Name: Crispy-Skin Chicken Breasts with Warm Mushroom Salad
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: Four 10- to 12-ounce boneless, skin-on chicken breast halves (see Cook's Note); Kosher salt and freshly ground black pepper; Hot smoked paprika; 1 lemon, zested, fruit cut into wedges; 5 tablespoons extra-virgin olive oil; 2 tablespoons unsalted butter; 1 1/4 pounds mixed mushrooms, such as cremini, button, shiitake and oyster, cut into 1-inch pieces; 2 tablespoons champagne vinegar; 1 small shallot, minced; 1 tablespoon Dijon mustard; 1 tablespoon thyme leaves, chopped; 1 teaspoon honey; 5 ounces (about 8 cups) baby spinach and arugula mix

Directions

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Crispy-Skin Chicken Breasts with Warm Mushroom Salad

42m Easy 99%

CLASS

Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil. Season the chicken all over with salt, pepper, smoked paprika and the lemon zest.
In a large cast-iron skillet, heat 2 tablespoons of the oil over medium-high heat. Add the chicken to the skillet skin-side down. Lower the heat to medium and cook until the skin is browned and crisp, about 5 minutes. Transfer the chicken skin-side up to the prepared baking sheet. Bake until an instant-read thermometer inserted in the thickest part of one breast registers 155 degrees F, about 20 minutes. Transfer the chicken to a plate and let rest for 5 minutes. (The internal temperature will rise to about 165 degrees F during resting.)
Meanwhile, in the same skillet, melt the butter with the rendered chicken fat over medium heat. Add the mushrooms and a pinch of salt. Cook, stirring occasionally, until browned and tender, 10 to 12 minutes. Season the mushrooms with salt and pepper. Transfer to a large bowl and tent with foil.
In a small bowl, whisk the vinegar, shallot, mustard, thyme and honey together. Gradually whisk in the remaining 3 tablespoons of oil; season the dressing with salt and pepper.
Transfer the mushrooms to a serving bowl. Add half the dressing and mix well. Add the spinach and arugula and the remaining dressing and toss to coat. Transfer the salad and chicken to a platter. Serve with the lemon wedges.

Cook’s Note

If you can't find boneless, skin-on chicken breast halves, you can buy bone-in, skin-on breasts (sometimes called split chicken breasts) and prepare them yourself by slipping a sharp slicing knife between the meat and bones and gently separating them.