Chef John's sausage-mushroom chicken recipe uses cooked sausage juices to lend meaty flavor to chicken breasts and the accompanying mushroom wine sauce.
Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
851 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Transfer chicken to serving plates. Cover skillet handle with a towel; place over high heat. Cook and stir sausage mixture until caramelized, about 1 minute. Pour in wine; simmer until reduced by about half, about 2 minutes. Reduce heat to low. Add butter and 1 tablespoon parsley; stir until butter melts.
Step 3
Place sausage in an oven-safe skillet over medium heat; poke holes into sausage with a fork. Cook until browned and firm, 5 to 7 minutes, turning as needed. Transfer to a plate; cool to room temperature, then refrigerate until ready to use.
Step 4
Season chicken breasts with salt, black pepper, and cayenne pepper.
Step 5
Heat oil in the same oven-safe skillet over medium-high heat. Add chicken breasts, skin-sides down; sear until browned, 5 to 6 minutes. Flip; sear on opposite side, 2 to 3 minutes. Transfer to a plate; set aside.
Step 6
Meanwhile, cut off mushrooms' base; separate into individual segments. Dice cooled sausage.
Step 7
Add red onion, sausage, and mushrooms to the skillet; season with salt. Cook and stir until mixture begins to brown, about 5 minutes. Off heat, return chicken to the skillet, skin-sides up. Transfer skillet to the oven.
Step 8
Bake in the preheated oven until chicken is no longer pink in centers and the juices run clear, about 15 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
Step 9
Spoon sausage-mushroom sauce over chicken. Garnish with remaining 1 tablespoon parsley.
