Pan-Seared Chicken with Indiana Wild Mushroom Ragout

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

This American-inspired chicken recipe, ready in about 40 minutes, pairs boneless skinless chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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

• 4 pieces (6 oz each) boneless skinless chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 2 tbsp unsalted butter
• 8 oz, cleaned and sliced wild mushrooms (such as chanterelle or cremini)
• 2 medium, finely diced shallots
• 3 cloves, minced garlic cloves
• 1/3 cup dry white wine
• 1 tsp fresh thyme leaves
• 1/4 cup heavy cream
• 2 tbsp chopped fresh parsley

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Pans + Buying Guide

Instructions

1. Step 1: Pat dry 4 boneless skinless chicken breasts and season evenly with 1 tsp salt and 1/2 tsp black pepper on both sides. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Step 2: Add the chicken breasts to the skillet and sear for 5 minutes on the first side without moving them, until golden brown, then flip and cook another 4-5 minutes until internal temperature reaches 165°F. Remove chicken and set aside on a warm plate.
3. Step 3: Reduce heat to medium, add 1 tbsp olive oil and 2 tbsp unsalted butter to the same skillet. Add 2 finely diced shallots and 3 minced garlic cloves, sauté for 2 minutes until fragrant and translucent.
4. Step 4: Add 8 oz sliced wild mushrooms and 1 tsp fresh thyme leaves, cooking for 5-6 minutes until mushrooms release moisture and begin to brown.
5. Step 5: Pour in 1/3 cup dry white wine and simmer for 3 minutes until the liquid reduces by half, then stir in 1/4 cup heavy cream. Cook for 2 minutes until the sauce thickens and coats the mushrooms.
6. Step 6: Return the chicken breasts to the skillet and spoon the mushroom ragout over them. Cook together for 1-2 minutes to reheat and meld flavors.
7. Step 7: Sprinkle 2 tbsp chopped fresh parsley over the dish and serve immediately.