Juicy Baked Chicken Breasts with Mushroom Sauce

Steps

1. To prevent uneven cooking, pound the chicken breasts to an even thickness of less than 3/4 inch. If using pieces over 10 oz, cut them in half lengthwise first.
2. Place the flattened chicken into a resealable plastic bag and set aside.
3. In a bowl, whisk together the seasoning mix: 3 tsp kosher salt, 2 tsp sweet or smoked paprika, 1 and 1/2 tsp garlic powder, 1 and 1/2 tsp onion powder, 1 tsp black pepper, and 1 tsp dried Italian seasoning.
4. Brush both sides of each chicken breast with olive oil. Sprinkle the seasoned mix onto one side, using about half to 1 tsp per side.
5. Flip the pieces over and season the other side.
6. Line a large sheet pan with foil and drizzle with olive oil.
7. Transfer the seasoned chicken breasts to the prepared sheet pan.
8. Bake at 425°F for 14 to 17 minutes, or until the internal temperature reaches between 160°F and 165°F.
9. Remove the chicken from the oven and let it rest on a cutting board for 5 minutes before slicing.
10. To make mushroom sauce: Heat 2 Tbsp of olive oil in a large skillet over medium heat. Sauté until lightly golden brown, about 3 to 4 minutes.
11. Add 2 tsp minced garlic and 1 tsp chopped rosemary and 1 tsp chopped thyme. Sauté until fragrant, about 30 seconds.
12. Add the sliced cremini mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Sauté until tender.
13. Stir in 2 tsp soy sauce and 2 tsp balsamic vinegar; cook for 1 minute.
14. Transfer the cooked mushrooms to a bowl. In the same skillet (or a new one), melt 1/4 cup of butter and whisk in 1/4 cup of flour, cooking until the roux is golden brown, about 2 minutes.
15. Gradually whisk in unsalted chicken stock until the sauce thickens; add back the mushrooms to the bowl.
16. Serve the baked chicken topped with a generous amount of mushroom sauce.