Pan-Seared Chicken Breast with Mushroom and Thyme

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

Pan-seared to golden perfection and smothered in a rich mushroom-thyme sauce, all prepared in one skillet. This american-inspired chicken (low carb, gluten free) ready in about 25 minutes pairs chicken breasts, boneless, skinless, olive oil, butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 10 min Cook: 15 min Serves 2 American cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 12 oz boneless, skinless chicken breasts dry with paper towels and season both sides with salt and pepper.
  2. Step 2: Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat until butter is melted and sizzling.
  3. Step 3: Add chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F), then remove and set aside.
  4. Step 4: Add remaining 1 tbsp butter to the skillet, then add 8 oz sliced cremini mushrooms and 2 cloves minced garlic. Sauté for 4-5 minutes until mushrooms are golden and tender.
  5. Step 5: Stir in 1 tbsp fresh thyme, 1/4 cup heavy cream, and 1 tbsp lemon juice. Simmer for 2 minutes until sauce thickens slightly.
  6. Step 6: Return chicken to the skillet, spooning sauce over the top. Cook for 1 minute to reheat, then serve immediately.

Frequently asked questions

How long does Pan-Seared Chicken Breast with Mushroom and Thyme take to make?

Total time is about 25 minutes (10 min prep + 15 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-Seared Chicken Breast with Mushroom and Thyme?

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 olive oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken Breast with Mushroom and Thyme?

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-Seared Chicken Breast with Mushroom and Thyme 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-Seared Chicken Breast with Mushroom and Thyme low carb?

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

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