Pan-Seared Chicken with Mushroom Pan Sauce and Thyme
Ingredients
- 4chicken breasts (about 6 ounces each)
- 2 tablespoonolive oil
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- 12 ouncemushrooms (cremini or button)
- 3 clovegarlic
- 3 sprigfresh thyme
- ½ cupdry white wine
- ¾ cupchicken broth
- 2 tablespoonbutter
- 1lemon
Prep
- 01
Mince 3 cloves garlic.
- 02
Slice 12 ounces mushrooms into 1/4-inch thick pieces.
- 03
Cut 1 lemon in half for juicing.
Method
- 01
Pat 4 chicken breasts dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- 03
Add the chicken and cook for 6 to 7 minutes per side, until golden and the internal temperature reaches 165°F. Transfer to a plate.
- 04
In the same skillet, add the mushrooms in a single layer and cook without stirring for 3 minutes, then stir and cook another 2 minutes until lightly browned. Add the minced garlic and thyme sprigs, stirring for 30 seconds until fragrant.
- 05
Pour in 1/2 cup white wine and scrape the browned bits from the bottom of the pan. Simmer for 1 minute, then add 3/4 cup chicken broth.
- 06
Return the chicken to the skillet and simmer for 2 to 3 minutes until the sauce reduces slightly and coats the back of a spoon.
- 07
Remove from heat. Stir in 2 tablespoons butter and squeeze juice from 1 lemon into the pan. Taste and adjust salt and pepper as needed. Remove thyme sprigs and serve hot.
Spice Tips
For deeper warmth, add 1/4 teaspoon Dijon mustard to the pan sauce or a pinch of smoked paprika. A crack of fresh black pepper on top adds finishing bite.
Serve over buttered egg noodles, mashed potatoes, or with crusty bread to soak up the sauce. The recipe can be prepped up to 4 hours ahead—store the sliced mushrooms and minced garlic in separate containers in the fridge.