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.