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Chicken Rosa Maria Recipe
Ben Carraoli

Chicken Rosa Maria Recipe

I still remember the first time I made this Chicken Rosa Maria recipe at home—it felt like restaurant magic happening right in my kitchen. I had just taken my first bite, and the combination of juicy chicken, creamy sauce, and savory mushrooms completely won me over.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Chicken breasts – 4 boneless skinless: I always use fresh chicken breasts and pound them evenly so they cook uniformly and stay juicy.
  • Salt – 1 teaspoon: Seasoning the chicken well at the start builds flavor from the inside out.
  • Black pepper – ½ teaspoon: Freshly ground pepper gives a cleaner sharper taste than pre-ground.
  • Olive oil – 2 tablespoons: This helps achieve a golden crust on the chicken without overpowering the flavor.
  • Butter – 2 tablespoons: Butter adds richness and helps sauté the mushrooms beautifully.
  • Mushrooms – 8 ounces sliced: Fresh mushrooms are essential; canned mushrooms won’t give the same depth or texture.
  • Garlic – 3 cloves minced: Fresh garlic adds aroma and warmth that really elevates the sauce.
  • Heavy cream – 1 cup: This is the base of the creamy sauce making it luxurious and smooth.
  • Chicken broth – ½ cup: It balances the cream and adds savory depth without making the sauce too heavy.
  • Mozzarella cheese – 1 cup freshly grated: Freshly grated cheese melts better and gives that stretchy, gooey finish.
  • Parmesan cheese – ½ cup freshly grated: This adds sharpness and a nutty flavor that completes the sauce.
  • Italian seasoning – 1 teaspoon: A simple blend that ties all the flavors together.
  • Fresh parsley – 2 tablespoons chopped: I use this at the end for color and a touch of freshness.

Method
 

  1. I start by pounding the chicken breasts to an even thickness so they cook evenly. Then I season both sides with salt and pepper. This step makes a big difference in texture and taste.
  2. I heat olive oil in a large skillet over medium heat and add the chicken. Each side cooks for about 5–6 minutes until golden brown. Once done, I remove the chicken and set it aside.
  3. In the same skillet, I melt butter and add the sliced mushrooms. I let them cook until they release their moisture and turn golden. This step adds deep, savory flavor to the dish.
  4. I stir in the minced garlic and Italian seasoning, cooking just until fragrant. Garlic burns quickly, so I keep a close eye on it here.
  5. Next, I pour in the chicken broth and heavy cream, stirring gently. The sauce simmers for a few minutes until slightly thickened. This is where everything starts to smell amazing.
  6. I lower the heat and stir in Parmesan cheese until it melts smoothly into the sauce. The sauce becomes rich and velvety at this point.
  7. I place the chicken back into the skillet, spooning sauce over each piece. Then I sprinkle mozzarella cheese on top and cover the skillet briefly until the cheese melts.
  8. Once the cheese is melted and bubbly, I turn off the heat. A sprinkle of fresh parsley adds color and freshness before serving.

Notes

  • I always let the chicken rest for a couple of minutes before serving to keep it juicy.
  • I grate my cheese fresh—it melts smoother and tastes better.
  • I keep the heat medium-low once the cream is added to avoid curdling.
  • I taste the sauce before serving and adjust salt if needed.