Pan-Seared Chicken with Pennsylvania Mushroom Ragout

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

Pan-seared and served with a savory ragout of regional Pennsylvania mushrooms and fresh herbs. This American-inspired chicken recipe, ready in about 40 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 360 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, about 6 oz each boneless skinless chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 2 tbsp butter
• 8 oz, sliced mixed Pennsylvania mushrooms (shiitake, oyster, cremini)
• 2 medium, minced shallots
• 3 cloves, minced garlic cloves
• 1 tbsp fresh thyme leaves
• 1/4 cup dry white wine
• 1/2 cup low sodium chicken broth
• 1/4 cup heavy cream
• 2 tbsp, chopped fresh parsley

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Pans + Buying Guide

Instructions

1. Step 1: Pat dry 4 boneless skinless chicken breasts and season with 1 tsp salt and 1/2 tsp black pepper on both sides.
2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove chicken and set aside.
3. Step 3: Reduce heat to medium, add 2 tbsp butter to the same skillet. Once melted, add 2 minced shallots and sauté for 2 minutes until translucent.
4. Step 4: Add 3 minced garlic cloves and 8 oz sliced Pennsylvania mushrooms; cook for 5-6 minutes until mushrooms release moisture and edges begin to brown.
5. Step 5: Stir in 1 tbsp fresh thyme leaves and deglaze skillet with 1/4 cup dry white wine, scraping up browned bits. Cook for 2 minutes until wine reduces by half.
6. Step 6: Pour in 1/2 cup chicken broth and simmer for 4 minutes until sauce slightly thickens.
7. Step 7: Stir in 1/4 cup heavy cream and cook for another 2 minutes until sauce coats the back of a spoon.
8. Step 8: Return chicken to the skillet and spoon mushroom ragout over each piece. Garnish with 2 tbsp chopped fresh parsley and serve immediately.