Roast chicken breast, with mushrooms and shallots

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Preparation time: 10 minutes
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Cook time: 35 minutes
Olymel roast chicken breast, with mushrooms and shallots


6 6 chicken breasts
15 ml 1 tbsp paprika
8 8 shallots, sliced thin
24 24 button mushrooms, cut into quarters
30 ml 2 tbsp chopped garlic
7.5 ml 1/2 tbsp dried thyme
180 ml 3/4 cup white wine
- - Olive oil, for cooking
- - Salt and pepper


  • Preheat the oven to 190° C (375° F).
  • Sponge the chicken breasts, add salt and pepper to both sides and sprinkle on the paprika.
  • Heat a large non-stick pan to medium-high, drizzle with olive oil and colour the chicken breasts, 2 minutes each side. Remove and set aside.
  • In the same pan, sweat the shallots at medium heat until transparent, raise the heat, add the mushrooms, add salt and pepper and cook until slightly coloured.
  • Add the garlic and the thyme, deglaze with the white wine, and let reduce by ½.
  • Put the chicken breasts back in the pan, cook in the oven for 20 minutes or until the thermometer indicates 78° C (170° F) in the centre. 

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