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My review
Chef John's Chicken and Mushrooms
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Chef John
"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."
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Ingredients
40 m servings 398Original recipe yields 2 servings
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- US
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Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (200 degrees C).
- Season chicken on all sides with salt and ground black pepper.
- 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.
- 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.
- 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.
- 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.
- 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.
- Season with salt and pepper. Spoon mushroom sauce over chicken and serve.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 400524 Ratings
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Most helpful positive review
6/1/2012
A great simple recipe. I made it with boneless skinless chicken breasts and added a chopped onion for a bit more flavor, but I'm sure it would be just as good as directed. Thanks!
Most helpful critical review
8/9/2013
The challenge factor made me curious, so I had to try it. The meat was good, tender and cooked through. The accompanying sauce, however, was unrelentingly bland.. To increase the flavor, simply...
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6/1/2012
A great simple recipe. I made it with boneless skinless chicken breasts and added a chopped onion for a bit more flavor, but I'm sure it would be just as good as directed. Thanks!
5/27/2012
Succulent and chicken breast are seldom found in the same sentence, but you can find them together here in this delightfully simple recipe, composed of a few common ingredients. Chef John real...
5/19/2012
I followed this recipe to the T, and it came out delicious! It was simple, quick, and had only a few main ingredients so I didn't have to go to the store to get anything off hand. It also still ...
5/3/2012
Terrific. Quick. Simple. Delicious. No special ingredients. What more could a busy person ask for! No excuse for not oooking. The video is great.
6/8/2012
Got this recipe from a top NY chef with one twist: rub skin side with your favorite pork/chicken rub ( grab one from the store-Stonewall great) then sprinkle on other side when chick is skin dow...
6/8/2012
But if you have on hand scallions and garlic, don't hesitate to add them just before the chicken. A little white wine is good to add just before transferring to the oven
5/31/2012
Incredible. Try it as is for the easiest weeknight meal you'll ever make or add your own seasonings. You can't miss with this one.
6/8/2012
Practically perfect. Try this...delete the salt, put a chicken bullion cube in the water and heat it first, then add 3 tablespoons of Marsala wine.
6/8/2012
Excellent! I’m on a special low acid diet and this fit the bill. I did not use boneless chicken breasts because I believe that the marrow in the bones add flavor. I used a cast iron skillet inst...