Pan-Seared Chicken with Garlic Mushrooms and Fresh Herbs
Ingredients
- 4chicken breast (boneless, skinless)
- 1 poundmushrooms (cremini or button)
- 4 clovesgarlic
- 2 teaspoonfresh thyme (or 1 teaspoon dried)
- ¼ cupfresh parsley
- 3 tablespoonolive oil
- 1lemon
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- ½ cupchicken broth
Prep
- 01
Mince 4 cloves garlic.
- 02
Slice 1 pound mushrooms into 1/4-inch thick pieces.
- 03
Chop 1/4 cup fresh parsley.
- 04
Cut 1 lemon into wedges for juicing.
Method
- 01
Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken breasts on both sides with 1/4 teaspoon salt and 1/8 teaspoon pepper.
- 02
Once oil shimmers, place chicken in the pan and cook 6 minutes per side, until golden and an instant-read thermometer reads 165°F. Transfer to a plate.
- 03
Add remaining 1 1/2 tablespoons oil to the same skillet. Add mushrooms and cook 4 minutes, stirring occasionally, until they release their moisture and begin to brown.
- 04
Add garlic and thyme, cook 1 minute until fragrant. Pour in broth, scraping up any browned bits from the pan.
- 05
Return chicken to the skillet, reduce heat to medium, and simmer 3 minutes until the liquid reduces slightly. Squeeze lemon juice over everything, taste, and adjust salt and pepper.
- 06
Transfer to plates, spoon mushrooms and pan sauce over chicken, and scatter fresh parsley on top.
Spice Tips
For warmth, add a pinch of red pepper flakes to the garlic in step 4. A splash of white wine (1/4 cup) can replace half the broth for extra richness and depth.