Chicken Breasts Roasted With Potatoes And Mushrooms

Name: Chicken Breasts Roasted With Potatoes And Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 bone in, skin on chicken breasts, each cut in half, you will end up with 8 pieces; 8-10 small waxy potatoes, cut in half-many different varieties of potatoes will work- Yukon Gold, white skinned potatoes, baby potatoes or fingerling potatoes; 1/2 cup dried mushrooms; 1 cup boiling hot water for steeping the dried mushrooms- keep mushroom juice after straining the mushrooms but be careful not to add the sediment from the mushrooms as it might be a little gritty.; 2 cups thick sliced cremini mushrooms; 2 cloves of garlic thinly sliced; 3 sprigs of rosemary, leaves removed and coarsely chopped; 1 cup white wine, such as Pinot Grigio, enough to just cover the bottom of the roasting pan; 1 cup chicken broth; olive oil; Sea salt and freshly ground black pepper

Servings: persons

4 bone in, skin on chicken breasts, each cut in half, you will end up with 8 pieces
8-10 small waxy potatoes, cut in half-many different varieties of potatoes will work- Yukon Gold, white skinned potatoes, baby potatoes or fingerling potatoes
1/2 cup dried mushrooms
1 cup boiling hot water for steeping the dried mushrooms- keep mushroom juice after straining the mushrooms but be careful not to add the sediment from the mushrooms as it might be a little gritty.
2 cups thick sliced cremini mushrooms
2 cloves of garlic thinly sliced
3 sprigs of rosemary, leaves removed and coarsely chopped
1 cup white wine, such as Pinot Grigio, enough to just cover the bottom of the roasting pan
1 cup chicken broth
olive oil
Sea salt and freshly ground black pepper

1
Preheat oven to 400u00b0 F.
2
Soak dried mushrooms in the hot water for 30 minutes then drain, reserving the soaking water, and coarsely chop the mushrooms.
3
Toss the chopped soaked mushrooms, along with the freshly sliced cremini mushrooms and garlic in a few tablespoons of olive oil, season with salt and pepper.
4
Season both sides of the chicken with salt and pepper and place skin side down in a roasting pan.
5
Add the potatoes around the pieces of chicken, cut side up and sprinkle with rosemary, then season the potatoes with salt and pepper.
6
Pour enough white wine into the roasting pan to just cover the bottom of the pan. Now add the rest of the reserved mushroom juice and chicken stock, along with the mushroom mixture and drizzle everything with olive oil.
7
Roast for 30 minutes. Turn the chicken breasts over, then roast another 30 minutes until cooked through and crispy golden brown. Serve with the juices drizzled over everything.

471

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 bone in, skin on chicken breasts, each cut in half, you will end up with 8 pieces, 8-10 small waxy potatoes, cut in half-many different varieties of potatoes will work- Yukon Gold, white skinned potatoes, baby potatoes or fingerling potatoes, 1/2 cup dried mushrooms, 1 cup boiling hot water for steeping the dried mushrooms- keep mushroom juice after straining the mushrooms but be careful not to add the sediment from the mushrooms as it might be a little gritty., and more.

Yes, Chicken Breasts Roasted With Potatoes And Mushrooms falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!