Rosemary‑garlic chicken with mushrooms

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

1. Season the chicken
   Pat chicken dry and season both sides with salt, pepper, and paprika (if using).
2. 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.
3. Cook mushrooms
   In the same skillet, add remaining butter.
   Add mushrooms and cook 4–5 minutes until browned and tender.
4. Add garlic & herbs
   Stir in garlic, rosemary, and thyme. Cook 30 seconds until fragrant.
5. Make the sauce
   Pour in chicken broth, scraping up browned bits from the pan.
   Simmer 2–3 minutes until slightly reduced.
6. Combine & finish
   Return chicken to the pan. Spoon sauce over it.
   Simmer 3–5 minutes until everything is well coated.
7. Serve hot
   Garnish with extra rosemary if desired.

 Serving Ideas

• Mashed potatoes
• Rice or quinoa
• Pasta
• Steamed green beans or roasted vegetables