A delightful and easy-to-make chicken dish infused with fresh herbs and a zesty lemon flavor.
Preheat your oven to 425°F.
Ensure your oven is fully preheated for even cooking.
On a cutting board, mince the rosemary leaves and garlic cloves together with the kosher salt and red pepper flakes to form a paste.
Use the side of your knife to mash the ingredients into a paste for better flavor integration.
In a mixing bowl, combine the herb paste with olive oil and the juice of half a lemon. Add the chicken breasts and coat them thoroughly.
Let the chicken marinate for at least 10 minutes to absorb the flavors.
Heat a cast-iron skillet over medium-high heat. Add the chicken breasts and sear for 3 minutes on each side until golden brown.
Avoid overcrowding the skillet to ensure even searing.
Add the mushrooms to the skillet around the chicken. Squeeze the remaining lemon juice over the chicken and mushrooms.
Stir the mushrooms occasionally to coat them in the juices.
Transfer the skillet to the preheated oven and roast for 20 minutes or until the chicken is cooked through.
Use a meat thermometer to check that the chicken reaches an internal temperature of 165°F.
Serve the chicken and mushrooms hot, garnished with additional rosemary if desired.
Pair with a side of your choice for a complete meal.
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