Chicken with Rosemary and Mushroom Glaze

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Chicken with Rosemary and Mushroom Glaze

Servings 4

Total Time: 40 minutes

Cook Time: 40 minutes

Nutrition Information

calories 317

carbohydrate 1g

protein 29g

fat 22g


  • 4 piece(s) 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
  • 2 teaspoon(s) hazelnuts chopped
  • 10 medium mushroom(s), 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. 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.

  2. 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!

  3. 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!

  4. 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.

  5. 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).


  6. 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.

    1. 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.

  7. 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.

  8. 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!

  9. 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!

  10. 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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