Crispy Frico Chicken Breasts With Mushrooms and Thyme
- Total Time
- 35 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 servings
- 2ounces freshly grated Parmesan (about ½ cup), plus more as needed
- 4boneless, skinless chicken breasts (1½ to 2 pounds)
- Kosher salt and black pepper
- 4tablespoons olive oil, plus more as needed
- 1pound mixed mushrooms, such as cremini, shiitake, oyster or maitake, trimmed and cut into 1-inch pieces
- 1red onion, halved and cut into ½-inch wedges
- 4fresh thyme or oregano sprigs
- 2teaspoons red wine vinegar
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
476 calories; 24 grams fat; 6 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 55 grams protein; 886 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 425 degrees and place the Parmesan on a plate. Lightly season both sides of the chicken with salt and pepper. Dip chicken in Parmesan and turn to coat, patting to help it stick.
- Step 2
In a large (12-inch) skillet, heat 2 tablespoons oil over medium-high. Add the chicken and cook, turning once, until golden brown, about 5 minutes per side, adding more oil to the pan as needed. Transfer chicken to a plate.
- Step 3
Add remaining 2 tablespoons oil to the skillet. Add the mushrooms, onion and herbs, and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, tossing occasionally and scraping up any cheese that may be stuck to the pan, until vegetables begin to soften, about 5 minutes. Place chicken on top of vegetables and transfer the skillet to the oven. Roast until chicken is cooked through, 12 to 15 minutes.
- Step 4
Transfer the chicken to a plate. Add the vinegar to the vegetables and toss to combine; serve with chicken.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Joanie
Delicious but here is one piece of advice I recommend: Place your chicken in an egg wash before coating it with the Parmesan. That way, the cheese will stick to the chicken. Also, I used chicken tenders, slightly pounded. It came out very tender and yummy!
Jordan
Even though the coating stuck to the pan quite a bit for me, this was still delicious - those toasty bits of cheese just made the pan juices that much more tasty. One recommendation: instead of vinegar at the end, add dijon mustard instead. That served as just enough of an emulsifier that the pan drippings coalesced into a very luxurious sauce. Glad I followed my instincts on that one - it was delicious!
LisabushF
Simple, relatively quick, and tasty! I only baked it for 6 minutes in the oven, because of too much time spent on the stove. Next time, I more will be sure the oil is hot enough to sear the meat quickly. The red wine vinegar adds a bright balance to the rich, mushroomy dish.
Jeff
All the Parmesan crust stuck to the pan, which was disappointing! Seemed like a good idea but didn't work in my kitchen.
dennis
Very important to grate the Parmesan finely. Otherwise it will not adhere well to the chicken. And the pan should be very hot with plenty of oil before you put the chicken in so the Parmesan will adhere to the chicken and not the pan.
Russell Maulitz
1. Cook chicken less time on stove-top and in oven. Even 10 minutes of roasting will dry it out. 2. To make cheese adhere, first dip chicken in egg wash. 3. Thyme is best herb for this recipe. 4. One full TB of vinegar is nice.
Babs
I have had good luck with brushing the chicken breasts with olive oil and then dipping into the grated cheese. Cheese seems to adhere better this way.
Annie
Years ago I learned to use Hellman's mayonnaise (or any brand or home made) to coat the chicken before adding the parm cheese. The cheese adheres better to the chicken and the mayo adds another layer of flavor. Quick, easy and tasty way to use what could otherwise become rather dry chicken breasts - actually any chicken part will do but breasts are generally what people use for this sort of recipe.
Jann
From the intro: ...any quick-cooking vegetable will work. Try chopped zucchini or whole cherry tomatoes in the summer, slow-wilting greens like curly kale or mustard greens in fall, or go all in with a ton of onions.
Debbie Crane
This dish came together really quickly, which I appreciate for a weeknight meal. It was really good. The parmesan crust adds a nice touch. It does taste almost like really crisp chicken skin!
camelsamba
I used Trader Joe’s shredded parmesan, which I choppped more finely. I heated the pan and oil before adding the chicken. But it *did not work* - the parmesan did not release. If I try again, what should I do differently? Perhaps wait to flip until it does release? (I was worried it might burn.) Hotter oil? Different cheese? (I have a teen who loves parmesan-crusted chicken so I’m always on the lookout for a winning recipe...)
Gary S
A little butter while sautéing the mushrooms won’t kill you.
BP
I’ve made this for my kids twice now and they eat it right up. There are no wildly unfounded accusations that I am trying to poison them, no yuck faces, no boycotts.... just silence and joy while they eat it. This recipe rules!
