I found this recipe in an old issue of Food & Wine and made it the same week. Three pounds of chicken breasts brushed with olive oil, seasoned with salt and pepper, and grilled six to seven minutes per side. While the chicken rests, a sauce: sliced mushrooms browned in olive oil, halved cherry tomatoes, minced garlic, and chopped fresh rosemary added to the pan, then a half cup of chicken broth simmered until slightly reduced. Spooned over the chicken.
The mushroom sauce is what turns this from plain grilled chicken into dinner. The mushrooms are dark and earthy, the cherry tomatoes burst and release their juice into the broth, and the rosemary is warm and woody. Poured over the grilled chicken, it soaks into the surface and glazes every slice. This has become one of our go-to summer dinners.
Tips for Making Rosemary Grilled Chicken with Mushroom Sauce
Brown the mushrooms before adding other ingredients
Two cups of sliced mushrooms in two tablespoons of olive oil over medium heat. Do not stir for the first two minutes. Let them brown.
Stirring too early steams the mushrooms instead of browning them. Once they are dark on one side, stir and add the tomatoes, garlic, and rosemary.
Simmer the broth until slightly reduced
A half cup of chicken broth added to the mushroom mixture. Let it simmer uncovered for three to four minutes until the sauce thickens slightly.
The sauce should coat the mushrooms and tomatoes, not pool at the bottom of the pan. If it is too thin, cook a minute longer.
Rosemary Grilled Chicken with Mushroom Sauce
- Total Time: 50 minutes
- Yield: Serves 6
Description
Grilled Chicken served atop a mushroom tomato sauce, perfect for a quick weeknight dinner or a fancy meal for company.
Ingredients
- 3 lbs skinless, boneless chicken breasts
- 1/4 cup olive oil + 2 tbsp
- Salt and pepper to taste
- 2 cups mushrooms, sliced
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1/2 cup chicken broth
Instructions
- Preheat the grill to medium-high heat.
- Brush the chicken breasts with 1/4 cup olive oil and season with salt and pepper.
- Grill the chicken for about 6-7 minutes on each side, until cooked through.
- In a skillet, heat 2 tbsp olive oil over medium heat.
- Add mushrooms and cook until browned, about 5 minutes.
- Add cherry tomatoes, garlic, and rosemary, cooking for another 3 minutes.
- Pour in chicken broth and simmer until slightly reduced.
- Serve the grilled chicken topped with the mushroom sauce.
Notes
adapted from Food & Wine Magazine
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 350
- Sugar: 3
- Sodium: 400
- Fat: 18
- Carbohydrates: 8
- Fiber: 2
- Protein: 40
Frequently Asked Questions
What kind of mushrooms?
Cremini or button mushrooms are the most common. Any mushroom that browns well works. Shiitakes or a mix of wild mushrooms would be more flavourful.
Can I use dried rosemary?
Fresh rosemary has a brighter, more aromatic flavour. If using dried, use half the amount. One tablespoon fresh equals about one and a half teaspoons dried.
Can I make the sauce ahead?
Yes. The mushroom sauce keeps in the fridge for two days. Reheat gently and spoon over freshly grilled chicken.
