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Chef John's Chicken and Mushrooms

Rated as 4.69 out of 5 Stars
57k

"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 398
Original recipe yields 2 servings

Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Season chicken on all sides with salt and ground black pepper.
  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.
  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.
  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.
  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.
  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.
  8. Season with salt and pepper. Spoon mushroom sauce over chicken and serve.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 398 calories; 30.6 3.7 28.1 91 355 Full nutrition

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Reviews

Read all reviews 389
  1. 499 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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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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!

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...

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 ...

Terrific. Quick. Simple. Delicious. No special ingredients. What more could a busy person ask for! No excuse for not oooking. The video is great.

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...

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

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.

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.

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...