Chicken Porcini Recipe

Prep porcini

Place dried porcini mushrooms in a heatproof bowl and pour 1 cup hot water over them. Let soak 20–30 minutes until soft. Reserve the soaking liquid, strain through a fine mesh or coffee filter to remove grit, and measure out 3 tbsp of the strained liquid for the sauce. Chop the rehydrated porcini coarsely; reserve any larger pieces.

Prep chicken

Pat chicken breasts dry with paper towels. If very thick, butterfly or pound gently to an even ~1/2" thickness. Season both sides with 1 tsp salt, 1 tsp freshly ground black pepper, and 1 tbs porcini powder. Lightly dust both sides with 2 tbsp flour, shaking off excess.

Prep other ingredients

Slice cremini mushrooms, mince garlic, finely chop shallot, slice mozzarella, and thinly slice the yellow onion. Preheat oven to 375°F (190°C) if you will finish chicken in the oven.

Heat 1 tbsp olive oil and 1 tbsp butter in a medium skillet over medium-low heat. Add the thinly sliced onion and a pinch of salt. Cook slowly, stirring occasionally, for 20–25 minutes until deep golden and sweet. If onions are taking too long to brown, add 1 tsp brown sugar to encourage caramelization. When done, remove from pan and set aside. Keep warm.

In a large skillet, heat 2 tbsp olive oil and 1 tbsp butter over medium-high heat until shimmering. Add the floured, seasoned chicken breasts. Sear without moving 3–4 minutes until a golden-brown crust forms, then flip and sear the other side 3 minutes. If using oven, transfer skillet to the preheated oven for 6–8 minutes until internal temperature reaches 160°F (71°C). If not using oven, reduce heat to medium-low, cover, and cook 4–6 minutes until cooked through. Remove chicken to a plate and tent with foil to rest.

Wipe out the skillet used for chicken, leaving any browned bits. Add 1 tbsp olive oil and 1 tbsp butter over medium heat. Add chopped rehydrated porcini, sliced cremini mushrooms, and the chopped shallot. Sauté 4–6 minutes until mushrooms release liquid and begin to brown.

Add minced garlic and cook 30 seconds until fragrant. Pour in 1 tbsp dry white wine (or extra chicken stock) to deglaze the pan, scraping up browned bits. Let the wine reduce by half, about 1–2 minutes.

Stir in 3 tbsp reserved porcini soaking liquid (strained) and 3 tbsp chicken stock. Bring to a gentle simmer and let reduce 2–3 minutes to concentrate flavor.

Lower heat to medium-low and stir in 1 tbsp heavy cream to enrich the sauce. Add 1 tsp fresh thyme leaves. Taste and season with salt and freshly ground black pepper as needed. If sauce seems too thin, simmer another minute or two; if too thin and you want a thicker sauce, stir a tiny slurry of 1 tsp flour with 1 tsp water and whisk in, cooking 1–2 minutes until thickened.

Return rested chicken breasts to the skillet with the porcini mushroom sauce, spooning some sauce over each breast. Top each breast with a generous spoonful of caramelized onions, then layer slices of fresh mozzarella over the onions (about 2 oz per breast).

For oven finishing: place skillet under a hot broiler or in the 375°F oven for 3–5 minutes until mozzarella is melted and bubbly and internal chicken temperature reaches 165°F (74°C). For stovetop: cover skillet with a tight-fitting lid over low heat for 3–5 minutes until mozzarella melts and chicken is heated through.

Remove from heat. Squeeze 1/2 tsp lemon juice lightly over each chicken (optional) and sprinkle chopped fresh parsley over the top.

Plate chicken breasts individually, spoon extra porcini mushroom sauce and caramelized onions alongside or over the top. Serve immediately with roasted potatoes, polenta, or a simple green salad.