Comfort in every bite of this delicious Mexican chicken dish.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 5 mins |
| Total Time: | 55 mins |
| Servings: | 2 |
| Yield: | 2 chicken breasts |
Ingredients
- 1 (6 ounce) sweet Italian sausage link
- 2 (6 ounce) skin-on, boneless chicken breasts
- 1 pinch salt to taste
- 1 pinch freshly ground black pepper to taste
- 1 pinch cayenne pepper, or to taste
- 2 tablespoons olive oil
- 1 ½ cups beech mushrooms
- 1 red onion, diced
- ½ cup white wine
- 2 tablespoons cold butter
- 2 tablespoons chopped fresh parsley, divided
Instructions
- Place sausage in an oven-safe skillet over medium heat. Poke holes into the sausage with a fork. Cook, turning as needed, until browned and firm, 5 to 7 minutes. Transfer to a plate and let cool to room temperature.
- Preheat the oven to 400 degrees F (200 degrees C).
- Season chicken breasts with salt, pepper, and cayenne. Refrigerate sausage until ready to use.
- Heat oil in the same skillet over medium-high heat. Sear chicken breasts, skin-side down, until browned, 5 to 6 minutes.
- Meanwhile, cut off the base of the mushrooms and separate individual segments. Dice cold sausage.
- Flip chicken breasts over and sear on the opposite side, 2 to 3 minutes more. Set aside on plate.
- Add red onion, sausage, and mushrooms to the skillet. Season with salt. Cook and stir until mixture begins to brown, about 5 minutes. Turn off heat and return chicken to the skillet, skin-side up.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Transfer chicken to serving plates. Cover skillet handle with a towel; place over high heat. Cook and stir sausage mixture until caramelized, about 1 minute. Pour in wine and simmer until reduced by about half, about 2 minutes. Reduce heat to low and toss in butter and 1 tablespoon parsley. Stir frequently until butter melts.
- Spoon sauce over the chicken. Garnish with remaining parsley.
- Use any type of pork sausage and mushrooms you prefer.
- Feel free substitute wine with any slightly acidic liquid, such as chicken broth with a splash of vinegar or squeeze of lemon.
- Substitute parsley with any herbs you prefer.
Nutrition Facts
| Calories | 851 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 179 mg |
| Dietary Fiber | 2 g |
| Protein | 54 g |
| Saturated Fat | 21 g |
| Sodium | 1367 mg |
| Sugars | 5 g |
| Fat | 59 g |
| Unsaturated Fat | 0 g |
Reviews
My husband made this and followed the recipe as written. It was so delicious! He said the recipe was easy to follow and ingredients easy to buy. He opted to use chicken thighs and regular mushrooms as the beech mushrooms were not available. Absolutely delicious meal. Thank you Chef John Oh, I forgot to mention that my husband is not an experienced cook. He has had to take over the cooking from me due to mobility issues. He said this was a very easy prep and we both agreed, it is a delicious meal.
I changed the chicken to whole legs instead of breasts simply because I already had the legs before I found the recipe, plus I find the dark meat easier to cook and more forgiving! I also used fresh shiitake mushrooms since they were available!
Very Good. However, I just can’t do chicken breast, I tried and when I pulled it out of the oven the internal temp was only 149’f. When it was time to eat it was so, so, so dry but that’s just me cooking! The sausage-mushroom topping was rich and delicious, I used the tarragon not parsley. I will use chicken thigh if I make it again. Thank you, Chef John!
So good! I used brown button mushrooms because that’s all I could find. Just yummy, hubby ate his whole breast which was unusual. Will make again because it was another Chef John Winner! Thank You!
ABsolutely a keeper. Easy to make. My husband hates chicken no matter how I make it. This recipe won him over to the point that he cleaned his plate. What I did was take the advise of Chef John and placed the chicken on a bed of mashed sweet potatoes with cinnamon and brown sugar in the mash potatoes. Thank You Chef John.
I forgot the parsley but it was still delicious.
Enjoyed it. Pretty easy to make. Took me longer than 30 minutes. Could see it being more flavorful with spicy sausage.
I’m back – forgot one important note. Used CHICKEN SAUSAGE!! And pan started to get dry so deglazed a bit with chicken broth before putting in oven
This has great flavor! I used ground sweet Italian sausage instead of the link. I cooked the sausage a half way to render the fat. Removed the sausage and browned the chicken, I cooked the sausage with mushrooms and it was excellent. I used wine to make the sauce. If my husband like italian sausage more this would be in my rotation. Now it will be a “special” meal when I want something tasty and comforting.
The flavor is heaven! If you haven’t tried it you won’t regret it! The chicken breast is a little bit too dry for me even after I used the one with skin, chicken thigh would probably work better for me. Other than that everything is amazing
I think this recipe is awesome! I also shared it with my daughter who made it and just loved it… We didn’t change a thing. the recipe is perfect
My husband likened this dish to a religious experience – 5 stars, I don’t know how it doesn’t have more reviews, but I hope this one will help increase its visibility. Don’t forget the “wrap a towel around the skillet handle” step because OUCH! We didn’t change anything except using tarragon instead of parsley. Seriously phenomenal supper!!
This is easy and a family favorite. I served it with Rice. They couldn’t get over the amount of flavor from so few ingredients.
Great dish. Everyone loved it. I used 1 pound thin skinless chicken breasts, diced sausage (already packaged), I added 1cup of chicken stock, 1 tablespoon of minced garlic and baked covered at 350 for 1 hour.
This came out great, kids and adults loved it. I served it over well roasted sweet potato cubes (with salt, pepper, fresh garlic). They went perfectly with the savory main dish.
My family loved it but I should have pounded the chicken flat
Made this for a weeknight dinner and everyone loved it (to include school age children). It was easy and didn’t take long–I’d even be comfortable serving it to company. I didn’t have boneless breasts with skin- went with skinless and pounded them to uniform thickness first. Finally a new recipe for chicken- it’s a keeper!
Rave reviews from my family. I served with broccoli and rice.
Grocery store was out of ANY Italian sausage–so in my undaunting stubbornness to forge on and make this dish….I settled for a hearty really smoky flavored sausage; it’s a simple matter of knowing when to puncture the sausage so the juices pour out ( happened just like in Chef John’s video!! ). Aside from using thick cut mushrooms, I did pretty much what Joyce C. did—and. Chef John nailed it, suggesting Tarragon be used and don’t forget: USE REAL WHITE WINE!! I am definitely making this again fully per instructions, so stay tuned for an update, coming very soon!
Made this last weekend and it was awesome. I used mild Italian sausage instead because my local grocery store didn’t have any sweet Italian sausage. Couldn’t find beech mushrooms, ended up using Shitake and baby Bella mushrooms. I didn’t have an oven proof skillet, so I transferred everything into a baking pan from the skillet and back again for the gravy. Will definitely make this again.