Pan-Roasted Chicken With Mushrooms and Rosemary

READY IN: 30mins




  • Preheat the oven to 350°F.
  • Season the chicken on both sides with a generous amount of salt and pepper.
  • Place a cast-iron or regular ovenproof skillet on the stove over medium heat.
  • Drizzle the pan with the oil and lay the chicken in the pan.
  • Cook for about 5 minutes until the begins to brown.
  • Throw in the mushrooms, shallots, and rosemary.
  • Stick the whole thing in the hot oven and roast for 15 minutes until the chicken is cooked, and the mushrooms and shallots are soft and roasted.
  • The last thing to make is a quick gravy using the flavors left in the bottom of the skillet.
  • Take the chicken out of the pan(leave the mushroom, shallots and rosemary in the pan) and arrange on a dinner plate to keep warm while preparing the gravy.
  • Return the skillet to the stovetop.
  • Drizzle olive oil in the pan, and whisk in the flour.
  • Stir in the broth and lemon juice and cook over medium heat, scraping up the flavors with a wooden spoon.
  • Stir gravy, about 5 minutes.
  • Remove rosemary, and spoon gravy over the chicken.