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Chicken Breasts with Roasted Garlic, Mushrooms and Rosemary

This recipe for  chicken breasts with roasted garlic is full of flavor and freshness.  The star of this dish is the whole cloves of roasted garlic.

Mushrooms add a nice earthiness and fresh rosemary adds a delightful herbal note.

Keep reading to learn how to make this tasty recipe.

Chicken with mushrooms, roasted garlic and fresh rosemary on a green and white plate

Chicken breasts with roasted garlic recipe

 The dish is just wonderful with a rich and delicious wine sauce and loads of flavor.

If you have not tried to roast garlic, you don’t know what you are missing!  It removes the tartness and zip of the garlic and leaves a soft and sweet clove that is just perfect as an addition to the mushroom sauce.

And it’s ridiculously easy to do!

Place a head of garlic on a layer of foil, with the cut side up. Drizzle with some olive oil, then wrap in the foil.

Roast the garlic until very soft, about 45 minutes. Let it cool, then peel, and separate the cloves.
Sauteed chicken with a rosemary, roasted garlic and mushroom wine sauce on a white plate.
Add in the fresh rosemary and you end up with a dish that is more French inspired than Italian but delicious as all get out.

Chicken with roasted garlic, mushrooms and rosemary on wilted spinach

You won’t believe how good the roasted garlic is.  I ate all my garlic first and wanted more! 

This dish is lovely served with creamy garlic mashed potatoes. 

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Chichen breasts with whole garlic, mushrooms and rosemary.

Yield: 4

Chicken Breasts with Roasted Garlic Cloves, Mushrooms and Rosemary

Chicken Breasts with Roasted Garlic Cloves, Mushrooms and Rosemary

Take your normal chicken breast recipe up a notch by adding roasted garlic, mushrooms and fresh rosemary. This one is a keeper!

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Ingredients

  • 1 large head of garlic, with the top cut off
  • 1 teaspoon olive oil. for drizzling
  • 2 tablespoons of extra-virgin olive oil
  • 1 cup mushrooms, sliced
  • 1 1/2 pounds skinless boneless chicken breasts
  • 1/4 teaspoon Kosher Salt
  • dash freshly ground cracked black pepper
  • 1 tablespoon unsalted butter
  • 2 tablespoons of unsalted butter, chilled
  • 1/4 cup dry white wine
  • 1/2 cup chicken stock
  • 2 cups of baby spinach leaves
  • 2 tablespoons of diced fresh rosemary plus sprigs for garnish

Instructions

  1. Preheat the oven to 350°. Place the head of garlic on a layer of foil, with the cut side up.
  2. Drizzle with a bit of olive oil, then wrap in the foil. Roast the garlic until very soft, about 45 minutes.
  3. Let it cool, then peel, and separate the cloves.
  4. While the garlic is roasting, heat the olive oil in a non stick frying pan and cook the mushrooms until they are starting to get soft, about 5 minutes.
  5. Season the chicken with salt and pepper and add it to the skillet.
  6. Add the diced rosemary and cook over medium high heat until the chicken is lightly browned and well cooked, about 4 minutes on each side.
  7. Remove the chicken and keep warm but leave the mushrooms in the pan.
  8. Stir in the white wine and chicken stock, and cook gently until the liquid has reduced and the sauce thickens a little - about 5-8 minutes.
  9. Add the whole cooked garlic cloves and cook gently about 2 minutes more.
  10. Return the chicken to the pan and cook gently for a minute or so.
  11. In a separate skillet, heat 1 tablespoon of butter over medium heat and add the baby spinach and allow it to just lightly wilt.
  12. Place the wilted spinach on a serving dish and top with the chicken breasts.
  13. Spoon over the mushroom and garlic sauce and garnish with a sprig of fresh rosemary.
  14. Serve with creamy garlic mashed potatoes.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 483Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 168mgSodium: 314mgCarbohydrates: 7gFiber: 3gSugar: 2gProtein: 57g

Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.

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Diane

Tuesday 19th of February 2019

I found the key to good chicken is to keep the pieces thin—no thicker than 1/4 inch.

Carol

Tuesday 19th of February 2019

Glad you enjoyed the recipe Diane.

Diane

Tuesday 19th of February 2019

I found that the chicken is best if it is kept thin—no more than 1/4 inch thick that has been cut into cutlets or pounded (I put tenders into a ziplock bag and rolled thin with an empty beer bottle). Then I dredged them in seasoned flour with a little cornstarch mixed in (cornstarch helps in browning). Sautéed them in olive oil a few minutes on medium heat on each side till golden. Delicious!

Carol

Sunday 2nd of September 2018

Hi Sherry. Glad to know you enjoyed the recipe. Carol

Cheryl

Monday 10th of October 2016

This was delicious! My husband couldn't stop eating it. I was unable to find fresh rosemary, so I had to use dried but the taste was still very close to the OG. The roasted garlic cloves were amazing. I made mashed garlic cauliflower as my side dish. Thank you.

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