Though the name of this recipe is ordinary, the flavor is anything but, thanks to its use of rendered sausage fat, which makes everything it touches taste meatier, including the chicken breasts and mushroom pan sauce. Introduce this ultra-forgiving technique to any friend who's intimidated by cooking to prove just how easy it is to pull off a gorgeous dinner.

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Ingredients

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

Directions

Instructions Checklist
  • Place sausage in an oven-safe skillet over medium heat. Poke holes into the sausage with a fork. Cook, turning as needed, until browned and firm, 5 to 7 minutes. Transfer to a plate and let cool to room temperature.

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

  • Season chicken breasts with salt, pepper, and cayenne. Refrigerate sausage until ready to use.

  • Heat oil in the same skillet over medium-high heat. Sear chicken breasts, skin-side down, until browned, 5 to 6 minutes.

  • Meanwhile, cut off the base of the mushrooms and separate individual segments. Dice cold sausage.

  • Flip chicken breasts over and sear on the opposite side, 2 to 3 minutes more. Set aside on plate.

  • Add red onion, sausage, and mushrooms to the skillet. Season with salt. Cook and stir until mixture begins to brown, about 5 minutes. Turn off heat and return chicken to the skillet, skin-side up.

  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  • Transfer chicken to serving plates. Cover skillet handle with a towel; place over high heat. Cook and stir sausage mixture until caramelized, about 1 minute. Pour in wine and simmer until reduced by about half, about 2 minutes. Reduce heat to low and toss in butter and 1 tablespoon parsley. Stir frequently until butter melts.

  • Spoon sauce over the chicken. Garnish with remaining parsley.

Chef's Notes:

Use any type of pork sausage and mushrooms you prefer.

Tips

Feel free substitute wine with any slightly acidic liquid, such as chicken broth with a splash of vinegar or squeeze of lemon.

Tips

Substitute parsley with any herbs you prefer.

Nutrition Facts

850.7 calories; 54.1 g protein; 13.1 g carbohydrates; 178.6 mg cholesterol; 1366.9 mg sodium. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/15/2019
Grocery store was out of ANY Italian sausage--so in my undaunting stubbornness to forge on and make this dish....I settled for a hearty really smoky flavored sausage; it's a simple matter of knowing when to puncture the sausage so the juices pour out ( happened just like in Chef John's video!! ). Aside from using thick cut mushrooms I did pretty much what Joyce C. did---and. Chef John nailed it suggesting Tarragon be used and don't forget: USE REAL WHITE WINE!! I am definitely making this again fully per instructions so stay tuned for an update coming very soon! Read More
(2)
16 Ratings
  • 5 star values: 15
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/15/2019
Grocery store was out of ANY Italian sausage--so in my undaunting stubbornness to forge on and make this dish....I settled for a hearty really smoky flavored sausage; it's a simple matter of knowing when to puncture the sausage so the juices pour out ( happened just like in Chef John's video!! ). Aside from using thick cut mushrooms I did pretty much what Joyce C. did---and. Chef John nailed it suggesting Tarragon be used and don't forget: USE REAL WHITE WINE!! I am definitely making this again fully per instructions so stay tuned for an update coming very soon! Read More
(2)
Rating: 5 stars
05/15/2019
Grocery store was out of ANY Italian sausage--so in my undaunting stubbornness to forge on and make this dish....I settled for a hearty really smoky flavored sausage; it's a simple matter of knowing when to puncture the sausage so the juices pour out ( happened just like in Chef John's video!! ). Aside from using thick cut mushrooms I did pretty much what Joyce C. did---and. Chef John nailed it suggesting Tarragon be used and don't forget: USE REAL WHITE WINE!! I am definitely making this again fully per instructions so stay tuned for an update coming very soon! Read More
(2)
Rating: 5 stars
05/11/2019
Made this last weekend and it was awesome. I used mild Italian sausage instead because my local grocery store didn’t have any sweet Italian sausage. Couldn’t find beech mushrooms, ended up using Shitake and baby Bella mushrooms. I didn’t have an oven proof skillet, so I transferred everything into a baking pan from the skillet and back again for the gravy. Will definitely make this again. Read More
(2)
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Rating: 5 stars
05/15/2019
Made this for a weeknight dinner and everyone loved it (to include school age children). It was easy and didn't take long--I'd even be comfortable serving it to company. I didn't have boneless breasts with skin- went with skinless and pounded them to uniform thickness first. Finally a new recipe for chicken- it's a keeper! Read More
(1)
Rating: 4 stars
05/15/2019
Rave reviews from my family. I served with broccoli and rice. Read More
(1)
Rating: 5 stars
10/02/2019
My husband likened this dish to a religious experience - 5 stars, I don't know how it doesn't have more reviews, but I hope this one will help increase its visibility. Don't forget the "wrap a towel around the skillet handle" step because OUCH! We didn't change anything except using tarragon instead of parsley. Seriously phenomenal supper!! Read More
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Rating: 5 stars
11/12/2019
The flavor is heaven! If you haven t tried it you won t regret it! The chicken breast is a little bit too dry for me even after I used the one with skin chicken thigh would probably work better for me. Other than that everything is amazing Read More
Rating: 5 stars
06/23/2019
Great dish. Everyone loved it. I used 1 pound thin skinless chicken breasts diced sausage (already packaged) I added 1cup of chicken stock 1 tablespoon of minced garlic and baked covered at 350 for 1 hour. Read More
Rating: 5 stars
08/25/2019
This is easy and a family favorite. I served it with Rice. They couldn't get over the amount of flavor from so few ingredients. Read More
Rating: 5 stars
02/05/2020
I’m back - forgot one important note. Used CHICKEN SAUSAGE!! And pan started to get dry so deglazed a bit with chicken broth before putting in oven Read More