Skillet Rosemary Chicken

(adapted from Food Network)
Ingredients
4 boneless, skinless chicken breasts
Sea salt
2 sprigs fresh rosemary, plus 1 tablespoon leaves
1 clove garlic, smashed
Pinch of red pepper flakes
Juice of 2 lemons (squeezed halves reserved)
2 tablespoons extra-virgin olive oil
10 ounces cremini mushrooms, halved

Directions
Preheat the oven to 450°. Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
Meanwhile, heat a large cast-iron skillet over medium-high heat. Add the chicken, cook until it begins to brown, about 5 minutes. Turn the chicken, cover and let cook another 3-4 minutes; add the mushrooms to the skillet and drizzle with the juice of the remaining lemon.
Add in the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through about 20-25 minutes. Serve and enjoy!