Chef John's Chicken and Mushrooms

Ingredients

  • 2chicken breast halves, boneless, skin-on
  • salt and ground black pepper to taste
  • 2 tablespoons olive oil
  • 8 ounces fresh mushrooms, sliced 1/4 inch thick
  • 1 pinch salt
  • ½ cup water
  • 1 tablespoon butter
  • salt and ground black pepper to taste
  • Directions

  • Step 1

    Preheat oven to 400 degrees F (200 degrees C).

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  • Step 2

    Season chicken on all sides with salt and ground black pepper.

  • Step 3

    Heat olive oil over medium-high heat in an ovenproof skillet. Place chicken skin-side down in skillet and cook until browned, about 5 minutes.

  • Step 4

    Turn chicken over; stir mushrooms with a pinch of salt into skillet. Increase heat to high; cook, stirring mushrooms occasionally, until mushrooms shrink slightly, about 5 minutes.

  • Step 5

    Transfer skillet to the preheated oven and cook until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Transfer chicken breasts to a plate and loosely tent with foil; set aside.

  • Step 6

    Set skillet on the stovetop over medium-high heat; cook and stir mushrooms until brown bits start to form on the bottom of the pan, about 5 minutes. Pour water into the skillet, and bring to a boil while scraping the browned bits off of the bottom of the pan. Cook until water is reduced by half, about 2 minutes. Remove from heat.

  • Step 7

    Stir in any accumulated juices from the chicken into the skillet. Stir butter into mushroom mixture, stirring constantly until butter is completely melted and incorporated.

  • Step 8

    Season with salt and pepper. Spoon mushroom sauce over chicken and serve.

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