Savory Pan-Seared Chicken Breasts with Sautéed Shiitake Mushrooms and Leeks
Elevate your dinner for two with this delectable Pan-Seared Chicken Breasts with Sautéed Shiitake Mushrooms and Leeks. This recipe brings together succulent chicken breasts, intensively flavored with fresh thyme and seasoned to perfection, all served atop a luxurious bed of tender mushrooms and leeks. The combination of earthy shiitake mushrooms and sweet leeks sautéed in olive oil creates an irresistible side that perfectly complements the chicken. Simple yet sophisticated, it's an ideal dish for a romantic evening or a cozy night in.
2
Servings
N/A
Calories
7
Ingredients
Ingredients
olive oil
2 tablespoons (divided)
shiitake mushroom caps
12 (thinly sliced)
leek
1 (white part only, thinly sliced and cleaned)
fresh thyme
1 teaspoon (chopped, divided)
salt
1/4 teaspoon (divided)
black pepper
1/4 teaspoon (freshly ground, divided)
boneless skinless chicken breast halves
2 (5 ounces each) (none)
Instructions
1
Preheat your oven to 400°F (200°C).
2
In a nonstick skillet, heat 1 tablespoon of olive oil over medium-low heat. Once hot, add the thinly sliced shiitake mushrooms and leeks.
3
Sauté the mixture for about 4 minutes, stirring occasionally, until the mushrooms and leeks are tender and aromatic.
4
Remove the skillet from the heat and sprinkle the sautéed vegetables with half of the chopped fresh thyme, 1/8 teaspoon of salt, and 1/8 teaspoon of black pepper; set aside.
5
Using a sharp knife, cut a small pocket into the side of each chicken breast, being careful not to cut all the way through.
6
Stuff each pocket with 2-3 tablespoons of the mushroom-leek mixture, pressing it gently to secure it in place.
7
Season the outside of the chicken breasts with the remaining thyme, salt, and pepper.
8
In an ovenproof skillet, heat the remaining tablespoon of olive oil over medium-high heat. Once hot, add the chicken breasts and sear them for about 3-4 minutes on each side until golden brown.
9
Transfer the skillet to your preheated oven and roast for 10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
10
Remove from the oven, allow to rest for a few minutes, then serve the chicken breasts topped with the remaining mushroom-leek mixture for an extra burst of flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein used in this recipe is two 5-ounce boneless skinless chicken breast halves.
How many servings does this chicken recipe make?
This recipe is designed to make 2 servings.
What temperature should the oven be preheated to?
The oven should be preheated to 400°F (200°C).
What type of mushrooms are required?
The recipe calls for 12 shiitake mushroom caps, which should be thinly sliced.
Which part of the leek should be used?
Use only the white part of the leek, thinly sliced and cleaned.
How do I prepare the chicken for stuffing?
Using a sharp knife, cut a small pocket into the side of each chicken breast without cutting all the way through.
What seasoning is used for the mushroom-leek mixture?
The mixture is seasoned with half of the chopped fresh thyme, 1/8 teaspoon of salt, and 1/8 teaspoon of black pepper.
How long should I sauté the mushrooms and leeks?
Sauté the mixture for about 4 minutes over medium-low heat until tender and aromatic.
What is the total amount of olive oil needed?
You will need a total of 2 tablespoons of olive oil, divided for different stages of cooking.
How much stuffing goes into each chicken breast?
Stuff each pocket with approximately 2-3 tablespoons of the mushroom-leek mixture.
How do I ensure the stuffing stays inside the chicken?
Press the mixture gently into the pocket to secure it in place before seasoning the outside.
How long do I sear the chicken in the skillet?
Sear the chicken for about 3-4 minutes on each side until it is golden brown.
Does the skillet need to be ovenproof?
Yes, you should use an ovenproof skillet as the chicken is transferred from the stovetop to the oven.
How long does the chicken roast in the oven?
The chicken should roast for approximately 10 minutes.
What is the safe internal temperature for the chicken?
The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C).
Should the chicken rest after cooking?
Yes, allow the chicken to rest for a few minutes after removing it from the oven to keep it succulent.
How should the dish be garnished or served?
Serve the chicken breasts topped with any remaining mushroom-leek mixture for extra flavor.
Can I use dried thyme instead of fresh?
While fresh thyme is recommended for the best flavor, you can use dried thyme, though you should reduce the amount by half.
What are the primary tags for this recipe?
The recipe is tagged as chicken, mushrooms, leeks, pan-seared, and romantic dinner.
Is this a healthy dinner option?
Yes, it is tagged as a healthy dinner and uses lean chicken breast and fresh vegetables.
How much salt is used in the entire recipe?
The recipe uses 1/4 teaspoon of salt in total, divided between the stuffing and the chicken seasoning.
What kind of skillet is best for sautéing the vegetables?
A nonstick skillet is recommended for sautéing the mushrooms and leeks.
Is this recipe considered easy to make?
Yes, it is categorized as an easy recipe suitable for a cozy night in.
What is the flavor profile of the mushroom-leek mixture?
The mixture combines earthy shiitake mushrooms with sweet leeks and aromatic fresh thyme.
How should the black pepper be prepared?
The recipe specifies 1/4 teaspoon of freshly ground black pepper.
What is the category of this dish?
The dish is categorized under Chicken Breast.
Can this be considered a one-pan meal?
Yes, it is tagged as a one pan meal since the main cooking happens in a single ovenproof skillet.
Does the recipe include nutritional information like calories?
No, the current data does not specify calories, fat, carbohydrates, or protein counts.
How many ingredients are needed in total?
There are 7 main ingredients required for this recipe.
What is the recommended preparation for the shiitake mushrooms?
The shiitake mushroom caps should be thinly sliced before sautéing.