Pan Roasted Chicken Breasts With Mushrooms and Leeks for Two

• olive oil, divided↗2 tablespoons
• shiitake mushroom caps, thinly sliced↗12

  12

• leek, white part only, thinly sliced and cleaned↗1
• fresh thyme, chopped (divided)↗1 teaspoon
• salt, divided↗1⁄4 teaspoon
• fresh ground black pepper, divided↗1⁄4 teaspoon
• boneless skinless chicken breast halves2

  (5 ounce)

Step-by-step instructions

1. 1

   Preheat oven to 400°F.

2. 2

   Heat 1 tablespoon of oil in a nonstick skillet over medium-low heat.

3. 3

   Add mushrooms and leeks; stir and cook for 4 minutes or until tender.

4. 4

   Remove from heat; sprinkle with half the thyme, salt, and pepper.

5. 5

   Cut a small pocket in the top edge of the side of each chicken breast, but don't cut all the way through the breast.

6. 6

   Fill pocket with 2-3 tablespoons of the mushroom mixture.

7. 7

   Season chicken with the remaining thyme, salt, and pepper.

8. 8

   Heat 1 tablespoon oil in an ovenproof skillet over medium-high heat.

9. 9

   Brown chicken on both sides.

10. 10

    Transfer skillet to the oven and roast for 10 minutes or until cooked through.

11. 11

    Serve with the remaining mushroom-leek mixture.