Pan-Seared Chicken with North Oaks Wild Mushroom Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Tender chicken breasts pan-seared and served with a rich wild mushroom cream sauce inspired by the natural woods around North Oaks, Minnesota. This American-inspired St. Patrick’s Day recipe, ready in about 35 minutes, pairs boneless skinless chicken breasts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, 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.

Ingredients

• 4 pieces (6 oz each) boneless skinless chicken breasts
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 8 oz, sliced wild mushrooms (chanterelle or cremini)
• 2 tbsp unsalted butter
• 2 small, finely chopped shallots
• 3, minced garlic cloves
• 1/4 cup dry white wine
• 1/2 cup heavy cream
• 1 tbsp fresh thyme leaves
• 1 tbsp, chopped fresh parsley

Instructions

1. Step 1: Pat dry 4 boneless skinless chicken breasts and season evenly with 1 tsp salt and 1/2 tsp black pepper. Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F, then transfer to a plate and cover loosely with foil.
2. Step 2: Reduce heat to medium and add 2 tbsp unsalted butter to the same skillet. Once melted, add 2 finely chopped shallots and sauté for 2 minutes until translucent and fragrant.
3. Step 3: Add 3 minced garlic cloves and 8 oz sliced wild mushrooms, cooking for 5 minutes until mushrooms release moisture and start to brown at the edges.
4. Step 4: Pour in 1/4 cup dry white wine, scraping the bottom of the pan with a wooden spoon to deglaze and cook until liquid reduces by half, about 3-4 minutes.
5. Step 5: Stir in 1/2 cup heavy cream and 1 tbsp fresh thyme leaves, simmering gently for 4 minutes until sauce thickens and coats the back of a spoon.
6. Step 6: Return the chicken breasts to the pan and spoon sauce over them. Cook for an additional 2 minutes to reheat chicken and meld flavors.
7. Step 7: Sprinkle 1 tbsp chopped fresh parsley over the dish before serving.