Pan-Seared Chicken with Sherry-Mushroom Pan Sauce & Lemon
Ingredients
- 4 pieces (6 oz each)chicken breast (boneless, skinless)
- 12 ozcremini mushrooms
- 1 mediumshallot
- 3 clovesgarlic
- ½ cupdry sherry
- ¾ cupchicken broth
- 1 wholelemon
- 3 sprigsfresh thyme
- 2 tablespoonsolive oil
- 1 tablespoonbutter
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
Prep
- 01
Slice 12 oz cremini mushrooms into quarters.
- 02
Mince 1 medium shallot and 3 cloves garlic.
Method
- 01
Pat the chicken breasts dry with paper towels and season both sides generously with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Sear the chicken breasts for 5–6 minutes per side until golden brown and cooked through (165°F at the thickest part). Transfer to a plate and tent loosely with foil.
- 03
In the same pan, add the sliced mushrooms and cook for 3–4 minutes, stirring occasionally, until they release their moisture and begin to brown. Add the minced shallot and garlic, stirring constantly for 1 minute until fragrant.
- 04
Pour in the dry sherry and scrape up any browned bits stuck to the pan with a wooden spoon. Let simmer for 1 minute to reduce slightly.
- 05
Add the chicken broth and fresh thyme sprigs. Simmer for 2–3 minutes until the sauce is lightly reduced and glossy. Stir in 1 tablespoon butter until melted.
- 06
Squeeze the juice from the lemon into the pan and stir to combine. Taste and adjust salt and pepper as needed. Return the chicken breasts to the pan and turn to coat with sauce. Simmer for 1 minute to warm through.
- 07
Divide chicken and mushroom sauce among plates. Serve immediately with rice, noodles, or crusty bread.
Spice Tips
If you want warmth, add a pinch of red pepper flakes to the pan with the shallot and garlic. For deeper savory depth, stir in 1 teaspoon Dijon mustard just before serving. Fresh tarragon or chervil stirred in at the end adds a subtle anise note that complements the bright lemon beautifully.
The recipe can be made ahead through step 2; reheat gently before finishing the sauce. For a lighter version, substitute chicken broth for the sherry.