This chicken and mushrooms recipe video is an experiment in extreme self-control; I wanted to challenge myself to make a chicken and mushrooms recipe using only chicken and mushrooms.
Ingredients
- chicken breast halves, boneless, skin-on: 2 piece
- salt and ground black pepper: (to taste)
- olive oil: 2 Tbsp
- ounces fresh mushrooms, sliced 1/4 inch thick: 8 piece
- pinch salt: 1 piece
- water: 0.5 cup
- butter: 1 Tbsp
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Preheat oven to 400 degrees F (200 degrees C).
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Season chicken on all sides with salt and ground black pepper.
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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.
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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. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
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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.
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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. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Season with salt and pepper. Spoon mushroom sauce over chicken and serve. Dotdash Meredith Food Studios
