Chicken Breast with Mushrooms – GEORY KAVKAZ

1. INGREDIENTS (Serves 4–6)

• 1.2–1.5 kg chicken breasts, bone-in or skin-on preferred
• 250–300 g mushrooms, halved or quartered (button, cremini, or wild)
• 1 large onion, sliced into wedges
• 3–4 garlic cloves, sliced thin
• 3 tablespoons vegetable oil (sunflower or olive)
• 1 teaspoon salt, ½ teaspoon freshly ground black pepper
• 1 teaspoon paprika or smoked paprika (optional, for color/flavor depth)
• Optional: a few sprigs of fresh thyme or rosemary

2. PREP & SEASON

1. Clean the chicken breasts and pat dry thoroughly—this ensures a crisp crust.
2. Place chicken in a large bowl and season with salt, pepper, paprika (if using), and 2 tablespoons oil—rub well into the skin and cavities.
3. Cover and let rest at room temperature for 20–30 minutes (or refrigerate for 1–2 hours) to allow seasoning to permeate.

3. SEAR CHICKEN & AROMATICS

1. Preheat oven to 200 °C (390 °F).
2. In a heavy skillet or oven-safe pan, heat the remaining 1 tablespoon oil over medium-high heat until shimmering.
3. Add chicken breasts, skin side down first—press to ensure full contact with the pan.
4. Sear for 4–5 minutes, until skin is golden and crisp; flip and cook an additional 2–3 minutes. Remove chicken and set aside.
5. In the same pan, add onion wedges and sauté for 3 minutes until softening and picking up the fond (browned bits).
6. Add sliced garlic, stir quickly for 1 minute, then add mushrooms and cook until they begin to release moisture (~3–4 minutes).

4. OVEN ROASTING

1. Nestle the chicken breasts back into the pan among the mushrooms and onions. If using, tuck fresh herb sprigs around the edges.
2. Transfer the pan to the preheated oven. Roast for 25–30 minutes, until:
   • Chicken registers 75 °C (165 °F) internally
   • Mushrooms are tender and onions caramelized
   • Juices bubble around the chicken pieces
3. If desired, finish under the broiler for 2–3 minutes to add extra color and crispness to the skin.

5. REST & SERVE

1. Remove pan from oven and let rest for 5–10 minutes, covered loosely with foil.
2. Scoop the succulent mushrooms and onions onto a platter, then place chicken breasts on top.
3. Drizzle pan juices over everything for extra flavor.
4. Garnish with a sprinkle of fresh herbs or a squeeze of lemon juice.

Serve with:

• Rustic potatoes—roasted, mashed, or boiled
• A crisp green salad or pickled vegetables
• Crusty bread to soak up the savory juices
• Optional: a light white wine or herbal tea

✅ TIPS

• Searing first locks in flavor and creates a rich fond.
• Roasting whole breasts keeps the meat tender and juicy.
• Mushrooms roasted in chicken juices become deeply flavored and savory.
• Broiler finish isn’t essential, but it gives an attractive golden crust.
• Resting is key—don’t skip it if you want juicy meat.

https://www.youtube.com/watch?v=mSDgagIush4