Pan-Fried Chicken with Mushroom and Garlic Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts seared to golden perfection and smothered in a savory mushroom and garlic sauce that's low-carb and deeply satisfying. This american-inspired keto (low-carb) ready in about 30 minutes pairs chicken breasts, avocado oil, mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.6 (14 ratings) Prep: 10 min Cook: 20 min Serves 2 American cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Season the chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper on both sides.
  2. Step 2: Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a plate and let rest.
  3. Step 3: In the same skillet, add the remaining 1 tbsp avocado oil and the sliced mushrooms. Sauté for 4-5 minutes until mushrooms are tender and browned. Add the minced garlic and sauté for 1 minute until fragrant.
  4. Step 4: Stir in the heavy cream, grated Parmesan cheese, and dried thyme. Cook for 2-3 minutes until the sauce thickens slightly, then return the chicken to the skillet and coat with the sauce. Cook for 1 more minute to heat through.

Frequently asked questions

How long does Pan-Fried Chicken with Mushroom and Garlic Sauce take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Fried Chicken with Mushroom and Garlic Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breasts from drying out.

Can I substitute ingredients in Pan-Fried Chicken with Mushroom and Garlic Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Chicken with Mushroom and Garlic Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Fried Chicken with Mushroom and Garlic Sauce low-carb?

Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes