You can't beat a crackling crisp skin-on chicken breast, pan roasted to golden brown perfection. But you can't just serve any old side with it. You need something just as big to stand its ground, and these steakhouse-style cremini mushrooms roasted with fresh thyme deliver on that front. Along with a rich demi-glace pan sauce and garlic-infused spinach, this dish brings big, fancy flavors to your dinner plate without the big, fancy price.
Mince garlic. Stem thyme (reserve two tops for garnish). Quarter mushrooms. Toss mushrooms with 1 Tbsp. olive oil, thyme leaves, and ½ tsp. salt on prepared baking sheet (leave room to add chicken later) and roast 8 minutes. Remove from oven (mushrooms will finish cooking in a later step).
Sear the Chicken
Rinse chicken breasts, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper. Heat a medium pan over medium heat and add 2 tsp. olive oil and chicken breasts, skin-side down, to hot pan. Cook 7-9 minutes, undisturbed, or until skin is brown and crispy.
Roast the Chicken
Transfer seared chicken to baking sheet with mushrooms, skin-side up, and roast 13-15 minutes, or until chicken reaches a minimum internal temperature of 165 degrees. Let chicken rest at least 5 minutes. Reserve pan used to sear chicken (no need to wipe clean).
Make the Sauce
While chicken is resting, return pan used to sear chicken to medium heat and add demi-glace and ½ cup water. Bring to a simmer and cook 2-3 minutes, or until sauce is slightly thickened. Remove to a small bowl and cover with plastic wrap. Set aside and wipe pan clean.
Cook the Spinach
Heat medium pan used for sauce over medium-high heat. Add 2 tsp. olive oil and garlic (to taste) to hot pan and cook 30-45 seconds, or until aromatic. Add spinach and cook 1 minute, or until just wilted. Season with ¼ tsp. salt and a pinch of pepper.
Plate the Dish
Pour sauce on a plate and arrange chicken and mushrooms over sauce. Place spinach next to chicken and garnish with reserved thyme tops.