Method

1. 01

   Pat chicken breasts dry with paper towels and season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper.

2. 02

   Heat 2 tablespoons butter in a large skillet over medium-high heat. Once foaming, add chicken and sear 5–6 minutes per side until golden. Transfer to a plate.

3. 03

   Add remaining 1 tablespoon butter to the pan. Cook mushrooms over medium-high heat, stirring occasionally, until golden and any liquid evaporates, about 5 minutes. Season lightly with salt.

4. 04

   Add garlic and thyme sprigs; cook 1 minute until fragrant.

5. 05

   Pour in wine and broth, scraping up any browned bits from the pan bottom. Return chicken to the skillet and bring to a simmer.

6. 06

   Reduce heat to medium, cover, and simmer 12–15 minutes until chicken reaches 165°F at the thickest part.

7. 07

   Remove from heat, discard thyme sprigs, and serve chicken with mushrooms and pan sauce spooned over.