Pan-Seared Chicken Breast with Mushroom and Thyme Pan Sauce

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Seared to golden perfection and finished with a savory mushroom and fresh thyme pan sauce. This French-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, button mushrooms, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 20 min Serves 2 French cuisine 350 cal/serving

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Ingredients

2 (6 oz each) boneless skinless chicken breasts
2 tbsp olive oil
1 cup button mushrooms, sliced
1 tbsp fresh thyme leaves
1 small shallot, minced
1/4 cup dry white wine
1/2 cup chicken broth
1 tbsp unsalted butter
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Pat 2 boneless skinless chicken breasts dry and season with 1 teaspoon salt and 1/2 teaspoon black pepper on both sides.
Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5-6 minutes on the first side until golden brown.
Step 3: Flip the chicken breasts and cook for another 5 minutes until an instant-read thermometer inserted reads 165°F. Remove the chicken and tent with foil to keep warm.
Step 4: Reduce heat to medium and add 1 cup sliced button mushrooms and 1 minced small shallot to the skillet. Sauté for 4 minutes until the mushrooms soften and the shallots are translucent.
Step 5: Stir in 1 tablespoon fresh thyme leaves, then pour in 1/4 cup dry white wine to deglaze the pan, scraping up any browned bits. Cook for 2-3 minutes until the wine reduces by half.
Step 6: Add 1/2 cup chicken broth and simmer for 3-4 minutes until the sauce thickens slightly.
Step 7: Remove the skillet from heat and whisk in 1 tablespoon unsalted butter until the sauce is glossy. Return the chicken to the pan to coat with the sauce before serving.