/Rosemary Chicken With Mushroom Sauce

Rosemary Chicken With Mushroom Sauce

Mushrooms are for mushroom lovers only. You either adore them, or you don’t. Or at least, not yet. Can one learn to love mushrooms? We believe so. If it is not the flavor, but the texture inhibiting the edibility of mushrooms for you, then blitzing them in a food processor or blender until they are finely minced, is one way to make mushrooms more palatable. You can also sauté them with a bit more onion and garlic before adding the spiced-aromatic chicken back to the pan. It may also be that certain kinds of mushrooms put you off, so to speak. In that case, we recommend branching out and trying something new.

Instead of white button mushrooms for dinner, why not try crimini mushrooms of chanterelles when they are in season? Explore the multi-faceted flavors that fungi have to offer, you are sure to discover something that you like, or love, at first bite. One reason to learn to love mushrooms is that they have healing powers. They have been used for centuries, as medicine and food, all over the world. Another way to gobble mushrooms up, is to wrap them in bacon for the best of both worlds.

Naturally, you’ll want to add plenty of rosemary to this dish of chicken with mushroom sauce, for the intense flavor and health benefits of that too – improving digestion, increasing memory and concentration, eating a bounty of antioxidants and anti-inflammatory compounds. Loving those criminis yet? Why not try these balsamic rosemary mushrooms next.

Rosemary Chicken With Mushroom Sauce Recipe

Serves: 4 Prep: 15 min Cook: 20 min

Values are per portion. These are for information only & are not meant to be exact calculations.


  • 3 chicken breasts, boneless, skinless and diced
  • 10 oz. cremini mushrooms, sliced
  • 2 garlic cloves, minced
  • 1 onion diced
  • 1/2 tbsp. fresh rosemary, minced
  • 1 1/2 cups full-fat coconut milk
  • 1 cup chicken stock
  • Cooking fat
  • Sea salt and freshly ground black pepper


  1. Melt some cooking fat in a skillet over medium-high heat.
  2. Season the chicken to taste.
  3. Cook the chicken until browned and heated through about 6 to 8 minutes.
  4. Remove the chicken and set aside.
  5. Add the onion and garlic; cook 1 to 2 minutes.
  6. Add the mushroom and cook until soft, about 3 to 4 minutes.
  7. Pour in the chicken stock and add the rosemary. Cook while stirring for 4 to 5 minutes.
  8. Pour in the coconut milk, bring the chicken back to the pot and heat until everything is warm.
  9. Serve topped with more fresh minced rosemary.

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