Crispy Frico Chicken Breasts With Mushrooms and Thyme

2 ounces freshly grated Parmesan (about ½ cup), plus more as needed

4 boneless, skinless chicken breasts (1½ to 2 pounds)

Kosher salt and black pepper

4 tablespoons olive oil, plus more as needed

1 pound mixed mushrooms, such as cremini, shiitake, oyster or maitake, trimmed and cut into 1-inch pieces

1 red onion, halved and cut into ½-inch wedges

4 fresh thyme or oregano sprigs

2 teaspoons red wine vinegar

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.
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.
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.
Transfer the chicken to a plate. Add the vinegar to the vegetables and toss to combine; serve with chicken.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Dish

Cuisine🇮🇹Italian

Occasions🍽️Dinner Party📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 40m