Ingredients

• 2 chickens 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
• 0.5 cups water
• 1 tablespoon butter
• salt and ground black pepper to taste

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Season chicken on all sides with salt and ground black pepper.
4. 4 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.
5. 5 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.
6. 6 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.
7. 7 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.
8. 8 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.
9. 9 Season with salt and pepper. Spoon mushroom sauce over chicken and serve.

Nutrition per serving