Pan-Seared Chicken with Mushrooms and Sundried Tomatoes

November 6th, 2008

Pan-Seared Chicken with Mushrooms and Sundried Tomatoes

This site is not meant to be exclusively vegetarian, but if you were browsing through it quickly, you might think it was.  I was a longtime vegetarian, and now I’m a cheating pseudo-vegetarian who always asks for a bite of her fiance’s cheeseburgers, but rarely would think to ever saute a chicken breast in her own kitchen.

That being said, when I do cook meat, I want it to taste good.  And this recipe satisfies that indispensible requirement really, really well.  I actually ate the mushroom and sundried tomato mix as a topping on a toasted roll, and that was great too, but Chad informs me that the full chicken version was better.

I will also admit that I set off our fire alarm not once, not twice, but three times while pan-searing these chicken breasts.  After the second time, I finally learned how to turn on the exhaust fan above the stovetop (new kitchen — we’re still getting used to each other).  After the third time, I learned how to silence the smoke detector.  So if I burn our building down making dinner at some point in the future, at least it won’t be to the tune of incessant, annoying beeping.

(Just kidding.  I think it resets itself after you silence it.  In any event, don’t try that part at home.  Just make the recipe, and keep the windows open.)

Pan-Seared Chicken with Mushrooms and Sundried Tomatoes

Pan-Seared Chicken with Mushrooms and Sundried Tomatoes

2 medium size chicken breasts (about 3/4 pound total)
5 tbsp olive oil
10 sundried tomato halves (about 1/2 cup), sliced thinly
6 large buttom mushrooms (about 1/2 cup), diced
2 large shallots, diced

Heat 4 tbsp olive oil on medium-high heat in a nonstick saute pan until just short of smoking. Add chicken breasts to the pan and saute for 5 minutes, then flip the breasts and saute for about 4 additional minutes.

While the chicken is cooking, place the shallots and mushrooms into a smaller saute pan on medium heat, along with 2 tbsp water. When they have softened (about 3 minutes), add 1 tbsp olive oil, the sundried tomatoes, salt and pepper. Cook for an additional 2-3 minutes.

When the chicken is finished cooking, place it on a serving platter. Spoon the vegetable mixture over the chicken breasts, and serve.

Serves 2.

Tags: food · main dishes

25 responses so far ↓

  • 1 Happy Cook // Nov 6, 2008 at 7:25 am

    Title intself says how yumm this dish is

  • 2 ttfn300 // Nov 6, 2008 at 8:42 am

    sounds very tasty!!  and hopefully you won’t burn down the new kitchen 😉

  • 3 Whitney // Nov 6, 2008 at 10:31 am

    I make chicken breasts all the time and I have never tried this flavor combo.  My BF won’t like it (he doesn’t like mushrooms…totally lame) but I will have to make it for a quick meal.  Do you used jarred sundried tomatos in oil or another kind?

    Really love your blog!

  • 4 Alana // Nov 6, 2008 at 11:31 am

    I had the same problem with smoke when I seared a chicken breast the other night.  I had the exhaust fan on but we ended up opening a window even though it was freezing out. I wonder if someone has a secret no-smoke searing method?

  • 5 VeggieGirl // Nov 6, 2008 at 11:59 am

    Mushrooms AND sundried tomatoes?!?!??! YUM!!!

    Eeek, thank goodness you weren’t hurt with setting off the fire alarm!!

  • 6 zestycook // Nov 6, 2008 at 12:36 pm

    WOW this looks excellent.  Great post.  I love sundried tomatoes.  Thanks for sharing


  • 7 RecipeGirl // Nov 7, 2008 at 10:03 am

    Mmmmm.. I would love this.  I’m a big fan of shallots, sundried tomatoes and mushrooms.  delicious!

  • 8 adele // Nov 7, 2008 at 10:24 am

    Oooh. This looks tasty… and I’m not even a big fan of chicken breast.

    My technique for dealing with smoke alarms is to open all the doors and windows and keep my fingers crossed. 🙂

  • 9 Nirvana // Nov 7, 2008 at 8:07 pm

    I was just looking around for an easy chicken recipe to make and I think this is it! 🙂 Thanks!

  • 10 NuJoi // Nov 8, 2008 at 9:11 am

    This looks wonderful! You’ve captured some of my favorite flavors.

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  • 12 Cynthia // Nov 9, 2008 at 9:21 am

    How are you?

  • 13 heather // Nov 9, 2008 at 10:53 pm

    mm, the sundried tomatoes sound lovely!  and, at least you know your smoke alarm works 😉

  • 14 katy // Nov 10, 2008 at 12:40 am

    Thanks everyone!

    Whitney — I didn’t use the ones canned in oil, although I’m sure those would be fine too.  I buy air-dried oil-free sundried tomatoes at the grocery store and *love* them!  But again, either would work fine.

  • 15 Janet // Dec 2, 2008 at 3:22 pm

    Do you add the sundried tomatoes at the same time as the shallots and mushrooms?

  • 16 sugarlaw // Dec 2, 2008 at 3:31 pm

    Janet — Sorry, I meant to fix this yesterday.  Add them once the shallots are starting to soften, because they don’t need to cook as long, but you want them to soak up some liquid!  I’ll fix the recipe right now — thanks for pointing it out!

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  • 19 Janai // Jul 21, 2009 at 12:34 pm

    i think grapeseed oil is supposed to be a little better on the smoke factor

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    I like the simplicity of these recipes…

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