Pan-Seared Chicken with Garlic and Mushrooms
Chicken breasts seared in a garlic-mushroom pan sauce with thyme, finished with a lemony brightness. This american-inspired chicken ready in about 30 minutes pairs boneless and skinless chicken breasts, sliced mushrooms, minced garlic 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.
Ingredients
- 1 lb, boneless and skinless chicken breasts
- 8 oz, sliced mushrooms
- 3 cloves, minced garlic
- 1 tbsp, chopped fresh thyme
- 1/2, juiced lemon
- 2 tbsp olive oil
- 1 tbsp butter
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Pat 1 lb boneless, skinless chicken breasts dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 6 minutes per side until golden brown and cooked through (internal temperature 165°F), then remove and set aside.
- Step 2: In the same skillet, add 8 oz sliced mushrooms and cook for 5 minutes until browned and tender. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Stir in 1 tbsp chopped fresh thyme and 1/2 lemon juiced. Return the chicken to the skillet and add 1 tbsp butter. Cook for 2 minutes, spooning sauce over chicken.
- Step 4: Season with additional salt and pepper if needed. Garnish with extra thyme before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Chicken with Garlic and Mushrooms 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-Seared Chicken with Garlic and Mushrooms?
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 sliced mushrooms from drying out.
Can I substitute ingredients in Pan-Seared Chicken with Garlic and Mushrooms?
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 with Garlic and Mushrooms 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.
What goes well with Pan-Seared Chicken with Garlic and Mushrooms?
American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
