Garlic Rosemary Chicken
- 1 tsp. plus 2 tbsp. extra-virgin olive oil, divided
- 1 head garlic, top sliced off
- 4 chicken breasts, pounded 1/2" thick
- kosher salt
- Freshly ground black pepper
- 4 oz. cremini mushrooms, sliced
- 2 tbsp. unsalted butter, divided
- 1/4 c. white wine
- 3/4 c. chicken broth
- 3 sprigs fresh rosemary
- 5 oz. baby spinach
- Juice of 1/2 a lemon
- Mashed potatoes, for serving
Preheat oven to 400°.
Drizzle a teaspoon of olive oil over garlic and wrap in foil. Bake until golden and soft, about an hour. Set aside to cool, then pick out cloves. Set aside.
In a large skillet over medium-high heat, heat remaining 2 tablespoons oil. Season chicken breasts with salt and pepper, then sear until golden, about 8 minutes per side. Transfer to a plate.
Return skillet to medium heat, add more oil if necessary, then add mushrooms. Season with salt and pepper and cook until slightly wilted, 5 minutes.
Add butter and let melt, then stir in the garlic cloves, white wine, chicken broth, and rosemary. Bring to a simmer, nestle back in chicken, and let simmer until sauce has reduced slightly, 6 to 7 minutes. Stir in spinach and lemon juice and let cook until spinach is slightly wilted, about 2 minutes more.
Serve with mashed potatoes.