Easy Recipe: Perfect Parmesan-crusted Chicken Breast with Roasted Mushrooms

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We hope you got insight from reading it, now let’s go back to parmesan-crusted chicken breast with roasted mushrooms recipe. You can have parmesan-crusted chicken breast with roasted mushrooms using 9 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to cook Parmesan-crusted Chicken Breast with Roasted Mushrooms:

1. Prepare 1/2 cup of grated parmesan cheese.
2. You need 2 of boneless, skinless chicken breasts.
3. You need 4 tbsp of olive oil.
4. You need to taste of salt & pepper.
5. Get 1 cup of sliced mushrooms of your choice.
6. You need 1/2 of red onion, cut in thin wedges.
7. Provide 1 tsp of dried oregano.
8. Provide 1 tsp of dried thyme.
9. Prepare 2 tbsp of red wine vinegar.

Instructions to make Parmesan-crusted Chicken Breast with Roasted Mushrooms:

1. Preheat the oven to 425°F (220°C). Season chicken breasts with salt and pepper, bread them with the cheese (make sure you pat them to cover as much as possible; however, do not be alarmed if the covering is not perfect: it's part of the dish's charm!).
2. Heat oil in a saucepan over medium heat. Fry the chicken breasts (4-5 minutes per side) to form the cheese crust. Transfer to a plate and reserve..
3. In that same saucepan, sauté mushrooms and onion (add a drizzle of oil if necessary), seasoning with oregano and thyme, for 5 minutes or until just tender..
4. Place chicken breasts on top of the mushrooms in the pan. Sprinkle any leftover cheese on top. Place pan in oven and roast for 12-15 minutes..
5. To serve: quickly toss the mushrooms with the red wine vinegar. Place chicken and mushrooms on two plates and enjoy the love in the air!.

Light and Crispy on the outside and tender on the inside this parmesan crusted chicken is a must try! Stir the breadcrumbs together with the Parmesan cheese, thyme, basil, oregano, pepper, and salt in a bowl. Dip the chicken breasts in the butter, then press into the seasoned bread crumbs. Juicy chicken fried in crunchy breadcrumbs served with richly flavoured, roasted tomatoes. Turn the oven off and allow to cool, preferably overnight in the oven.

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