Pan-Seared Chicken with Creamy Mushroom Pan Sauce
Ingredients
- 4chicken breasts (about 6 ounces each)
- 1 poundmushrooms (cremini or baby bella)
- 2shallots
- 3 clovesgarlic
- 1 cupchicken broth
- ½ cupheavy cream
- 2 tablespoonolive oil
- 1 tablespoonbutter
- 4 sprigsfresh thyme (or 1 teaspoon dried)
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- ½ cupdry white wine (or additional broth)
Prep
- 01
Slice 1 pound mushrooms into quarters.
- 02
Mince 2 shallots.
- 03
Mince 3 cloves garlic.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper. When oil shimmers, add chicken and cook 6–7 minutes per side until golden and cooked through (165°F internal temp). Transfer to a plate.
- 02
Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the same skillet. Add sliced mushrooms and cook 5 minutes, stirring occasionally, until they release their liquid and begin to brown. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- 03
Add minced shallots and garlic, and cook 1–2 minutes until fragrant.
- 04
Pour in 1/2 cup white wine (or broth) and scrape up any browned bits from the pan. Simmer 2 minutes to reduce slightly.
- 05
Stir in 1 cup chicken broth and 1/2 cup heavy cream. Add thyme sprigs. Simmer 3–4 minutes until the sauce thickens and coats the back of a spoon.
- 06
Return chicken to the skillet, nestling it into the sauce. Cook 1–2 minutes until heated through. Taste and adjust seasoning. Serve over egg noodles, rice, or mashed potatoes.
Spice Tips
For warmth, add a pinch of Dijon mustard or a small splash of sherry vinegar to the sauce. A few dried red pepper flakes stirred in at the end add subtle heat without overpowering the earthiness.
Make-ahead: Prep mushrooms, shallots, and garlic up to 8 hours ahead and store in separate containers. The sauce freezes well for up to 3 months; thaw and gently reheat before serving.