For an extra layer of flavor, consider using a dry-aged sausage. Beech mushrooms can be substituted with cremini or shiitake mushrooms if unavailable. Ensure the skillet is genuinely oven-safe before using it in the oven. Adjust the cayenne pepper according to your preference for heat.
Sausage-Mushroom Chicken
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PREP TIME15 mins
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COOK TIME40 mins
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TOTAL TIME55 mins
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SERVING2 People
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VIEWS69
Transform ordinary ingredients into an extraordinary culinary experience with this Sausage-Mushroom Chicken. The secret lies in the savory rendered sausage fat, infusing every bite with rich, meaty flavor, turning simple chicken breasts and a delightful mushroom pan sauce into a gourmet delight. A truly forgiving recipe, perfect for impressing friends and family with an effortlessly elegant dinner.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate13 g
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Cholesterol179 mg
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Fiber2 g
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Protein54 g
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Saturated Fat21 g
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Sodium1367 mg
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Sugar5 g
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Fat59 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn an oven-safe skillet over medium heat, place the sausage and pierce with a fork. Cook, turning occasionally, until browned and firm (5-7 minutes). Transfer to a plate to cool, then refrigerate until needed.
02
StepPreheat the oven to 400 degrees F (200 degrees C).
03
StepSeason the chicken breasts generously with salt, black pepper, and cayenne pepper.
04
StepHeat olive oil in the same oven-safe skillet over medium-high heat. Add the chicken breasts, skin-side down, and sear until golden brown (5-6 minutes). Flip and sear the opposite side (2-3 minutes). Transfer the chicken to a plate and set aside.
05
StepPrepare the mushrooms by cutting off the base and separating them into individual segments. Dice the cooled sausage.
06
StepAdd the diced red onion, sausage, and mushrooms to the skillet. Season with salt. Cook, stirring until the mixture begins to brown (about 5 minutes). Remove from heat, return the chicken to the skillet, skin-side up, and transfer the skillet to the preheated oven.
07
StepBake in the oven until the chicken is cooked through and the juices run clear (about 15 minutes). Ensure an instant-read thermometer inserted into the center registers at least 165 degrees F (74 degrees C).
08
StepTransfer the chicken to serving plates. Cover the skillet handle with a towel, then place the skillet over high heat. Cook the sausage mixture until caramelized (about 1 minute). Pour in the white wine and simmer until reduced by half (about 2 minutes). Reduce heat to low, add the cold butter and 1 tablespoon of fresh parsley, stirring until the butter is melted and incorporated.
09
StepSpoon the luxurious sausage-mushroom sauce generously over the chicken. Garnish with the remaining 1 tablespoon of fresh parsley for a final touch of freshness.
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Gilberto Bednar
Jun 26, 2025My family loved this! Will definitely be making it again.
Selina Schaden
Jun 19, 2025The cayenne pepper adds a nice little kick.
Lulu Conn
May 28, 2025This was so much easier than I thought it would be! The sausage fat really makes a difference.
Finn Streichnader
May 21, 2025This recipe is a keeper! Thank you!
Carmela Monahan
Apr 25, 2025The wine reduction step is key to building the sauce flavor.
Kelsie Toy
Mar 5, 2025Next time I might try adding a splash of cream to the sauce for extra richness.
Ray Krajcik
Jan 24, 2025I paired this with roasted asparagus and it was a perfect meal.
Sim Larkin
Dec 29, 2024Delicious and simple. Perfect for a weeknight dinner.
Gideon Trantow
Oct 19, 2024Make sure you don't skip searing the chicken – it adds so much flavor and keeps the chicken moist!
Annabelle Daugherty
Sep 11, 2024I used cremini mushrooms instead of beech, and it worked great.