Recipe: Pan Roasted Chicken

Pan Roasted Chicken with Spinach & Wild Mushroom Reduction

Serves 4

Everyone in our house loves sauce, but alas a lot of sauces can be time consuming and laborious to make where as this sauce is very quick and easy to make and will be ready in a jiffy. It is a no nonsense dinner party option also.

Consider using chopped chicken in this recipe and using it as a sauce to embellish some freshly boiled pasta.


4 Chicken Breasts-skin & thigh bone still attached

Salt & Cracked black pepper

1oz/25g butter
7oz/200g wild mushrooms (Oyster, shitake, Chanterelle etc)
6oz/175g spinach
12floz/350ml cream

3oz/75g freshly grated Parmesan Cheese
3floz/75ml white wine
Freshly chopped parsley
Seasoning-Salt and Black Pepper


Preheat oven to 180C/350F/Gas Mark 4.

When buying the chicken in your local butchers, make sure that the skin on the chicken is smooth, without cracks and is coating entire breast.

Season the chicken lightly with some salt and pepper.

Heat a large frying pan with a little drizzle of oil.

Pan fry Chicken on each side for 3-4 minutes or until nicely browned (not too dark).

Transfer to a baking sheet and continue to cook in the oven for a further 20-25 minutes-depending on the size of the breasts-Make sure it is fully cooked-Cut into the centre with a knife just to be sure!

Meanwhile reheat the pan on which you cooked the chicken.

Melt the butter and gently fry the mushrooms.
Season as required. Sometimes I just put a little salt on the mushrooms at this stage.
Pour in the white wine and allow to reduce slightly.

Add the cream and parmesan cheese at this stage and allow the mixture to come to the boil.
Next add in the spinach leaves and chopped parsley and simmer for 2-3 minutes until the spinach is cooked.

Taste the sauce at this stage and correct the seasoning.

Serve immediately.

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