Pan-Roasted Chicken Breast With Cremini Mushroom Sauce
by Joe Stecker, Chef, Dockside 700, Tahoe City, California
This elegant recipe highlights the natural flavor of pan-roasted chicken using simple ingredients.
- 2 bone-in, skin-on Smart Chicken breasts
- 1 cup chicken stock
- 8 large cremini mushrooms
- 3 tablespoons butter
- 2 sprigs thyme
- 2 garlic cloves, smashed
- 6 whole baby red new potatoes, fully cooked
- 2 tablespoons olive oil
- Salt and pepper
Season the chicken breasts all over with salt and pepper.
Preheat oven to 425°F.
Pre-heat a heavy skillet over medium-high heat. Add olive oil and allow it to heat until just starting to smoke. Add the chicken breast, skin-side down and let cook for about 4 minutes, until the skin is golden-brown and crispy. Flip and continue cooking for 2 additional minutes.
Turn the heat down to medium-low. Add butter, smashed garlic, and thyme. Baste the chicken breasts for about 30 seconds. Slice the cooked red potatoes in half and add them, flesh-side down, to the skillet. Transfer the skillet into the oven for 10 to 12 minutes, until the chicken is cooked through. When the chicken breasts are fully cooked, let them rest on a cutting board while you prepare the pan sauce.
Return the skillet to medium-high heat and sauté the sliced cremini mushrooms for about 2 minutes. Add the chicken stock and bring it to a boil. Swirl in the butter until the sauce slightly thickens. Season with salt and pepper.
To serve, place the roasted potatoes flesh-side up in a large bowl. Top with roasted chicken breast and pour pan sauce over the chicken. Serve with a side of roasted asparagus.