Chef John's Chicken and Mushrooms
Featured in Allrecipes Magazine

Chef John's Chicken and Mushrooms

222
Chef John 21324

"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."

Ingredients

40 m {{adjustedServings}} servings 320 cals
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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 320 kcal
  • 16%
  • Fat:
  • 22.4 g
  • 34%
  • Carbs:
  • 3.7g
  • 1%
  • Protein:
  • 27.1 g
  • 54%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 105 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  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.
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Reviews

222
  1. 272 Ratings

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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 ...