Pan-Seared Chicken with Mushroom Sauce

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Pan-seared to perfection and topped with a rich, savory mushroom sauce made with a touch of cream. This American-inspired keto recipe, ready in about 30 minutes, pairs Chicken breasts, Mushrooms, Butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 4, 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

• 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

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Instructions

1. Step 1: Season 4 chicken breasts (6 oz each) with 1/2 tsp salt and 1/4 tsp black pepper on both sides.
2. 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).
3. 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.
4. 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.
5. Step 5: Return chicken to the skillet, spoon sauce over chicken, and cook for 2 minutes to heat through.