Chef John's Chicken and Mushrooms
Featured in Allrecipes Magazine

Chef John's Chicken and Mushrooms

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Chef John 23872

"This chicken and mushrooms recipe video is an experiment in extreme self-control; I wanted to challenge myself to make a chicken and mushrooms recipe using only chicken and mushrooms."
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40 m servings 320 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 320 kcal
  • 16%
  • Fat:
  • 22.4 g
  • 34%
  • Carbs:
  • 3.7g
  • 1%
  • Protein:
  • 27.1 g
  • 54%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 105 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Season chicken on all sides with salt and ground black pepper.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Season with salt and pepper. Spoon mushroom sauce over chicken and serve.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 304 Ratings

Most helpful positive review

A great simple recipe. I made it with boneless skinless chicken breasts and added a chopped onion for a bit more flavor, but I'm sure it would be just as good as directed. Thanks!

Most helpful critical review

Mushrooms were flavorful, and if I took a bit of mushroom and chicken together it was alright. But I made it according the recipe and the chicken was dry and flavorless. Not a fan

Most helpful
Most positive
Least positive

A great simple recipe. I made it with boneless skinless chicken breasts and added a chopped onion for a bit more flavor, but I'm sure it would be just as good as directed. Thanks!

Succulent and chicken breast are seldom found in the same sentence, but you can find them together here in this delightfully simple recipe, composed of a few common ingredients. Chef John real...

I followed this recipe to the T, and it came out delicious! It was simple, quick, and had only a few main ingredients so I didn't have to go to the store to get anything off hand. It also still ...

Terrific. Quick. Simple. Delicious. No special ingredients. What more could a busy person ask for! No excuse for not oooking. The video is great.

Got this recipe from a top NY chef with one twist: rub skin side with your favorite pork/chicken rub ( grab one from the store-Stonewall great) then sprinkle on other side when chick is skin dow...

Incredible. Try it as is for the easiest weeknight meal you'll ever make or add your own seasonings. You can't miss with this one.

But if you have on hand scallions and garlic, don't hesitate to add them just before the chicken. A little white wine is good to add just before transferring to the oven

Practically perfect. Try this...delete the salt, put a chicken bullion cube in the water and heat it first, then add 3 tablespoons of Marsala wine.

I tried this off a whim, and it was superb! I have a few plans to add my own flare, but this alone is quite good and very easy to do! Thumbs up!

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