Oven-Roasted Sausage and Mushroom Chicken with White Wine Sauce

Name: Oven-Roasted Sausage and Mushroom Chicken with White Wine Sauce
Total time: 55 min
Yield: 2 servings
Ingredients: 1 (6 ounce) sweet Italian sausage link; 2 (6 ounce) skin-on, boneless chicken breasts; 1 pinch salt to taste; 1 pinch freshly ground black pepper to taste; 1 pinch cayenne pepper, or to taste; 2 tablespoons olive oil; 1.5 cups beech mushrooms; 1 red onion, diced; 0.5 cup white wine; 2 tablespoons cold butter; 2 tablespoons chopped fresh parsley, divided

This flavorful dish features chicken breasts paired with sweet Italian sausage, mushrooms, and a savory white wine sauce. It's an easy yet elegant meal perfect for weeknight dinners.

Recipe Info

Prep Time

55 min

Difficulty

Easy

Servings

2 servings

Nutrition

calories851kcal

carbohydrates13g

fat59g

fiber2g

protein54g

sodium1367mg

sugar5g

Dinner American

Ingredients

1 (6 ounce) sweet Italian sausage link

2 (6 ounce) skin-on, boneless chicken breasts

1 pinch salt to taste

1 pinch freshly ground black pepper to taste

1 pinch cayenne pepper, or to taste

2 tablespoons olive oil

1.5 cups beech mushrooms

1 red onion, diced

0.5 cup white wine

2 tablespoons cold butter

2 tablespoons chopped fresh parsley, divided

Directions

Preheat the oven to 400°F (200°C).

Season chicken breasts with salt, pepper, and cayenne. Refrigerate sausage until ready to use.

Heat oil in a large oven-safe skillet over medium-high heat.

Sear chicken breasts, skin-sides down, until browned, 5 to 6 minutes. Transfer to a plate; set aside.

Cut off the base of mushrooms; separate into individual segments. Dice cooled sausage.

Flip chicken breasts; sear on opposite side, 2 to 3 minutes.

Add red onion, sausage, and mushrooms to the skillet; season with salt. Cook until begins to brown, about 5 minutes.

Place the skillet in the preheated oven. Bake until chicken is no longer pink in the center and juices run clear, about 15 minutes.

Transfer chicken to serving plates.

Place the skillet handle with a towel; place over high heat. Cook and stir sausage mixture until caramelized, about 1 minute. Pour in wine; simmer until reduced by about half, about 2 minutes. Reduce heat to low. Add butter and 1 tablespoon parsley; stir until butter melts.

Spoon sauce over chicken. Garnish with remaining 1 tablespoon parsley.