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My review
Sausage-Mushroom Chicken
64k
Chef John
"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
55 m servings 851Original recipe yields 2 servings (2 chicken breasts)
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- US
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Directions
{{model.addEditText}} Print- 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.
- 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, 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.
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Footnotes
- Chef's Notes:
- Use any type of pork sausage and mushrooms you prefer.
- Feel free substitute wine with any slightly acidic liquid, such as chicken broth with a splash of vinegar or squeeze of lemon.
- Substitute parsley with any herbs you prefer.
Nutrition Facts
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Reviews
Read all reviews 7Most helpful
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5/14/2019
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 kno...
5/15/2019
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...
5/11/2019
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...
6/23/2019
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...
5/31/2019
This came out great, kids and adults loved it. I served it over well roasted sweet potato cubes (with salt, pepper, fresh garlic). They went perfectly with the savory main dish.