Pan-Seared Chicken with Creamy Mushroom Thyme Sauce
Ingredients
- 4chicken breasts (boneless, skinless)
- 1 poundmushrooms (cremini or button)
- 1shallot
- 3 clovesgarlic
- 2 teaspoonsfresh thyme
- ¾ cupchicken broth
- ½ cupsour cream
- 2 tablespoonolive oil
- 1 tablespoonbutter
- ·salt
- ·black pepper
Prep
- 01
Slice 1 pound mushrooms.
- 02
Mince 1 shallot.
- 03
Mince 3 cloves garlic.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper on both sides.
- 02
Once the oil shimmers, add the chicken and sear for 6–7 minutes per side until golden brown and cooked through (165°F internal temperature). Transfer to a plate.
- 03
In the same skillet, add the remaining 1 tablespoon olive oil and 1 tablespoon butter over medium heat.
- 04
Add the mushrooms and cook, stirring occasionally, for 4–5 minutes until they begin to brown and release their liquid. Add the minced shallot and cook for 1 minute more.
- 05
Stir in the minced garlic and fresh thyme, and cook for 30 seconds until fragrant.
- 06
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes.
- 07
Remove from heat and stir in the sour cream until fully combined and creamy. Taste and adjust seasoning with salt and pepper.
- 08
Return the chicken to the skillet to coat in the sauce. Serve warm with crusty bread, egg noodles, or rice.
Spice Tips
For deeper flavor, add 1/2 teaspoon Dijon mustard to the sauce. If you prefer warmth, stir in a small pinch of black pepper or a crack of fresh cracked pepper at the end. A splash of white wine (2–3 tablespoons) added with the broth adds brightness.