Crispy-Skin Chicken Breasts with Warm Mushroom Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 279
- Total Fat
- 18
- Saturated Fat
- 5
- Carbohydrates
- 6
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 24
- Cholesterol
- 74
- Sodium
- 466
- Total: 40 min
- Active: 30 min
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
- 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.