Egg bake with peppers, tomatoes, bacon, sausage, and oregano.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 chicken breast halves, boneless, skin-on
- salt and ground black pepper to taste
- 2 tablespoons olive oil
- 8 ounces fresh mushrooms, sliced 1/4 inch thick
- 1 pinch salt
- ½ cup water
- 1 tablespoon butter
- salt and ground black pepper to taste
Instructions
- Gather all ingredients.
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- Preheat oven to 400 degrees F (200 degrees C).
- Season chicken on all sides with salt and ground black pepper.
- Heat olive oil over medium-high heat in an ovenproof skillet. Place chicken skin-side down in skillet and cook until browned, about 5 minutes.
- Turn chicken over; stir mushrooms with a pinch of salt into skillet. Increase heat to high; cook, stirring mushrooms occasionally, until mushrooms shrink slightly, about 5 minutes.
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- Dotdash Meredith Food Studios
- Transfer skillet to the preheated oven and cook until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Transfer chicken breasts to a plate and loosely tent with foil; set aside.
- Set skillet on the stovetop over medium-high heat; cook and stir mushrooms until brown bits start to form on the bottom of the pan, about 5 minutes. Pour water into the skillet, and bring to a boil while scraping the browned bits off of the bottom of the pan. Cook until water is reduced by half, about 2 minutes. Remove from heat.
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- Stir in any accumulated juices from the chicken into the skillet. Stir butter into mushroom mixture, stirring constantly until butter is completely melted and incorporated.
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- Season with salt and pepper. Spoon mushroom sauce over chicken and serve.
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Nutrition Facts
| Calories | 398 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 1 g |
| Protein | 28 g |
| Saturated Fat | 9 g |
| Sodium | 355 mg |
| Sugars | 2 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
Good
I made it exactly as the video said. My wife and I loved it. Served it with mashed potatoes. I wouldn’t change a thing. It is one of the best recipes I have ever made.
I broke one of my long-time rules ……… I modified it a bit (based on reviews) before making it the first time ……… shame, shame. But, it is a GREAT canvas to create a tasty and easy meal. My mods were: 1/4 c each of broth and white wine instead of water, a sprinkle of Hungarian Paprika, a tbsp. of chopped onion, and a small clove of garlic chopped. Served over brown rice made a tasty meal. Thanks, again, Chef John.
Added half an onion and used thighs instead of breaststroke, so good
LOVES2COOK We made this recipe last night. We couldn’t find any bone in skin on chicken breast at the grocery store so we bought a whole chicken and cut it up to get the skin on boneless chicken breasts. The recipe was easy we didn’t have any olive oil so we used avocado oil and its place. I followed the directions to a T & it came out moist and very flavorful. Don’t know why other people said it was flavorless. We will definitely make this again and see where maybe we would add some sliced onions to it as well. Thank you again Chef John for the experiment and your tutelage. YUM. LOVES2COOK
This is my go-to recipe for bone in split chicken breasts. Now I’m looking forward to trying it with boneless breasts. I add a few sprigs of thyme to the pan during baking. White wine (sauvignon blanc), not water. Splash of chicken stock. Reduce. Sometimes I add lemon juice, depending on the sides I’ll be serving. One of the best days in my life was when I discovered you don’t oven bake chicken at a moderate temp. High heat is key to juicy white meat.
Turned out amazing! I only had boneless skinless chicken breast so went with that. I wasn’t doing the challenge so used white wine instead of water, and served it over brown rice. Amazing
It really is very good and very easy. It makes me feel like a professional chef, making an elegant and simple dinner for loved ones. It’s not for those who hate mushrooms. If I could change anything, it would be more mushrooms.
I’m not sure I understand the “challenge” to just use two main ingredients. Simplicity? It needs to taste good to be worth making! Subbing in broth vs. water, adding onions and garlic and possibly some herbs of choice, would all help with the flavor profile of the sauce and actually make it even healthier.
Other reviews said it was bland and they added sliced onion with the mushrooms so I did too. I added tequila lime seasoning with the salt and pepper on the chicken breasts. I also replaced the water with chicken broth. It was so tasty!
Very easy. Added some garlic powder to mushrooms while preparing sauce. Poured mushrooms and sauce over some mashed potatoes. Delicious!
This was the perfect weeknight meal! It was easy to prepare and very flavorful. I overcooked the mushrooms but they still were delicious. The sauce was good but the chicken stayed so moist it wasn’t totally necessary. The husband gobbled it up and lamented that a chicken only has two breasts. I will definitely be putting this into the rotation. Thanks, Chef John!
This dish was amazing!! Thank you Chef John! Next time I will try this recipe with chicken thighs.
I took other reviewer’s advice and added thinly sliced onions with the mushrooms, then slivered garlic during the last minute. Then, instead of water, I used 1/2 white wine and reduced by half, then added 1/2 cup of chicken broth and reduced that by half. Served with steamed asparagus and buttered egg noodles. My husband said “I don’t know what you did to the mushrooms, but they are wonderful!”
Simply perfect. Great blend of ingredients. This is a favorite in my home. Severed with green vegetables and you have a very healthy meal.
This recipe is delicious! I used salted & pepper thighs (cos were on sale) and in a small amount of olive oil (just to cover the bottom) and fried approx 25 minutes, removed from pan then sauteed 1 med. onion chopped, 1 teas salt, baby bella mushrooms in 2 tbls butter, 1/2 cup white wine and 1 teaspoon rosemary for 15 minutes then added back chicken. Cook covered on low temp. for 10 additional minutes. Serve over rice!
Love this recipe I made it for my brother the same day he has heart surgery. The whole family loved it. I added one medium onion cooked until soft in olive oil. I also used baby bellas for my mushrooms. Served it with Orzo and fresh green beans. Yummy
I thought it was excellent exclamation. Are I just added a little onion and brussel sprouts to the mushrooms .
Easy and delicious. I added wine and garlic powder as recommended by others. Will make again!
Easy and delicious I added a bit of garlic powder and substituted the white wine for the water. I love to add white wine to recipes.
Thought I had chicken breasts, but found I only had boneless, skinless (drat) thighs. Still, the recipe worked. I made certain to use an oven-safe, nonstick pan. The only additions were I used a little garlic and Greek seasoning on the chicken and used white wine instead of water. I served it over egg noodles. My husband really liked it and I will definitely make this again. I will be sure to use skin-on chicken next time.