Pan-Seared Chicken with Roasted Garlic and Mushroom Jus

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy pan-seared chicken breasts served with a rich roasted garlic and mushroom jus, perfect for a comforting dinner. This French-inspired chicken recipe, ready in about 45 minutes, pairs chicken breasts, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 35 min Serves 2 French cuisine 420 cal/serving

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Ingredients

2 pieces (6 oz each) chicken breasts
3 tbsp olive oil
6 whole garlic cloves
8 oz, sliced button mushrooms
2 small, finely chopped shallots
1/4 cup dry white wine
1 cup chicken broth
2 tbsp unsalted butter
1 tsp, chopped fresh thyme
1 tsp salt
1/2 tsp ground black pepper

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Instructions

Step 1: Preheat oven to 400°F. Toss 6 whole garlic cloves with 1 tbsp olive oil, wrap in foil, and roast for 20 minutes until soft and fragrant.
Step 2: Meanwhile, season 2 chicken breasts with 1 tsp salt and 1/2 tsp ground black pepper. Heat 2 tbsp olive oil in a skillet over medium-high heat and sear chicken for 5-6 minutes per side until golden and cooked through; remove and keep warm.
Step 3: In the same skillet, add 2 tbsp unsalted butter and 2 finely chopped shallots, sauté for 2 minutes until translucent. Add 8 oz sliced button mushrooms and cook for 5 minutes until browned and fragrant.
Step 4: Deglaze skillet with 1/4 cup dry white wine, scraping up browned bits, and simmer for 2 minutes until reduced by half.
Step 5: Add 1 cup chicken broth, 1 tsp chopped fresh thyme, and the roasted garlic cloves (squeeze out softened garlic). Simmer for 5 minutes until sauce thickens and coats the back of a spoon.
Step 6: Return chicken to skillet to warm for 2 minutes in the jus before serving. Spoon mushroom jus over chicken and serve immediately.