543 Ratings
  • 5 star values: 421
  • 4 star values: 94
  • 3 star values: 16
  • 2 star values: 9
  • 1 star values: 3

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

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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.

Partner Tip

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

Nutrition Facts

398 calories; 30.6 g total fat; 91 mg cholesterol; 355 mg sodium. 3.7 g carbohydrates; 28.1 g protein; Full Nutrition


Reviews (413)

Read All Reviews

Most helpful positive review

Rating: 5 stars
06/01/2012
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! Read More
(237)

Most helpful critical review

Rating: 1 stars
06/08/2015
Way too bland Read More
543 Ratings
  • 5 star values: 421
  • 4 star values: 94
  • 3 star values: 16
  • 2 star values: 9
  • 1 star values: 3
Rating: 5 stars
06/01/2012
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! Read More
(237)
Rating: 5 stars
05/27/2012
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 really shows off the flavor of chicken and mushrooms. Yes you may add more things like wine or aromatics but the more additions the more complications and subbing and then the tweaking begins! I chose not to view the video beforehand just to check out the instructions and the cooking times. I went on the low side of the recommended times and the chicken came out perfectly with rich delicious mushrooms. We really enjoyed our Sunday chicken today! Read More
(198)
Rating: 4 stars
05/21/2012
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 tasted good when I reheated it for lunch. I think next time I may add in some onions just for some more flavor but it was delicious! Read More
(144)
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Rating: 5 stars
05/04/2012
Terrific. Quick. Simple. Delicious. No special ingredients. What more could a busy person ask for! No excuse for not oooking. The video is great. Read More
(70)
Rating: 5 stars
06/08/2012
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 down. Fab favor and sauce. PS olive oil not needed as skin produces lots of rendered fat.-Drain excess when you turn chick in pan. Read More
(66)
Rating: 5 stars
06/08/2012
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 Read More
(56)
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Rating: 5 stars
05/31/2012
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. Read More
(49)
Rating: 5 stars
06/08/2012
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. Read More
(44)
Rating: 5 stars
06/08/2012
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 instead of a stainless steel skillet and it reduced the time of caramelizing the mushrooms in half. I m a seasoned cook and I always want to add something like wine or whatever to pan jus. I watched Chef John s video of this recipe and I think that I saw him sneak in some cayenne pepper in the video. Chef John always has cayenne pepper in his recipes and I d bet that he adds it to his oatmeal in the morning.:) I served this with Sarah s Rice Pilaf recipe that is posted on this site and with green beans as the 2nd side dish. It was a delicious meal. Read More
(33)