Pan-Seared Chicken with Roasted Broccoli and Mushroom Sauce
Tender chicken breasts cooked until golden, served with a savory mushroom sauce and perfectly roasted broccoli. This american-inspired keto (low-carb) ready in about 40 minutes blends Boneless chicken breasts, Olive oil, minced Garlic cloves 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 200 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
- 12 oz Boneless chicken breasts
- 2 tbsp Olive oil
- 4, minced Garlic cloves
- 1/4 cup White wine
- 1/2 cup Chicken broth
- 1 cup, sliced Cremini mushrooms
- 2 tbsp Butter
- 2 tbsp, chopped Fresh parsley
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Place 12 oz chicken breasts on a baking sheet, drizzle with 2 tbsp olive oil, and season with 1/2 tsp salt and 1/4 tsp black pepper. Roast for 20-25 minutes until internal temperature reaches 165°F (74°C).
- Step 2: While chicken roasts, heat 2 tbsp butter in a medium skillet over medium heat. Add 1 cup sliced mushrooms and cook for 5 minutes until softened. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Pour in 1/4 cup white wine and 1/2 cup chicken broth, scraping the pan bottom to release browned bits. Simmer for 3 minutes until liquid reduces by half. Stir in 2 tbsp chopped parsley and adjust seasoning with salt and pepper.
Frequently asked questions
How long does Pan-Seared Chicken with Roasted Broccoli and Mushroom Sauce take to make?
Total time is about 40 minutes (15 min prep + 25 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 Roasted Broccoli and 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 Roasted Broccoli and 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 Roasted Broccoli and 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.
Is Pan-Seared Chicken with Roasted Broccoli and Mushroom Sauce low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My family devoured this! Chicken stayed juicy, and the keto-friendly sauce was a game-changer.
- ★★★★★
Loved it! So easy and perfect for a quick keto dinner. The mushroom sauce made it feel fancy without the fuss.
- ★★★★☆
Weeknight hero! Took longer than expected to sear chicken perfectly, but worth it.
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