I feel like a lot of people tend to get pretty sick of chicken quite easily. In this sense, I am not at all like most people. There are so many options when preparing it, that I don’t see how I could ever tire of it! I think that the secret to delicious chicken is a good sauce. When I’m using breasts, I like to make a sauce that has just a touch of cream in it to add a little richness to an otherwise very lean protein. This Roasted Chicken with French-Style Pan Sauce is one of my favorite go-to chicken recipes because it is simple and tasty.
The recipe that I am sharing with you today is similar, but in my opinion, even better (though, I will admit that I have a serious thing for mushrooms, so I may be just a tad biased). The shiitakes and the thyme pair beautifully with the delicate cream sauce, creating a dish that you would never guess is actually really healthy.
On the side I served a mixed brown and wild rice, and some beautiful, roasted baby carrots. The thyme used with the carrots echoes the thyme flavor in the chicken sauce. I don’t know why I don’t roast carrots more often; they are positively delightful! My favorite way to eat this meal is with a little bit of everything in each bite :]
What I love about this recipe is that it is perfect for two. It’s often hard to find recipes out there for just two people, so there is often a lot of improvising going on here for Mikey and me. However, if you are feeding more than two, it’s also a really easy recipe to scale up!
Umm, can we just for a moment gawk at how ridiculously large this chicken breast is?? Holy protein, man!
Chicken Breasts with Shiitake-Thyme Cream Sauce
recipe slightly adapted from here
- 2 boneless, skinless chicken breasts
- salt and pepper
- 1 tbsp olive oil
- 1 medium shallot, minced
- 1 clove garlic, minced
- 1 1/2 cups sliced shiitake mushroom caps (the stems are very woody; be sure to discard them)
- 2 tbsp dry vermouth
- 1/4 cup vegetable or chicken broth
- 2 tbsp heavy cream
- 2 tbsp sliced scallion greens
- 1-2 tbsp fresh thyme leaves
- Season the breasts with salt and pepper on both sides.
- Preheat oven to 350 degrees.
- Heat the oil in a large skillet over media-high to high heat. Place the breasts in and sear for a couple of minutes on both sids until golden. Pop the pan into the oven for 10-15 minutes more until the chicken is cooked through. Remove the chicken from the pan and place on a plate, tented with foil.
- Heat the pan on the stove over medium-high heat. Add in the shallot and garlic and stir until fragrant, about 30 seconds. Add in the shiitakes and cook until tender, about 3 minutes. Pour in the vermouth, and cook, scraping up all of the browned bits on the bottom on the pan for about a minute. Pour in the broth and simmer until reduced by half. Stir in the cream, scallions, and thyme. Add the chicken back into the pan and coat with the sauce. Serve.
- 2 bunches baby carrots
- 1-2 tbsp olive oil
- 1-2tbsp fresh thyme
- salt and pepper
- Preheat oven to 400 degrees.
- Cut the greens off of the tops of the carrots (but don’t throw them out! they’re delicious- recipe using them coming soon!). Toss the carrots with the remaining ingredients and place on a baking sheet.
- Bake for 15-20 minutes until cooked through.