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+ servings

Chicken With Rosemary Mushroom Sauce

Course Dinner, Lunch, Main Dish
Cuisine Paleo, Primal
Servings 2
Calories 205 kcal


  • 1 lb Skinless chicken thighs and legs
  • Salt and pepper (to taste)
  • 2 tbsp Extra virgin olive oil (divided)
  • 1/2 yellow onion (sliced)
  • 2 cloves garlic (minced)
  • 1 tbsp Fresh rosemary (chopped)
  • 6 oz White mushrooms (sliced)
  • 2-3 tbsp Coconut milk
  • 1/4 cup Chicken broth


  1. Generously season the chicken with salt and pepper.
  2. Heat one tablespoon of olive oil in a large skillet over medium-high heat.
  3. Add the chicken and sear on both sides until completely browned and cooked through.
  4. Remove, put on a plate, and set aside.
  5. In the same skillet, heat the remaining tablespoon of olive oil.
  6. Add the onion, garlic, and rosemary to the pan and sauté for 4-5 minutes.
  7. Add the mushrooms and cook for another 5 minutes until browned.
  8. Pour in the chicken broth and coconut milk and stir to combine, scraping any browned pieces off the bottom of the pan.
  9. Bring to a boil, then reduce the heat and simmer for 4-5 minutes until the sauce thickens.
  10. Add salt and pepper to taste.
  11. If desired, purée the sauce in a blender until smooth.
  12. Serve warm sauce drizzled over the seared chicken.
Nutrition Facts
Chicken With Rosemary Mushroom Sauce
Amount Per Serving
Calories 205 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 5g31%
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Sodium 146mg6%
Potassium 368mg11%
Carbohydrates 8g3%
Fiber 4g17%
Sugar 0.2g0%
Protein 4g8%
Vitamin A 300IU6%
Vitamin C 6.6mg8%
Calcium 140mg14%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 calorie diet.