Pan-Seared Chicken Breast with Mushroom Gravy
and bacon / broccolini
Cozy and quick, this chicken dish gets flavor and texture from a rich mushroom gravy and a crumble of crispy bacon.
Smarts: Don’t forget to season this dish at each step. Season the chicken before you cook it and the gravy to taste. A little salt and pepper will go a long way to build flavor.
- Bacon - 8 strips, chopped
- Mushrooms, shiitake - 8 oz, sliced (look for pre-sliced to save time; sub any type mushrooms)
- Chicken breasts, boneless and skinless - 1 lb, halved
- Butter - 1 Tbsp
- Arrowroot powder - 1/2 tsp
- Stock, any type - 1 1/2 cups
- Broccolini - 1 bunch, trimmed
- Vinegar, balsamic - 1 Tbsp
- Oil, olive - 1 Tbsp
- Red pepper flakes (opt) - 1/2 tsp
Broccolini / Bacon - (If prepping right before cooking, get oven heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
Mushrooms (if not pre-sliced) - Slice. (Can be done up to 3 days ahead)
Chicken - Halve chicken breasts and tenderize with a fork. Season with some salt and pepper. (Can be done 1 day ahead)
Heat oven to 400F / 204C degrees.
Toss broccolini with vinegar, olive oil, red pepper flakes, and some salt and pepper. Spread out on a sheet pan.
Roast broccolini until nearly tender, about 15 minutes.
Once broccolini is in the oven, heat a skillet over medium heat. Add chopped bacon and saute until crisp, 4 to 7 minutes.
Transfer bacon to a paper towel-lined plate. Drain off all but about 1 Tbsp / 15 mL of bacon grease from heated skillet (for 4 servings; adjust if customizing).
Add chicken to heated pan (cook in batches if it won’t all fit at once). Sear on both sides until golden brown, ~2 minutes per side.
Add chicken to pan with broccolini and continue roasting both together until broccolini is tender and chicken is cooked through (165F / 74C degrees), 6 to 8 minutes more.
While chicken and broccolini cook, return the skillet you used for the chicken to medium-high heat.
Add butter. When butter melts, add mushrooms and cook, stirring frequently, until mushrooms are deep golden brown, 5 to 6 minutes.
Season mushrooms with some salt and pepper. Stir in arrowroot powder until no dry spots remain.
Slowly pour stock over mushrooms while stirring. Bring to a simmer. Simmer until gravy thickens, 3 to 4 minutes. Taste and season with some more salt and pepper, if needed.
Serve chicken with gravy and bacon over top. Enjoy broccolini on the side.
I love miso, but prefer the original carbonara recipe. Will make with Parmesan next time but keep the added mushrooms and broccolini which were great!!1 Helpful
It was a little bland, but we used fresh lemon on top so still pretty good.0 Helpful
it was just ok. Kinda weird. We made a previous carbonara recipe that we liked a lot better.0 Helpful
It was....ok. Not great. This was only my 6th meal, but it felt like my hardest one. Just so. much. work. I did 4 servings and 10 oz of pasta was NOT enough, so I had to make more, which delayed serving. 10 oz and the egg was still runny. I don't really love carbonara, but I tried this because of all the veggies, but even they aren't making me happy. On to the next recipe.0 Helpful
It was ok. I should have added more water because mine was a little dry but the flavor was just ok.0 Helpful
Turned out great, got rave reviews. Also very easy and pretty quick with minimal prep. If worried about egg safety or allergies Just Egg works great as an egg replacement in all the carbonara recipes.0 Helpful
Vegetarian version was ok. Not a fav but good.0 Helpful