RECIPE: Crispy chicken breasts with mushrooms and thyme
“Frico” is a fun way of saying “Parmesan-crusted,” an excellent treatment for boneless chicken breasts. You really can make this with any combination of quick-cooking vegetables — but you must make it in a non-stick pan.
Total time: 35 minutes
- 60g freshly grated Parmesan (about 1/2 cup), plus more as needed
- 4 boneless, skinless chicken breasts (680g to 900g)
- Kosher salt and black pepper
- 4 tablespoons olive oil, plus more as needed
- 450g mixed mushrooms, such as cremini, shiitake, oyster or maitake, trimmed and cut into 2,5cm pieces
- 1 red onion, halved and cut into 1cm wedges
- 4 fresh thyme or oregano sprigs
- 2 teaspoons red wine vinegar
Heat oven to 220 degrees and place the Parmesan on a plate. Lightly season both sides of the chicken with salt and pepper. Dip chicken in Parmesan and turn to coat, patting to help it stick.
In a large (30cm) pan, heat 2 tablespoons oil over medium-high. Add the chicken and cook, turning once, until golden brown, about 5 minutes per side, adding more oil to the pan as needed. Transfer chicken to a plate.
Add remaining 2 tablespoons oil to the skillet. Add the mushrooms, onion and herbs, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, tossing occasionally and scraping up any cheese that may be stuck to the pan, until vegetables begin to soften, about 5 minutes. Place chicken on top of vegetables and transfer the skillet to the oven. Roast until chicken is cooked through, 12 to 15 minutes.
Transfer the chicken to a plate. Add the vinegar to the vegetables and toss to combine; serve with chicken.