Chicken Breasts Baked on Wild Mushrooms
Elevate your weeknight dinner with the irresistible flavors of Chicken Breasts Baked on Wild Mushrooms—a gourmet yet easy-to-make dish perfect for any occasion. Tender, golden-seared chicken breasts are layered on a bed of earthy wild mushrooms infused with white wine, garlic, and fresh thyme, then baked to perfection in a savory broth. The mushrooms caramelize in the oven, creating a rich, aromatic base that pairs beautifully with the succulent chicken. Finished with a sprinkle of fresh parsley and pan juices for added depth, this elegant, one-pan meal is ready in under an hour and serves four. Ideal for fans of comfort food with a refined twist, this recipe seamlessly balances simplicity and sophistication.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 450 grams wild mushrooms (e.g., shiitake, cremini, chanterelles, or a mix)
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 pieces shallots, finely chopped
- 3 pieces garlic cloves, minced
- 120 milliliters dry white wine
- 240 milliliters chicken broth
- 4 sprigs fresh thyme
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Preheat your oven to 180°C (350°F). Lightly grease a baking dish large enough to hold the chicken breasts in a single layer.
Clean and trim the wild mushrooms, cutting larger ones into bite-sized pieces if needed.
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the shallots and garlic, cooking until softened, about 2 minutes.
Add the mushrooms to the skillet and sauté until they release their moisture and begin to brown, about 5-7 minutes.
Deglaze the skillet by pouring in the white wine, scraping the bottom of the pan to release any browned bits. Let it simmer for 2-3 minutes.
Add the chicken broth and thyme sprigs to the skillet. Stir well, season with 1/2 teaspoon each of salt and pepper, and transfer the mixture to the prepared baking dish, spreading it out evenly.
Season the chicken breasts with the remaining salt and pepper. Heat the remaining olive oil and butter in the same skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until golden brown but not cooked through.
Place the seared chicken breasts on top of the mushrooms in the baking dish.
Bake in the preheated oven for 25 minutes, or until the chicken breasts are cooked through and reach an internal temperature of 74°C (165°F).
Remove the baking dish from the oven and tent it loosely with foil. Let it rest for 5 minutes.
Sprinkle the dish with fresh parsley before serving. Divide the chicken and mushrooms onto plates, and spoon the pan juices over the top for added flavor. Serve hot and enjoy!
Nutrition Facts
Calories |
507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 767 mg | 33% | |
| Total Carbohydrate | 10.6 g | 4% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.8 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 61 mg | 5% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1034 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
