Makes dinner for two, with leftovers for lunch.
Approximate cooking time: 40 minutes
Ingredients
- 4 boneless, skinless chicken breasts (4-6 oz each)
- sea salt (optional) and freshly ground black pepper to taste
- 4 Tbs coconut oil, divided
- 2 cloves garlic, minced
- 2 tsp fresh rosemary leaves or 2 tsp dried rosemary
- 2 tsp hazelnuts, chopped
- 10 white button or cremini mushrooms, sliced
Instructions
- Season chicken breasts with sea salt (optional) and black pepper.
- Heat a large skillet over medium heat. Add 1 Tbs coconut oil when pan is hot.
- Add chicken breasts and cook until internal temperature reaches 165° F, or until there is no pink in the center.
- 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.
- Add mushrooms and cook for another 5 minutes, or until mushrooms are browned. Season with sea salt and black pepper if desired.
- Pour mushroom mixture over chicken to serve.
16 Comments
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.
Thanks
jlucas
Quick and easy. My family enjoyed it. I used sliced almonds and wished I would of doubled the ingredients.
Laurie
This is my favorite! It’s so easy to make and really spices up plain chicken.
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.
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!
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!
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.
bec
so good…
bec
oh, i used walnuts instead of hazel nuts.
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).
Deeee-lish!
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.
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.
Dana
This was my first Paleo dish and I loved it.
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.