Seared Chicken with Local Mushrooms

Hereby starting a petition to make sautéed mushroom a requirement for dinnertime

I recently read a joke from someone online that said that they wanted to go back to precedented times. Because every sentence in 2020 seems to start with "In these unprecedented times"...haha-get it? Thanksgiving, just like every other moment this year, will undoubtedly look different. Gatherings will be smaller (if happening at all) and Zoom will likely make an appearance at our dinner table meals.The same grand turkeys and multitudes of pies that make up any other Thanksgiving holiday just...don't exactly make sense this year.





If that's your pride and joy, more power to you- but smaller portions will likely be needed as we avoid large gatherings. And while all of this is disappointing and a royal bummer, one could think of this time as an opportunity to try something new and different! And so this seared chicken was born.





It's far more moist than any turkey I've had or seen (sorry Dad) and the salty-umami mushrooms amplify the flavor even more. They're nature's gravy, if you will. Served with a silky broad bean mash (recipe coming soon) and some fresh greens, it's a dish that won't have you belly up on the floor after a particularly taxing battle with a turkey leg. Check it out and give it a go- you won't regret it!

Seared Chicken with Local Mushrooms~


-2 bone in chicken breasts

-2 tbsp avocado oil (or other neutral oil)

-2 tbsp salt

-1.5 cups shiitake, oyster, or cremini mushrooms

-1/4 cup white wine

-black pepper to taste


Preheat the oven to 375°F. Remove chicken from package and lightly pat dry with a paper towel. Sprinkle with salt and pepper and rub the mixture all over both sides. Place a large pan over medium high heat and let warm for 2 minutes. Reduce heat to medium and add the oil, letting warm for an additional 1 minute. Place chicken skin side down and let sear for 5 minutes. Flip the chicken and cook for an additional 5 minutes. Place the seared chicken breast on a sheet tray and place in oven for about 25-35 minutes, or until the thickest part of the meat reads 165°F. In the same pan that you seared the chicken, add the mushrooms and an additional 1-2 tsp of oil as needed as well as the white wine, scraping up the browned bits from the chicken. Let the mixture reduce down and cook for about 8-10 minutes, or until most of the liquid has evaporated but about a tablespoon remains. Remove the mushrooms from the heat and spoon over the top of the cooked chicken. Serve and enjoy!

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Specializing in food photography, the balanced apron focuses on seasonal ingredients and thoughtful storytelling through evocative imagery found on our portfolio and food blog.

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