Pan-Seared Chicken with Mushroom Sauce
Juicy chicken breasts pan-seared to perfection and topped with a rich, savory mushroom sauce made with a touch of cream. This american-inspired keto ready in about 30 minutes blends (6 oz each) Chicken breasts, sliced Mushrooms, Butter 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 340 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.
Ingredients
- 4 (6 oz each) Chicken breasts
- 1.5 cups, sliced Mushrooms
- 2 tbsp Butter
- 1/2 cup Heavy cream
- 2 cloves, minced Garlic
- 1 tsp Dijon mustard
- 1 tsp Dried thyme
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Step 1: Season 4 chicken breasts (6 oz each) with 1/2 tsp salt and 1/4 tsp black pepper on both sides.
- Step 2: Heat 1 tbsp butter in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden and cooked through (165°F internal).
- Step 3: Remove chicken and set aside. Add 2 tbsp butter to the skillet, then add 1.5 cups sliced mushrooms and 2 minced garlic cloves. Sauté for 5 minutes until tender.
- Step 4: Stir in 1/2 cup heavy cream, 1 tsp Dijon mustard, and 1 tsp dried thyme. Simmer for 3-4 minutes until sauce thickens.
- Step 5: Return chicken to the skillet, spoon sauce over chicken, and cook for 2 minutes to heat through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Chicken with Mushroom Sauce take to make?
Total time is about 30 minutes (10 min prep + 20 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 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 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 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 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.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Very good for a 20-minute recipe. Would bump up the spice level though.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
