Total Time: 35 minutes
Servings: 4
Ingredients
- 2ounces freshly grated Parmesan (about ½ cup), plus more as needed
- 4boneless, skinless chicken breasts (1½ to 2 pounds)
- Kosher salt and black pepper
- 4tablespoons olive oil, plus more as needed
- 1pound mixed mushrooms, such as cremini, shiitake, oyster or maitake, trimmed and cut into 1-inch pieces
- 1red onion, halved and cut into ½-inch wedges
- 4fresh thyme or oregano sprigs
- 2teaspoons red wine vinegar
Instructions:
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Step 1
Heat oven to 425 degrees and place the Parmesan on a plate. Lightly season both sides of the chicken with salt and pepper. Dip chicken in Parmesan and turn to coat, patting to help it stick.
In a large (12-inch) skillet, heat 2 tablespoons oil over medium-high. Add the chicken and cook, turning once, until golden brown, about 5 minutes per side, adding more oil to the pan as needed. Transfer chicken to a plate.
Add remaining 2 tablespoons oil to the skillet. Add the mushrooms, onion and herbs, and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, tossing occasionally and scraping up any cheese that may be stuck to the pan, until vegetables begin to soften, about 5 minutes. Place chicken on top of vegetables and transfer the skillet to the oven. Roast until chicken is cooked through, 12 to 15 minutes.
Transfer the chicken to a plate. Add the vinegar to the vegetables and toss to combine; serve with chicken.
