Pan-Seared Chicken with Carmelized Onion and Mushroom Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Tender chicken breasts pan-seared and topped with a rich, savory sauce of caramelized onions and mushrooms. This american-inspired chicken ready in about 40 minutes blends (about 6 oz each) chicken breasts, salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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.

Ingredients

• 2 pieces (about 6 oz each) chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 1 medium, thinly sliced yellow onion
• 8 oz, sliced cremini mushrooms
• 3 cloves, minced garlic cloves
• 1/3 cup dry white wine
• 1/2 cup chicken broth
• 1 tsp, chopped fresh thyme
• 2 tbsp butter

Instructions

1. Step 1: Pat 2 chicken breasts dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and sear for 5-6 minutes per side until golden brown and cooked through (internal temp 165°F), then transfer to a plate and cover loosely.
2. Step 2: Reduce heat to medium and add 1 tbsp olive oil to the same skillet. Add 1 thinly sliced yellow onion and cook, stirring occasionally, for 10 minutes until deeply golden and caramelized.
3. Step 3: Add 8 oz sliced cremini mushrooms and sauté for 5 minutes until soft and browned. Stir in 3 minced garlic cloves and cook 30 seconds until fragrant.
4. Step 4: Pour in 1/3 cup dry white wine to deglaze the pan, scraping up browned bits. Let it reduce by half, about 2 minutes.
5. Step 5: Add 1/2 cup chicken broth and 1 tsp chopped fresh thyme, simmering for 3-4 minutes until the sauce thickens slightly.
6. Step 6: Remove skillet from heat and stir in 2 tbsp butter until melted and glossy. Return chicken to skillet, spoon sauce over top, and let rest covered for 3 minutes before serving.