Chicken with Rosemary and Mushroom Glaze

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