Pan Roasted Chicken with Mushrooms For Two

Hello, welcome to Sunday Supper on Djalali Cooks. Today’s Sunday Supper is one of those super satisfying one-pan meals that is perfect for two – a flavorful meal with only a few ingredients and simple preparation. You can make this for one, and make it a meal prep if you like: swap the two bone-in chicken breasts with four small boneless breasts or thighs and package up the leftovers for the week. Let’s do this Pan Roasted Chicken with Mushrooms!

I absolutely love the simplicity of this recipe. Bone-in, skin-on chicken breasts, mushrooms and shallots. With simple seasoning: fresh rosemary, Kosher salt and black pepper. We will stir in a little lemon juice to brighten up the pan sauce at the end, and that’s it!

The prep is also super simple, no dicing or mincing – just quarter an 8-ounce package of mushrooms, quarter a few shallots. Pick a few sprigs of fresh rosemary. Season all sides of the chicken breasts with Kosher salt and fresh cracked black pepper. Preheat the oven to 375 degrees F and position an oven rack in the lower-middle position.

Pan Sear

Drizzle a tablespoon or so of olive oil in a cast iron, or other oven safe skillet over medium-high heat. When the oil is beginning to shimmer, lay each seasoned chicken breast skin side down in the skillet. Let cook undisturbed until the skin is golden brown, about 5-7 minutes. Flip the breasts so they are skin side up and turn off the heat under the skillet.

Add the quartered mushrooms and shallots to the pan. Then, nestle the fresh rosemary sprigs on top.

Set the pan into the preheated oven and set a timer for 15 minutes. At the 15 minute mark pull the pan out and give the mushrooms and shallots a stir and place back in the oven for another 15 minutes.

After the second 15 minutes, pull the pan and temp the breasts, the internal temp should read 165 degrees.

If the internal temperature of the breasts reads 165 degrees, use tongs to transfer the breasts to a serving plate. If they aren’t there yet, continue roasting, temping every 5 minutes until an internal temperature of 165 degrees is reached.

Pan Sauce

Fish out and discard the rosemary stems. Put the pan with the shallots, mushrooms and pan juices over medium-high heat. Squeeze in the juice of one lemon and stir to combine. Bring the pan juices up to a simmer and let simmer for about 5 minutes, or until the juices have thickened to sauce-like consistency.

If you’d like to serve with rice as I have done, spoon rice around the chicken breasts on the serving plate. Then, use a spoon to transfer the shallots, mushrooms and pan sauce to the serving dish. To preserve the crispy skin on the chicken, spoon the shallots, mushrooms and sauce on top of the rice. Sprinkle the mushrooms and shallots with flaky finishing salt, if desired. Finally, sprinkle with chopped parsley to finish with a flourish!

Pan Roasted Chicken with Mushrooms For Two

This Pan Roasted Chicken with Mushrooms is so simple, but it really packs a huge flavor punch. Brightening up the pan sauce with fresh lemon juice really amps up the chicken flavor and enhances the sweetness of the roasted shallots. Normally, I steer clear of chicken breasts because it’s so hard to keep them moist, but these bone-in breasts are amazingly moist and tender.

If you’re swapping in boneless breasts or thighs just go for shorter cooking time and go by internal temperature as your mark of doneness – 165 degrees for breast, 170 for thighs. Don’t worry about the shallots and the mushrooms, you can finish them off in sauce at the end.

Thank you so much for joining me today for ultra-simple Sunday Supper! I hope you give this one a try, it’s superb! If you’re looking for another roast chicken dish perfect for two, try Poulet au Vinaigre (Chicken in Vinegar). Take care and be well, xo Kelly

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Pan Roasted Chicken with Mushrooms

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Dinner, Main Course – American

By Kelly Djalali – Serves: 2

Prep Time: 10 Minutes – Cooking Time: 40 Minutes – Total Time: ~50 Minutes

With just a few ingredients, minimal seasonings and simple preparation, this one pan roast chicken for two is satisfying and full of flavor.

Ingredients

• 2 Bone-in, Skin-on Chicken Breasts
• Kosher Salt and Black Pepper
• 1 tbsp. Olive Oil
• 1 8-oz. package Mushrooms, quartered
• 3-4 Shallots, quartered
• 3-4 Fresh Rosemary Sprigs
• Juice of 1 Lemon
• Flaky Finishing Salt, optional for garnish
• 1 tbsp. Chopped Parsley, for garnish

Instructions

1

Season all sides of the chicken breasts with Kosher salt and fresh cracked black pepper. Preheat the oven to 375 degrees F and position an oven rack in the lower-middle position.

2

Drizzle a tablespoon or so of olive oil in a cast iron, or other oven safe skillet over medium-high heat. When the oil is beginning to shimmer, lay each seasoned chicken breast skin side down in the skillet. Let cook undisturbed until the skin is golden brown, about 5-7 minutes. Flip the breasts so they are skin side up and turn off the heat under the skillet.

3

Add the quartered mushrooms and shallots to the pan. Then, nestle the fresh rosemary sprigs on top.

4

Set the pan into the preheated oven and set a timer for 15 minutes. At the 15 minute mark pull the pan out and give the mushrooms and shallots a stir and place back in the oven for another 15 minutes.

5

After the second 15 minutes, pull the pan and temp the breasts, the internal temp should read 165 degrees.

6

If the internal temperature of the breasts reads 165 degrees, use tongs to transfer the breasts to a serving plate. If they aren't there yet, continue roasting, temping every 5 minutes until an internal temperature of 165 degrees is reached.

7

Fish out and discard the rosemary stems. Put the pan with the shallots, mushrooms and pan juices over medium-high heat. Squeeze in the juice of one lemon and stir to combine. Bring the pan juices up to a simmer and let simmer for about 5 minutes, or until the juices have thickened to sauce-like consistency.

8

Use a spoon to transfer the shallots, mushrooms and pan sauce to the serving dish.

9

To preserve the crispy skin on the chicken, spoon the shallots, mushrooms and sauce along side the chicken breasts.

10

Sprinkle the mushrooms and shallots with flaky finishing salt, if desired.

11

Sprinkle the chopped parsley over the whole dish.

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