Pan-Seared Chicken with Garlic and Mushrooms

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

Chicken breasts seared in a garlic-mushroom pan sauce with thyme, finished with a lemony brightness. This American-inspired chicken recipe, ready in about 30 minutes, pairs chicken breasts, mushrooms, 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

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Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Season with additional salt and pepper if needed. Garnish with extra thyme before serving.