Pan-Seared Chicken with No-Cream Mushroom Sauce

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

Juicy pan-seared chicken breasts served with a rich mushroom sauce made without any cream, using broth and herbs for depth of flavor. This chicken recipe, ready in about 35 minutes, pairs boneless skinless chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 10 min Cook: 25 min Serves 2 International cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts and season evenly with 1 tsp salt and 1/2 tsp black pepper on both sides.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove and set aside.
  3. Step 3: In the same skillet, add 8 oz sliced button mushrooms and sauté for 4 minutes until they release moisture and start browning.
  4. Step 4: Add 3 minced garlic cloves and cook for 30 seconds until fragrant, stirring constantly.
  5. Step 5: Pour in 1/4 cup dry white wine, scraping up any browned bits from the pan, and simmer for 2 minutes until reduced by half.
  6. Step 6: Stir in 3/4 cup chicken broth and 1 tsp fresh thyme leaves, bringing the mixture to a gentle simmer.
  7. Step 7: Whisk in 1 tsp cornstarch slurry and cook for 1-2 minutes until the sauce thickens and coats the back of a spoon.
  8. Step 8: Return the chicken to the skillet, spoon the mushroom sauce over it, and heat through for 2 minutes before serving.

Frequently asked questions

How long does Pan-Seared Chicken with No-Cream Mushroom Sauce take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken with No-Cream Mushroom Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.

Can I substitute ingredients in Pan-Seared Chicken with No-Cream 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 No-Cream Mushroom Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 No-Cream Mushroom Sauce?

International chicken 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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