A elegant yet simple main dish that combines tender chicken with flavorful mushrooms in a rich sauce.

Ingredients

  • 1 tablespoon vegetable oil (for browning chicken skin)
  • 1 pound mushrooms (or a mixture), sliced
  • 1 1/2 cups dry white wine, low-sodium chicken stock, or a combination
  • 3 garlic cloves, thinly sliced
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
  • 1/4 teaspoon salt (for mushroom mixture)
  • Black pepper to taste
  • 4 bone-in or boneless chicken breasts, skin left on (about 2 pounds)
  • 1 1/2 teaspoons salt (for chicken)
  • 1/2 teaspoon black pepper (for chicken)
  • Olive oil (for brushing)
  • 1/2 cup chicken stock or broth, low-sodium
  • 1/2 cup heavy cream
  • Minced parsley (optional)

Directions

  1. Position a rack in the center of the oven. Preheat the oven to 400°F.

  2. For well-browned, crisp chicken skin (optional):

    • Heat vegetable oil in a large skillet over medium-high heat
    • Brown the chicken, skin side down, before placing on top of the mushrooms

  3. Lightly oil a baking pan or shallow baking dish just large enough to hold the chicken pieces in a single layer.

  4. Place in the bottom of the baking pan: mushrooms, dry white wine/chicken stock, garlic, thyme, salt (1/4 tsp), and black pepper to taste.

  5. If using shiitakes, discard the stems.

  6. Trim any excess fat from chicken breasts.

  7. Season chicken with salt (1 1/2 teaspoons) and black pepper (1/2 teaspoon).

  8. Lay the chicken breasts skin side up on top of the mushroom mixture.

  9. Brush lightly with olive oil.

  10. Bake, uncovered, until the internal temperature of the chicken reaches 160°F, 35 to 45 minutes.

  11. Using a slotted spoon, transfer the chicken and mushrooms to a platter, arranging the chicken skin side up on the mushrooms.

  12. Pour the pan juices into a small saucepan and skim off the fat with a spoon.

  13. Add: chicken stock/broth and heavy cream

  14. Boil over high heat until reduced to about 1 cup or until slightly thickened.

  15. Taste and adjust the seasonings.

  16. Spoon some of the sauce over the chicken and pass the rest separately.

  17. If desired, sprinkle the chicken with minced parsley.