Roasted Chicken with Mushrooms
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
  • 2 boneless chicken breasts, each sliced in half
  • Salt and black pepper for seasoning
  • 2 tbsp olive oil
  • 8 fresh white mushrooms, sliced
  • 2 shallots, halved
  • 3 tbsp fresh rosemary sprigs (can sub dry)
  • ¼ cup water
  • ½ lemon, juiced
  1. Preheat the oven to 350 degrees F.
  2. Brush mushrooms to clean and slice them (not too thin). Set aside.
  3. Season the chicken on both sides with salt and pepper.
  4. Place a cast-iron skillet on the stove over medium heat.
  5. Add olive oil and once hot add the chicken breasts.
  6. Cook for about 5 minutes, then toss in the mushrooms, shallots, and rosemary.
  7. Place skillet in the hot oven and roast for 15-20 minutes, until the chicken is cooked (can remove at 15 minutes to check inside for doneness). Do not overcook or chicken will be dry. If you don't have a cast-iron skillet, use a regular skillet for stove-top part then transfer to oven-proof bakeware.
  8. Remove everything from skillet and arrange on a serving tray. Keep warm while preparing the sauce (can place in a warm oven, 200 degrees F).
  9. Pour out all but 1 tablespoon of the leftover juices from the skillet and return to stovetop over medium heat.
  10. Stir in the water and lemon juice, scraping the skillet with a wooden spoon.
  11. Cook about 5 minutes, then drizzle over the dish.
  12. Serve with vegetables and rice or mashed/baked potatoes.
Recipe by My San Francisco Kitchen at