Romano's Macaroni Grill Grilled Chicken with Portabella Mushroom
Transport your taste buds straight to an Italian trattoria with Romano's Macaroni Grill Grilled Chicken with Portabella Mushroom. This crowd-pleasing dish features tender, juicy grilled chicken breasts topped with a luscious, creamy portabella mushroom sauce that’s scented with garlic, Parmesan cheese, and Italian seasoning. Each bite is infused with rich, comforting flavors, thanks to a silky blend of heavy cream and chicken broth that coats the earthy mushrooms to perfection. Easy to prepare in just 40 minutes, this recipe is perfect for a weeknight dinner yet elegant enough for special occasions. Serve it with a side of roasted vegetables or over a bed of pasta to soak up every drop of the decadent sauce. Whether you're recreating a restaurant favorite or indulging in comfort food, this dish is guaranteed to impress.
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Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 large caps portabella mushrooms
- 2 tablespoons olive oil
- 2 pieces garlic cloves, minced
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Directions
Step 1
Preheat a grill or grill pan to medium-high heat.
Step 2
Brush the chicken breasts with 1 tablespoon of olive oil and season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
Step 3
Grill the chicken breasts for 6-8 minutes per side or until cooked through with an internal temperature of 165°F (74°C). Remove from the grill and cover with foil to keep warm.
Step 4
While the chicken is grilling, prepare the mushrooms by cutting the portabella caps into thick slices.
Step 5
In a large skillet over medium heat, add the remaining tablespoon of olive oil and the butter. Once melted, add the minced garlic and cook for 30 seconds until fragrant.
Step 6
Add the sliced portabella mushrooms to the skillet, season with the remaining salt and pepper, and sauté for 5-7 minutes until softened and lightly browned.
Step 7
Pour the chicken broth into the skillet to deglaze, scraping up any browned bits, and let it simmer for 2 minutes.
Step 8
Stir in the heavy cream and Italian seasoning, bringing the mixture to a gentle simmer.
Step 9
Slowly add the grated Parmesan cheese to the sauce, stirring until fully melted and the sauce is creamy.
Step 10
Return the grilled chicken to the skillet along with any juices that accumulated while resting. Spoon the sauce over the chicken and cook for 2-3 minutes to warm through.
Step 11
Plate the chicken and top with the portabella mushroom sauce. Garnish with fresh parsley if desired. Serve immediately.
Nutrition Facts
| Serving size | (1575.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2812.1 |
| Total Fat 182.1g | 0% |
| Saturated Fat 89.5g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 973.6mg | 0% |
| Sodium 4900.4mg | 0% |
| Total Carbohydrate 13.9g | 0% |
| Dietary Fiber 4.3g | 0% |
| Total Sugars 5.5g | |
| Protein 257.2g | 0% |
| Vitamin D 23.9IU | 0% |
| Calcium 1038.5mg | 0% |
| Iron 9.6mg | 0% |
| Potassium 2980.9mg | 0% |
Source of Calories