An easy answer for a weeknight chicken dinner. Simple, flavorful, interesting.
- 2 6-8 ounces chicken breasts, boneless and skinless
- 8–12 ounces of assorted mushrooms like shiitake, enoki or oyster
- 2+2 tablespoons extra virgin olive oil
- 2 tablespoons fresh parsley, chopped
- 1–2 teaspoons sherry vinegar
- Kosher salt and black pepper, to taste
- Preheat oven to 400 degrees. Prepare a sheet tray with a layer of parchment paper.
- Heat a large saute pan over medium-high heat. Add 2 tablespoons olive oil and warm.
- Pat chicken dry and season with salt and pepper. Set chicken in the hot pan. Oil should sizzle when you add the chicken. If not, remove and let the oil heat up longer. Sear chicken until golden brown, then flip and sear the second side until brown, about 2-3 minutes per side. Transfer to the prepared sheet pan.
- Cut rough stems off the mushrooms and set on the sheet tray with the chicken. Drizzle the mushrooms with olive oil, salt and pepper and toss to coat well. Place sheet tray in the oven. After 8-10 minutes, stir the mushrooms. After about 15 minutes, check the chicken. An instant-read thermometer inserted into the thickest part of the chicken should register 160-165 degrees. Remove finished chicken from oven and let rest for 5 minutes.
- While the chicken rests, sprinkle the roasted mushrooms with parsley and toss with sherry vinegar.
- Slice chicken breasts crosswise, then transfer each to a plate and top with a mound of mushrooms. Serve warm.