Pan-Seared Chicken with Mushroom and Herb Pan Sauce

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Bathed in a rich sauce of sautéed mushrooms, fresh thyme, and cream, perfect for a quick weeknight dinner. This American-inspired keto recipe, ready in about 40 minutes, pairs chicken breasts, olive oil, butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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 boneless, skinless (6 oz each) chicken breasts
• 2 tbsp olive oil
• 1 tbsp butter
• 1 cup sliced mushrooms
• 2 cloves minced garlic
• 1/4 cup heavy cream
• 1 tbsp leaves fresh thyme
• 1/2 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat chicken breasts dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium-high heat until shimmering. Add chicken and cook for 5 minutes per side until golden brown and internal temperature reaches 165°F, then transfer to a plate.
3. Step 3: Add remaining 1 tbsp olive oil to the skillet, sauté mushrooms and garlic for 3 minutes until tender and fragrant.
4. Step 4: Stir in heavy cream, 1 tbsp fresh thyme, 1/2 tsp dried rosemary, and 1/4 tsp salt. Simmer for 2 minutes until sauce thickens slightly.
5. Step 5: Return chicken to skillet, spoon sauce over top, and cook for 1 minute to heat through.