Pan-Seared Chicken with Mushroom Cream Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Bathed in a velvety sauce of mushrooms, garlic, and cream, finished with a hint of thyme for a satisfying keto dinner. This american-inspired keto ready in about 40 minutes blends olive oil, sliced cremini mushrooms, minced garlic 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 350 calories and feeds 4, 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.

Prep: 15 min Cook: 25 min Serves 4 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken breasts dry with paper towels and season both sides with 1/4 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature of 165°F), transferring to a plate and tenting with foil.
  2. Step 2: Add sliced mushrooms and minced garlic to the skillet, cooking for 4-5 minutes until mushrooms are tender and lightly browned.
  3. Step 3: Stir in heavy cream, butter, and thyme, bringing to a gentle simmer while stirring until sauce thickens slightly (about 2 minutes). Return chicken to skillet, coating each piece evenly, and cook for 1-2 minutes to heat through.

Frequently asked questions

How long does Pan-Seared Chicken with Mushroom Cream Sauce take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Chicken with Mushroom Cream Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Chicken with Mushroom Cream Sauce?

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 Mushroom Cream Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Mushroom Cream Sauce?

American keto 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.

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