Pan-Seared Chicken with Mushroom Pan Sauce

Name: Pan-Seared Chicken with Mushroom Pan Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 (6 oz each, boneless, skinless) chicken breasts; 2 tbsp olive oil; 1 cup, sliced mushrooms; 3 tbsp butter; 2 cloves, minced garlic; 1/4 cup heavy cream; 1/2 tsp dried thyme; 1/2 tsp salt; 1/4 tsp black pepper

Succulent chicken breasts bathed in a savory mushroom sauce that caramelizes perfectly on the stove, with no added sugar or starch.

Cuisine: American

Category: Chicken

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

4 (6 oz each, boneless, skinless) chicken breasts
2 tbsp olive oil
1 cup, sliced mushrooms
3 tbsp butter
2 cloves, minced garlic
1/4 cup heavy cream
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper

Instructions

Step 1: Pat the chicken breasts dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F), then transfer to a plate and tent loosely with foil.
Step 3: In the same skillet, add the remaining 1 tbsp olive oil and 1 cup sliced mushrooms. Sauté for 4-5 minutes until mushrooms are tender and browned.
Step 4: Add 2 minced garlic cloves and sauté for 1 minute until fragrant, then stir in 3 tbsp butter until melted.
Step 5: Pour in 1/4 cup heavy cream and 1/2 tsp dried thyme, and simmer for 2-3 minutes until the sauce thickens slightly. Return the chicken to the skillet, spooning the sauce over the top, and cook for 1 minute to reheat.