Chicken with Rosemary and Mushroom Glaze

Chicken with Mushroom and Rosemary Glaze
Recipe makes 4 servings.
Approximate Cook Time: 40 minutes
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Votes: 18
Rating: 4.44
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4 chicken breast(s), boneless skinless (4-6 oz)
1 teaspoon(s) sea salt, to taste
1 teaspoon(s) black pepper, freshly ground, to taste
4 tablespoon(s) coconut oil, divided
2 medium garlic clove(s), minced
2 teaspoon(s) rosemary, fresh, or 2 teaspoons dried rosemary
2 teaspoon(s) hazelnuts, chopped
10 medium mushrooms, white button or cremini, sliced


  1. Season chicken breasts with sea salt (optional) and black pepper.
  2. Heat a large skillet over medium heat. Add 1 tablespoon coconut oil when pan is hot.
  3. Add chicken breasts and cook until internal temperature reaches 165 F, or until there is no pink in the center.
  4. Meanwhile, add remaining coconut oil to a medium sauté pan over medium-high heat. When pan is hot, add rosemary, hazelnuts, and garlic. Simmer together for 5 minutes.
  5. Add mushrooms and cook for another 5 minutes, or until mushrooms are browned. Season with sea salt and black pepper if desired.
  6. Pour mushroom mixture over chicken to serve.
Photo courtesy: Alicia Dixon


  1. jbennettiv

    It’s easy to improvise, but you might include a specific quantity of mushrooms – good stuff!

    • Jason G.

      Good point. As we go forward, I’ll try and make sure quantities get put in.


  2. jlucas

    Quick and easy. My family enjoyed it. I used sliced almonds and wished I would of doubled the ingredients.

  3. Laurie

    This is my favorite! It’s so easy to make and really spices up plain chicken.

  4. GT

    This was delicious, but the sauce ended up more like just mushrooms (not saucy or like a glaze at all) with which I topped the chicken. There wasn’t really any oil left at the end, not enough to “pour,” anyway. Still, as I said before — delicious.

  5. CChap

    Reading the last comment, I cut down on the evoo and added at least 1/2 of good white wine to make more of a “pouring” sauce. The dish is great, thx!

  6. Megan

    Agree, glaze isn’t really the right work…

    I browned the chicken then removed, I then added a small amount of white wine (just enough to cover bottom of pan) and deglazed it – then added the rosemary, garlic, nuts, and a touch more oil.

    I added a bit more salt after the mushrooms were done cooking.

    It was great!

  7. Earlener

    My husband said this was the best chicken he ever had! I agree that the topping was more like mushrooms and not a glaze but it was still delicious anyways. It’s a keeper.

  8. bec

    so good…

  9. bec

    oh, i used walnuts instead of hazel nuts.

  10. Caitlin

    I made this with 4 chicken thighs (to make 4 servings), doubled the mushroom quantity, and added about 120ml of evaporated milk for some creaminess (OK, maybe not strictly paleo).


  11. Beth

    Had I not seasoned the chicken w paprika and garlic powder, then pounded, then marinated in a tiny bit of olive oil and garlic and rosemary, this would have been REALLY terrible. I also followed the advice of others and deglazed my pan (that I cooked the chicken in) with a splash of white wine. I also tripled the garlic it called for. With all this being done this dish was mediocre at best. PS I love lots of paleo recipes.

  12. lisa

    do you take the chicken out after cooking it, or do you leave it in there the whole time?

    • Neely

      lisa – You take it out when it’s done cooking, or leave it in the pan, but turn off the heat. The recipe assumes you’ll be using two pans at the same time – one for the meat and one for the veggies.

  13. Dana

    This was my first Paleo dish and I loved it.

  14. tla

    Very nice, though I’m not sure why separate pans were called for – I cooked the chicken, set it aside, and cooked the mushroom mixture in the same pan and it was fine. No need for deglazing but my pan is nonstick.

  15. Stefani

    This chicken was amazing! Great recipe. I did as the other commenters suggested and added wine to the mushrooms.

  16. Tnichol

    This was so delicious! I cooked the chicken in coconut oil, then put it in a warm oven and used the same pan, added more coconut oil then cooked the garlic, rosemary and nuts (used pecans). Then I added the shrooms. I had about 2tbsp of chicken broth in the fridge so I threw that in and added about 1/4 c of sake. Reduced for about 5-10 minutes. I poured the mushroom mixture over the chicken leaving just a little sauce in the pan and quick wilted some kale and mustard greens. Served the chicken over the greens and it was so fantastic!! So quick and filling with a salad. Thanks for the yummy recipe!

  17. Tara

    This was so delicious! I made a couple of tiny changes…I used the same pan after the chicken was cooked and used more cocunut oil (as stated) then added a tiny bit of chicken broth and a tiny bit of sake after I sauteed the garlic and nuts. Then added the mushrooms. I reduced this until it got “glaze-like” and poured it over the chicken. Then I flash wilted some winter greens in the same pan and served it all together. It was just so good…even the kids loved it! Im new to Paleo (day 2) and if this is what I can expect, Im sold! Thank you!

  18. Tamika

    This dish was really good. It is my first Paleo dish. I was having lunch with a friend and she enjoyed it too. I didn’t use the hazel nuts because I don’t care for them. Other than that followed the recipe. I also added the white wine to make up for the lack of sauce. At the suggestion of other reviewers. I served it with fresh spinach, walnut and dried cranberry salad.

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