Roasted Chicken Breast with Sautéed Mushrooms

a white plate with half a roasted chicken breast and sautéed mushrooms

Serves 2

A couple of years ago we came across a recipe for chicken breasts with mushrooms. Since then we have modified it with the result that this is an unbelievably fast and easy meal to make and requires just 2 major ingredients; chicken and mushrooms.

The recipe only requires one pan, a sauté pan that is oven safe to 400° F.

This recipe does rely on having good quality chicken breasts. We always use free range chicken that is antibiotic and hormone free.

Note: Although the recipe calls for boneless, skin-on chicken breasts we generally buy bone-in, skin on chicken breasts and we remove the bones for use in our chicken broth (if our butcher isn't busy we will have him do it).

Ingredients

Directions

  1. Heat oven to 400° F.
  2. Liberally sprinkle the salt all over the chicken.
  3. Heat the duck fat over medium heat in an oven safe sauté pan. Place the chicken skin side down in the sauté pan and let it cook in the duck fat for 5 minutes. The skin should be a golden brown.
  4. Flip the chicken breasts over and add the sliced mushrooms to the pan, around the chicken. Sprinkle with some salt and cook for 5 minutes, stirring the mushrooms.
  5. Note: You may think that there are too many mushrooms for the pan, but they will shrink up dramatically during the 5 minute cooking.
  6. Place the sauté pan in the oven for about 18 minutes. When you remove the pan use an instant read thermometer to insure that the chicken breasts is at 165° F. If it isn't place it back in the oven.
  7. Once the chicken breasts are ready, remove them from the pan, place them on a plate and tent with aluminum foil.
  8. Put the sauté pan on an element over medium heat and continue to cook the mushrooms until all of the moisture has evaporated and the mushrooms begin to turn brown.
  9. Pour in the chicken broth and deglaze the bottom of the pan with a wooden spatula. Continue to cook until the chicken broth is reduced to about half.
  10. Add the butter to the pan and stir until it is completely melted and incorporated into the mushrooms. Taste and adjust for salt and pepper.
  11. Place the chicken breasts back into the pan along with any juices left on the plate. Allow the chicken breasts to heat to serving temperature and then plate. Chicken breast on the plate, covered with half of the mushroom butter mixture.

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Bon Appétit