized Onions served with roasted potatoes and green beans.
  • 1 package thin chicken breast pieces - about 1 1/2 lbs.
  • 1/4 cup flour
  • salt and pepper
  • 2 tablespoons oil
  • sprigs fresh rosemary
  • 2 - 3 cloves garli
  • 1 1/2 cups sweet onion
  • 8 oz package whole mushrooms
  • 1/2 cup chicken broth
  1. Salt and pepper the chicken pieces. Dredge them in the flour. Put half of the oil in a skillet. When hot add the chicken pieces. Quickly brown on both sides. While the chicken is cooking slice the onions and halve the mushrooms. Chop up the garlic. Remove the chicken to a plate when browned.
  2. Add the remaining oil to the pan, add the onions, garlic and mushrooms. Saute for several minutes until they start to brown. Season with a little salt and pepper. Add the chicken pieces back to the pan, add the chicken broth. Break up the rosemary sprigs and add to the pan. If you want a strong rosemary flavor give it a rough chop before adding.
  3. Cover the pan and bake at 350 degrees for 20 minutes.

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Rosemary Chicken with Mushrooms and Caramelized Onions


  1. BLWheeler says

    It’s a question.
    I want to make this tonight & wondering IF you simmer the chicken on the stove instead of putting it in the oven as the recipe states.
    Thank you!

  2. Yana says

    I found this recipe on Pinterest, and decided to try it this evening after work. This is going to be a staple. It’s so delicious! Thank you for posting.

    • says

      Some oven baked potatoes. They are just peeled potatoes cut into thick slices. Then add a little oil, salt pepper and any additional seasoning you may want. Put them on a sprayed cookie sheet. Bake at 400 degrees for about 20 minutes turning once about half way thru the baking time.

  3. Stephanie says

    Do you think you could use white wine instead of chicken broth? I’m not sure if the broth would have the depth of flavor I am looking for…

  4. Olivia says

    Mary Ellen,
    We made this recipe a couple of months ago and wanted to again, but I can’t seem to find the recipe list on this page. I know it was here before. Could you possibly post it again or send it to me?

  5. Mandy L says

    Hi Mary Ellen, I made your recipe tonight and ended up with a lot of excess liquid. I’m just wondering if you can help me figure out what went wrong? The only things I did differently were, I had boneless skinless chicken breasts, but not thin, so I cut them in half, horizontally, to make them thinner, and rather than sprinkling the chicken with salt & pepper, I added salt & pepper to the flour before dredging. I did everything else as you instructed. It came out kind of soupy, and the chicken breasts were pretty soggy. Have you ever run into this? Did I not cook on the stove top long enough before baking?

    • Amy says

      I had the same soggy experience. Don’t know where I went wrong. It seems that covering and putting in oven steamed the coated chix and made a mess. I like the ingredients, so I think I’ll try again but leave out the flour.

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