Roasted Chicken Breasts with Herbs and Porcini Mushrooms
Succulent and infused with earthy, aromatic flavors, this Roasted Chicken Breasts with Herbs and Porcini Mushrooms recipe is a gourmet spin on a classic favorite. Juicy, golden-browned chicken breasts are paired with rehydrated porcini mushrooms and a medley of fresh herbs like rosemary, thyme, and parsley, creating a deeply flavorful pan sauce enriched with chicken stock, white wine, and the mushrooms’ own soaking liquid. Perfectly roasted with a touch of bright lemon, this one-skillet dish combines simplicity and elegance, making it ideal for both weeknight dinners and special occasions. Serve it with creamy mashed potatoes or roasted vegetables for a meal that's as comforting as it is refined. This recipe stands out for its use of porcini mushrooms, oven-roasting technique, and vibrant herb-forward flavor profile.
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Recipe Information
Ingredients
- 4 pieces boneless, skin-on chicken breasts
- 30 grams dried porcini mushrooms
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 pieces garlic cloves, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2 tablespoons fresh parsley, chopped
- 150 milliliters chicken stock
- 100 milliliters dry white wine (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 piece lemon, sliced
Instructions
Preheat your oven to 400°F (200°C).
Rehydrate the dried porcini mushrooms by soaking them in 250 milliliters of warm water for 20 minutes. Once softened, drain and reserve the soaking liquid while finely chopping the mushrooms.
Pat the chicken breasts dry with paper towels. Rub each piece with 2 tablespoons of olive oil, then season generously with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large, oven-proof skillet over medium-high heat.
Sear the chicken breasts, skin side down, for 3-4 minutes until golden brown. Flip and sear the other side for an additional 2 minutes. Remove chicken from skillet and set aside temporarily.
Reduce heat to medium and add the remaining tablespoon of butter to the skillet. Stir in the minced garlic, porcini mushrooms, rosemary, thyme, and parsley, cooking for 1-2 minutes until fragrant.
Deglaze the pan by adding white wine (if using), scraping up the browned bits from the bottom. Pour in the chicken stock and reserved porcini soaking liquid, stirring well to combine.
Nestle the chicken breasts back into the skillet, skin side up, ensuring they are partially submerged in the liquid. Add lemon slices on top for added flavor.
Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and garnish with additional chopped parsley for a fresh finish.
Serve hot with the porcini mushroom sauce spooned over the chicken. Pair with roasted vegetables or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
1615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.0 g | 110% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 479 mg | 160% | |
| Sodium | 2795 mg | 122% | |
| Total Carbohydrate | 20.7 g | 8% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 3.5 g | ||
| Protein | 165.2 g | 330% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 143 mg | 11% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1969 mg | 42% | |
*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.
