Pan-Seared Chicken with Garlic-Thyme Mushrooms
Ingredients
- 4 (6-ounce) pieceschicken breast (pounded to even thickness)
- 12 ouncecremini mushrooms
- 4 clovegarlic
- 2 teaspoonfresh thyme
- ½ cupchicken broth
- 3 tablespoonolive oil
- ·salt
- ·black pepper
Prep
- 01
Pound 4 chicken breasts to even 3/4-inch thickness.
- 02
Quarter 12 ounces cremini mushrooms.
- 03
Mince 4 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
- 02
Season chicken breasts on both sides with salt and pepper. Sear skin-side down (or first side) for 5–6 minutes, until golden brown. Flip and cook another 4–5 minutes until cooked through (165°F internal temperature). Transfer to a plate.
- 03
Add remaining 1 tablespoon olive oil to the same skillet over medium-high heat. Add mushrooms in a single layer and cook without stirring for 3–4 minutes until golden. Stir and cook another 2 minutes.
- 04
Add minced garlic and thyme, stir, and cook 30 seconds until fragrant.
- 05
Pour in chicken broth, scraping up any browned bits from the pan. Return chicken to the skillet and simmer for 2–3 minutes to meld flavors. Taste and adjust seasoning.
- 06
Serve chicken topped with mushrooms and pan sauce.
Spice Tips
For depth, add 1/2 teaspoon Dijon mustard or whole-grain mustard to the pan sauce. A splash of dry white wine (1/4 cup) can replace half the broth for richness. Finish with a squeeze of fresh lemon juice for brightness.