This 40-minute dish makes for a rich flavorful weeknight dinner with very little effort. It is buttery, comforting, and requires only a handful of ingredients. It is the dish I make when I am exhausted or have guests coming for dinner and need something quick. This dish wins every single time, no matter the occasion.
Course: Main Course
Prep: 15 mins
Cooking: 20 to 25 mins
Total: 40 mins
Yield: 4 servings
- Meat mallet
- Large cutting board
- Heavy-duty plastic wrap
- Wooden spoon
- Aluminum foil
- 6-quart thick-walled Dutch oven with a tight-fitting lid
- Instant-Read thermometer
- 4 boneless skinless chicken breasts
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 6 tablespoons unsalted butter
- 1 shallot, peeled, halved lengthwise, and thinly sliced crosswise
- 8 ounces white mushrooms, thinly sliced
- 1 clove garlic, smashed, peeled and finely chopped
- 1/4 cup good-quality chicken broth (preferably homemade)
- 1⁄4 cup dry white vermouth
- 1 cup heavy cream
- 1 teaspoon freshly squeezy lemon juice
- Freshly chopped flat-leaf Italian parsley (leaves only), for serving
- Preheat oven to 400 degrees.
- Pat chicken breasts dry with paper towels.
- Spread a sheet of plastic wrap on a cutting board. Place 1 chicken breast in the center of the sheet and top with another sheet of plastic. Gently pound it with the flat side of a meat mallet to an even thickness, about 1/2-inch thick. Arrange chicken in a single layer in a large shallow dish and repeat process with the remaining chicken breast.
- Season both sides of the chicken breasts with salt and pepper.
- Heat the butter in a 6-quart thick-walled Dutch oven with a tight-fitting lid until it is foaming.
- Stir in the shallots and cook until softened but not browned, about 1 minute. Add the mushrooms and cook until softened but not browned, about 2 minutes. Season with salt and pepper to taste. Add garlic and cook until fragant, about 1 minute.
- Using tongs, add the chicken to the pan, and turn to coat in the butter mixture (No browning here — just butter up both sides). Cover pot and transfer to the oven.
- Bake until the chicken is fully cooked and reaches an internal temperature of 165°F, about 15 to 20 minutes.
- When done, remove the pot from the oven and transfer the chicken to a plate leaving mushrooms mixture in the pot.
- Cover chicken loosely with aluminum foil to keep it warm while making the sauce.
- To make sauce, place the pot on the stovetop over medium-high heat. Pour the broth and vermouth into the pot. Bring liquids up to a boil and let reduce slightly, about 4 to 5 minutes.
- Stir in the cream and bring to a rapid simmer. Adjust the heat so that the sauce gently simmers. Cook until sauce has thickened slightly, about 3 to 4 minutes. The sauce should be thick enough to lightly coat a spoon.
- Turn off the heat. Add lemon juice. Taste for seasoning and add salt and pepper if needed.
- Return chicken and any juices that collected on the plate to the pot. Using tongs, turn to coat chicken with sauce. Sprinkle with chopped parsley and serve immediately right out of the pot.