Crispy Frico Chicken Breasts With Mushrooms and Thyme
The Italian word “frico” describes cheese that is cooked until toasted and crisp — but what results is something like the greatest cheese wafer you’ve ever had. That technique is applied here to boneless, skinless chicken breasts to give them a boost in flavor and texture. Like any properly cooked protein, the frico exterior will release easily from the skillet when it’s ready, so wait for it. Umami-heavy mushrooms are a great accompaniment, but any quick-cooking vegetable will work. Try chopped zucchini or whole cherry tomatoes in the summer, slow-wilting greens like curly kale or mustard greens in fall, or go all in with a ton of onions.
- Total:
- Serves: 4 persons
Ingredients
- 2ounces freshly grated Parmesan (about 1/2 cup), plus more as needed
- 4boneless, skinless chicken breasts (1 1/2 to 2 pounds)
- Kosher salt and black pepper
- 4tablespoons olive oil, plus more as needed
- 1pound mixed mushrooms, such as cremini, shiitake, oyster or maitake, trimmed and cut into 1-inch pieces
- 1red onion, halved and cut into 1/2-inch wedges
- 4fresh thyme or oregano sprigs
- 2teaspoons red wine vinegar
Instructions
Step 1
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.Step 2
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.Step 3
Add remaining 2 tablespoons oil to the skillet. Add the mushrooms, onion and herbs, and season with 1/2 teaspoon salt and 1/4 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.Step 4
Transfer the chicken to a plate. Add the vinegar to the vegetables and toss to combine; serve with chicken.