Sara
This was AMAZING. We loved it. Served with egg noodles and salad. I bought two packages of chicken breasts with inconsistent sized breasts. I made the four large breasts in my fairly new 12" cast iron Lodge pre-seasoned skillet. I made the two smaller breasts in my cast iron skillet handed down from great grandma. Used plenty of oil in both. The parmesan crust adhered to the chicken in the antique cast iron pan (breasts looked picture perfect) and stuck to the new-ish skillet.
Penny in Florida
Many of us who follow a low-carb regimen have been preparing chicken this way for years. I use Dana Carpender's recipe, which has you either first dip the chicken in melted butter, olive oil, or egg, and then dip into Parm, seasoned with oregano, parsley, paprika, salt and pepper. I recently tried it on shrimp (to die for) and plan to go to fish fillets next.
sheilah o
I cook almost exclusively from The NY Times cooking website and I am a real fan. Having said that, I don’t get this recipe. I followed the advice of other cooks and used a fat before coating the chicken in cheese. But as soon as I put the chicken in the pan, the cheese stuck to the pan, leaving the chicken with no coating. Any advice?
ed
This was excellent. I followed the recipe as written. No issues with the cooking times. Chicken was moist and flavorful.
GinNY
First mistake was using a 10" skillet. The breasts were big and I pounded them. Cooked one at a time. First with evo on two breasts w/parm pressed on it. There was enough oil in the pan but it stuck. Switched to a non-stick pan and brushed mayo before the parm-worked like a charm. Deglazed original pan with wine, added mushrooms, onion, zucchini. Once soft, put in a roasting pan in the oven, after 5 minutes added chicken-took another for 11 mins to cook through. Moist but 2 labor intensive dish.
julie
I read all the comments and used an egg wash. It didn’t really come together. And bottom line I wouldn’t make it again. Would Much rather make piccata or Saltimbocca or Marsala w mt chicken.
Doc Mott
This recipe is dumb as a stick. I do not use nonstick pans as they have carcinogenic forever chemicals. I sautéd the chicken breasts in olive oil and butter ~ 4 minutes per side. Mushrooms and onions, added GARLIC, thyme and salt pepper. Came out okay. Next time I’m sticking with my go to recipes ala Julie Childs
Ron
As others have noted 10 minutes in the pan will cook the chicken all the way through so while the oven may be needed for the vegetables it will dry the chicken out. Thinking about it, the entire recipe could probably be made on the stove top.
Allen
Loved the veggies (we used mushrooms and zucchini), but the chicken was rather dry. Parmesan crust had no presence. Next time we’ll use the egg wash someone recommended.
Jodi
Made this with chicken tenders, could’ve used even more cheese, as it didn’t stand out but did brown nicely. Instead of the red wine vinegar at the end, I used a few tablespoons of Sauvignon Blanc to deglaze the pan after the mushrooms/onions softened before putting in the oven at 375 for 5 minutes and holding it in the warm oven when I went to pick up my kid. Served with warm French bread. Delicious! Will make again!
Susan Campbell
Used boned skin on breasts pounded a bit and they were delicious. Browned them a few minutes longer but I’m not sure that was necessary. Only 2 breasts but cooked the same amount of mushrooms and onions and that was the right amount for us for 2 people but we like a lot of vegetables. Used a Dutch oven and it didn’t splatter as much.
Beth
Delicious! A quick and very satisfying weeknight dinner. We made this mostly according to the recipe. We followed the advice of the commenter who suggested Dijon instead of vinegar at the end and deglazed the onions and mushrooms with a little wine. Also, we pounded the breasts out and cooked them about 3 minutes per side — no need to finish them in the oven.
Pam
An easy, delicious meal that’s good enough for company. Next time, I’ll add more time.
IB Novice
Needs much more grated parmesan to get a good coating. Took only 7 minutes oven time to bring breast to temp. Used tiny new brussel sprouts with mushrooms and worked great.
Hangry
Worst recipe ever. Adding Step 5: trash and order a pizza.
calories
Use Dijon instead of vinegar
Andrew H
Awesome. I almost skipped this because it's so simple, but I'm so glad I didn't. I never wash or dry chicken if it's going to be coated. Cooked this in a dutch oven. Store-bought parmesan in a shaker, mixed with sea salt and fresh-ground pepper. Cremini. Otherwise followed the recipe exactly. No sticking, very moist and very savory sauce. Literally drank the leftover sauce. Next time, will add garlic and maybe more quick-cooking veg.
Private notes are only visible to you.
Advertisement
